COVER PHOTO
Taste the Philippines from John Buenaventura, Executive Chef of Hilton Abu Dhabi Yas Island. See more from Worldchefs Congress & Expo 2022 in Abu Dhabi on page 13.
IN THIS ISSUE
06
Managing Director´s Message
News from Member Associations
Together We Rise
Global Chefs Challenge
Global Pastry Chefs Challenge
Always Do It with Passion
Global Young Chefs Challenge
How to Futureproof Your Business
News from Education Partners
Learning for Lasting Memories
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CONTRIBUTORS
Hilmar Bragi Jonsson
Iztok Legat
Bernd Uber Emmanuel Lorieux T.C. Chatterjee
CHIEF EDITOR
Clare Pettersson marketing@worldchefs.org
CREATIVE DIRECTOR & DESIGN
Tomas Bolli Hafthorsson tomasbolli@gmail.com
DIRECTOR OF OPERATIONS & PROJECTS
Connie Lau connie@worldchefs.org
MANAGING DIRECTOR
Ragnar Fridriksson ragnar@worldchefs.org
Thomas Gugler, President
Martin Kobald, Vice-President
Cornelia Volino, Secretary General
Uwe Micheel, Assistant Vice President
KK Yau, Assistant Vice President
Charles Carroll, Past President
Harry Linzmayer, Continental Director Americas
Andy Cuthbert, Continental Director Africa/Middle East
Peter Wright, Continental Director Pacific Region
Willment Leong, Continental Director Asia
Neil Thomson, Continental Director Europe North
Alain Hostert, Continental Director Europe Central
George Damianou, Continental Director Europe South
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Association Directory
Education Partners
Worldchefs Committees IN & OUT OF THE KITCHEN
Featured Recipes
Product Watch
Food in the Metaverse
Worldchefs Academy is proud to announce the launch of the Culinary Foundations Initiative and acknowledges Saudi Airlines Catering Company as its first co-branded partner.
Read more on page 29 and visit www.worldchefsacademy.com.
Greetings to all of my chef colleagues, culinarians, and friends from all around the globe. Like usual, it is a great pleasure for me to write to you personally with my thoughts and to give you an overview about the past and the future.
It was a real pleasure seeing everyone who was able to attend Worldchefs Congress & Expo 2022 in Abu Dhabi. I realize how difficult it was for you to travel and leave your workplace or home to attend, especially considering the personal and financial challenges many faced in the past few years. Your efforts and ongoing support are always greatly appreciated.
It is important for the future of chefs worldwide that we continue to maintain a united and strong Worldchefs community, despite the many circumstances and difficulties we face along the way.
From all of us at Worldchefs, a heartfelt congratulations to the Emirates Culinary Guild, Purple Kitchen, and the entire organizing committee for such an outstanding success achieved under extremely difficult circumstances.
The 39th Worldchefs Congress had many highlights including our General Meeting, Global Chef Challenge series, the Billy Gallagher Young Chefs Forum, the world-class expo, Emirates International Salon Culinaire, a wide variety of industry speakers, demonstrations, and so much more.
During the General Meeting and gala dinner, I had the honor to present the 2022 Awards, Medals,
and Recognitions. Please join us in celebrating them. You can find a list of the recipients on page 19 of this issue. Once again, congratulations and thank you to everyone for your ongoing contributions to Worldchefs and our global society.
Another highlight of the Congress was the sharing of the CHEFS STAND FOR PEACE ALL AROUND THE WORLD video produced by Worldchefs and Saudi Airlines Catering Company (SACC) featuring Worldchefs members sharing their personal messages for peace. Read more about this on page 7.
During the Congress, Worldchefs Academy announced the launch of the Mandarin PreCommis Chef Training Program, now joining English, Spanish, Portuguese, Arabic, Italian and German to complete our 7-language library. The Feed the Planet Committee also launched the Sustainability Education for Culinary Professionals Course, which is now available on the mobile app with the Pre-Commis Chef Training Program.
More recently, Worldchefs Academy announced the new Culinary Foundations certificate, with co-branding capabilities introducing Saudi Airlines Catering Company (SACC) as the first co-branding partner to implement this new initiative at the SACC Culinary Academy in Jeddah, Kingdom of Saudi Arabia. For details on Worldchefs Academy and the Culinary Foundations certificate, please read the article featured on page 29 of this issue or visit www. worldchefsacademy.com.
Immediately after the Worldchefs Congress, I had the opportunity to attend the World Space Club Kitchen in Frankfurt, Germany with over 100,000 people in attendance. While on stage with BigCityBeats CEO Bernd Breiter and European Space Agency astronaut Matthias Maurer to launch the One Billion Meals donation project, I presented Bernd Breiter with the Worldchefs Humanitarian Award in recognition for his efforts. News on this can be found on page 11 and details on how you can get involved will be coming soon.
Of important note, during the 2022 General Meeting, National Society Members by majority vote decided to relocate the 2026 Worldchefs Congress, originally scheduled for St. Petersburg, Russia. Therefore, the new Worldchefs Congress 2026 bid guidelines document was developed with updated requirements and circulated. Submissions by National Society Members will be re-
viewed by the Board of Directors to determine the final bid candidates, and an online Extraordinary Meeting will be scheduled for voting purposes.
In closing, I urge you all to consider the environment and promote sustainability practices including supporting your local food growers and providers. Together, we can continue to impact the hospitality and foodservice industries as well as our own local communities in a positive way.
For those of you able to attend, we look forward to seeing you in Luxembourg at Expogast and the Villeroy & Boch Culinary World Cup. Visit us at our Worldchefs booth in Hall 3. We will be there to welcome and greet you!
As I always say, make the world a better place and believe in the “Power of the White Jacket”. The past two years have put us through a lot of difficult situations starting with COVID, the war in Ukraine, and many natural catastrophes, which should and must enable us to become closer, and to really make some efforts to preserve our amazing Mother Nature and our planet for the next generations.
Many new activities are in the pipeline and the entire Worldchefs team is working hard to create new initiatives.
Wishing you and your families all the best to stay safe and healthy.
With Culinary Regards, Thomas A. Gugler President, Worldchefs
It is important for the future of chefs worldwide that we continue to maintain a united and strong Worldchefs community, despite the many circumstances and difficulties we face along the way.
“Thomas A. Gugler, Worldchefs President
With the pandemic behind us, we are looking towards the future–stronger and more resilient than before. Because if the pandemic has taught us one thing, it’s the importance of community bonds, collaboration, and fraternity.
Worldchefs Congress & Expo 2022 was successfully held in Abu Dhabi this summer. As everyone is aware, the 2020 Congress was cancelled due to the global pandemic. In our 95-year history, this was the first time a Worldchefs Congress has been cancelled since World War II. It was heartwarming to see our members get back together again, meeting in person after a long separation. We got some great feedback for a rich program and high-quality organization. But most of all, it was a strong symbol of unity and friendship between chefs from all over the world.
Worldchefs’ online community is where chefs meet. Sign up for a free account at www.worldchefs.org.login to connect and interact with each other, and gain access to learning, resources, and job opportunities. Each Member Association and Education Partner has their own page where they can gain followers and engage with their members.
Worldchefs will continue its relentless efforts to be the glue that binds our community together. Still through our online events and webinars, but equally to support and promote meetings and events such as competitions and seminars, where chefs can meet and grow personally and professionally.
Ragnar Fridriksson Managing Director Worldchefs“
WORLD
Australia’s next crop of culinary genius have been busy honing their craft for the last three months, with North Metropolitan TAFE’s (NMTAFE) Joondalup campus hosting training sessions in their state-of-the-art kitchens. The Australian Culinary Federation Catering Team and Youth National Team have been invited to compete in Luxembourg at the Culinary World Cup in November. Teams are made up of eighteen representatives from across Australia. NMTAFE are delighted to be sending a graduate, three staff,
and three students as part of Australia’s Community Catering and Youth National Teams. Both teams will be led through the World Cup by Patrick O’Brien, NMTAFE’s Director of Hospitality and Culinary Arts. NMTAFE wishes both teams all the success in the World Cup, and takes great pride in having has such a large representation in the Australian Team.
Read more news from Worldchefs Education Partners on page 32.
Come visit the Worldchefs team and meet chefs from around the globe! You can find us at Worldchefs Village in Hall 3, near the competition arena. And don’t forget to join a Worldchefs Competition Seminar during the Culinary World Cup!
To support the intolerance for war and the global call for peace, Worldchefs President Thomas Gugler invited chefs from all around the world to share their message.
Worldchefs would like to share its gratitude to Saudi Airlines Catering Company for their generous efforts and contribution towards the production of the video.
Scan the QR code to register.
The CHEFS STAND FOR PEACE ALL AROUND THE WORLD video includes an inspirational musical introduction composed specifically for Worldchefs by Bernd Breiter, iconic music composer and founder of BigCityBeats and the World Space Club Kitchen.
Scan the QR code to see the video.
The most significant and largest culinary event in Croatia, Croatian Culinary Days, was held in April at the Minerva Hotel in Varaždinske Toplice. 150 chefs and pastry chefs joined in the fun with the goal to popularize the culinary profession.
After demonstrating his culinary skills and preparing fourteen different dishes in competition, Marin Sambolek from Varaždin’s Nobel Restau-
rant was awarded Croatian Chef Champion, and the State Champion Pastry Chef went to Ivan Ergović from Valamar Riviera. In the Kamela Cup
student competition, students from the Vocational High School of Vinkovci took home first place. The last day of the event was reserved for the Bocuse d’Or Croatia competition, where Tomislav Karamarko from Zadar Restaurant Delimaris, his assistant Gabrijel Benić, and his mentor Josip Vrsaljko made it through to represent Croatia in the next Bocuse d’Or Europe.
Croatian Culinary Days also hosted culinary workshops, masterclasses, and collaborations with other regional cuisines. This event of rich international character will be held again at the end of March 2023 and welcomes chefs from around the world!
ADOCHEFS member Lillian Fujii is an acclaimed Japanese-American pastry chef and cake artist living in the Dominican Republic. Her creations resonate her exotic background, blending old-world culinary traditions with Caribbean flavor.
The Association of Chefs Czech Republic (AKC ČR) brings together the best Czech chefs and pastry chefs. In May, as part of Bidfood Expo, the largest regional gastronomic event, the Chef and Pastry Chef of the Year and the Gastro Junior Bidfood Cup competitions were held. The competitors were closely watched and judged by Worldchefs Certified Judges including Gert Klötzke, Roberto Beltramini, and Dragan Unic.
The event also celebrated to gastronomy and the achievements of culinary professionals. AKC ČR awarded Martin Jiskra with the title of the Carrier of Czech Gastronomy Traditions. The award is part of a special project promoting national gastronomy, coordinated by AKC ČR and the Czech Tourism Agency.
Right after the event, AKC ČR headed to Abu Dhabi for the Global Chefs Challenge to cheer on their chef competitors in both the junior and senior categories. Vojta Petržela represented Czech‘s young gastronomic talents very well, and Jan Horky took on the battle in the senior category.
The AKC ČR’s national team of chefs and pastry chefs are now preparing for the World Cup in Luxembourg. Through rigourous training sessions at their facility in the National Museum of Agriculture, the team is training for both World Cup disciplines.
One of her signature cakes is the Dominican Bizcocho, a mouthwatering blend of tender, fluffy cake and tropical fruit jams or creamy fillings topped with her unique take on Italian meringue, called suspiro. Suspiro’s density tolerates the tropics, making it the ideal frosting for hot and humid weather. It tastes like marshmallows but with a creamier texture. Her Italian meringue formula doesn’t crust and can be stored for days without spoiling. Best of all? It’s fat-free!
Lilli, as she is popularly known, treats making suspiro—which means “I sigh” or “sigh” in Spanish—like a true art form. By mixing her suspiro with pastillage or gum paste, she creates a frosting and pipping that holds realistic sugar details for decorations and styles that had been unachievable. Her suspiro is not only delicious, but also her art medium. All who taste it proudly exclaim her brand’s motto: “It’s a Lilli!”
She teaches her suspiro method online as well as in New York City and the Dominican Republic. To learn more, follow her on Instagram at @lillird.
In preparation for the 2022 Culinary World Cup, the National Culinary Team of Germany has been training hard every few weeks to accomplish their competition goals. Germany will be competing in Luxembourg with the National Team and the Junior National Team, and has built up a team of thirty altogether, including coaches and supporters. To stay in touch with the hospitality industry, the German Chefs Association (VKD) invited its partners this summer to see for themselves how the team had developed. “We all missed the direct exchange and the
Lithuania
Lithuanian Chefs
The inspiring members of the Lithuanian Chefs and Confectioners Association (LVVK) have joined volunteers on the Polish border to supply warm food for Ukrainians and all in need. LVVK members continue to show solidarity with Ukraine through financial, humanitarian, and moral support.
As in year’s past, LVVK has continued their education program, Healthy Child – Healthy Future. Chefs visit preschools, talk to children about healthy eating habits and nutrition, and cut, cook, and taste some local food. So far this year they have worked with children in forty preschools.
In April and upcoming in November, LVVK will host the Lithuanian Gastronomy Week, a week when restaurants invite guests to travel around the city and visit as many restaurants as possible, with some set menus and prices. This encourages the gastronomic tourism of Lithuania and the discovery of authentic Lithuanian heritage cuisine and restaurants.
LVVK has also started something new, called Chefs for Teachers. Ten chefs had ten masterclasses for culinary educators. Each chef, special-
personal conversation”, said VKD President Daniel Schade. “We are very pleased to join and support our culinary teams.”
The training sessions focus on creative processes, choosing the right ingredients, as well as flavors and textures. “Working with the individual pro-
ducts and every little detail on the plate is very important in the final phase to achieve the best possible overall results in Luxemburg,” adds Team Manager Ronny Pietzner. Both German National Teams are now anxiously looking forward to meeting colleagues from other nations and competing for their passion and profession.
izing in their field, shared know-how with the teachers. This way the “students” were closer to real business conditions with menu planning, recipe development, and sustainable foodservice practices.
After a COVID related break, LVVK’s own Best Chef of the Year competition is back! The competition will be held on the 4th and 5th of November at the Litexpo exhibition centre.
The Chefs Association of Nepal (CAN) was established in 1996 as a platform for Nepalese culinary professionals to share and build knowledge and skills. The Association has 1500 members from diverse disciplines of tourism and hospitality, all committed to fostering growth, diversification, and sustainability in the industry. Its Executive Committee has seventeen members elected at their biennial General Assembly, currently headed by Mr. Shyam Bahadur Tamang. The Association’s office in Ranibari, Kathmandu is fully equipped for both administrative and human resources development functions. While membership and renewal fees are their major sources of income, CAN also generates funds through training, consultancy, and placement portfolios. The goal of CAN is to help the Nepalese hospitality industry by providing quality, efficiency, and skilled human resources, especially in food production areas. Welcome to Worldchefs!
It was a spectacular gathering with over 100,000 people in attendance as Worldchefs President Thomas Gugler, BigCityBeats founder Bernd Breiter, and European Space Agency (ESA) astronaut Matthias Maurer joined together in Frankfurt, Germany at the Space Club Kitchen to launch the millennium humanitarian event. During the celebration, Worldchefs President Thomas Gugler presented Bernd Breiter with the Worldchefs Humanitarian Award in recognition for his efforts and contributions toward this unprecedented global initiative for humanity in the universal languages of music and cuisine.
While the more senior chefs provided the grounding and technical mentorship, junior chefs got to rub shoulders with the best names in the country and share their innovative approaches to life and a career in modern kitchens. Millennial chefs are all about that diversity, in thinking, flavor, and presence. And to light the spark in the next generation, students and their teachers from schools around Gauteng were also invited to visit the exhibition.
In the post-mask-still-pandemic world, chefs are forced to come up fresh ideas that keep them in the minds of their patrons.To ensure chefs were equipped to rise to the challenge, experiences of versatile entrepreneurial moments were highlighted throughout the day. Senior chefs focused on the impacts of innovation and the need for an entrepreneurial spirit as the industry shifts towards sustainability, inclusivity, and a mindful way of being and cooking.
This August, the annual Info Chef event was hosted at the South African Chefs Association (SA Chefs) offices at the University of Johannesburg School of Tourism and Hospitality. As the host, the Association featured presentations and demo events perfect for the aspiring professional.
Info Chef remains an incredible platform for industry professionals to test their knowledge, expand their range in the kitchen, and network with the industry greats. SA Chefs is big on reaching out to major service providers to join the exhibition as trainers, demonstrators, and industry mentors for the junior chefs. Through inviting such talent from around the country, the Association emphasizes a dedicated focus on professional development that will encourage upcoming chefs to take the best path for their careers.
Info Chef 2022 welcomed an incredibly talented range of guests: Vice President of Worldchefs Martin Kobald, Peter Hellmanns, and Jean Pierre Siegenthaler as well as other renowned chefs from around South Africa.
The event was an enormous success, brought together by the South African Chefs Association and their partners.
Visit worldchefs.org for more stories from Worldchefs members around the globe. Don’t forget that Worldchefs online community platform on Hosco is the best place to get the latest updates and industry trends!
Scan the QR code now to create your free account or visit worldchefs.org/login.
A historic reunion, a gathering of minds, a meeting of hearts—culinary professionals and friends came together again in Abu Dhabi for the 2022 Worldchefs Congress & Expo. Industry professionals from over seventy countries experienced four-days of learning, laughter, and hope to chart a path forward for the culinary craft. Together, chefs young and old shared in inspiration, enjoyed the finest in Emirati hospitality, and set light to a collective vision for the future.
As Congress Chairman for my fourth Congress and fifth Congress to be organizing, I could not be more proud of the Worldchefs team in Paris, the Emirates Culinary Guild Committee, and our partner Purple Kitchen for “Rising Together” and delivering a stellar event in what can only be described as bizarre times.
What a gathering from around the globe of chefs, supporters, competitors, exhibitors, and sponsors, all coming together to show the world that the hospitality industry being led by the chefs movement is able to come together in the most difficult times.
The 2022 Congress in Abu Dhabi supported by the UAE government was a highlight event for the capital city and for the Abu Dhabi National Exhibition Centre, with the unwavering support of Abu Dhabi Culture and Tourism, from inception back in 2018 when the Emirates Culinary Guild won the bid in Malaysia at the Kula Lumpur Congress and all the way to Abu Dhabi. Without their support we would never have had the oppor-
tunity as an association nor country to pull off such a great event.
The Bill Gallagher Young Chefs forum was an outstanding success that showed sixty Young Chefs from around the world a true taste of Arabic hospitality, culture, and heritage. Many thanks to Nestlé Professional, who made it possible for such a program to be delivered.
The ExpoCulinaire and Emirates Salon Culinaire that ran alongside the Congress gave the delegates and the Worldchefs supporters yet another platform to network. The supporters of the Congress were given the opportunity to showcase their brands in the Worldchefs Village and larger exhibition floor.
A line-up of speakers brought a diverse mix garnered from around the world, with a keynote opening address form Her Excellency, Ms. Mariam Bint Mohammed Saeed Hareb Almheiri, the UAE’s Minister of Climate Change and Environment. She delivered an eye-opening presentation to the audience
followed by a heritage cooking demonstration by Emirati chef Musabeh Al Kabbi. Another highlight was the keynote from H.E. Amb. Hjayceelyn M. Quintana, Philippine Ambassador to the UAE. All our speakers made the program one of the best received in the history of Worldchefs Congress.
Food played such an important part of the event, with the finals of the Global Chefs Challenge completion taking place alongside the 600-plusstrong competitors of the Emirates Salon Culinaire and the Africa Cup competition. It made for excellent viewing for chefs and learning opportunities for all.
The social events were a mixture of heritage, flavour, good times, good food, and great fun with a show-stopping end of event gala that saw the chefs dancing into the night.
As Congress Chairman, I thank all involved and I am looking forward to another great Congress in Singapore 2024.
Worldchefs President Thomas Gugler proudly presented the 2022 Awards, Medals, and Recognitions to members, sponsors, and partners for their outstanding efforts and contributions to Worldchefs over the past two years:
Humanitarian Award – Bernd Breiter, World Space Club Kitchen Education Award – Benny Dong (China) and Roxy Ji (China)
Communication Award – Georg Detroy, AMT World’s Best Pan
Lifetime Achievement Award – Gert Klozke (Sweden)
Escoffier Award – Anton Mosimann (Switzerland)
President Award – Andrey Magaletskiy (Ukraine)
Partnership Award – Koppert Cress
Partnership Award – HUG AG
Young Chefs Development Award – Nestlé Professional Sustainability Partnership Award – Electrolux
Worldchefs Honorary Lifetime Judge – Hilmar Bragi Jonsson (Iceland)
Worldchefs Honorary Judge Recognition – Bernd Uber (Australia)
Worldchefs Honorary Judge Recognition – Iztok Legat (Slovenia)
President’s Medals were also presented to Maria Shramko (Iceland/Ukraine), Josephine Cuthbert (UAE), Gunther-Heinz Zucchelli (Austria), Zoran Miskovic (Serbia), Dimuthu Kumarasinghe (Sri Lanka), Khandsuren
Natsag (Mongolia), Teodor Stoleru (Romania), Ahmad Shafiq (Pakistan), Hossam Soliman (Egypt), Wajdy Al Ghabban (Saudi Arabia), Kurt Scheller (Poland), Elia Nora Rodriguez (Venezuela), Veselina Slavcheva (Bulgaria), Joumana Dammous Salame (Lebanon), Tom Atle Steffensen (Norway), Adrijana Alacki (Macedonia), Andres Atapoma in Memorium (Peru), Hazel Mulberry (Scotland), Jugesh Arora (India), Wolfgang Roessler in Memorium (Canada) and Stefan Bercea (Romania).
President Thomas Gugler extends a heartfelt congratulations to all the 2022 recipients. Thank you to everyone for your ongoing contributions to Worldchefs and our global society.
Scan the QR code to see more photos of the awards ceremony.
The Global Chefs Challenge Finals brought together the world’s top chefs to show their mastery, creativity, and adaptability under fire. After four days of intense competition, Chef Marco Tomasi of Italy now holds the title of Worlds Best Chef. Congratulations to every participant for their dedication and drive, with years of training and preparation brought to the competition arena.
Global Chefs Challenge Winner – Marco Tomasi (Italy)
Global Chefs Challenge 1st Runner up – Michael Andersson (Sweden)
Global Chefs Challenge 2nd Runner up – Leong Wei Ming (Singapore)
Best Tea – Aravinda Leelarathna (United Arab Emirates)
Best Fish Global Chefs Challenge – Bartosz Peter (Poland)
The Global Chef Challenge is one of the most coveted competitions for a chef on an individual level. It is a very long and very demanding competition. During the career of a chef comes that moment when you feel ready to see the result of all your sacrifices, hours of work, and passion you have dedicated to this profession. The Global Chef Challenge is definitely a competition that allows you to bring all your knowledge and gives you the opportunity to show your kitchen. For me, it was like the end of a growth path to see what I have been able to learn in all these years of apprenticeship, but also a starting point to continue on this path which, given the great result, is certainly the right one.
– Marco Tomasi
Representing their respective countries and culinary teams, the crème de la crème of pastry chefs gave their best in the competition kitchens and at the judging table. Chef Dexter Lee Chee Leong brought home Gold for Singapore, where they will get the chance to defend the title on their home turf at the next Finals during Worldchefs Congress & Expo 2024.
Global Pastry Chefs Challenge Winner – Dexter Lee Chee Leong (Singapore)
Global Pastry Chefs Challenge 1st Runner up – Antonio Dell’Oro (Italy)
Global Pastry Chefs Challenge 2nd Runner up – Nabil Barina (France)
See the Young Chefs Challenge results on page 24.
Get ready to experience Singapore’s incredible dining scene, from Michelin-stars to hawker centres. The 2024 Singapore Congress team is ready to welcome you and guide your adventure into Singapore’s rich cultural heritage and food paradise, with the country’s most passionate chefs at the helm.
We asked a few questions to our 2022 Honorary Judge Award recipients, and what we received was too much wisdom to fit on the pages. A must-read for junior and senior chefs alike, see their remarkable insights below and scan the QR code or visit worldchefs.org for the full interviews.
Your career has taken you to the kitchens of world-class hotels, middle school cantines, and competition arenas from Germany to Iraq. What has surprised you most about your professional experience?
You have been awarded honorary membership and accolades from professional organizations around the world, from Worldchefs to the Order of the Golden Toque to Tradesmen of the Year in Iceland. Looking back, what would you say drove you towards excellence? What motivated you?
True to my profession, I have always been a visible chef. I always tried to be in the front of the things that needed to be done in the interest of the chef’s profession. I tried to visit chef associations meetings wherever I was traveling. When Gissur got me to be Vice President, I tried to help in anyway I could. To be awarded the Tradesmen of the Year came because for 25 to 30 years I was the most visible chef in Iceland.
As one of the founders of the Icelandic Chefs Association, you have advocated for culinary professionals through shifting trends and challenges. How has the industry changed since you first started to organize, and what developments give you the most hope for the future?
When I started as a chef, there were so many things different there is almost no way of telling. The companies we had to buy foods from were primitive. For example, you had to buy half a cow. Now you can buy any part. All seafood came with head and tail. Almost all vegetables came in tins. I have to say, the culinary school did a great job!
If you could sum up what your profession means to you in one word, what would it be? Miracle.
In fact, it has been sixty years since I first crossed the threshold of the kitchen and forty years since I first participated in a culinary competition with a judge or evaluator. When I first crossed the threshold of the kitchen in 1960, I had a notebook and a pencil in my pocket. Already on the first day, I wrote in a notebook how to make beef soup. This notebook was soon filled with recipes, and this is how I saved recipes throughout my career. Of course, today we have other options with all this technology. In 1990, there was no Internet yet, so I decided to go with my wife to New York to a library where they have 20,000 cookbooks on the shelves. This was a big surprise for me at the time because I brought home two large suitcases of cookbooks.
From your international projects to serving as the President of the Society of Slovenian Hospitality Workers and the Sektion of Cooks and Confectionars of Slovenia, you have listened to and represented so many hospitality professionals. What do you believe that people can learn from foodservice workers, from cooks to Sommeliers?
The attitude towards the guest is reflected in different ways, first of all in our willingness to treat each guest as an individual. We try to understand their wishes and do our best to fulfill them. Our work must not be routine, as the wishes of the guests differ and so do the ways in which we best serve the guest. Our goal is for guests to leave satisfied and to return to us. The guest is our business partner. If necessary, we also teach the guest in a polite and discreet manner. Years ago, we had a guest at the hotel who, in addition to fresh fish, always asked for Trieste sauce (olive oil, garlic and parsley) to be brought to him in a saucer. In a friendly way, I taught him that Trieste sauce really does not go well with fresh fish. My advice was accepted, and the guest was very satisfied. It is also very important which wine we will recommend to the guest with a certain dish. That’s why it’s so important today that when a chef writes a menu, he also knows how to recommend wines. This does not cause me headaches, as I am also a 1st level sommelier.
You have probably judged thousands of plates. What does it take for a competition chef to stand out to you? Can you share the last dish you saw prepared in a culinary competition you felt was truly exceptional?
The product that made the biggest impression on me was the one presented at the Cooking Olympiad in Erfurt in the Art Class category. The figure of the recently deceased Queen Elizabeth II was made. A lot of effort and precise work was put into this product, down to the individual details, which was made by a very young competitor.
How have the expectations around what makes a “good chef” changed since you entered the culinary trade? How do you think the next generation is reshaping the ideals of the industry?
In my days, a good cook/chef was “Back of House”. Today, a good chef is the face of the business, “Public Relations”. Sustainability is much more important now—food sourcing, local procurement, and adaptability. The new generation is looking for better work/life balance and meaning in their jobs. “Treat them mean to keep them keen” doesn’t cut it anymore! While the hard skills remain very important in our profession, it will be soft skills and leadership (or the lack of it) that will dictate the career rise (or fall) of individuals, as well as our industry as a whole.
You have a namesake award, the Bernd Uber Award, as part of Dilmah’s Empower Culinary and Hospitality Schools (ECHS) – the Worldchefs accredited culinary training institution in Sri Lanka. Can you tell us a bit about this experience?
Here I need to HEART-iculate—a very personal topic! I can honestly say that this is one of my treasured acknowledgements, my name on the “DUX of the YEAR AWARD”. I have been to a number of graduations and to see the pride and joy on the graduates’ faces, as well as their parents’, is just heart-warming! To start off they learn English and work in the garden to be taught respect for the produce. They are so hungry for knowledge and very much appreciate the chance they are given. Some are working in top hotels, have represented Sri Lanka at the Bocuse d’Or in Lyon, and others are in cafés, etc.
I have told them: “It is not important that you become the best chef, yet it is important that you become the best chef you can be. Whether you’ll be working in fine dining, a café or a hospital, treat your customers and the food you are working with the greatest respect.” Always do it with passion!
With a tremendous career spanning sixty years, how do you nurture your passion? Any tips for staying motivated and growing through your career journey?
Again, please let me heart-iculate. Over 62 of my 78 years I have worked as a cook, chef, restaurateur, and culinary trainer. Our industry is a constantly changing one—it is living and therefore throws challenges at us. We must accept these and keep growing and learning. When we grow stale, it is time for a change and new challenges.
Over the last few decades, I have judged culinary events worldwide. The enthusiasm, passion, and commitment of the mainly young competitor is very important for my continuous involvement in our great industry; I somehow “feed” off that.
I am still learning about new foods from around the globe, new techniques, exciting creations, artistic presentations, and sensational flavours of fusion cuisine.
And not to forget the passionate cooks, chefs, and creators behind all this who I have the pleasure of meeting along this journey. This is the stage of my life where I treasure my past, enjoy the present, and am looking forward to many more exciting years to come of sharing and learning!
Scan the QR code to read the full interviews.
The best and brightest of the world’s emerging culinary talent tested their skills on the international stage at the Global Young Chefs Challenge Finals. Honing their skills under pressure, finalists joined the ranks of world-class competitors, gaining exposure to the highest level of culinary competition and mentorship from Worldchefs Certified Judges. After heated competition, Norway’s Aron Espeland took home the Hans Bueschkens Trophy. Congratulations!
Global Young Chefs Challenge Winner – Aron Espeland (Norway)
Global Young Chefs Challenge 1st Runner Up – Giorgia Ceccato (Italy)
Global Young Chefs Challenge 2nd Runner Up – Harald Linder (Sweden)
Best Fish Global Young Chefs Challenge – Aron Espeland (Norway)
What inspires me to compete is the process itself. Being together as a team, being creative and finding solutions to different challenges you have. I really enjoy pushing flavors and techniques to the next level! Global Chef Challenge is challenging, creative, complex, and educational. Getting to know ingredients from all over the world gives a lot of inspiration to continue with the art of cooking. Being part of the global cooking community strengthens my interest in the culinary arts.
– Aron EspelandYoung Chef Ambassador Rebecca van Bommel was a key panelist during Worldchefs Congress 2022, helping to bring the voice of young talent to an expert Future of Work panel on industry investment in the next generation of chefs.
Scan the QR code to hear the panel’s discussion on attracting and retaining talent.
For culinary training, anywhere, anytime!
Take the next step in your career journey with Worldchefs Academy’s Pre-Commis Chef Training Program, Culinary Foundations, and Sustainability Education for Culinary Professionals, now available for FREE at worldchefsacademy.com. Build job-relevant skills at your own pace and learn on-the-go via web or mobile devices Refresh on basic technique and theory, and get hired with the background learning your next employer is looking for Advance your career with powerful credentials recognized by the world’s leading companies, including the NEW Culinary Foundations Certificate
The Pre-Commis Chef Training Program and Culinary Foundations Course is available in 7 languages: English, Español, Português, , Italiano, Deutsch, and 简体中文. ةيبرعلا
NEW
improved efficiency, operational staffing resources and strategies support both strong business performance, and a better workplace. “We are very excited to support global culinary training”, stated Cornelia Volino, Worldchefs Academy Program Manager & Chief Advisor. “By offering learning opportunities for culinary professionals in all stages of their career, we will help to reinforce the culinary basics and international standards recognized worldwide.”
Empower your team members at every stage, from onboarding, to working, to growing. The Worldchefs Academy online platform prepares your staff for in-demand jobs with foundational training and professional certificates that bridge skill gaps for a more effective team. Attract talent and become a career destination with upskilling opportunities and valuable credentials. Set your organization apart with a culture of learning that fosters employee retention and internal mobility. An industry path for career progression keeps your staff engaged and motivated. Investing in your employees’ journey also drives product and service excellence. Employee engagement means higher productivity, lower labor costs, and greater customer loyalty. With less turnover and
Available online and offline with the flagship PreCommis Chef Training Program and Culinary Foundations offered in English, Spanish, Portuguese, Arabic, Italian, German, and Mandarin, Worldchefs Academy provides a global solution to expand your hiring potential and deliver on business goals. Upskilling is more than a buzzword—it’s an essential part of building a safer, fairer, and more resilient industry. Now you know the why and how to add education to your staffing strategy. All that’s left is when.
Contact info@worldchefsacademy.com to make now the right time to incorporate Worldchefs Academy into your staff development strategy, including co-branded digital credentials and industry-recognized certification for your team.
Saudi Airlines Catering Company (SACC), one of the world’s largest caterers, has joined together with Worldchefs Academy to deliver Culinary Foundations training to SACC’ culinary team members and provide valuable onboarding training for new hires. Upon successful completion of the course, SACC participants receive a co-branded Culinary Foundations Certificate of Completion. This initiative is also supported through the participation of culinary management at all levels, from Executive Chef to Director, to ensure the same standard of training organization-wide. “A workforce of thousands of chefs will get developed according to the latest standards,” says Worldchefs President Thomas Gugler. “Knowledge is the key to further development,” adds President Gugler. True for individuals and organizations alike, the Culinary Foundations initiative is a game-changing addition for Worldchefs Academy and is now accessible to everyone, everywhere, throughout their entire career.
Sustainability Education for Culinary Professionals has joined the Worldchefs Academy line-up of free courses available for chefs around the world and at any stage of their career. This online course includes eight lessons to help learners engage with key themes and deepen their knowledge of sustainable culinary methods. The e-learning version of Sustainability Education for Culinary Professionals was created by Worldchefs Feed the Planet initiative, powered by Electrolux Food Foundation and Custom Culinary, with the support of culinary educators and experts from around the globe. The curriculum teaches chefs how to think and act sustainably, with modules on the Big Picture, Agriculture, Animal Husbandry, Seafood, Energy, Water, Waste Management, and Sustainable Nutrition. Upon completion of the course, partic-
ipants are equipped with the theory required to complete an online assessment, and receive a Worldchefs certificate and digital credential in the form of a digital badge – an important way to make skills visible when seeking employment in professional kitchens or demonstrating commitment to the sustainability movement.
Learners can now access Pre-Commis Chef Training Program, Culinary Foundations, and Sustainability Education for Culinary Professionals through the Worldchefs Academy online portal. Participants can learn through the web-based platform or on the Worldchefs Academy app offering an offline study mode. The Pre-Commis Chef Training Program and Culinary Foundations Course are available in 7 languages: English, Spanish, Portuguese, Arabic, Italian, German, and Mandarin. The Sustainability Education for Culinary Professionals Course is available in English with additional languages to follow.
“For us at Worldchefs, it is important to give aspiring chefs the foundation for a proper learning system that is available to all,” says Worldchefs President Thomas Gugler. The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and at www.worldchefsacademy.com.
Unilever Food Solutions (UFS) is on a mission to help culinary professionals thrive. UFS represents the dedicated foodservice business of Unilever, one of the world’s leading suppliers of fastmoving consumer goods. A new partnership with Worldchefs unites the UFS online chef training portal, UFS Academy, with Worldchefs’ Approved Courses platform, providing diverse online learning options for experienced chefs, coupled with digital badging to verify and share skills.
UFS Academy always has foodservice workers in mind, with training and sustainable solutions designed for demanding schedules. The portal offers unlimited free access to over 100 courses, from food hygiene and menu design to business management and mental health in the kitchen. The ad-free HD training videos cover theory on ingredients, equipment, techniques, and practical dish applications with recipe demos. All filmed and
created in collaboration with industry experts and qualified chefs with real world experience, the videos are under two minutes to help learners discover actionable skills in an accessible format.
UFS is a founding member of the #FairKitchens global movement, working to push forward conversations around fair pay, fair treatment, and fair hours, and calling for change towards healthier culture for healthier business. #FairKitchens now has more than 20,000 community members learning from each other and creating resilient businesses in the process. As part of the collaboration, UFS and Worldchefs will continue to fight to better the lives of hospitality professionals everywhere.
Sign up now and never stop learning. To get started with UFS Academy’s free online chef training, visit www.ufs.com.
who work there thrive.
Earlier this year, a new group of students started education at CÀSÀ Culinary Arts Center. This group is a special one, as students at CÀSÀ are a part of the WorldSkills team. The national cooking competition is organized by the WorldSkills Azerbaijan platform in partnership with the State Agency for Vocational Education in Azerbaijan and CÀSÀ BAKU Culinary Center.
After the first and second selection processes in November 2021, nine candidates were selected. The final selection in August was an emotional and exciting four days of competitors bringing their culinary skills. The finalist, Leyla Veliyeva, is one of the talented students at CÀSÀ Center. Leyla is
College of Further Education and Training, Hospitality Campus
The Shannon Region Junior Chef of the Year 2022 took place in May at the Limerick Strand Hotel. This was the second year of the competition and it was back bigger and better than ever as an in-person event for the first time. The competition was the culmination of a Transition Year taster course, run by a team of professional executive chefs from the Limerick and Clare Education and Training Board’s College of Further Education and Training, Hospitality Campus. Since last September, schools across the region participated in two different hospitality taster courses specifically developed for transition years: the Junior Chef Apprenticeship Taster and a Barista Skills Taster. These courses were undertaken by nearly 450 students who have an interest in the hospitality sector. One student finalist was selected from four schools across the region to represent their school in a two-hour live culinary
very passionate about plant-based food and sees its huge potential. She is interested in nutrition and specializes is vegetarian and vegan cuisines.
The WorldSkills event will encompass sixty-one international skill competitions taking place across Europe, North America, and East Asia from September to November 2022. Over 1,000 competitors from fifty-six countries and regions are expected to participate.
Auburn University’s newly opened Tony and Libba Rane Culinary Science Center serves as home to the School of Hospitality Management in the College of Human Sciences. This state-ofthe-art educational center offers cutting-edge laboratories, a teaching restaurant, a rooftop terrace with a sustainable garden, microbrewery, coffee roastery and café, multimedia studio, food hall, and a luxury hotel and spa. The unique combination of academic and commercial offerings is the first of its kind, offering the student an exceptional level of engagement, and the visitor high-end experiences.
“Our partnerships with the very best in the industry have students working side by side with the world’s greatest chefs, mixologists, sommeliers, hoteliers and others who will be here to not only work alongside our credentialed faculty in the College of Human Sciences, but also to offer extraordinary opportunities for our community,” said Susan Hubbard, College of Human Sciences dean.
The Culinary Science program, a study option within the School of Hospitality Management, is one of only six educational programs in the nation recognized by Worldchefs.
grand final in the Limerick Strand Hotel kitchen. Gráinne Scullane, from St. Anne’s Community College, Killaloe was the overall competition winner and received the 1st Place Gold Medal. Students got to choose local fresh produce and cook them in the professional kitchen, showcasing their region cuisine and highlighting the excellent local farmers and food producers.
The Detroit Institute of Gastronomy (DIG) is proud to announce the graduation and certification of its first students. Both student apprentices completed the two-year hands-on, hybrid Sous Chef apprenticeship program. Created to deliver a progressive education which meets the rigorous requirements of an industry Sous Chef, both apprentice graduates tested and achieved the American Culinary Federation (ACF) Sous Chef Certification within 30 days of graduation. The DIG community takes great pride in these students and looks forward to their ongoing success. Long before modern culinary schools, apprentice education has been a proven method for training cooks and chefs. DIG has built on the history of this model and updated the delivery, tracking and education to meet the needs and demands of today’s student. The Culinarian and Sous Chef apprenticeship programs include an educational team for support and motivation. The specialized, faculty led curriculum is built to challenge the apprentice in both academic and on-the-job learning.
DIG recently achieved recognition by the Worldchefs as a Recognized Quality Culinary Education provider which enhances the ACF Education Foundation approval. The support of the faculty, chef-mentor and administration allows the apprentice to focus on building a progressive foundation of learning and skill development leading to multiple certifications.
Founded in 2011, the EKS Culinary Academy is the first professional culinary school on the Anatolian side of İstanbul to offer professional training with a diploma. In addition to long term programs, EKS also provides basic training and daily workshops on campus. EKS Culinary Academy’s professional training programs last four months. Students take part in hands-on training sessions with expert trainers and have the option to gain on-the-job experience with an internship in five-star hotels and top restaurants for another four months. All training sessions at EKS Culinary Academy are given by a staff of recognized professional chefs. Students who succeed in the exam at the
end of the training and graduate are granted certificates approved by the Turkish Ministry of National Education.
roasted duck and flavorful soup lends a sour, salty, sweet, and spicy taste. What’s extraordinary in this dish is the addition of citric and sweet fruits such as pineapples, lychees, or red and green grapes to reduce the hot flavor.
The original recipe of red curry with roasted duck is included in the “Authentic Thai Cuisine” cookbook, which gathers more than twenty authentic recipes of Thai dishes and desserts in accordance with Dusit Thani College’s standards. This cookbook, as well as Authentic Thai CuisineHalal, is developed based on the research of professional instructors from Dusit Thani College, Thailand’s leading educational institute specialized in hospitality and culinary businesses under Dusit International, and accredited by the Department of Intellectual Property, Ministry of Commerce, as a conservator of authentic Thai cuisine for the next generations.
Apart from pad thai and stir-fried cashew nuts, red curry with roasted duck is another favorite dish of Thai and international diners, with rich coconut milk, mouthwatering curry color, and savory taste. A perfect combination of tender
Three-peat champion! The whole LPU United campuses rejoiced in Laguna, Manila, Batangas, Cavite, and Davao as LPU was declared the Philippine Culinary Cup 2022 champion. Head-
ed by Culinary Team Manager and Director
Chef Abram Emmanuel Peralta and Chairman Heinz Pelayo, the team received its three overall champion trophies for LPU. The Cup is the only international culinary competition in the Philippines endorsed by Worldchefs. This is the third time LPU has won the international competition in its thirteen year history.
This year, as the Philippines reopens to tourists, the Philippine Culinary Cup made sure that Worldchefs Certified Judges from Asia and Europe were well represented. More than thirty judges coming from all over the world joined the event with more than ten international competing countries.
Founded in 2003 by Chefs Norbert Gandler, Ulrich Williman, and Hansjorg Schallenberg, the International School for Culinary Arts and Hotel Management (ISCAHM) is a world-class culinary and pastry arts school that has trained thousands of aspiring chefs.
Hospitality School
Chef Panayiotis Hadjisymeou, Head of the Hospitality School of KES College and former General Manager of Catering Services of Cyprus Airways, brought his expertise on inflight catering to KES College culinary students this May.
Airline catering started in 1919 on flights from London to Paris. Still today, inflight service remains a unique area of focus, and an experience that can be both simple and complex. It requires a fine-tuned watch and precise organization. The lecture covered purchasing, material handling, food hygiene, ordering software, plating and presentation, and managing customer satisfaction with 24/7/365 service. Now with questions answered and tips on techniques and tools, KES College students are ready to take to the skies.
The school offers professional and intermediate courses in western and Asian cuisines in fully equipped professional kitchens. Students learn from internationally trained, award-winning chefs who provide the knowledge and skills to produce successful chefs working in different parts of the world. Professional courses for Culinary and Pastry Arts provide graduates with internationally recognized diploma and certificate from ISCAHM and Culinary Solutions Australia International. ISCAHM also offers lifestyle courses for enthusiasts and hobbyists.
ISCAHM is the only culinary school in the Philippines that has won the highest awards or over all championship from the three major culinary competitions in the country: Chef’s on Parade, National Food Showdown, and the Philippine Culinary Cup.
Find out more about the courses offered at www.iscahm.com.
Established in 2005, the world-class International Centre for Culinary Arts (ICCA Dubai) is about innovation, application, standards, outcome, and leadership in culinary education. ICCA’s flagship professional diploma programs in cookery, baking, and patisserie are specially designed for aspiring chefs, bakers, and pâtissiers, and equip student chefs trained with industry best practices for an assured work placement within the hospitality industry in the UAE and globally.
Besides industry-centered programs, this multi-award-winning center also provides amateur certificate programs for serious enthusiasts and a range of artisanal courses in chocolate, sugarcraft, barista, and gelato, for those looking to carve a niche in the world of food.
Alongside championing TVET in culinary arts, ICCA is also focused on building and giving back to the industry. The ICCA Dubai Culinary Scholarship Program, the annual one million dirhams continuing education award for the UAE young chefs was set up in 2015 in strategic partnership with the Emirates Culinary Guild, City & Guilds, and Worldchefs. To date it has transformed the lives of over 125 talented, underprivileged chefs by providing them with an opportunity to complete an international education and qualification worth AED 6.5 million.
ICCA’s glories, laurels, and triumphs are a testimony to doing things differently, striving to excel and helping make an everlasting impact in culinary education and training.
This year, the HTA School of Culinary Art partnered with the Hilton Sandton Hotel for a special Earth Day experience. The Hilton Chefs educated HTA students on the importance of reducing our carbon footprint, preventing waste, and promoting sustainability. The program was inspired by Hilton’s Travel with Purpose Plan for 2030 for the Environment, paving the way to net zero by cutting waste to 50%.
A nose-to-tail workshop on the deboning, portioning, and cooking methods of South African venison was coupled with information on harmful mass farming practices and how chefs could make a difference in the environment by using different venison cuts. Students also got to experience the biodiversity of wine and biodynamic wine-making methods, learning why it is important to avoid the chemicals and pesticides, and how using insects can achieve the same results.
A market was also set up with local farmers and producers to illustrate what an crucial role they play in our communities, and how chefs are able to empower them through planning, sourcing, and purchasing of ingredients.
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The Swiss European Culinary Institute, part of HTMi Switzerland, is a top-ranked hotel and tourism management institute located in the heart of Switzerland. The Institute is led by Master Chef Andreas Kurfürst, a Worldchefs Certified Judge with a culinary career spanning over forty years.
Their culinary course offerings include diplomas in Swiss European Culinary Arts, Baking & Pastry Arts, as well as Bachelor and MBA degrees in International Culinary Business. All courses have paid internships in Switzerland and excellent career placements.
HTMi Switzerland’s range of cutting-edge kitchens, plus various F&B outlets on campus, provide future culinary leaders with an excellent holistic platform to excel. All students experience training from the Institute’s leading culinary team, visiting guest Master Chefs and, excellent internship opportunities.
The HTMi’s graduate employer platform and connection to international culinary associations provide world-class and highly valuable professional networks. For further information and details, visit www.htmi.ch.
The HTMi Switzerland Dubai team is excited to start a new academic semester in September, packed full of activities including field trips and culinary adventures that will allow our students to live a gastronomic experience.
Over the summer, chef instructors have been busy researching new trends in the culinary world and developing recipes following contemporary cooking techniques that align with what the Dubai market is looking for from a new generation of chefs.
This new beginning will bring culinary enthusiasts ready to start their first year and hone not only a beautiful craft, but also build the skills to become successful leaders of the future. HTMi Switzerland Dubai are also set to welcome back students who have already made a positive mark within the industry. Their second-year ambassadors are finally back to the Kitchen Lab, reenergized and excited to resume their studies and keep following a path towards their goals. The students have gained exposure to the most iconic hospitality and restaurant brands in the UAE, and the staff are looking forward to hearing their personal success stories. HTMi Switzerland Dubai is immensely proud and honored to continue this incredible journey with them!
Your free Worldchefs account gets you access to members everywhere, thousands of job listings, and industry resources from interview tips to cutting edge developments. Every Worldchefs Education Partner has a custom profile, so you can find your school and make new connections with students and alumni.
Scan the QR code now to create your free account or visit worldchefs.org/login.
with Emmanuel Lorieux, Executive Chef for Nestlé Professional
You grew up next to a restaurant in Normandy. Can you share your earliest food memory? If you were going to create a dish inspired by that memory, what would it be?
I remember the smells of all kinds of roasting meat in the ovens of that restaurant. Those are my first memories. I would probably try to make a vegan dish with the taste and smell like those roasting pieces of meat.
As a parent, you have seen first-hand how children learn from the world around them, and how challenging it can be for busy parents to keep up with healthy eating habits. How has your experience as a parent inspired your approach to International Chefs Day?
I think the best advice is that you go with your children to the garden and show them where the fruits and vegetables come from.The seasonal aspect is very important. Finally, try to cook as much as you can with them with fresh products so those learning moments will last forever.
Food and nutrition are full of surprises and we’re always learning about the science and secrets behind our favorite ingredients. What nutrition fact have you learned that surprised you?
The lycopene that you find in the tomato gives its full benefit when cooked. Usually that’s the opposite; in order for the vitamins to give their full benefits they need to be raw.
This year’s International Chefs Day theme is Growing A Healthy Future. What is a chef’s role in supporting sustainable food systems? Avoiding food waste is the most important. Cook with seasonal ingredients as much as possible and optimize the cooking process to save energy and water.
Worldchefs has partnered with Nestlé Professional and the Nestlé for Healthier Kids Programme since 2018, and every year thousands more chefs participate on October 20th to help teach kids about healthy eating. What has been the most rewarding part of this experience?
The most rewarding part of this is that every year we reach more and more children. That means that this fun, yet educational event is working well and anticipated every 20th of October.
Join Emmanuel and chefs from around the globe this October 20th! Get involved at worldchefs.org/internationalchefsday.
Everyone in the food industry, from farmers to food processors to chefs, knows we face daunting challenges to feeding the world sustainably.
By T.C. Chatterjee, CEO of Griffith Foods
The facts related to the challenge at hand are undeniable. By 2050, the world’s population is expected to reach 10 billion, up from 7 billion today. Demand for food is set to rise 60 percent, with water needs up 40 percent and energy demand up 50 percent. We also need 1.6 billion more acres of land on which to grow the food we need, if we keep growing and producing food the way we do it today.
Meanwhile, climate change threatens to reduce crop yields and nutrition. In this struggle, agriculture is both victim and unintended villain, currently producing more greenhouse gas emissions than the emissions from all automobiles, ships, trains, and airplanes on the planet.
At the same time, expectations are rising for those of us in business of feeding. The challenge in front of us is to meet the demand and need for healthier eating while also working on ways to reduce hunger, operate sustainably, and protect our planet.
The hard truth is that we can’t hope to feed a world of ten billion people the way we’re feeding, while also failing to feed, a world of seven billion. To nourish the future and meet rising expectations, we must transform global food systems.
What should we do? What can we do? Although the challenge is enormous, we can make a difference, individually and together. An emergency has crept up on us in slow motion. We must serve a meal that was not planned for. Let’s walk into our
walk-in coolers and take stock of the ingredients we have to cook the meal of addressing the world’s pressing needs. Just as in an emergency we use available ingredients in our pantries, let’s use each of our strengths, our creativity, and our expertise to make the greatest possible impact in addressing the needs of the world.
At Griffith Foods, we’re trying hard to live our purpose: “We blend care and creativity to nourish the world.” As a product developer and ingredients provider, we believe we have an opportunity, and an obligation, to contribute toward addressing the challenges to global food systems. Not just on our own, but with partners and as a contributing member of our ecosystem across our value chain, from seeds to farms to multinational food companies and the foodservice industry.
With our customers, our suppliers, and other partners, we’re working to support small farms, advance regenerative agriculture and sustainable sourcing, and achieve net zero supply chains. In our products, we’re striving to increase nutrition and enhance the taste and texture of proteins, traditional and new. And we’re committed to serving the underserved—the ‘wealth poor’ and the ‘health poor’.
We believe that chefs and the culinary community have a huge role to play, parlaying their strengths – their expertise, creativity, and quest for excellence. From choices chefs make with sourcing of ingredients, to developing menus and recipes, to making sustainability an important performance indicator in kitchens (Kitchen KPIs) big and small, culinarians around the world have the ability to use their influence for positive impact on food that is good, good for you and good for the planet.
Around the world, consumers look to culinary professionals to shape our tastes, to create new menu offerings and to imagine the future of food. As leaders in our kitchens and in our communities around the world, culinarians have the unique power to make a meaningful difference in creating the right menu items with the perfect balance for people, the plant and performance.
At Griffith Foods and at Custom Culinary®, led by our team of fifty culinarians, we are dedicated to do everything we can to work with partners and collaborators to make a difference with and through food. We look forward to “Creating Better Together”!
Hear more from T.C. Chatterjee on this critical topic during his address at Worldchefs Congress 2022.
Scan the QR code to watch.
Get informed and learn how to take action with the help of expert-led panel discussions recorded live from Worldchefs Congress in Abu Dhabi.
In Setting the Course, you’ll hear from:
Ahmed Saeed Salem Al Kaabi: Food Control Section Manager, Countryside ADAFSA
Dr. Brent Loken: Global Food Lead Scientist, WWF
Viktoria Roos: Open Innovation Leader, Electrolux Professional
Henry Guadagni: Corporate Chef, Electrolux Professional
Daniel Truss: Founder and Director of The Chefs Eye
Scan the QR code to watch Setting the Course.
In Changing the Course, we’re joined by:
Frank Fol: We’re Smart® Chairman
Frédéric Bau: Valrhona Pastry Explorer Reinier Weerman:
General Manager Middle East/Israel & North Africa, Upfield Professional
Kristine H. Hartviksen: President of Nordic Chef Association
Anders Heegaard: President of Danish Chefs Association
Scan the QR code to watch Changing the Course.
For more of the latest news on sustainability and more, tune in to Worldchefs webcast, Sustainability Around the World, and find guests like Dr. Loken, Daniel Truss, and many more on Worldchefs podcast, World on a Plate.
www/worldchefs.org/webcasts www.worldchefs.org/podcasts
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Multifunctionality that matters!
SERVES 4
This succulent starter meets the crystal-clear waters of the Ryfylke fjords in southwestern Norway with the shores of Southeast Asia. Sterling ® white halibut is so versatile, with thick filets and firm yet flaky structure that make it perfect for grilling.
0.4 kilos Sterling® halibut without skin
2 tsp herb oil with parsley for brushing after grilling
8 pcs skewers (wooden), should be left in water over night
8 pcs tortillas
20 leaves fresh cilantro/coriander
Salt
150 grams peanuts (unsalted)
1 tsp cumin
100 ml neutral oil, sunflower or peanut oil 100 ml coconut milk
1 tsp lemon juice
1 tsp ginger, finely shredded ¼ pcs red chili
1 pcs clove of garlic
2 tsp sweet soy sauce
When grilling Sterling® halibut, it’s important to be gentle with the temperature so it will not be overcooked and dry out. Charcoal grilling is the best option, but you can also use a gas grill. Please bear in mind that it’s the heat from the grill that cooks the halibut and therefore it’s important to keep a fair distance between the heating source and the halibut skewers.
Cut the filet in slices, with a thickness of approximately 3 cm and length 10 cm. Make sure that the length of the cut matches the length of the skewer and the grill that you are using. Distribute a little bit of salt over the halibut. If you use wooden skewers, it’s best to keep them in water overnight. Metal skewers can also be used.
To prepare the satay sauce, put all ingredients in a food processor. Mix just until all the peanuts are
chopped up, but do not run the food processor too long otherwise the sauce will be too smooth and less crunchy. Heat up the sauce quickly, flavour with salt, and set aside to cool down. The shelf life is normally up to one week if kept refrigerated.
Once the grill is hot you can start grilling. If you are afraid to burn or overcook the halibut, take it of the grill and let it rest for a while to see whether it’s cooked enough. Once cooked
through, remove the halibut skewers from the grill. Brush with the herb oil and olive oil and place it on a serving plate.
Quickly heat the tortillas on the top of the grill, put some satay sauce on the tortilla, and lay the grilled fish inside, removing the skewer. Now it’s time to enjoy!
For more recipes and inspiration, visit www.sterlingwhitehalibut.com.
Walk through the butchering process with a real-time demonstration and explanation of the many applications for each cut, from sous vide veal blade to salt cured veal silverside. You can also find delicious veal recipe videos on Worldchefs TV, including Chef Edgar’s take on a famous dish invented by Worldchefs first President – Auguste Escoffier’s Tournedos Rossini.
Chef Edgar’s twist on this classic begins by confiting veal liver in grapeseed oil, salt, and Madeira at 50 C for one hour. Next, begin with a de-skinned filet, the most tender part of the calf. Cut the center piece of the filet for
the tournedo. Heat a plan with butter and oil at medium heat, and fry the tournedo, keeping the plan not-too-hot to keep the sugars in the veal meat from caramelizing too quickly. Once it has been beautifully browned on all sides, remove it from the pan and set it aside to rest.
Meanwhile, grill a zucchini halved lengthwise, just briefly to achieve grill lines and maintain the crispness, and prepare broccolini by cooking gently in butter. Next up, return to the veal liver confit and slice two thick pieces. Warm butter in a pan and once hot add the confited liver to lightly brown, moving often to prevent sticking. Remove it from the pan and season both the liver and the filet with salt and pepper.
Plate up the veal filet, topping it with the veal liver confit, and add to the plate the quartered zucchini and the broccolini. Finish with a Madeira demi-glace sauce and freshly shaved black truffle.
Are you ready join them in the kitchen? Scan the QR codes to watch along!
Did you know Worldchefs hosted a virtual side-event as part of the United Nations Ocean Conference? Co-hosted by the governments of Kenya and Portugal this July, the UN Ocean Conference came at a critical time as the world is seeking to address many of the deep-rooted problems of our societies laid bare by the COVID-19 pandemic. To do so requires major structural transformations and common shared solutions anchored in the Sustainable Development Goals (SDGs).
Human activities are placing the health of the ocean in peril. According to the World Meteorological Organization’s State of the Global Climate in 2021 report, sea level rise, ocean heat, ocean acidification, and greenhouse gas concentrations set new records in 2021. Marine pollution is increasing at an alarming rate, and if current trends continue, more than half of the world’s marine species may be all but extinct by 2100. The Conference aimed to kickstart a new chapter of global ocean action.
Coinciding with Episode 20 of Sustainability Around the World, Worldchefs brought together an expert-led panel to explore how hospitality professionals can promote sustainable seafood consumption. The 30-minute expert-led discussion covered pollution, overfishing, and non-sustainable aquaculture from the perspective of chefs. Sheila Bowman, Seafood Watch Manager of Culinary Initiatives at Monterey Bay Aquarium, shared her team’s research and its potential use for culinary professionals.
“We at Worldchefs know that chefs make a real impact in their communities, and that ‘the power of the white jacket’ can help to change the way people eat, think, and share,” says Worldchefs President Thomas Gugler. “We are honored to be a part of this movement and to mobilize action towards SDG 14.”
Meet Mark Allison, an award-winning chef, former dean of Johnson and Wales, author, and much more. Mark is now Corporate Executive Chef at Forever Oceans, an innovative company raising sushi-grade fish in the deep ocean. With over forty years in the culinary arts, he joined Ragnar on Episode 60 of World on a Plate to share his story and insights on education, nutrition, and the future of food.
As the former Director of Culinary Nutrition for the Dole Nutrition Institute, Mark worked alongside scientists to prove the many health benefits of eating a nutrient-dense diet. He knows that healthy and sustainable diets must be on the plate, and the importance of culinary education in turning the tide on the future of both food sustainability and ocean health.
Scan the QR code to listen now. You also can find more on Forever Oceans and fresh-caught culinary ideas at www.foreveroceans.com/ocean-raised-blog.
The home of the Fasola Bologna family since the 19th century, Castello Monte Vibiano is the symbol of guarantee for 100% genetically certified Italian, all-natural quality, and the sustainable principles of a multi-generational family business. The Estate is a Zero CO2 Emissions Property since 2009, the first farm in the world to receive this certification (DNV UNI ISO 14064), all without using carbon offsets.
harvest reveals in a rich emerald green color and a sensational freshness, ethereal with strong spicy and bitter notes. Limited edition at 1,000 bottles, it is the Italian Government State Gift, a sublime representation of Italian excellence, presented to visiting Heads of State.
Borgiona is a very rare autochthonous olive and Monte Vibiano’s mostcoveted cultivar. So precious and rare that they only produce as a monocultivar to preserve its rare organoleptic characteristic. With only Borgiona olives, harvested by hand, and cold-pressed, the oil has an intense fruity, herbaceous type, with hints of almond, artichoke, and green tomato and basil leaf. This is an extremely small production of less than 100 bottles per year, twenty-five of which are limited edition Orci, completely handmade by Umbrian artisans.
Genetically certified 100% Italian cultivar and Km Zero, the olives are harvested by hand from the estate. Cold pressing at ≤24°C preserves the olives’ organoleptic characteristics. High biodiversity from 12 rare autochthonous olive tree varieties produces the estates’ most famous Extra Virgin Olive Oil (EVOO), with all three Monte Vibiano EVOO products awarded the prestigious 5 Gocce (5 Drops) by the Italian Sommelier Foundation in 2021 and 2022.
The very first early harvest captures the highest levels of polyphenols. Leccino and Frantoio olives are harvested by hand and cold-pressed at ≤20º C overnight, within six hours from harvesting, and filtered. An early
The affectionate nickname for the little Vibiano, “Vibianini” and Winner of the 2022 Italian Oscar Award for EVOO is monodose-sized at 10ml to prevent oxidation and deterioration. This hero product is served in First Class onboard the world’s most important airlines and in the top hotels and restaurants around the world. Same-day harvest, cold-press, and freezing preserves the characteristics of the extreme freshness of the just-pressed, unfiltered EVOO and matte green color. At 80 calories, it gives the correct and measured dose for every dish. It is also available in Vibianini Condiment, gourmet dressings combining this fantastic olive oil with inspiring raw ingredients, sized at 10ml for a convenient single-serving.
BOTINKIT, a food-tech start-up from Shenzhen, China, is creating the world’s first robot-based digital Chinese food ecosystem. Founded in 2021, their award-winning products are providing new all-in-one solutions to growing restaurant business via BOTINKIT ROBOT, BOTINKIT GALLERY and BOTINKIT BOTA.
The BOTINKIT team is determined to digitalize food through a combinati on of robot design, chemistry, and algorithms, unlocking unprecedented food creativity. BOTINKIT envisions digital food being transferred to restaurants and families across the world, making possible the ever-imagined tele-cooking. In the next ten years, they hope to revolutionize the most traditional cooking with the most advanced technology, making a simpler, smarter, and healthier cooking experience.
In 2022, BOTINKIT won three major design awards:
A’ Design Award: The world’s leading annual international design competition, recognized by ICOGRADA and the European Design Association BEDA.
MUSE Design Awards: One of the most influential international awards in the field of creative design in the world, organized by International Awards Associates (IAA), a time-honored international awards association.
iLuxury Awards: Created by the IAA as a benchmark for seeking out the best brands that sets itself apart from the mainstream.
BOTINKIT recently announced that Chris Bangle, the former Chief of Design at BMW AG, has joined the company as a design consultant to support the brand’s efforts in design innovation and development. BOTINKIT believes that a good product relies on a good design, and expects to leverage Chris Bangle’s deep experience and expertise to jointly create more high-quality products, while encouraging everyone, everywhere to adopt a healthy diet and lifestyle.
A delicate infusion light & mellow
GROWN AT 6,000 FEET ABOVE SEA LEVEL
Fine Tea crafted in the traditional artisanal style, as we do at Dilmah, is blessed with terroir, the influence of sunshine, rainfall, wind, soil and temperature. That produces extraordinary & deliciously different taste, textures and stories in fine tea; a tea for every mood and occasion.
Full bodied, rounded and refreshing
Strong rich & full bodied
Heavy, robust and deep in colour
GROWN AT 5,000 FEET ABOVE SEA LEVEL
A family company founded on Tea Grower, Merrill J. Fernando’s love for tea, and his pledge to serve humanity, Dilmah has a heart of kindness to people and nature. Our MJF Foundation and Dilmah Conservation use a minimum 15% of our earnings to touch the lives of less fortunate communities and benefit nature through conservation, restoration and environmental education.
GROWN AT 3,000 FEET ABOVE SEA LEVEL
Fine Tea indulgently pairs with fine food, highlighting flavours and textures to enhance taste, while the antioxidants in tea cleanse the palate, aiding digestion. The variety in tea offers a tea to complement every food, whether grilled meat, poached fish or dessert, and a tea to enhance every cocktail or mocktail.
GROWN AT 1,000 FEET ABOVE SEA LEVEL teainspired.com dilmahfamily tea_inspired
Dilmah is no ordinary tea. Born as Founder, Merrill J. Fernando’s dream and devotion in 1950, three generations of the ‘Dilmah Family’ now craft the finest teas with the love of tea growers, who have devoted their lives to nature’s healing & delicious herb.
Christopher Megel—Master Chef, Chevalier, former CEO of At-Sunrice GlobalChef Academy, and Executive Director of Q Industries Group—is a man of many talents. Starting out at top restaurants like Le Cirque and Monte-Carlo, the French native has contributed so much to the culinary industry in Asia and Europe over his nearly 4-decade-long career. He’s also brought Q Industries into a new age as a service provider and an innovator with ozone technology. Scan the QR code to see his presentation at Congress on this cutting-edge technology, a cutting-edge way to reduce environmental impact through more efficient chemical and power usage.
ScanBox has been the first choice among hotels, restaurants, and the best culinary teams in the world. Why? ScanBox products are stylish and can be placed front of house right next to the buffet line or food station, reducing redundancies in the workflow. Reduce straining among employees with lightweight, easy-to-use, and heavy-duty equipment. They keep even temperatures, has optimal air flow and moisture control which makes them perfect for preserving food quality for your guests. Get long-term use of your investment and saving time, staff, and money.
Working more sustainably and green-minded has become such an important part of the hospitality industry. Running a restaurant “the green way” sends a great message to existing and potential customers and certainly provides peace of mind for owners and operators doing something good for our planet. Unfortunately, walking the ecominded path often comes with increased operation costs.
Luckily, that’s not the case if it comes to frying oil management. Done right, your business is not only more sustainable but more profitable. VITO filters remove particles from your frying oil so that they cannot burn any further. This allows you to offer products with increased quality and doubles the lifetime of your oil. A lower demand of deep-frying oil means fewer transport routes, l3ww CO2 emissions, and less stress on land, soil, and water resources. The use of VITO also helps to avoid waste by reducing waste oil and packaging consumption. The cellulose filters used for filtration are completely biodegradable and can be used for multiple filtration cycles.
VITOgreen frying oil management is the optimal solution.
See where all the Swiss cookies, crackers, and tart shells come from! With a spectacular and uncut drone flight through their production and office premises, HUG shows you an insight into their everyday life. “Natural & honest” is their DNA and they are very proud of it. Scan the QR Code to see it for yourself!
Elegance brings flexibility that saves time, staff, and money.
Food is virtually everywhere, literally. Non-fungible tokens (NFTs), web3, digital assets, and cryptocurrency is an estimated trillion-dollar opportunity that could change the future of the food economy. With actual reality colliding with virtual reality, the metaverse is fast evolving. So what will the ‘foodverse’ look like, and taste like? Find out on our expert-led Talking Disruption panel, moderated by Sunjeh Raja, Director and CEO, International Center for Culinary Arts (ICCA Dubai) and featuring:
Mohammed Mahfoudh: Director & CEO of Deca4 Advisory LLC
Vignesh Raja: Director of the HBAR Foundation, Middle East & South Asia and founding member of the Dubai Blockchain Council
Sebastian Huth: Co-Founder of Precise Blockchain Solutions LTC
Praneet Kumar: Crypto Lawyer, Founder of Praneet Kumar & Associates, and Co-Partner of Gravity X Capital
Girish Ashirwar: Co-Founder & Director, Create Protocol
Scan the QR code to watch now.
With billions of people on earth, one might wonder is there enough food for all of us? Food security has become more and more pressing since several years ago. Due to various health, environmental, and social concerns, the global demand for animal sourced products is becoming more challenging to fulfill. Food and agriculture industries all over the world are moving towards innovative and alternative food. According to Fortune Business Insights 1, the global vegan food market is projected to grow from $26.16 billion in 2021 to $61.35 billion in 2028. And so the spring of the vegan market across the globe makes a lot of cents, pun intended.
Dairy products are primarily sourced from farmed animals. This includes butter, milk, cream, cheese, yogurt, and others alike. A typical fresh milk for example, has been known to be produced from farmed female bovine through strenuous processes. However, consumers are increasingly ditching dairy milk due to lactose intolerance, hypercholesterolemia, and vegan diet preferences, among other reasons 2. After all, dairy-free alternatives such as almond and soy milk are known to have longer shelf life than its bovine counterpart. Similarly, margarine has also become a great plant-sourced alternative to butter.
When water and fat are mixed, the mixture formed is called an emulsion. There are two types of emulsions; water-in-fat and fat-in-oil. The former is when water droplets are distributed in fat, and the later is when fat droplets are distributed in water. Margarine, just like butter and chocolate, is a water-in-fat emulsion. There are two major types of margarine; table and bakery margarine based on their ability to be spread and shaped, or the technical term, plasticity. Table margarine has soft to medium plasticity while bakery margarine has a wider range of plasticity from soft to hard as it can be used to make various baked goods.
One would need different margarines to make croissant and bread loaf since the textures desired are different. Table margarine on the other hand, as you may have guessed, is purposely made for that generous breakfast spread you enjoy at home. Thus, its plasticity is perfect for room temperature spreadability. Table margarine can be further categorised as refrigerated and non-refrigerated table margarines. Although stored at different temperatures, both types of table margarine are stable and spreadable at room temperature.
As palm oil is naturally semi-solid and trans-fat free, it has become the preferred fat in margarine production in many countries. Its semi-solid content is primarily contributed by equal quantities of saturated and unsaturated fatty acids - 50/50 to be exact. This attribute is crucial in ensuring good crystallisation which is the process of solidifying liquid into the form of crystals. A blend of palm oil and its fractions such as palm stearin and palm kernel olein, is good for stable crystallisation which provides the desired solid fat content profile to make margarine 3
1OO% Vegetable oil Margarines are cholesterol free
Contains cholesterol
Unlike other vegetable oil margarines, palm based ones are trans-fat free
Trans-fat free Palm-based margarines does not lower high-density lipoprotein (HDL) or “good cholesterol”
1 tablespoon roughly contains 75 calories
High in saturated fatty acids,with low proportions of trans fatty acids
May increase the low density lipoprotein (LDL) cholesterol, or “bad cholestrol”
1 tablespoon roughly contains 100 calories
Recently, margarine has been inaccurately labeled as “fake butter” when it is in fact simply the plant-based alternative with similar characteristics and functions. As it is of plant source, margarine is completely free of cholesterol and palm-based ones specifically, have been proven to not lower HDL or “good cholesterol” as previously claimed by researchers 6. Besides, 1 tablespoon of palm-based margarine only contains about 75 calories, while the same amount of butter would give about 25 calories more 7,8,9. The goodness of margarine can indeed be spread-quite literally. Palm-based margarines specifically, have proven to be excellent choices as the vegan answer to butter through and through. Not only does it give an option to those with specific dietary needs, and has the nutritional advantage of being cholesterol-free, but it is also much cheaper too.
The major fatty acid found in palm oil is palmitic acid and this enables palm-based margarines to form good aeration of fat and sugar mixturesan attribute particularly ideal for making bakery margarines. Its fraction, palm kernel oil, is a suitable raw material for cake-making as it provides great creaming properties 4. Palm oil and its fractions are also excellent ingredients for making pastry margarines as they have good plasticity needed to withstand the layering process of pastry making 5 . https://palmoiltv.org/web/category/recipes/
References:
1. Vegan Food Market Size. Accessed from https://www.fortunebusinessinsights.com/vegan-food-market-106421
2. Sunidhi, G. S., Vij, R., & Katoch, S. (2021). Comparison of dairy milk with vegan milk of different types available in India.
3. Noor Lida, H. M. D., Md Ali, A. R. & Muhadhir, I. (1996). Blending of palm oil, palm stearin and palm kernel oil in the preparation of table and pastry margarine.
4. Mat Dian, Noor Lida. (2018). Palm oil and palm kernel oil: Versatile ingredients for food applications. Journal of Oil Palm Research. 29. 487-511. 10.21894/jopr.2017.00014.
5. Nor Aini, I. and Miskandar, M. S. (2007b). Bakery fats from palm and soybean oils for shortcrust pastry.
6. Voon, P.T., Lee, S.T., Ng, T.K.W., Ng, Y.T., Yong, X.S., Lee, V.K.M. and Ong, A.S.H., 2019. Intake of Palm Olein and Lipid Status in Healthy Adults: A Meta-Analysis. Advances in Nutrition.
7. Nutritive Value of Foods, USDA (2002). Accessed from https://www.ars.usda.gov/arsuserfiles/80400525/data/hg72/hg72_2002.pdf
8. Food Balance Sheets, FAO (2001). Accessed from https://www.fao.org/3/x9892e/X9892E00.htm#TopOfPage
9. Calorie Counter Expert- Calories In: Cooking Oil, Margarine, Salad Dressing, Shortening (2015). Accessed from https://st-tech.com/food/calorie-counter/oil-margarine-salad-dressing-shortening
Albanian Chefs & Cooks Association Mr. Asim Prengezaj info@chefs.al
AUSTRALIA
Australian Culinary Federation Ms. Karen Doyle acfpresident@austculinary.com.au
AUSTRIA
Verband der Koche Osterreichs Mr. Mike Pansi mike.pansi@vko.at
AZERBAIJAN
The Azerbaijan National Culinary Association Mr. Takhir Idris Oglu Ami-Raslanov kulina-58@mail.ru
BELARUS
Belarusian Culinary Association Mr. Viktor Radevich belkulinar@tut.by BELGIUM
Mastercooks Belgium Mr. Cedric Poncelet restaurant-cedric@skynet.be
BOSNIA & HERZEGOVINA Association of Chefs in Bosnia and Herzegovina Mr. Nermin Hodzic nermin_hodzic@yahoo.com
BULGARIA
Bulgarian Association of Professional Cook Mr. Dimo Dimov veselinavale@gmail.com
CAMBODIA
Cambodia Chef’s Association Mr. Long Bunhor cambodiachefsassociation@gmail.com
CANADA
Canadian Culinary Federation Mr. Ryan Marquis chefryan@shasky.com
CHILE
Asociacion Chilena de Gastronomia Mr. Maximo Picalla achiga@achiga.cl CHINA
China Cuisine Association Mr. Jiang Junxian 1103002902@qq.com
COOK ISLANDS
Cook Islands Chefs Association Ms. Karlene Taokia kmtaokia@gmail.com
COSTA RICA
Asociation Naional de Chef Costa Rica Mr. Carlos Rodriguez presidencia@anch.co.cr
CROATIA
Croatian Culinary Federation Mr. Damir Crleni damir.crleni@vz.t-com.hr
CUBA
Federación de Asociaciones Culinarias de la República de Cuba Mr. Eddy Fernades Montes culinaria@enet.cu
CYPRUS
Cyprus Chef’s Association Mr. George Damianou president@cypruschefsassociation.com
CZECH REPUBLIC Association of Chefs and Pastry Chefs of Czech Republic
Mr. Miroslav Kubec MKubec@seznam.cz
DENMARK
Culinary Team of Denmark & Danish Chefs Association
Mr. Anders Heegaard ahe@ucholstebro.dk
DOMINICAN REPUBLIC
Chefs Dominican Republic Ms. Diana Munne xocolatdr@gmail.com
ECUADOR
Chefs Association of Ecuador Mr. Mauricio Armendariz mauricio.armendaris@gmail.com
EGYPT
Egyptian Chefs Association Mr. Hossam El Din Mohamed hossam.soliman580@gmail.com
EL SALVADOR
Asociacion de Chefs de El Salvador Mr. Manuel Alberto Cuerno Rico chefcuernorico@gmail.com
ENGLAND
British Culinary Federation Mr. Peter Griffiths peter@salonculinaire.co.uk
ESTONIA
Estonia Chefs Association
Mr. Taigo Lepik info@chef.ee FIJI
Fiji Chefs Mr. Nilesh Chand fijichefspresident4@gmail.com
FINLAND
Finnish Chef Association Mr. Markku Ojala markku.ojala@chefs.fi
FRANCE
Mutuelle des Cuisiniers de France Mr. Christian Millet christian.millet@cuisiniersdefrance.fr
GERMANY
Verband der Kuche Deutschlands Mr. Daniel Schade daniel.schade@vkd.com
GHANA
Chefs Association of Ghana Mr. Isaac Sackey sackofi@yahoo.com
GREECE
Hellenic Chefs Association Mr. Tassos Zissopoulos hcf@otenet.gr
HONG KONG
Hong Kong Chefs Association Mr. Daniel Menezes danielmm_asia@yahoo.co.uk
HUNGARY
Hungarian National Gastronomic Association Mr. András Krivács titkarsag@mngsz.com
ICELAND
Icelandic Chefs Association Mr. Þórir Erlingsson thorir@leppaludi.com
INDIA
Indian Federation of Culinary Associations chefmanjitgill@gmail.com Mr. Manjit Singh Gill INDONESIA
Association of Culinary Professionals Indonesia Mr. Chef Rafael Triloko rafael_triloko@ymail.com
IRELAND
Panel of Chefs of Ireland Alan Fitzmaurice executivechef@theglasshouse.ie ISRAEL
Israeli Chefs and Cooker association Mr. Kobi Mizrahi kobi_mg@bezeqint.net
ITALY
Federazione Italiana Cuochi Mr. Rocco Cristiano Pozzulopresidenza@fic.it
JAPAN
All Japan Chefs Association Mr. Toshi Utsunomiya info@ajca.jp
JORDAN
The Jordanian Chefs Association Mr. Shadi Abu Khadeejah president@jca.jo
KUWAIT
Kuwait Chef Club Mr. Ziad Hilal Jonathan.v.spiteri@gmail.com LATVIA Pavāru klubs - Latvian Chefs Club
Ms. Svetlana Riskova riskova.svetlana@inbox.lv
LEBANON
Hospitality Services Lebanon Mr.Joe Barza jbarza@joebarza.com
LIBERIA
Liberia Professional Chefs Assocation Mr. Alex Yamah maxculinaryservices@yahoo.com
LITHUANIA
Association of Lithuanian Restaurant Chefs and Confectioners
Mr. Jaroslav Orševsk jaroslav_orsevski@yahoo.com
LUXEMBOURG
Vatel Club Luxembourg Ben Weber president@vatel.lu
MACAU
Macau Culinary Association Mr. Matthew Helm info@macauculinary.com
MACEDONIA
Macedonia (FYROM)
Ms. Adrijana Achaka a.alacki@yahoo.com
MALAYSIA
Professional Culinaire Association of Malaysia
Mr. Kamaruddin Adnin edirule@yahoo.com
MALDIVES
Chefs Guild of Maldives Ms. Mariyam Noordeen noordeen.marie@gmail.com
MALTA
Malta Chefs Society Mr. Guido de Bono guidodebono0249@gmail.com
MAURITIUS
Mauritus Chefs Association
Mr. Mooroogun Coopen president@mauritiuschefsassociation.com
MEXICO
Colegio Nacional de Chefs profesionales de Mexico
Mr. Rodrigo Ibanez colegionacionaldechefs@gmail.com
MICRONESIA - GUAM Micronesian Chefs Association Mr. Peter Duenas gordonm1919@gmail.com
MONGOLIA
Mongolian Chefs Association Mr. Baasandorj Munkhtur Mca_1993@yahoo.com
MONTENEGRO
Chefs Association of Montenegro
Mr. Vuksan Mitrovic gastroclub@t-com.me
MOROCCO
Morocco Chefs Association
Mr. Kamal Rahal Essoulami president@fnacm.com
MYANMAR
Myanmar Chef’s Association
Mr. Oliver E. Soe Thet angelatmyanmar@gmail.com
NAMIBIA
Namibian Chefs Association Mr. Yannick Schweighart secretariat@namibianchefs.com
NEPAL
Chefs Association of Nepal Mr. Shyam Bahadur Tamang info@chefsnepal.com.np
NETHERLANDS
Gastronomisch Gilde Mr. Hans Everse hans.everse@gastronomischgilde.nl
NEW ZEALAND
New Zealand Chefs Association Inc. Mr. Grant Kitchen president@nzchefs.org.nz
NORTH KOREA
D.P.R Korea
Mr. Pak Hyok Choi kcac@star-co.net.kp
NORWAY
The Norwegian Chefs Association Ms. Kim-Havard Larsen kim-haarvard@hotmail.com
PAKISTAN
Chefs Association of Pakistan Mr. Ahmad Shafiq shafiq@cothm.edu.pk
PALESTINE
Palestine Chefs Club Association Mr. Nadim Mohammad Milhem chefnadimmilhim@outlook.com
PANAMA
Club Gastronomico de Panama Mr. Rino Tamburrelli camiloahoyos@gmail.com
PAPUA NEW GUINEA
Papua New Guinea Association of Chefs Mr. Christopher Lokei PERU
Association Peruana de Chef Cocineros y Afines, APCCA Mr. Augustin Buitron Baca chefbuitron_a@hotmail.com
PHILIPPINES
LTB Philippines Chefs Association Mr. Sito Senn president@ltbchefs-phils.com
POLAND
Polish of Kitchen & Pastry Chefs Association
Mr. Jaroslaw Uscinski cookpro@gmail.com PORTUGAL
Associação dos Cozinheiros Profissionais de Portugal Mr. Carlos Madeira acpp@acpp.pt
QATAR
Qatar Culinary Professionals
Mr. David Sosson david.sosson@qatarcp.com
Asociatia Nationala a Bucatarilor si Cofetarilor din Turism Mr. Stefan Bercea stefan.bercea62@yahoo.com
RUSSIA
Russian National Culinary Association Ms. Anna Zhukova info@gastromap33.ru SAUDI-ARABIA
Saudi Arabian Chef Association
Mr. Yasser B. Jad yasserjadsv@gmail.com
SCOTLAND
Federation of Chefs Scotland Mr. Robin Austin robin.austin@scottishchefs.com
SERBIA
Culinary Federation of Serbia Mr. Dejan Stankovic office@serbian-chefs.rs
SINGAPORE
Singapore Chefs Association Mr. Eric Neo chefericneo@gmail.com SLOVAKIA
Slovak Union of Chefs and Confectioners Mr. Vojto Artz artz@alconet.sk SLOVENIA
Slovenian Chefs Association Mr. Tomaz Vozelj tomaz.vozelj@kuharjislovenije.si
SOUTH AFRICA
South African Chefs Association Mr. James Khoza jamesksouth@yahoo.com
SOUTH KOREA Korea Cooks Association Mr. Jeong-Hak Kim ikca2010@naver.com
SPAIN
Seleccion Espanola de Cocina Profesional Mr. Adolfo Munoz adolfo.mm@adolfo-toledo.com
SRI LANKA Chefs Guild of Lanka Mr. Dimuthu Kumarasinghe gerardmholdings@gmail.com
SWEDEN
Swedish Chefs Association
Ms. Maria Pettersson maria.pettersson@svenskakockarsforening.se
SWITZERLAND
Societe suisse des cuisiniers Mr. Thomas Nussbaumer tonuss@bluewin.ch
SYRIA
The Syrian Culinary Guild Mr. Majed Al Sabagh majed@cic-uae.com
TAIWAN
Taiwan Chefs Association Mr. Alen Chien a@formosacooking.com.tw THAILAND
Thai Chefs Association Mr. Somsak Rarongkum thaichefs@yahoo.com TONGA
Kingdom of Tonga Culinary Association Mr. Tuituiohu Mafi chef.tidh@tanoahotels.com TUNISIA Maitres des saveurs et gastronomes de Tunisie Mr. Nebil Rokbani maitresetgastronomesentunisie @gmail.com
UNITED ARAB EMIRATES
Emirates Culinary Guild Mr. Uwe Micheel uwe.micheel@radissonblu.com UKRAINE
Association of Culinary Workers of Ukraine Mr. Andriy Magaletskiy magaletskiy.a@gmail.com USA
American Culinary Federation Ms. Kimberly Brock Brown kimberlybrockbrown07@gmail.com UZBEKISTAN
Association of Cooks of Uzbekistan Mr. Umarov Akbar Hamdamovich uz-chefs@mail.ru VANUATU
Vanuatu Chefs and Food Handlers Association Mr. Kandy Tamagushiku kandy@k2kitchenvanuatu.com VENEZUELA
Asociacion de Chef de Venezela Ms. Elia Nora Rodriguez trilogiaenfusion@yahoo.com VIETNAM
The Saigon Professional Chefs Guild (SPC) Mr. Pham Son Vuong vuong.pham1981@gmail.com WALES
The Culinary Association of Wales Arwyn Watkins President@culinaryassociation.wales
CHINA
Ningo Gulin Vocational High School CHINA
Zhejiang Sanhe Kitchenware Co., Ltd. FRANCE
Le Cordon Bleu, Inc.
MALAYSIA
KDU CollegeSchool of Hospitality, Tourism and Culinary Arts
MALDIVES
Maldives Exhibition and Conference Services
MEXICO
Instituto Culinario de Mexico KUWAIT
M.H. Alshaya Co. W.L.L
SINGAPORE
Singapore Exhibition Services Pte Ltd.
SINGAPORE
Koelnmesse Pte Ltd.
ARGENTINA
Instituto Internacional de Artes Culinarias Mausi Sebess
AZERBAIJAN
Azerbaijan Culinary Specialists Association CHINA
Zhejiang Sanhe Kitchenware Co., Ltd.
GREECE
Culinary Professionals Greece HUNGARY Chef Club ‘ 99
IRAN
Iran Food & Beverage Association
MALAYSIA
Penang Chefs Association
MONGOLIA
Mongolian Culinary Federation
PAKISTAN
Karachi Chefs Association
ROMANIA
Cultural Association Euro East Alternative
SAUDI ARABIA
Saudi Arabian Chef Table Circle
SOUTH TYROL
Sudtiroler Kocheverband
The Worldchefs Recognition of Quality Culinary Education program seeks to recognize educational companies, associations and institution’s which offer culinary and pastry art programs of various design and size and meet or exceed global standards for quality culinary education as established by the Worldchefs Education Committee. Recognized companies, associations and institutions share in the future development of Worldchefs global standards as the list of recognized programs continues to expand around the world.
PROGRAM NAME COUNTRY
Escuela Appyce Argentina
Sibaritas Academia Culinaria Argentina
West Coast Academy of Hospitality & Tourism Australia
South Metropolitan Tafe Australia
William Angliss Institute Australia
Golden Wattle Group Pty Ltd T/A Meridian Vocational College Australia
CÀSÀ Culinary Arts Center of Azerbaijan Azerbaijan
Arte Culinario Internacional - ACI Bolivia
Academy of Culinary Arts Cambodia Cambodia
Humber College Canada
Tourism College of Zheijiang China
Wangsen Education Group China
FAN Culinary Education - Shanghai China
Escuela Gastronomica de Occidente Colombia
Culinary Trainer School - Costa Rica Costa Rica
Escuela de Gastronomia - Universidad Latina de Costa Rica Costa Rica
KES College Cyprus
Tourism Department of Gastronomy and Culinary Arts
- Eastern Mediterranean University Cyprus
Culinary Arts, Escuela de Gastronomia Dominican Republic
A&B Masters Dominican Republic
Pontificia Universidad Católica Madre y Maestra Dominican republic
Instituto Superior Tecnologico de Arte Culinario de Guayaquil Ecuador
Culinary Art’s School Ecuador
Culinary Trainer School Ecuador
ITI Technologico Internacional Ecuador
Escuelas Culinaria de las Americas Ecuador
Emisweet Pastry Academy Ecuador
Ferrandi Culinary School France
Mathimata Mageirikis Culinary Center Greece
Le Monde Institute of Hotel & Tourism Studies Greece
La Chef Levi School Greece
Hospitality Industry Training and Development Center Hong Kong
Technological and Higher Education Institute of Hong Kong Hong Kong
International Institute of Culinary Arts, New Delhi India
SRM Institute of Hotel Management India
Ask Institute of Hospitality Management and Culinary Arts India
Bangalore Culinary Academy India
Welcomgroup Graduate School of Hotel Administration India
NIPS School of Hotel Management India
AJK College of Arts and Science India
Dr. M.G.R. Educational & Research Institute India
Ottimmo International Mastergourmet Academy Indonesia
College of Further Education and Training Hospitality Campus Ireland
Ort Dan Gourmet Israel
Florence University of the Arts Italy
Italian Chef Academy Italy
Istituto Eccelsa S.r.l. Italy
Chef Academy Italy
Heart College of Hospitality Services Jamaica
Royal Academy of Culinary Arts Jordan
Cilantro Culinary Academy Malaysia
Berjaya Higher Education Malaysia
Taylor’s University School of Hospitality Tourism and Culinary Arts Malaysia
Golden Chef College of Culinary Arts Malaysia
Crew Skills International (Malaysia) Sdn Bhd Malaysia
KDU Penang University College Malaysia
Sunway University School of Hospitality Malaysia
Ambitious Academy SDN BHD Malaysia
Kolej Yayasan Pahang Advanced Skills Malaysia
GQB Escuela De Arte Culinario Mexico
Anahuac Cancun University Mexico
International Culinary Studio New Zealand Sotra Videregående skule Norway
National Hospitality Institute SAOC Oman College of Tourism & Hotel Management Pakistan
Karachi Institute of Culinary Art Pakistan
Kitchen Club Academy Palestine
Smile Kitchen Academy for Culinary Arts Palestine Universidad Intermaericana de Panama Panama Instituto Peruano De Chefs Peru
Global Culinary and Hospitality Academy Philippines
International School for Culinary Arts & Hotel Management Philippines
First Gourmet Academy Philippines
LPU Culinary Institute Philippines
Lyceum of the Philippines University Laguna Philippines
Apicius Culinary Arts and Hotel management Philippines
Horeca Culinary School Romania
At-Sunrice Singapore
HTA School of Culinary Art South Africa South Africa
Capsicum Culinary Studio (Pty) Ltd South Africa
Silwood School of Cookery South Africa ChefMLK School of Cooking South Africa Young San University, Busan Korea South Korea Seoul Hoseo Technical College South Korea
Apicius Korea South Korea
Ullvigymnasiet Sweden
Ryssbygymnasiet Sweden
Culinary Arts Academy Switzerland Switzerland
HTMI Institute Switzerland
Kai Ping Culinary School Taiwan
TransWorld University Taiwan
Taiwan Research Institute Taiwan
Jinwen University of Science and Technology Taiwan Taiwan
Dusit Thani College Thailand
V Culinary Management Co. Ltd Thailand
Chef’s Table Culinary Academy Turkey
EKS Culinary Academy Turkey
MUSEM AKADEMI Turkey
MSA Mesleki Egitim Merkezi Turkey
International Centre For Culinary Arts Dubai UAE Dubai College of Tourism UAE Auguste Escoffier School of Culinary Arts-Boulder USA
Johnson County Community College USA
Keiser University Center for Culinary Arts - Melbourne USA
Keiser University Center for Culinary Arts- Sarasota USA
Keiser University Center for Culinary Arts- Tallahassee USA Culinary Institute of Michigan USA University of Arkansas USA
Auburn University USA
Detroit Institute of Gastronomy USA Q.uriosity Culinary Academy Vietnam
BY-LAWS COMMITTEE
Chairman Richard Beck Germany
Vice-Chairman Andreas Muller Hong Kong Member Karen Doyle Australia
FINANCE COMMITTEE
Chairman Uwe Micheel UAE Member Mike Pansi Austria
CULINARY COMPETITION COMMITTEE
Chairman & Liaison Officer Rick Stephen Singapore
Member Carlo Sauber Luxembourg Member Gilles Renusson U.S.A Member Frank Widman Germany
Member Rudy Muller Hong Kong
Member Sven Erik Reena Norway
Member Lee Corke England Member Dennis Rafn Denmark
Member Simon Smotkowicz Canada
Member Hassam El Din Soliman Egypt Member Jasmine Ng Australia Special Advisor Gert Klôtzke Sweden
EDUCATION COMMITTEE
Chairman Markus Hallgren Sweden
Vice-Chairman Manisha Bhasin India
Member Dong-Suk, Kim(Jake) Korea Member Graham Crump England Member Alexander Prokopovich Russia
Member Baranidharan Pacha India
Member Andreas Muller Hong Kong Member Flemming Overgaard Denmark
Member Yannakis Agapiou Cyprus
Member Glenn Fulcher New Zealand
Member Kyle Richardson United States
Member Alen Chien Taiwan
Member Ryan Marshall New Zealand
Member Ahmad Shafiq Pakistan Special Advisor Shonah Chalmers Canada Special Advisor Li Shuangqi China
HONORARY MEMBERSHIP COMMITTEE
Chairman John Clancy Ireland
Member Armand Steinmetz Luxembourg
Member Anton Mosimann UK Member Ulla Luikonen Finland
CONGRESS COMMITTEE
Chairman Andy Cuthbert UAE Member Charles Carroll USA Special Advisor 2018 KK Yau Malaysia
WORLD CULTURAL CULINARY HERITAGE COMMITTEE
Chairman Manjit Gill India Vice-Chairman Karlheinz Haase Germany
Member Sanet Van Wyk Prinsloo Namibia Member Majed Al Sabagh UAE Member Iztok Legat Slovenia
MILITARY COMMITTEE
Chairman Rene Marquis USA
Member Shaun Collins Lindsay UK
Member Brian Steel Australia
Member Christos Gkotsis Greece Member Matthew Yim Singapore
HISTORICAL COMMITTEE
Chairman Otto Weibel Singapore Vice Chairman Alan Palmer Sri Lanka
Member Michael Strautmanis Australia Member Kurt Scheller Poland Member Hazel Mulberry Scotland
INTERNATIONAL CHEFS DAY COMMITTEE
Chairman Vanessa Marquis USA Vice Chairman Mathew Shropshall England Member Ann Brown Scotland
Member Venessa Barnes Australia
Member Ines Maria D´Amico Ecuador Member Coovashan Pillay South Africa
FEED THE PLANET AND SUSTAINABILITY COMMITTEE
Chairman Chris Koetke USA
Vice Chairman Shonah Chalmers Canada
Member Jihan AL Sahawneh Jordan
Member Daniel Schweizer Jamaica Member Donna Heath Wales
Member Gabriel Levionnois Pacific Rim Special Advisor Frank Fol Belgium Special Advisor Peter Rehn Sweden Special Advisor Rosa Maria Moraes Brazil Liaison Officer KK Yau Malaysia
WORLD CHEFS WITHOUT BORDERS
Chairman Willment Leong Thailand Member Thomas Gugler Saudi Arabia Vice-Chairman KK Yau Malaysia
Presidium Liaison Cornelia Volino Canada Member Leons Tan Singapore Member Árni Þór Arnórsson Iceland
Member Chih-teng Chang, Tony Taiwan Member Tony Khoo Singapore Member Mak Kam Kui Hong Kong
Member Maria Campana Italy
Member Christos Gkotsis Greece Member Vojto Artz Slovakia Member Jong-Sung Ahn (Aiden) South Korea Member Philippe Frydman South Africa Special Advisor Jozef Oseli Slovenia
GLOBAL DEVELOPMENT OF YOUNG CHEFS
Chairman Alan Orreal Bahamas Vice-chairman Jasper Jek Singapore Member Dale Lyman Australia Member Marcus Hallgren Sweden Member Adrian Vigus-Brown South Africa Member Rosalyn Ediger Canada Member Edward Zhong Wei China Special Advisor Martin Kobald South Africa Ambassador Mentor Cherrie Uy Tan Philippines Ambassador Mentor Elvin Chew Singapore Ambassador Mentor Paul Steinar Dalaker Norway Ambassador Mentor Mohamad Arieffudin Abdul Khalid Malaysia Ambassador Mentor T.Y Leung Hong Kong Ambassador Mentor Costantinos Kyrlakis Cyprus Ambassador Mentor Billy Fox Australia Liaison Officer Andy Cuthbert UAE
YOUNG CHEF AMBASSADOR
Member Rebecca van Bommel Canada Member Sana Quidwai U.A.E Member Jarrod Everett Australia Member Yeung Mei Ting Hong Kong Member Ong Ann Kee Malaysia Member Zheng Ren (Zakk) China Member Qu Xiao Wen (Justice) China Member Harry Fan Hung-Yu Taiwan
THE EQUALITY AND INCLUSION CULINARY COMMITTEE
Special Liaison Officer Brendan O’Neil Ireland Chairman Chris Sandford Scotland Vice-Chairman Mona Leone Italy Member Tom Atle Steffensen Norway
WORLDCHEFS ACADEMY Program Manager & Chief Advisor Cornelia Volino Canada
Spanish Advisor Rodrigo Ibáñez Mexico Spanish Advisor Elia Nora Rodriguez Veenzuela Arabic Advisor Amro Al Yassin UAE Arabic Advisor Jihan Sahawneh Jordan
Portuguese Advisor Tomás Pereira Portugal
Italian Advisor Domenico Maggi Italy
Italian Advisor Rossanina Del Santo Italy
Mandarin Advisor Roxy Ji China
Mandarin Advisor Benny Dong China German Advisor Petra Gugler Germany
PRESIDENT’S SPECIAL ADVISORS
Member Sanjay Thakur India Member Stafford DeCambra USA Member Gert Klotzke Sweden Member Shonah Chalmers Canada Airline Competitions Rick Stephen Singapore Communications Domenico Maggi Italy
