Founded in 1928, the World Association of Chefs’ Societies (Worldchefs) represents the largest international membership of food and beverage professionals dedicated to raising industry standards.
With over 240 member national chef associations, educational institutions, and F&B companies, we are the global voice of culinary professionals. Worldchefs empowers our members to share expertise, create solutions to common challenges, and build skills for the future. Our innovative and industry-focused tools and programs include the landmark Recognition of Quality Culinary Education program, the world’s first Global Culinary Certification, and Feed the Planet sustainability initiatives. Leveraging the power of the chef jacket, we deliver value to our members, their communities, and consumers. Together, we are leading the way to a better industry and a better world.
To find out more about Worldchefs, visit: www.worldchefs.org
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CONTRIBUTORS
John Clancy
Domenico Maggi
Cornelia Volino
Maria Campagna
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
EXECUTIVE COMMITTEE
Thomas Gugler, President
Martin Kobald, Vice-President
Cornelia Volino, Secretary General
Uwe Micheel, Assistant Vice President
KK Yau, President Ambassador Liaison Asia
BOARD OF DIRECTORS
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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Greetings to all my culinary friends, chefs, and colleagues from all around the world,
As always, it is a great pleasure to write to you with my thoughts and to give you some updates about the past few months and what is ahead. I always take the responsibility and the privilege to keep you in the loop about all our activities and achievements and to always think of a brighter future.
The last three years redefined normality. With COVID, we maneuvered through with a positive, thinking outside-the-box approach. We still feel the consequences and think of the many victims of the pandemic, but finally we as culinarians managed to push through and to become better and better.
The norms have changed, but we see many chef association activities and competitions coming back and we are all very happy about it. As I always say, we believe and believed in ‘The Power of the White Jacket’, and it proved again that we can make it despite all the hardships and difficulties we face.
The aggression in Ukraine is still in full force, and for me as Worldchefs President, it is not possible to put into words what is still happening around that area. Constantly we are trying to support culinarians from that region and trying to place them in good positions all around the world. We
must be closer together to make our Mother Earth a better place, where aggression, war, unfairness, and disrespect have no place.
Following the natural disaster of the earthquake that shook Turkey and Syria, it was another sign that we as human beings are very small and in so many instances helpless. World Chefs Without Borders rallied donations to support the victims of the shocking disaster and activities in both parts of the world. We will always take initiative to make the impossible possible.
On a personal level, I believe we must be united as chefs and culinarians from all around the world and despite of a color, race, gender, and belief. We must set an example of humanitarian support, cooperation, and wisdom.
Mother Earth always gives us what we need, and we must learn how to respect the signs of nature. Our educational tutorials and workshops regarding sustainability and environmental consciousness are all over the net and we as Worldchefs are proud to initiate such courses.
The first physical Worldchefs Academy is in progress of being built in Saudi Arabia by Saudi Arabian Airlines Catering (SACC) and the goal is to develop international culinary caliber for the Middle Eastern market, and to upgrade the skills of all SACC culinary team members.
Preparations are in progress for the next Worldchefs Congress, which will be held in Singapore in October 2024. IKA is starting to get ready for the upcoming Culinary Olympics in Stuttgart, and culinary events all around the globe are being scheduled.
This year is bringing many new activities in our field, and fantastic trade shows and fairs are scheduled for the coming months. I am looking forward to meeting you at one of the upcoming events and to have the chance to talk to you once again as we have done in previous years. I am traveling the world, meeting and visiting our member countries to fully support and help them to further develop their future plans. During the past months, I travelled to several countries, and it was great to see the culinary industry blooming once again and to explore more of the opportunities unfolding.
I had the pleasure of being in India in March with His Excellency the Prime Minister Narendra Modi
to launch The Book of Millets, an alternative crop to help feed the world population in the next decades. This was a great initiative by the Indian Federation of Culinary Associations, and big thanks goes to President Manjit Gill and the entire team behind the scenes. Simply a stunning and wellpresented book, a ‘must-have’ for every culinarian.
I want to also thank the HORECA team who made it possible to visit Jordan, Kuwait, Saudi Arabia, and Lebanon for their events as strategic partners of Worldchefs.
A visit to Baku and Susa in Azerbaijan in the spirit of gastronomy and peace was a great experience, as well as receiving Honorary Lifetime Membership from the Cyprus Chefs Association, which made me very proud. Additionally, I had the great opportunity of giving a masterclass in a highly regarded university in India to an audience of thousands of students. A mind-blowing atmosphere and experience.
Being part of the Culinary World Cup in Luxemburg and visiting Malaysia were also some highlights of my journeys. My next trips will bring me to Sri Lanka and the USA, plus many other countries are in the pipeline.
From the bottom of my heart, I am sending you the best culinary regards and greetings. I hope to see you soon somewhere on my travels throughout the world while working to unite chefs’ societies with strong bonds and emotions.
Yours,
Thomas A. Gugler President, Worldchefs
As I always say, we believe and believed in the ‘Power of the White Jacket’, and it proved again that we can make it despite all the hardships and difficulties we face.Thomas A. Gugler, Worldchefs President
As we continue to navigate through these unprecedented times, I wanted to take a moment to reflect on the strength and resilience of our global culinary community. Despite the challenges we have faced, chefs and food professionals around the world have continued to innovate, create, and inspire.
At Worldchefs, we remain committed to bringing you the latest news, trends, and insights from the world of food. Our team is dedicated to providing you with informative and engaging content that reflects the diversity and richness of our culinary community.
Our growing community of over 100 national chefs’ association now also includes nearly 150 strong culinary schools from across the world as part of our Education Partners network, ensuring that we are keeping in touch with the new, upcoming generation of chefs to develop the future leaders of our industry.
We are excited to continue to collaborate with Worldchefs’ members and other industry leaders to drive innovation and excellence in the culinary world. We continue to offer a vast majority of industry-related topics through seminars, webinars, podcasts, and much more.
Ragnar Fridriksson, Managing DirectorUniversité auditorium, the World Association of Chefs’ Societies (Worldchefs) was formally established. Its founders came together in the spirit of international solidarity and universality, prompted by the scars of World War 1.
Inspired by the League of Nations, Worldchefs looked to the International Labour Office, set up in Geneva in 1919, to begin its journey. The founding leaders sought to abolish frontier barriers for all workers, fight against unemployment, improve working conditions and training facilities, and foster international trade and other opportunities. Advocating for cooks and the preservation of culinary arts, it was their collective vision to create an international standard, allowing for movement and representation across the globe.
That inaugural 1928 Worldchefs Congress in Paris was attended by 65 delegates from 17 countries, representing 36 national or regional associations. They were joined by artistic, scientific, political, and diplomatic personalities of the day alongside experts attending on behalf of food and beverage businesses. Auguste Escoffier was elected Honorary President, and led a procession to the Arc de Triomphe to lay down a flower at the Tomb of the Unknown Soldier.
Today, we continue to strive for the same shared vision. Our association has witnessed wars and conflicts, economic depressions and recessions, injustices and inequalities, global pandemics, and climate crisis. Yet through global cooperation and respect, we have shown how relationships are our greatest asset in forging a better future.
For 95 years, Worldchefs has been dedicated to maintaining and improving industry standards, with empowering culinary professionals at the center of our focus. Through education, training, and professional development of our
In 1968, celebrating Worldchefs’ 40th anniversary, then-president Emile Perrin remarked, “Today, as yesterday and tomorrow, this World Association’s objective has been and will be to act as a link, a platform, a useful and necessary instrument for the universal community of cooks. Our tasks, as outlined in 1928, are still of topical significance since they call for greater effectiveness, friendly relationships between affiliated societies owing each other aid and protection, representing the interests of the profession, enhancing its standing, promoting culinary arts in all their forms, affording members moral and material support, coordinating international exhibitions, and facilitating exchanges and employment opportunities for cooks throughout the world. Friendly societies at first, the affiliates to this World Association have become bona fide institutions.They will give our profession its genuine position, enabling it to play an essential role in modern society.”
President Gugler calls it ‘The Power of the White Jacket’. Toques or no toques, we celebrate our members—and the millions of culinary professionals they represent—who contribute and actively participate in making the Worldchefs idea a reality. Only by working together as an industry united can we foster collaborative action, address challenges, and build industry
code to join Worldchefs’ network and expand your professional bonds.
Today, as yesterday and tomorrow, this World Association’s objective has been and will be to act as a link, a platform, a useful and necessary instrument for the universal community of cooks.Emile Perrin Emile Perrin, 1968
For 100 years, Valrhona has brought out the best in chocolate alongside cocoa producers, employees and chefs. Its mission is to create a fair, sustainable cocoa industry while inspiring creative and responsible gastronomy. 100% of the cocoa beans that we use can be traced back to our 17,215 producers: this provides the assurance of knowing where the cocoa comes from and who harvested it, and also that it was produced in good conditions. Valrhona’s commitment resulted in it obtaining B Corporation® certification with its exacting standards in January 2020, something it is very proud of. Choosing Valrhona means committing to a chocolate that respects both people and the planet.
TO LEARN MORE ABOUT OUR COMMITMENT, VISIT VALRHONA.COM
As we look to what the next hundred years will bring, we will remain committed to working with the world’s best chefs and contributing to them achieving their dreams for many years to come.
Cristina Zuliani Head of Marketing Food Europe, Electrolux Professional
Read more from Cristina on page 59.
“We are glad to carry forth this partnership and take tea to newer heights in collaboration with the World Association of Chefs’ Societies. Just as tea has an innate ability to complement gastronomy beautifully, our partnership with Worldchefs too is a fruitful partnership evident in the expertise and finesse the accomplished panel of global chefs bring to tea gastronomy.
Dilhan C. Fernando CEO, Dilmah Tea
Read more from Dilmah Tea
on page 55
“It is an honor and privilege to be part of the Worldchefs organization. I believe that the synergies between our company and chefs worldwide can be limitless. The organization brings about valuable relationships internationally to us.
Huilin Quek Executive Director, Q Industries
Since 1928, Worldchefs has grown to over 240 members collaborating to catalyze change in the industry. From national associations to institutional partners, we bring together diverse professional organizations and F&B companies to share experiences, co-create knowledge, and embed sustainable practices in the industry.
Leveraging the influence of the chef jacket, Worldchefs members are united by a commitment to culinary professionals and communities across economic, social, and environmental dimensions. Through cross-cutting work that addresses challenges and opportunities, we set light to a shared vision for the future of hospitality.
“Our relationship between Sterling and Worldchefs is very strong, and we have had very good coopera tion for many years. Worldchefs has opened many new possibilities for us all over the world and they are a very professional organiza tion that always supports us as a sponsor. We are proud to be a part of Worldchefs and we look forward to supporting each other for many years to come.
Thomas Torstensen Sales Director, Sterling White Halibut AS
Find a Sterling recipe on page 65
We are grateful and proud of all we’ve accomplished together and look forward to continuing this important work.
Cosimo Scarano Head of Electrolux Food Foundation
the opportunity for prominent visibility, raising our profile in front of a captivated audience of chefs through more than 110 member countries on all continents. We will also be able to showcase our premium AFP products to a targeted audience of chefs and gastronomy opinion leaders by being ‘Worldchefs’ most trusted dairy
Steven Ong Global Advidory Chef, Anchor Food Professionals
Read more about our partnership on page 67
Scan the QR code to discover our membership.
Mexico’s Ministry of Tourism announced that the 47th edition of Tourism Market Mexico 2023, held in the UNESCO World Heritage recognized capital of Mexico City, set all-time records for success, marking a new chapter for tourism opportunities. The market was buzzing with 88,432 participating businesses, up 36% compared to the 2022 event. Exhibitors representing cultural tourism made up 51% of products on offer, followed by nature tourism at 42%, adventure tourism and sun and beach tourism both at 35%, gastronomic tourism at 32%, and business tourism at 31%. Buyers also hit record numbers with 2,338 registered delegates in attendance, 34% more than last year. One more record was also broken—90 countries including Mexico joined in on the fun.
With its stunning landscapes, rich history, and welcoming culture, Mexico is undeniably a favorite destination for global travelers. This year’s recordbreaking success highlights the policy direction of the current administration, with a focus on integration, regionalization, and diversification to respond to the tastes, trends, and expectations of an increasingly informed and demanding tourist. Mexico is ready to welcome the tourism boom and set to rival pre-pandemic pace. The next Tourism Market Mexico 2024 will be held alongside the beautiful beaches of Acapulco.
The Chefs Association of Nepal (CAN) was established in1996 as the umbrella organization for Nepalese culinary professionals across the country. It was created as a platform for sharing and building on the knowledge and skills of these professionals to foster the growth, diversification, and sustainability of the industry. As part of a Corporate Social Responsibility (CSR) initiative, CAN has been conducting a capacity-building program for young chefs. In association with the Nepal Tourism Board (NTB) and Hotel Association Nepal (HAN), the Association has held trainings in seven provinces of Nepal so far this year under the leadership of CAN Chairman Mr. Shyam Bahadur Lama.
The one-week advanced course covers hygiene and sanitation, inventory management, waste management, recipe development, food preparation, and menu budgeting. It also focuses on the preparation of ethnic cuisines with modern techniques, adapted to the cultural practices of the provinces to help develop tourism. Young chefs from restaurants and hotels in Newari, Thakali,
From 2-7 February 2024, the 26th IKA/Culinary Olympics will take place in Stuttgart, where international teams and individual exhibitors will once again compete for Olympic gold. For the first time in IKA history, in chefs and fans worldwide can support the event and secure a spot on the new digital IKA Faces Wall. From an amount of 12 euros, anybody worldwide who is interested can become a ‘Face of IKA’ by sending a portrait or selfie of themselves.
More than 60 different faces from all over the world are already part of it. They appear online in the run-up to IKA 2024, as well as on site in Stuttgart on the IKA Faces Wall. Talking about Stuttgart—right now, teams and individual exhibitors are registering for IKA online. The official draw of the competition days for National, Junior National, and Community Catering teams will take place on May 16th 2023 and will be streamed live. Visit the IKA website for more information: culinary-olympics.com
SA Chefs, through its Free State Regional Committee, hosted a very successful INFOChef Free State, which made its return after 25 years at the beautiful Windmill Casino in Bloemfontein.
Over 300 people attended and participated in various events, activities, and talks which were presented by the local culinary schools, industry leaders, chefs, and suppliers. A special highlight was a visit from Chef Donald and his team from the Lesotho Chefs Academy.
The event was also well supported by SA Chefs directors, Chefs Warren Frantz and Lesley Jacobs, together with the SA Chefs support team, Opera-
industry, learn from leaders in their field, and most importantly connect and network with industry colleagues. The day culminated with a cook off amongst the SA Chefs directors and regional committee members.
The SA Chefs Free State Regional Committee would like to extend a special thanks to the exhibitors for their participation in this event and their continued partnership with SA Chefs in showcasing what the industry has to offer. These exhibitors included Bidfood, Central University of Technology, Chefs Brigade, Clazzique Academy, Culinary & Hospitality Academy, Econo Foods, Events Media, FBI Food & Beverage Institute, Hychem, McCain Foods SA, Olive Chef School, OVC Bloemfontein, Shosholoza Ocean Academy, Sir Fruit Stereo Coffee Roasters, Taylor Made Foods, Unilever Food Solutions, and Vulcan Catering Equipment – Bloemfontein.
Special mention goes to the AHA Hotel Group, Southern Sun, and Windmill Casino for accommodating the visiting chefs, as well as the Azizi team under the leadership of SA Chefs member Chef Angel Mawonga, who hosted the organizing team for dinner.
And finally to all the visitors who made INFOChef Free State an exciting and successful day, many of whom left in anticipation for the 2024 event.
The Chefs’ Association of Pakistan (CAP), with the endorsement of Worldchefs and the support of the College of Tourism & Hotel Management (COTHM), held the 5th season of the Pakistan International Culinary Championship (PICC), March 14-16 at the Royal Palm Golf & Country Club. With the participation of thousands of professional chefs from Pakistan and abroad, PICC 2023 turned out to be the biggest-ever culinary championship in Pakistan.
Professional chefs from around 100 local hotels, restaurants, cafes, and catering companies participated in culinary competition in different categories. International chefs from Worldchefs’ member associations both competed for the title of Best International Chef and performed the duties of Worldchefs Certified Judges for all the professional competitions.
On the first day of PICC 2023 and for the first time in the history of Pakistan, Worldchefs held a Competition Seminar at the same venue to train the Pakistani chefs about international culinary standards and judging criteria. Worldchefs Certified International Judge and acclaimed chef Domenico Maggi traveled to Pakistan from Italy to upgrade the skills of Pakistani chefs as per the latest standards and practices of Worldchefs.
The American Culinary Federation (ACF) earlier this year launched a new grant opportunity for chapters showing leadership in community foodservice projects. To participate, chapters need to post once on social media about a culinary-related community project its members participated in within the last 60 days and use the hashtag #ACFUnitedGrant. Winning chapters receive a $250 grant to assist with future community projects as well a repost of their initial post across ACF social media channels.
The first winner in January was ACF Chef’s Association of Arizona. Members posted about prepping food during Thanksgiving week and on a regular basis for the homeless and families in need through St. Vincent de Paul.
The February winner, ACF Monterey Bay Chefs, posted about posted about its members who teach cooking classes twice a week at the Boys and Girls Club of Merced County, and about volunteering with World Central Kitchen to help feed residents who were forced to evacuate their homes due to recent flooding in the area.
The March winner, ACF Chefs Las Vegas, posted about a group of its members who regularly prepare nutritious morning meals for local school children through the non-profit organization Chefs for Kids’ Cookin’ Up Breakfast
The anticipated 2023 Emirates Salon Culinaire (ESC) is back from 29-31 May, bringing the energy to the Expo Centre Sharjah during the Expo Culinaire exhibition. Not to be missed, the ESC will run alongside the prestigious Worldchefs Global Chefs Challenge – Africa and Middle East Regional Semi-Finals.
This year the competitions are designed to bring out the best in skills and innovation for competing chefs. The Salon presents an opportunity for them to test themselves against the bounds of their perceived abilities, and to demonstrate the scope of their artistic acumen and practical dexterity. For the Emirates Culinary Guild (ECG), it’s a chance to showcase the creativity and adaptability of chefs as leaders of change.
The hospitality industry is one of the most important sectors of business and commerce in the UAE and the ECG is committed to do its part in its success. This event is just one way they are helping to kickstart the industry along with business leaders and supporters to strengthen the UAE’s postpandemic rebound.
The ECG invites international professional chefs to participate in the bigg-
The Syrian Culinary Guild (SCG), with the support of the UAE Red Crescent and World Chefs Without Borders, has been providing critical support to communities affected by the region’s devastating earthquakes. In Latakia, volunteer chefs set up mobile kitchens, cooking in different locations during a five-day visit. Before their departure, they trained a team onsite to continue providing meals. “It was a very useful trip and we were very happy to see smiles on the tired faces,” says Chef Majid, President of the SCG. So far they have served more than 4,700 meals to those in need.
Uzbekistan
The Association of Cooks of Uzbekistan, together with the Bureau for the Service of the Diplomatic Corps under the Ministry of Foreign Affairs of the Republic of Uzbekistan, rang in the new year with a dinner party under the auspices of the new project—Culinary Diplomacy.
Cooking is one of the ways to strengthen friendly and warm relations. A part of the culture, it reveals the tastes and aromas of the represented country. The guests of the event, the spouses of foreign ambassadors in Uzbekistan, were pleased with the exquisite dishes from ambassador of Uzbek cuisine, Chef Akhmadjon Hamdamov. All the guests were impressed by the national dishes in a modern presentation.
The Association of Chefs of Uzbekistan, together with the Bureau for the Service of the Diplomatic Corps of the Ministry of Foreign Affairs of the Republic of Uzbekistan, plans to hold a number of events and joint projects throughout the year.
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The Culinary Association of Wales (CAW) is organizing a 30th birthday celebration dinner at the International Convention Centre Wales on June 20 and is inviting all previous winners of the National and Junior Chef of Wales competitions. This year promises to be a memorable one for the CAW, which ended 2022 by winning the bid to host the Worldchefs Congress & Expo 2026 at the International Convention Centre Wales, Newport.
The CAW held a successful Welsh International Culinary Championships over three days in February, where the National Chef of Wales competition was won by Matthew Smith and the new Junior Chef of Wales is Stephanie Belcher. Both chefs have represented the Senior and Junior Culinary Teams Wales. A popular winner at the championships was Ukrainian refugee Yuliia Batrak, 17, who won the overall award for best live open class competitor after achieving perfect 100% scores in two skills competitions. Originally from Kiev, hospitality student Yuliia received a standing ovation at the awards ceremony.
CAW representatives Sion Hughes and his commis Calum Smith, former Junior Culinary Team Wales teammates, have qualified for the Global Chefs Challenge 2024 final in Singapore.
What do the next generation of industry leaders have to say about key challenges for the future? We hear from Rebecca van Bommel, an up-and-coming culinary voice and one to watch. Her early career already has an impressive résumé: Worldchefs Global Development of Young Chefs Committee member, Culinary Federation Canada’s Young Chef Liaison, Red Seal Certified Young Chef, and competitor with Culinary Team Canada. She shares her insights to help pave the way for young people in hospitality.
How did you wind up in this profession? What was your pathway?
I knew from the start that I wanted to pursue something in the culinary field. I’ve always loved baking, making different desserts for my family and friends, cooking. As soon as I finished high school, I went straight into a two-year culinary school program and that just solidified the passion I had for the industry and how much I loved it. From there, I did some apprenticeships in Ireland and really enjoyed that as well, and just kept cooking. I did a few different avenues—hotels, local pubs, a Michelin star—and then COVID hit and the industry slowed down a bit. Some chefs I had been working with previously on a contract basis at food shows reached out to me and had a food sales position open. And that’s how I transitioned over into that avenue. I’ve been really enjoying it.
What do you love about being in the food broker world?
The food broker world I love because you get to see behind-the-scenes. I get to interact and talk with different chefs every single day, talk to them about what products they’re using and why, and get a little insight into their restaurant or their business and how they run things and what they prefer. It’s really cool for me, coming from a chef background, to get a behind-the-scenes look into different chefs’ lives, so that’s been really enjoyable for me.
You also cook at a retirement home. What is unique about serving that market?
Working in the retirement community, that opportunity also presented itself during COVID. I got into that world and realized—wow—they make really good food. We serve steak, we serve lamb, we serve lobster tails to our residents. Depending on the restaurant, you often don’t get to talk to the people who
are eating your food. Retirement is completely different because it’s the same people every single day, and you can actually build a relationship with them, find out their likes and dislikes. There’s a lot of creativity allowed in retirement. You’re not making the same dishes every day like you would often in a restaurant. Every day is different. And you can take what the residents are telling you, what they love, what they don’t love, and take that into account and create amazing food for them.
Competition—it’s something you do a lot at a very high-level. Any lessons learned from the competition world?
I did my first competition while I was still in culinary school. It was a small, local one. I said, ‘I’ll do this just for fun. See where it goes. Just have fun with it.’ I got 1st place. And then I was kind of like, oh, this is fun. It’s a good stress. It’s a stress, but it’s a stress that motivates you to want to try better. Segueing from that competition, I was invited to compete at the Culinary Olympics on a regional team. And that was probably the most stressful summer of my life—the practicing and preparing—and I said, ‘I will never do this again. This is not worth it.’ But then we got to IKA. Just to see all the other competitors and how big it is, and how proud you feel. Now I’m on my third Culinary Olympics team, and I don’t think that’s over any time soon.
Let’s jump into the world of sustainability. Where are our young people in this equation?
I think young chefs especially are extremely aware about sustainability in the industry and in their careers. I know it was something we talked about when I was in culinary school and how important it is to prevent food waste. Food waste is a huge part of it, and I think young chefs for the most part are very much aware and try to do their best about that. Another big factor is plastic waste, which again resurfaced with the pandemic because there was a lot of single use plastics that were necessary at the time. Young chefs are definitely aware of it and know that in order to have a bright future it’s something that they need to be mindful of on a daily basis.The issue with young chefs is sometimes they don’t have the support in their jobs to be able to do those types of things.
Are they empowered to make that change?
I would say it largely depends on what type of restaurant they’re in. For example, I’ve worked in a small local pub that got a lot of their ingredients from local farmers, and we really used everything we could. We’d use carrot tops to make pesto and if we were to get fresh meat in, we’d use every part of the animal. But then on the other hand, you have things like fine dining and Michelin stars, where they’ll make a square pan of something and cut out circles, and then you have all this waste. Or they’ll only pick the most perfect looking carrots to put on the plate because of course we eat with their eyes first, and that’s important for that level of dining. I think it really depends on where they’re working. Young chefs in a smaller, independent restaurant would feel more empowered than say, a Michelin-starred restaurant where there’s that level, that standard that they have to keep up. And it’s so much harder to do that sustainably.
With competitions it’s definitely very hard to keep it sustainable, especially with the number of practice runs you have to go through to get to the competition. But I know even in the rules and the judging criteria, they’re becoming a lot more mindful of that. In the past, where you might have used plastic tasting spoons, now the standard is to use wood or bamboo, something compostable. Same with sorting waste. They really focus on that. If you have trim from vegetables that you could use in a soup or use in another dish—save that, set it aside, put that to use. It’s a big focus, but it’s hard to do. Another thing we try to do on our team—one of our competitions is cooking for 110 people. If we’re going to do a practice run, we want to find either 110 people we can feed so that food is not going to waste, or somewhere we can donate the food.
What would your advice be to a young person who wants to do things sustainably at a workplace where that’s not a priority?
I would say to start with a small change, because even the small things make a difference.You’re not going to change the chef’s mindset overnight and suddenly everything’s going to be sustainable. But if there’s one little thing, one little practice in the restaurant where you could suggest a more sustainable alternative, start with that. And that might open the doors for future conversations. That might get the chef thinking as well, ‘What else could I do? That was an easy change that didn’t affect the quality of my food at all. What else could I do to be more sustainable?’
Is sustainability something that is top of mind for young chefs looking at a place to work?
It’s hard to speak on behalf of all young chefs, but I would say sustainability isn’t necessarily top top. It’s definitely cuisine, style, food, and skill. But there is really a niche in restaurants that are nose-to-tail or farm-to-table. In that sense, a lot of young chefs look for those types of establishments and want to work there, and those are more sustainable establishments naturally. I don’t think they go in looking for sustainable businesses, but they might go looking for something that operates in that sense, where they’re very mindful of using local fresh ingredients and using every part of the ingredient.
Young people, we’re kind of driven by low risk, high reward. Going back to the pandemic as well, when a lot of chefs didn’t have work because restaurants were closed, it gave them a chance to breathe and a lot of them rea-
lized, ‘Why am I doing this to myself? Why am I working crazy, long hours, no days off? Really tough work environments, stressful work environments, no breaks. Why, when I could have better work-life balance?’ I think the pandemic really brought that into focus. The working conditions that are typical of our industry, I’m not saying everywhere is like that but it’s kind of classically how it’s been. There’s a big lack of workers because young chefs have realized ‘I don’t want this life anymore and if you can’t give me a more balanced schedule, some benefits, health benefits or otherwise, and better pay, I’m going to go to another industry.’
Do you think the foodservice community is doing enough to support young people as they grow into this profession?
A resounding no. What young chefs are looking for, and I hate to say it this way—money is a huge driver because at the end of the day, if you can’t put food on your own plate, why are you going to spend your time putting food on other people’s plates? There are a lot of supports in place, like from Worldchefs, but when it comes to the actual work side of things, the typical environment, especially in restaurants, in the culinary industry, it’s not supportive of young chefs.
Can you give us one piece of advice for young chefs, and one piece of advice for those of us who have been in the industry for quite a while longer?
The piece of advice I have for young chefs I’m borrowing from one of my instructors in culinary school who told me this and it really hit home and enhanced by experience as a young chef. Take advantage of every opportunity that comes your way. Volunteer for everything. If you’re in school and there’s an event happening and they need two volunteers, put your hand up and join. If they’re having an amazing guest speaker but you have to give up your Saturday afternoon, go to that guest speaker. It’s going to really enhance your experience and enhance your education. You can go to culinary school and pass all the courses and get the diploma, but if you haven’t gone above and beyond and done all the extras and joined competitions, you’re not getting the same experience as someone who has. Go online, go to Worldchefs, take part in these webinars, take part in these free courses, especially the sustainability ones because that’s where the future’s going. And do all these extra things and you will have so much more knowledge and so many more tools to empower you going out into the workforce.
Listen to the young chefs. While more accomplished chefs, of course they have a world of experience. They’ve been here, they’ve been there, they’ve done this and that in many competitions and cooked in many different places and have tons of knowledge and experience from that. But still, keep in mind to listen to the younger generation of people who aren’t so established, people just starting out. They also have very valuable ideas and valuable knowledge themselves and can teach you things that you may not have even thought of. Sustainability would be a huge one of those because it’s something we think about a lot more and we grew up with and know more about that we could teach to you.
Ready to share in Singapore’s food obsession? The options are overwhelming. Singapore Tourism tells us what not to miss when enjoying the amazing culinary experiences on offer.
Like Singapore herself, the local cuisine is a tantalising mix of flavors from various racial backgrounds, including food with Chinese, Malay, Eurasian, Peranakan, and Indian origins.
Reserve a table in
If world-class dining is what you crave, book a table at one of Singapore’s myriad Michelin-starred restaurants, like Cloudstreet. 2021 saw the Lion City upping the ante as a global food capitol, with 49 making the Singapore Michelin Star list, and a host of restaurants and eateries being awarded the Bib Gourmand. Visitors looking for a comprehensive list of establishments can check out visitsingapore.com’s guide to Bib Gourmand winners and Michelin-starred restaurants.
Singapore’s status as a global metropolis makes it a meeting point for a myriad of cultures, which is evident in the culinary creations of our local chefs. Dine in these homegrown restaurants, and discover the craft and creativity behind Singaporean fusion cuisine.
As a nation, Singaporeans are understandably proud of hawkers. The local street food has been lauded by a constellation of celebrity chefs, restaurateurs, and personalities, ranging from Gordon Ramsay to Antony Bourdain. A visit to Singapore just wouldn’t be complete without a foray or two into local hawker centers.
Can’t wait until Congress to enjoy Singaporean classics? Learn how to make a Singapore Sling from a native Singaporean! At-Sunrice Senior Food & Beverage Instructor Mr. Alan Tan shared with us his recipe and a video tutorial, including a non-alcoholic option.
You’ll also hear from Noor Faizal, Restaurant Manager and Assistant Head Sommelier at the iconic Raffles Hotel–where the Singapore Sling was first created 109 years ago–for his tips on the Singapore scene.
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Singlish–the colorful local vernacular–is an essential part of Singapore’s local food culture. To truly dig deep into the nation’s food obsession, you can learn the local lingo and immerse yourself in the food culture.
We’ve been whipping up something special with the World Association of Chefs’ Societies and are proud to announce this exciting new partnership. We’ll be sharing everything from culinary expertise and trends, to business insights and menu innovations.
And of course, showcasing our world-class, high-performing creams, butters and cheeses. A win for the world’s top chefs and foodies everywhere.
anchorfoodprofessionals.com
Five regional semi-finals are held the year before the Global Chefs Challenge Finals. The top performing teams from each region advance to the world stage to compete at the finals.
The European Grand Prix 2023, the first semi-final rounds for the prestig ious Global Chefs Challenge culinary competition, were held in Rimini, Italy this February. Over days of tough competition, Europe’s top culinary teams went head-to-head in four competition categories: Global Chefs Challenge, Global Vegan Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge – Hans Bueschkens Trophy.
Products are key when competing for gold. Showcase your brand to the world’s top chefs and demonstrate your products versatility and ease of use during fast-paced competitions. Get featured in press, social media, and industry conversation that reaches your target audience and connects you with a global network of culinary professionals.
Scan the QR code to find out how you can sponsor Global Chefs Challenge, plus more ways to get involved.
The Worldchefs European Grand Prix and the Global Chefs Challenge European Regional Semi-Finals were held this February in Rimini. What was the energy of the event?
It was during the European semi-finals before COVID that I developed and proposed, with the support of the Federazione Italiana Cuochi (FIC), the idea of having also the Worldchefs European Grand Prix. This formula has created more interest among the chef competitors because at the same time they compete for two titles: qualification in different categories for their area of Europe and the title of European champion. I have always believed that our task is to give to our members, young chefs, and chefs in general the possibility to improve their professional knowledge. Competitions have an important role in achieving this because when you join a competition you share your experience, but it is also an opportunity to see different techniques and food culture from different countries. It was great to see small countries and new countries such as Azerbaijan join the event.
FIC gave us great support, setting up very professional kitchens, and Rimini as a venue is fantastic. All the judges from different countries had the chance to have a constructive experience, and the wise and professional support of Rick Stephen as Observer was really appreciated. Worldchefs’ sponsors, such as VanDrie, Sterling Halibut, Valrhona, Nestlé Professional, and Koppert Cress also gave us great support. I am convinced that this is a winning formula, having together the Worldchefs Global Chefs Challenge Semi-Final and the European Grand Prix, to become an important competition in Europe alongside the World Cup and IKA. To see all the enthusiasm, the tension, and the emotion of the competitors—especially the young chefs— it is always a great reward for the immense amount of work done by everyone in organizing this fantastic event.
Looking ahead for the food and beverage industry, what do you think will be some of the key challenges for culinary professionals?
All the world has a big problem in finding chefs, waiters, barmen, and people for the hospitality industry. This problem is more evident emerging after the pandemic. Associations and governments are analyzing and there are a lot of talks about it. My personal opinion is that we need to improve the working conditions for cooks and chefs. To be a chef today is not just having manual skills. Chefs need to have a knowledge about safety and hygiene, nutritional components of the ingredients, knowledge of the different food cultures, trends and new techniques, to achieve all of this we need to strengthen and develop the educational system.
Due also to many cooking programs on TV, a lot of young people would like to enter the profession of chefs, but unfortunately a lot of them, after a few months, change their minds and try to find another job. Why? The answer
from most of them is: ‘I love cooking, I would love to become a chef, but it is a profession that it doesn’t give the opportunity to have an enjoyable social and family life.’ Therefore, it is from this answer that we need find a solution. We need to improve the working conditions of chefs and people working in the hospitality industry by structuring the work in one shift and not split shifts, mornings and evenings, planned days off, and appropriate and fair wages.
How can competitions help to address and prepare for these challenges?
What are some of the most important reasons to get involved in international culinary competitions?
I started competing in 1983 in Osaka at the age of 30, and from my personal experience I must say that entering the world of culinary competitions has helped me enormously in improving my career as a chef. To prepare for a competition you need to research, to experiment new recipes, to get updated with the new culinary trends. You need to make a plan for the logistics and the journey, you need to plan all the ingredients and equipment, especially if you are competing as a team. It becomes a great opportunity to improve the way the work should be organized and carried out every day in a kitchen. Good planning avoids food waste and energy. Competitions require discipline! Entering a competition, you bring your best creations and show your best skills but at the same time you have the chance to see new ideas from colleagues from all over the world and engage in great relationships. A very educational moment is also the feedback from the judges.
You are globally known as an ambassador for Mediterranean and Apulian cuisine. We’ve seen you prepare traditional Italian recipes alongside your young grandsons. Has teaching them to cook changed your approach in the kitchen, and would you be happy to see them follow in your footsteps as a chef?
I have been a lecturer in a catering college for 41 years, working almost all my life with young people, and I always tried to encourage, inspire, and be a good example for them. My best reward is that a lot of them had and are having great careers, achieving Michelin stars and working all over the world. My motto is: ‘THE FUTURE IS THE PAST’. Traditional food is part of our history—traditional ways of cooking inspired inventors and engineers to create new technologies. All the world is talking about sustainability, the problem of plastic pollution, food and water waste, healthy food, especially for the young people. We had all this. We can’t go back completely but we need to promote and improve our lifestyle.
I had the chance to promote Apulian food and culture all over the world. I was brought up on a farm and at home we were self-sufficient with all the food, and everything was produced at home. Puglia food culture and lifestyle represent what we call the ‘Mediterranean Diet’, a diet very rich in
seasonal vegetables, whole grain pasta, pulses, fish, fruit, and small amounts of meat and dairy. When you have been brought up with all this it comes very easy to promote the ingredients and the traditional recipes because you put all your knowledge, love, and passion in preparing and offering people around the world your produce and tradition. Globalization also affected areas such as southern Italy with fast food, and the young generation are used to—or I would even say addicted—to these commercial flavours and way of eating. This fast food is very often lacking vegetables, legumes, fibres, and fruits.
During the pandemic, we were lucky because our grandchildren were close to us and as we live in the countryside, I took the opportunity of cultivating a lot of vegetables which we cooked together nearly every day. I always believe that allowing children to get involved while cooking is the best way to improve their diet. Encouraging them to cook becomes like a game and then they are very happy to eat what they prepared. Children learn more about ingredients, and they will never forget these fantastic moments. I definitely would be very happy if they decided to follow in my footsteps and choose to become chefs or work in the hospitality industry, because if you do this profession with passion and dedication you can get a lot of satisfaction and opportunity economically and socially.
Worldchefs is celebrating 95 years of comradery and action. What does this mean to you, and what are you most hopeful about in the future? Our organization was started, as we know, by the great chef Auguste Escoffier and a few other chefs from different countries—approximately 40. It was basically a friendly association and when I think about how difficult
it was at that time to travel and communicate, I really must say that these people were fantastic and great pioneers of the importance of creating a link among the chefs around the world. They did a fantastic job, and it moves me to think how much they believed in the importance of creating such a big organization to improve our profession and share the different food cultures and knowledge of the new trends and techniques around the world.
In the last, more or less 15 years, our organization, has evolved so much, having now more than 100 countries. It is very well structured. The different Committees are producing a lot of very important and interesting educational activities and are a big support for the improvement of our profession. For me to be part of the biggest professional chefs association in the world gives me serenity, and makes me feel like I am part of a strong family that will always support and take care of chefs around the world, especially in the areas where there is more need of education, and this was highlighted during the pandemic.
For the future, I am very confident that we will improve our organization. delivering more guidance on how small associations can get more structured and organized. This will enable them to find and raise economical resources and to have a stronger voice with their governments. The hospitality industry is suffering all over the world and the support of the public administrators is extremely important. We need to balance the economical part with the socialization of the members, because it is also very important to strengthen the friendship and camaraderie of the members.
The hospitality industry is suffering all over the world and the support of the public administrators is extremely important.
You’ve said before that cooking is universal. Looking back to 1928, a founding tenet of Worldchefs was to empower cooks with an international standard and representation to take their careers global. How is Certification helping to deliver on that mission—which is still so relevant today—and how can chefs everywhere benefit from getting certified?
August Escoffier was the first honorary President of the World Association of Chefs’ Societies, which was founded in 1928 at the Sorbonne in Paris. He was also one of the founding fathers of modern cuisine, and he introduced many practices that chefs use today—for instance the Partie system, where chefs would have been identified for their specialist skills and were put in charge of that section of the kitchen. This system is still in operation today, especially in large hotels that have big brigades of chefs. He also helped to standardize menus and created many world-famous dishes that are still featured today, while modern French cuisine is still recognized as a cornerstone of professional cuisine.
Worldchefs launched Global Culinary Certification in 2013, and you’ve been one of the main architects of the program. How has the vision for Certification evolved through the years?
When we initially discussed the idea of certifying chefs for their skills and professional experience, the vision was firstly that it would have to be accredited and be accessible to chefs working at all levels within the industry, as well culinary educators who, in my opinion, play a vital role in educating, training, and shaping students for their future careers. This is true today and the opportunity of being certified and gaining global recognition is what attracts chefs to apply.
We know that in some countries certification and recognition may not be a priority, and certification is not for everyone. We have to respect and acknowledge this. However, for those who have successfully achieved the certification, it is seen as a further recognition of their professional development and career standing within the industry. There are two main pathways to achieving certification: the first is through the individual route where chefs can apply online as an individual, complete the online application form, and follow the process of assessment and feedback. The second is through the fast-track route, when programs have been mapped and pre-approved for specific levels of certification.
One of the major industry challenges today is staff retention. How can Certification help to businesses to attract top talent for a stronger team?
We are well aware of the many challenges that were brought about as a result of the pandemic, which forced many businesses to close and temporarily lay off staff, many of which ended up either unemployed to changing careers in the pursuit of a better quality of life and job security. The challenge for the hospitality industry is to offer staff more opportunities and support them by recognizing their contribution and giving them a sense of value as a team member. Worldchefs Certification is a vital tool for employers to engage with and use to promote and encourage their team to be recognized for their skills and abilities at many levels. We need to promote the fact that being a chef is not just a job but a career, and one that can take you anywhere in the world. Armed with a Worldchefs Global Certification, you are sure to secure gainful employment since the Certification is globally recognized.
It is also true to say that Global Certification recognizes these skills and professional practices which chefs use in their everyday operations. When it comes to certifying skills, the application process requires chefs to document and present detailed examples of their roles and responsibilities for their different levels. This includes the dishes and recipes they are required to submit as part of thier evidence. They are also required to present evidence on a wide range of other skills relating to their own role and responsibilities. Applicants have commented on the fact that they have an opportunity to present and detail their role and contribution to the operation.
Speaking of founding ideals, vocational training is another pillar of Worldchefs. The Recognition of Quality Culinary Education program has grown to 130 Education Partners, and a network of more than 50,000 hospitality students, educators, and alumni. How can Worldchefs Education Partners become Approved Certification Centers to gain that competitive advantage?
The Recognition of Quality Education program was established to recognize and acknowledge the high standards and quality teaching delivered in culinary schools across the globe. Our growing network of schools is a testament to Worldchefs’ commitment in helping to raise and maintain the quality of teaching and training through our 12 steps of quality standards established as part of the program. Our Education Partners can also avail of a unique opportunity to become a Worldchefs Education Certification Centre. This is where a recognized school can have their culinary programs mapped to the Commis Chef or Chefs de Partie Certification level. The school can then apply to Worldchefs to have badges issued to their students through our fast-track system. Digital badges and Certificates are issued directly to the students through our online system.
We see so much inspiring work and rising talent coming from Worldchefs Education Partners. What stories have stuck with you this year?
It is very encouraging to hear stories and news from some of our Education Partner schools, whether it is organizing charity fundraising events or offering masterclasses in their respective regional cuisines, to delivering sustainable approaches and practices in their teaching through cooking and creating dishes using food waste trimmings by-products. Another one of our recently approved schools based in Limerick, Ireland, has created a unique program for students who are in their transition year at college. The idea is to introduce them to the hospitality industry through a three-month intensive training program, which includes culinary skills, larder, butchery hot kitchen,
pastry work, barista, and restaurant service training. On completion of the program, students are selected to represent their college in a TY Culinary Challenge, where they are required to present a starter, main course, and dessert for a team of judges from the industry.The initiative is supported by the local Education and Training Board (ETB), as well as the Panel of Chef of Ireland, local hotels, and chefs. The program has seen a huge increase in students following on to study on the National Apprenticeship Commis Chef programme, as well as some students competing in the National Culinary Championships competition at Chef Ireland 2023, which is organized and run by the Panel of Chefs of Ireland and endorsed by Worldchefs.
The Shannon Region Junior Chef of the Year is supported by Shannon Region IHF, IHF, Failte Ireland, Euro - Toques, Irish Panel Of Chefs, Nevin Maguire Mark Moriarty and Minister for Further and Higher Education, Research, Innovation, and Science Simon Harris has been a huge advocate and supporter of the successful competition by attending and encouraging students to have careers in tourism and hospitality. The competition is recorded and live-streamed to all schools in the region.
We hear there are some big developments coming to Worldchefs Global Certification. What can you tell us?
Worldchefs Global Certification was created in partnership with City & Guilds of London, the leading organization that accredits and quality-assures hospitality training programs in over 80 countries across the world. They are the quality assurance partner for our Certification program. This ensures that the quality and integrity of our Certification is maintained through a rigorous and transparent quality assurance process, and furthermore ensuring the credibility of the Certification awarded is beyond question or challenge. From this year, Worldchefs will manage and issue digital badges and certifications for all levels, while City & Guilds will remain the quality assured partner in the process. Currently we are updating the online process for applications and school recognition program. As part of the Worldchefs website re-development, we are improving the recognized school appli-
cation process, making it more user-friendly and interactive. Schools will be able to track their application progress and receive feedback on their status.
Once a school has been approved, they are then eligible to apply to have their program mapped to one or both levels of Certification: Commis Chef and/or Chef de Partie. The mapping application will now be offered as an online platform, where schools will be required to complete and provide details of the programs they wish to have mapped and approved. The application is then assessed and quality assured verification before being accepted for approval and eligible for fast-track certification. Schools can then forward the details of their students and the badge level they are looking to be awarded. All badges will be issued by Worldchefs through the Credly system. There are unique security features associated with the digital badge which includes a QR code that is assigned to every individual badge issued, thereby ensuring the authenticity of the badge and information they contain. This gives confidence to prospective employers that the badge issued had met the requirements and standard of the Certification programs, and furthermore it eliminates the possibility of illegal copying or imitation since the information is unique to the bearer of the badge.
Scan the QR to learn more about Worldchefs Global Certification.
A lot of people ask me whether they should get certified or not, and I always say that certification really does matter. Those initials behind my name have really opened up a lot of doors for me. When you have that third party validation of your knowledge and your skillset can give you more opportunities and differentiate you from that other line cook or pastry cook who doesn’t have it.
Being a member of a culinary association demonstrates that you will continue to study. And the connections you make in the industry are priceless. I can go anywhere in the states and meet with other chefs from other chapters to learn from them, try their food, and create relationships in our industry.
Kimberly Brock Brown CEPC, CCA, AAC President, American Culinary Federation (ACF)
Being a chef is not just a job but a career, and one that can take you anywhere in the world.
For culinary training, anywhere, anytime!
¡Para la formación culinaria en donde sea, a cualquier hora!
Durch kulinarisches training überall und jederzeit
Per una formazione culinaria, ovunque, in ogni momento!
Para formação culinária, em qualquer lugar, a qualquer hora!
www.worldchefsacademy.com
With the implementation of the “CORE” Program representing Culinary
As part of the SACC CORE Program, participants are required to complete Worldchefs Academy educational and certification programs including the co-branded Worldchefs/SACC Culinary Foundations Course offered in 7 languages and the Sustainability Course for Culinary Professionals, both available at www.worldchefsacademy.com or by mobile app.
In addition to onsite training and module workshops, participants also complete the Health, Food Safety & Hygiene Program provided by SACC’s Health, Security & Standards Control Sector (HSSC) and requirements for their Food Safety Card through the Kingdom’s Health Education Programme for Workers in Food Businesses.
A key component of the collaboration with Worldchefs Academy is the Worldchefs/City & Guilds Certification, whereby all CORE Program participants are registered by SACC and supported with translations and onsite facilities providing the necessary equipment and technical requirements to complete their theoretical and practical certification components.
SACC Vice President Culinary,Thomas Gugler stated, “SACC is proud of our collaboration with Worldchefs Academy and the immediate success of our CORE Program. We are committed to developing relevant and sustainable educational opportunities to support all our Culinary Team Members and their individual career progression. With the launch of the SACC Culinary Academy, international guest lecturers will also be invited to share today’s global trends, international cuisine and cultural flavours, while reinforcing excellence in industry standards and client expectations.”
Most recently, CORE Program participants completed a 60-hour short term course organized by SACC Culinary Academy Director, Cornelia Volino at EHTL in Luxembourg www.ehtl.lu with Chef Instructor Ben Weber, President of Vatel Club Luxembourg. In addition, advanced Head Chef Training was arranged by Chef Instructor, Alain Hostert, Worldchefs Continental Director Europe Central at “La Distillerie” in Château de
Certified Chef de Partie, Asma Tabaaji, stated “I am very thankful for the opportunities provided by the SACC CORE Program and Worldchefs Academy. The Culinary Foundations and Sustainability Courses were both challenging and very helpful to my career. I am also very happy to complete my Chef de Partie Certification and have the opportunity to show my culinary skills and knowledge to
Apicius Culinary Arts in the Philippines celebrated its 10th Graduation Ceremony at SMX Convention Centre Manila last August. More than 500 graduating students from the five campuses of Apicius participated.
One of the highlights of the event was the inspiring address by Master Chef Wolfgang Rappl, Culinary Arts Director of Apicius, who flew all the way from Germany to inspire the graduates. Everyone was also surprised to hear video congratulatory messages Worldchefs Education Director John Clancy, Director of Marketing of CTH Steve Beckworth, and Windsor College, Apicius’ culinary partner pathway school in Australia. It was a memorable experience for all the graduates, especially given the challenges that the industry has faced over the past two years. They were able to wear their long-awaited chef toques and proudly present certificates symbolizing their accomplishment before they take their next career steps. As a recognized school and Education Partner of Worldchefs, Apicius Culinary Arts will continue its commitment to honing more Filipino culinary professionals who will soon be responsible assets to the industry.
Global Academy, the first school in the Philippines to receive Worldchefs’ Recognition of Quality Culinary Education, celebrated its 16th anniversary in April. Despite the pandemic’s severe impact on the foodservice and hospi tality industry, Global Academy remains committed to serving the Filipino people and is poised to bounce back stronger. With the support of industry partners and Worldchefs, the school looks forward to successfully rebuild ing and relaunching its programs. Aside from being a Worldchefs recog nized school, Global Academy’s programs are also approved for Worldchefs fast-track certification for Commis and Chef de Partie levels. To date, Global Academy’s on-campus and online culinary, baking, and pastry arts programs have produced over 3,000 graduates, many of whom have secured employ ment in the Philippines and worldwide.
Auguste Escoffier School of Culinary Arts’ innovative Farm to Table® experience within the curriculum provides students with in-depth knowledge of where food comes from, including helping to understand the differences in farming and production methods and how to make informed, sustainable, and ethical culinary choices. As the largest culinary school brand in the U.S., Escoffier continues to make fruitful connections with leaders in sustainable agriculture, like its ongoing partnership with regenerative farming pioneer, Farmer Lee Jones of The Chef’s Garden. Through this partnership, students have received specially curated boxes of seasonal ingredients from The Chef’s Garden. Thanks to Escoffier’s Farm to Table® experience, graduates can be prepared to take on the culinary world with a deep understanding of how food is grown, harvested, and prepared. From exploring how to make cheese from locally sourced milk to creating a menu using ingredients sourced from local produce, dairy and livestock farms, and artisan partners, students gain experience that is both practical and inspiring.
The path to success is not always easy, especially in the culinary world. This is true for CÀSÀ Azerbaijan’s Emil Zeynalzade. Every year the International Young Chef Olympiad is held, where talented representatives of the culinary industry from around the world come together to compete for the title of ‘ Best Young Chef’. The 9th International Young Chef Olympiad took place this January in six different cities in India, with 55 countries participating. Azerbaijan participated in this competition for the first time. Representing Azerbaijan was a student from the CÀSÀ Azerbaijan Culinary Arts Center— Emil Zeynalzade, who took home Gold and the winning title. Emil’s path to success began at the CÀSÀ Azerbaijan Culinary Arts Center, and was accompanied by hard work, dedication, and an unwavering desire for culinary excellence. He underwent thorough preparation and training, honing their skills and perfecting their craft in the art of cuisine. Emil Zeynalzade is a talented chef who prefers to work with local and seasonal produce, using a variety of cooking methods. He strives to introduce Azerbaijan’s national cuisine to the global community with a modern style and the use of innovative techniques, transforming traditional dishes into delicious and attractive works of art. In his mission and approach, Emil also aims to minimize food waste.
Chef’s Table Culinary Academy was founded in 2011 by Chef Serkan Bozkurt in Istanbul. Representing his country on the international stage, he has won over 30 international Gold, Silver and Bronze medals. Chef Serkan studied culinary arts, F&B management, and business administration, pre sents on many national TV channels, and has written three culinary books. Chef Serkan established the Chef’s Table Culinary Academy to train innova tive professionals for the sector. The Academy implements official programs affiliated with the Ministry of National Education. Recognized by World chefs, each graduate receives a Worldchefs certificate after completing the
course. Students attend four months of professional cooking classes and -
ships in global brand hotels and restaurants for four months. Many of them continue to work in the companies where they undertook their internship, with jobs placements in countries such as the US, Japan, Thailand, UAE, Germany, England, Russia, and Norway. The Academy’s classes are specially designed in U-arrangement so that theory and practice can be taught simultaneously. The class size is 15 people for cooking and 12 for pastry. The Academy also offers cooking, pastry, and bakery programs for amateurs as well as other workshops. Learn more at: www.chefstable.com.tr
What a journey! Our culinary students recently participated in the World Hospitality Student Championship 2023 organized and hosted by HTMi Switzerland and HTMi Saudi Arabia. We are thrilled to share that the outcome of this incredible experience was as great as the trip itself, HTMi Dubai received the trophy as Champion in the Culinary Competition. Chef Leo and his students, Gowtham and Abdul, represented HTMi Dubai, bringing home a well-deserved award, recognizing their effort and passion for
First Gourmet Academy
For over 15 years, First Gourmet Academy has been dedicated to providing top-notch education and training to aspiring chefs, helping them achieve their dreams of a successful career in the culinary arts. But we don’t just stop there. Through our ‘Trade Tests’, we’re enabling top-tier international hotels and restaurants to assess the proficiency and skill level of cooks who are seeking to work abroad. We take pride in being the go-to facility for these establishments in deciding whether an applicant is ready to begin their global journey. For this year, we have already conducted three Trade Tests for selected applicants to work in Finland and Australia. The applicants were evaluated on their cooking skills, preparing three dishes that were assessed by our School Director, Mr. Mats Loo, who was specially chosen by these establishments to identify the most skilled and talented candidates to
FERRANDI Paris, founded in 1920, is known as the ‘Harvard of French Cuisine’. With a faculty of master chefs, top-notch facilities, and a powerful alumni network, FERRANDI Paris attracts students from all over the world. Graduates of FERRANDI Paris are working in high-end restaurants and hotels around the world, while others have started their own original pastry shops and restaurants. Mandy, who graduated from FERRANDI Paris’ International Program - Intensive and Advanced French Pastry in 2022, recently opened a French pastry shop called La Saison in Guangzhou, China, bringing authentic French pâtisseries to her hometown. In order to blend French pâtisserie with Chinese traditional culture, she will use locally sourced seasonal ingredients to incorporate the 24 solar terms of China, launching a new dessert and viennoiseries for each solar term. The dessert for summer solstice will use Beijing peaches and Yunnan roses. French gastronomy lovers
Universidad Latina de Costa Rica
As a final project we had to make a dessert alluding to a theme, putting into practice what we had learned. My inspiration was the book Friday, or, The Other Island by French writer Michel Tournier. The book is about the story of Robinson Crusoe and how he meets an Indian, whom he names Friday. Both were shipwrecked on an island, Robinson adopts Friday. Friday burns his camp, they find a dog, and survive together on the island until a ship arrives and Friday decides to leave the island, leaving Robinson alone. My proposal was a passionfruit tart with mango coulis, kiwi sauce, coconut sauce, false coral, and a cookie crumble representing the sand. I gave it height and softness with whipped cream and tempered chocolate. I decided to use tropical elements that alluded to the island, important to represent the sea, the sand, the coral, and the moment when Friday burns the island. I used a range of yellow tones and contrasting colors such as light blue, representing the sea, and black, representing fire and ashes. I gave myself the task of making the cake mold, inspired by the boat.
who come to study in the FERRANDI Paris International Program are often professionals from other fields. With the courage to pursue their passion for French cuisine, they come to France to study at FERRANDI Paris and rewrite their career paths. Our graduates are the inheritors of the century -old culture of FERRANDI Paris, bringing the beauty of French gastronomy to clients around the world in their respective fields.
Culinary Association and endorsed by Tourism Malaysia, the cooking competition was held at the World Trade Centre in Kuala Lumpur in February with 713 participants and 90 judges. With over 60 categories, culinary school students and chefs from all over the world including Southeast Asia, the Middle East and North Africa competed. Our students cooked up a storm and emerged victorious with their winning Malaysian dishes bringing home three Gold, two Silver and three Bronze medals!
GOLD
Felicia, Bachelor of Hospitality Management (Hons) - winning dish: Mee Mamak
Kaylee, Diploma in Patisserie - winning dish: Malaysian Rendang
Thanusha, Diploma in Culinary Arts - winning dish: Malaysian Laksa - all types
SILVER
Mellisa, Diploma in Patisserie - winning dish: Special Fried Rice
Anis, Diploma in Culinary Arts - winning dish: Fish Asam Pedas
BRONZE
Fabian, Bachelor of Culinary Arts Management (Hons) - winning dish: Hainanese Chicken Chop
Adriana, Diploma in Patisserie - winning dish: Prawn Mee
Jivesneha, Diploma in Patisserie - winning dish: Kerabu
The contestants were awarded medals based on a point system with marks awarded for presentation, hygiene, taste, and other criteria. Well done BERJAYAns!
The only culinary academy of its kind in eastern Europe, HRC Culinary Academy introduces its students to the world of high-class gastronomy through a two-year training course developed by leading international specialists. The HRC diploma is certified by the most prestigious international culinary federations, Worldchefs and ACF, and in addition, students are also provided with the unique opportunity to participate in internships in top restaurants around the world.
Stiliyan Tsekov will soon finish his studies here, and at just 23 he has already worked in the kitchens of two of the most successful European restaurants—Under in Norway and Andaz in Amsterdam. Now Stiliyan is abroad with an internship at Joël Robuchon’s two-Michelin-starred restaurant L’Atelier in Miami and is looking forward to his next culinary journey.
“HRC is a professional academy. With our international diploma, our students receive also a real, highest-paid profession that they can practice in any part of the world. Something more. The world opens up to them even during their study, thanks to our paid internships in some of the best restaurants and hotels in Europe and the USA. And since we are sure of the level of our training, we give our students the unique guarantee that they will find a job within six months of their graduation,” says Yoana Mileva, Director of the Academy.
Dusit Thani College students have consecutively won national and international awards in hospitality-related competitions.These achievements show the College’s emphasis on developing students inside and outside the classroom. They are equipped with unique knowledge combined with Dusit’s global standards while being supported in trainings from the College’s Culinary & Academic Competitions Center. Representing Thailand internationally, Dusit Thani College competitors brought home a Medallion of Excellence from WorldSkills Competition 2022 in Switzerland, received a Gold medal from the 2022 Hansik Cooking Contest in Thailand, and ranked 2nd and 3rd in the APEC Future Food Competition. Students also won a policy recommendation design for food security with the Young ASEAN Leaders Policy Initiative (YALPI). The latest success was from Mr. Patiphon Lertsurakitti of Culinary Arts and Kitchen Management Program, who earned the 1st runner-up award from Young Chef Olympiad 2023 in India. The first Thai winner in its history, he proudly said, “I have learned a lot from this College and the competition. Ranging from cooking skills, planning and time management to living a life—they help me develop my better future.”
Welcomgroup Graduate School of Hotel Administration (WGSHA) of Manipal Academy of Higher Education (MAHE) had the distinction of its principal and one faculty member appointed as National Experts for two skills at the international WorldSkills competition, Cookery and Restaurant Service. As national experts, they were involved in mentoring, training, and coaching the participants. This ‘Olympic of Skills’ saw around 35 countries participating in these two skills, amongst many others. Over the three-day competition, the contestants were involved in a variety of tasks that put their technical skills to the test while working under challenging and demanding conditions.The contestant for cookery performed admirably while executing tasks such as fish cookery, soup preparation, main-course preparation, and more. The contestant for restaurant skill won the Medallion for Excellence in a contest that was fiercely contested, with evaluated skills in the area of barista, bartending, banquet dining, wine service, table-side preparation, and flambé. WGSHA is proud to be a one-of-its-kind training center to prepare candidates for competition at the global-level.
Founded in 1997, the Food & Beverage Management Department of Jinwen University of Science and Technology (JUST) has trained thousands of aspiring chefs and managers in hospitality. The department offers courses in culinary, pastry, and management-related courses. Delivered by award-winning chefs and higher-level managers in fully equipped professional kitchens and labs, JUST provides the knowledge and skills to produce successful chefs and hospitality professionals. JUST cultivates students’ abilities, achievements, and confidence, with a reputation for encouraging and supporting students to participate and thrive in professional competitions, including Worldchefs endorsed competitions. JUST is also committed to broadening students’ global horizons, offering students the opportunity to go abroad to the US, Singapore, Australia, Canada, France, and Italy for a year-long internship.
Students and staff from Limerick and Clare Education and Training Board’s College of Further Education and Training, Hospitality Campus were ecstatic recently as they scooped multiple accolades at CATEX in the RDS Dublin, Ireland. This event, hosted by the Panel of Chefs of Ireland, took place over three days at CATEX, RDS, Dublin Ireland this February. The largest show case for food, drink and hospitality industry, this year’s event welcomed scores of competitors from all over Ireland. Students from the Hospitality Campus spent weeks preparing for the prestigious competition, perfecting their skills in their respective categories. Over three days, the team from the Hospitality Campus took home an incredible haul of awards, winning 22 Gold, 13 Silver, and 9 bronze, plus the title of Chef of the Year. The Competition, run by the Irish Panel of Chefs, is an excellent test of competitor’s knowledge and skills, helping to raise the standards of culinary excellence while preparing them for a career in the exciting world of professional cookery and front-of-house skills.
European students.
The International Culinary Institute (ICI) of VTC Hong Kong’s 11,200 square meter campus spans nine floors, housing a comprehensive array of facilities including training kitchens, multi-tiered demonstration kitchens for international competitions and broadcasting, MICE training restaurants, food labs, culinary herb gardens, as well as a wine cellar. Vocational and professional education and training (VPET) has always been a key driver of workforce development in Hong Kong to meet the needs of an ever-changing economy. As such, VPET plays a pivotal role in broadening the learning opportunities for young people and working adults, as well as nurturing the requisite human capital for Hong Kong’s development.We are delighted that our Diploma in International Culinary Arts graduates have thrived in their studies during a tough pandemic season and are now ready to join the workforce.
KICA is dedicated to training and encouraging its students to reach their full potential in the field of catering in a passionate and disciplined environment. Our mission is to become the leading catering training center of Pakistan. KICA is committed to continuous improvement and assessment methods for the best interest of its students, staff, and other faculty members. A platform to prepare the future’s best chefs with competency and excellence, the purpose of our institute is to provide students with all the necessary culinary knowledge, skills, and experiences to prepare them to enter the food industry with confidence. The institute’s student-centered teaching emphasizes innovative, challenging, and engaging coursework. The faculty members are cooperative with the industrial changes as well. Our faculty members are committed to providing their expertise and quality services. Our institute is highly responsive to needs and opportunities of the food industr through adapting and implementing new programs.
The International School for Culinary Arts and Hotel Management (ISCAHM) in the Philippines is preparing to celebrate its 20th anniversary this year. Since its inception, ISCAHM has been home to a roster of experienced chef instructors, led by its Executive Director Chef Norbert Gandler, who have helped train and shape the culinary skills of aspiring chefs. Over the years, the school has produced over 3,000 graduates from its professional culinary arts and pastry arts courses, many of whom are now working all over the world as chefs, restaurant owners, and culinary professionals. Some of ISCAHM’s alumni have even gone on to win prestigious awards in the culinary industry. ISCAHM’s commitment to providing a comprehensive culinary education has helped its graduates develop a solid foundation in both the theory and practice of culinary and pastry arts.The school’s handson approach to learning has helped prepare its students for the challenges and opportunities of the industry, giving them a competitive edge in the workforce. ISCAHM’s dedication to excellence and commitment to producing top-tier culinary professionals has made it a valuable asset to the culinary community in the Philippines and beyond. Its continued success will undoubtedly produce many more successful graduates in the years to come.
obligations of being a chef through the witness of the gods. The mentoring program began with a tribute to the gods and a prayer for divine protection and guidance. The apprenticeship ceremony selected 40 young chefs to learn from master chefs who have been engaged in culinary art for many years. These chefs are not only proficient in culinary art, but also have a deep
This grand ceremony also had far-reaching significance for Taiwanese food culture. Chefs emphasized the importance of preserving Chinese culinary traditions and the importance of understanding the cultural significance of cooking dishes. Throughout the ceremony, apprentices receive instruction in the art and principles of cooking, the importance of using fresh ingredients, the need to balance flavors and textures, and the craft of presentation.
NIPS Hotel Management Institute’s dedication to quality and excellence in hospitality education has again been recognized. For the eighth consecutive year, the institute was awarded with Eastern India’s No. 1 Hotel Management College by Education Leadership Award. NIPS was also honored as ‘Asia’s Greatest Brand’, Best Institute of the Year by CMO Asia Magazine, and is the first hotel management
college in India to receive the prestigious Best International Placement Award. NIPS has an impressive team of internationally acclaimed celebrity faculty members who are headed by celebrity chef Joseph Uttam Gomes. The faculty’s extensive knowledge and incredible experience drive student’s success at the national and international level, bringing global recognition to the Institute. Speaking on their achievements, Chef Joseph Uttam Gomes, Deputy Director of NIPS Group, says, “This is indeed an occasion of pride for NIPS to achieve these prestigious accolades. It is our beloved students who are responsible for the continuous growth and development of the institute in combined efforts with our extremely proficient faculty members.”
Mr. Vivek Pathak, Founder and Managing Director of NIPS, also credits the students and faculty. He says, “It’s a moment of glory and pride for NIPS to receive the prestigious award for Eastern India’s No. 1 College by Education Leadership Awards 2021, Mumbai. The achievements and worldwide recognition of the college do not come easy. The drive for excellence permeates deeply into the college culture. On this occasion, I must express deep gratitude to all our teachers for their priceless efforts, understanding, support, guidance, and contribution towards students to learn not just from the books, but also qualities that make good human beings.”
The government of Surabaya called on OTTIMMO International to help provide training to micro, small, and medium enterprises (MSMEs). OTTIMMO International chefs helped participates develop specialized food and beverage products through training activities so that more people in Surabaya can carry be a part of the independent creative economy, especially women. In order to support this goal, the Culinary and Patisserie Academy of OTTIMMO International worked together with Dharma Wanita Association Surabaya City to
Established in 2005, the International Centre for Culinary Arts – ICCA, with world-class facilities in Dubai and Abu Dhabi, is an application-focused and outcome-driven vocational education training center delivering professional and personal culinary learning with Recognition of Quality Culinary Education from Worldchefs. ICCA’s flagship professional diploma programs equip students with industry best practices for an assured work placement within the hospitality industry in the UAE and globally. Besides industry-centered programs, the multi-award-winning Centre also provides certificate programs in culinary arts for serious enthusiasts and a range of artisanal courses for those looking to carve a niche in the world of food. The Centre has also continually supported a socially conscious outlook in line with the SDGs, ensuring inclusive and equitable education and promoting lifelong learning opportunities for all. The ICCA Dubai Culinary Scholarship Program, the Annual One Million Dirhams Continuing Education Award for UAE Young Chefs, was set up in 2015 in strategic partnership with the Emirates Culinary Guild, City & Guilds, and Worldchefs. It is a fine example of building
organize MSMEs product training in February 2023 at the Academy’s campus. Coaching activities were conducted to develop the quality of the product in terms of taste, packaging, processing, sanitation process production, and final product. Not only that, the MSME participants also spoke with chefs and lecturers from OTTIMMO International including Chef Arya Putra Sundjaja, Chef Ryan Yeremia Iskandar, Chef Gilbert Yanuar Hadiwirawan, Ms Novi Indah Permata Sari, and Ms Heni Adhianata, presenting their product and receiving feedback on common obstacles in running a business. A great success, the training activity received many compliments because of the enthusiasm of the participants, who said the event was very helpful and beneficial to improve their product quality.
talent and giving back to the industry. This Making Lives Happen initiative has so far transformed the lives of over 200 talented but underprivileged chefs by allowing them to complete an international education qualification. Many recipients have relocated abroad to Australia, New Zealand, the UK, Germany, France, and Sweden. ICCA’s triumphs and laurels are because ‘We Dare to Dream, Do It Different, Strive to Excel, and Take Pride in What We Do’ to redefine the culinary space and help make an impact.
OUR MISSION:
“TO CREATE MAXIMUM CUSTOMER VALUE THROUGH OUR UNIQUE CHAIN, WHILE AT THE SAME TIME TAKING RESPONSIBILITY FOR OUR PEOPLE AND OUR IMPACT ON ANIMALS AND THE CLIMATE.”
Each year on October 20th, we celebrate International Chefs Day. It’s a chance to show your pride in being a chef, and to share your expertise and creativity with the next generation. And what better way to connect than through food?
In 2022, thousands of chefs around the globe helped to teach more than 95,000 kids about the importance of healthy diets for people and planet. How? By hosting fun-filled events using a special toolkit that includes everything you need to participate. Whether it’s a video, a workshop, or a day spent at the local community garden, it all makes a difference!
Make it a week of action by using the toolkit to celebrate World Food Day on the 16th, too!
Don’t forget October 20th is International Chefs Day!
A selection the 16 flavours available from the Vibianini Collection. The original EVOO cold pressed in single-dose.
Federazione Italiana Cuochi’s Solidarity and Emergencies Department (DSEFIC) was founded in 2016. Since then, they have led over 650 local initiatives, working in collaboration with the Italian civil protection system to help communities affected by natural, social, and health crises. We had the chance to connect with Maria Campagna, President of Florence’s FIC chapter Associazione Cuochi Fiorentini, DSEFIC activist, and World Chefs Without Borders Committee member.
Maria, how did you get started in humanitarian work?
I have been working in the social sector for years. I have always tried to be useful to those who unfortunately life has reserved pain and difficulties, making my professionalism available. I started raising money by organizing charity dinners in my restaurant, together with my brothers who have always supported my cause. I was taught charity and compassion for other people’s unhappiness, so I can’t ignore it in the face of challenges. Small gestures can bring a smile to the faces of those who suffer. This is my life, being helpful!
You and the entire DSEFIC community have done remarkable work. What have been some of your most memorable moments?
The DSEFIC has given me the opportunity to grow, providing me with the foundation and training that a volunteer cook must have in order for their work to be efficient and constructive. Thanks to this journey, I have the opportunity to be of help.
Among my most important commitments, I remember with emotion the weeks spent in the Social Canteen of Amatrice, a city hit by a 2016 earthquake in central Italy. In that tent, the earthquake victims without a home and saddened by the loss of loved ones were welcomed and fed with love. The desperation in the eyes of the children and the sadness of those people are still engraved in my heart and in my memories. My greatest satisfaction is to have brought, even for an instant, that human warmth that those people needed at that moment.
Some time later I was chosen to participate in a humanitarian mission in Ethiopia. I left for Addis Ababa on two missions with the Onlus Aidos of Rome and the Onlus Wise of Addis Ababa. I taught Italian bread-making and pastrybaking techniques to Ethiopian women who were looking for concrete help to make a change in their lives. I taught them how to use their flour, how to make natural yeast, and a thousand other secrets. This land of humble people, they accepted my teaching as if it were a divine gift that only a few of them had. These moments are full of compassion and strong emotions, witnessing life and experience in these territories.
What has a life of service meant to you?
Giving is life. I’ve always wondered why some people don’t feel for those who suffer and live in poverty. Why does anyone who can not donate? I can’t change other people’s way of being, but as long as I can I will continue to do my best for others. Like many volunteers, our life is made up of sacrifices and we are not always understood. I haven’t done any more missions for some time, but I’m still doing my best to continue to help.
With DSEFIC, we have taken steps to help Ukraine by raising funds, clothing and food. We help associations, foundations, and shelters by raising money with dinners, initiatives, and recreational activities.
What do you have upcoming?
My latest social work is the drafting of a book on which I collaborated together with other chef colleagues, whose entitled Chef in Versi, which aims through its sale to raise funds to donate to humanitarian associations. It is a book of recipes and poems. Written in Italian, it is also translated into English to be sold abroad.
In February, the assembly of members of Florentine chefs appointed me President of the Association until 2026. I am very happy for this position and as always I will try to give my fellow chefs the professional training and help they need.
DSEFIC provides expert training in emergency relief and disaster response, with more than 600 members trained and ready to serve. Their mobile emergency kitchen, Cucina Italia, is outfitted with Electrolux Professional equipment and serves 800 meals an hour through the amazing support of volunteer chefs. In 2022 alone, DSEFIC volunteers held 135 solidarity activities to nourish people in need.
We believe in the extraordinary potential of a community inspired. Meet some of the faces behind Feed the Planet’s impact around the globe.
2022 marked the 10th anniversary of Feed the Planet. That’s ten years of inspiring action from our community around the globe, and a lot to celebrate.
There is a lot of efforts from Worldchefs and you have the efforts from the restaurants to get people involved. They are caring about the education of their staff.
Amro Fahed Al Yassin Vice President of the Emirates Culinary Guild Worldchefs Academy Arabic Advisor
“In an effort to provide the foundational training and culinary skills needed in operating successful food businesses, we saw an opportunity for the Like a Chef project to partner with us on providing their Pre-Commis Chef Training Course whilst also planting the seed of incorporating sustainability throughout culinary operations through the Sustainability Education for Culinary Professionals course. There has also been a great disconnect between the agricultural sector and the culinary industry in light of the issues being faced. Through the Like a Chef training program, we have been able to bridge the gap between these two sectors, helping participants garner a greater appreciation and understanding of how both sectors need to work together sustainably to promote more sustainable food systems within our communities and on a national level.
Jordann NorbertFounder of EcoFood Training and Certification Agency Project Coordinator for Like a Chef St. Lucia Learn more about Like a Chef on
91.500 kids inspired to be Food Heroes
1.000 lives changed through Like a Chef
9.200 Sustainbility Education graduates
150 million community viewers
Feed the Planet works to inspire positive and sustainable change, thanks to the dynamic and ongoing collaboration between Worldchefs, Electrolux Food Foundation, and AIESEC. Learn about all of Feed the Planet’s programs at: feedtheplanet.worldchefs.org
“Our goal with the Like a Chef program was to develop women’s culinary skills by bringing in global expertise to help them secure promising job opportunities and sustainable income. It was equally important for us to be part of this initiative because we are doing something special for these women who have faced health challenges. We are giving them back a sense of empowerment and belief in what they can accomplish. Because we believe in the principle of equal opportunities and the need to support women in all possible ways.
Maissam Hannawi Managing Director of Electrolux Egypt
“There’s a great quote from M.F.K. Fisher that says “First we eat and then we do everything else.” I began to see the role of a chef and our responsibilities, not only to help those who enter our front doors to thrive but also to sustain the people that show up at our back doors— without farmers, without fishermen, there is no food for us, there is no chef.
Barton Seaver Founder of Coastal Culinary Academy
Scan the QR code to explore our continuing decade-long journey to a more conscious kitchen. You’ll hear Feed the Planet’s vision toward a secure food future, how Worldchefs is em- powering hospitality professionals to act for good, stories of the people and movement behind Feed the Planet, and more on our projects worldwide.
Scan the QR code to hear more.
He’s created a waste management program that teaches aspiring culinarians to sort waste and create nutrient-rich compost, spearheaded LPU Laguna’s Eye for the Green Kitchen program that teaches students how to cook from root-tostem using locally sourced, seasonal, and organic ingredients and reduces the carbon footprint of the school’s kitchen, and mobilizing the culinary department to develop a sustainable farm, and soon a hyperlocal menus.
Palacol’s efforts in promoting sustainability have not gone unnoticed. This year he was awarded the Worldchefs’ Feed the Planet Champion Level 3 digital badge for his commitment to sustainable culinary practices.
techniques that allow them to create delicious and nutritious meals using locally sourced ingredients.
Beyond the students, the benefits are far-reaching. A positive impact on the environment and the local community is clear, too. By sourcing ingredients locally, the program reduces the carbon footprint of the industry and supports local farmers, who are often small-scale and face challenges in accessing markets.
As a sustainability educator, Palacol hopes to inspire his students to become responsible citizens and leaders in their communities. By instilling in them the values of sustainability, he believes that they can make a positive impact on the environment and create a better future for all. Chef John Carlo Palacol is a shining example of how educators can integrate sustainability principles into their teaching, inspiring students to become responsible stewards of the environment. He is a true champion of sustainability and a role model for students and educators alike.
Sustainability education is becoming increasingly important as we face new challenges due to climate crisis. At Lyceum of the Philippines University (LPU) in Laguna, students are not only learning about sustainable practices—they’re also putting their knowledge into action through their participation in Worldchefs’ Feed the Planet programs.
As part of the Sustainability Education for Culinary Professionals initiative, LPU Laguna students undergo training in sustainable cooking techniques and work with local farmers to source seasonal, organic ingredients. The program has had a significant impact on the students, who have gained a deeper understanding of the importance of sustainable practices in the food industry. They have also developed new culinary skills and
The success of Feed the Planet programs at LPU Laguna is a testament to the power of sustainability education. By providing students with the knowledge and skills to create sustainable food practices, they are not only making a positive impact on the environment, but they are also preparing for careers in the food industry that are increasingly focused on sustainability.
Chef John Carlo Palacol, a faculty member of LPU, is making waves as a sustainability educator, inspiring students to be responsible stewards of the environment through their love of food. Palacol, a graduate of Culinary Arts and Hotel and Restaurant Management, has been teaching at LPU Laguna since 2015. With his extensive background in the food industry, he has been able to incorporate sustainability principles into his culinary classes, making sure that his and other chef instructors’ students understand the impact of their food choices on the environment.
play a key role in
Koppert Cress is on a never-ending quest to find natural, innovative ingredients that chefs can use to intensify the taste, scent or presentation of their dishes. A huge international network of biologists, plant experts and gastronomists support a steady stream of products,that meet the ever higher culinary demands of restaurants around the world. Cress are freshly germinated seedlings from 100% natural, aromatic plants. These plants offer a freshness and intensity in taste and scent, which are only present in young plants.
When Like a Chef started in 2017, we knew it would be a truly life-changing program. We’ve come a long way since the flagship program in Curitiba, Brazil, overcoming challenges and adapting the program to expand Like a Chef to eight cities around the world. Together with our Feed the Planet partners, we are so proud to see what Like a Chef and its graduates have achieved, and the magnitude of impact this program has had.
Like a Chef is a culinary training program for economically or socially
treatments wasn’t always easy. Sometimes you lose a little bit of yourself. This program gives back. Together, we become close like friends with a shared experience. And it gives us skills and self-confidence to know we can do so much.
Worldchefs has so many resources to help chefs learn about important topics in sustainability. Here are some highlights:
We ask a lot of the containers that hold our foods and beverages. T hey protect food from damage and spills during transportation and storage. T hey also provide a barrier against physical or micr obial contamination, tampering, and oxidation that can impact flavour , freshness, and quality Both of these functions are critical for maintaining the safety and quality of food, extending its shelf life, and preventing unnecessary food waste.
Packaging is also an important way to share information. From ingredients and nutrition labels to crucial messages about how to prepare and store the contents, packaging labels share impor tant details with everyone who encounters them. And packages can e ven help with pr actical functions like por tioning and point-of-sale display
For all these reasons, some form of packaging is essential. While too many packages are thrown away after a single use instead of being reused or recycled, there would be still more waste generated from food if it were shipped and stored unprotected. In this issue, we’ll evaluate some common packaging materials and consider how manufacturers, food service operators, and consumers could work together to help packaging protect food while minimizing its impact on the planet.
26%
13%
CONSUMERS
39% GOVERNMENT COMPANIES
In many ways, our modern food system wouldn’t be possible without packaging.
Even though governments own post-consumer waste and regulate waste management systems, the results of a survey* showed that 39% of consumers believed companies have a strong role to play in the end of life of consumer products. Collaboration is needed between governments, consumers and companies.
86% OF 18-24 YEAR-OLD
53% OF 65+ YEAR-OLD
CONSUMERS WOULD PAY MORE FOR “ECO-FR IEND LY ” PACKAGING
58% of UK consumers are worried about the amount of packaging in takeaway food and 28% chose a place to eat because it’s working to reduce its waste.
71%
of Americans want to buy products that use as little plastic packaging as possible.
91% of Argentinians think a plastic pollution treaty is important and 1/3 think it’s essential.
9 10
NEARLY OUT OF PEOPLE SURVEYED THINK A GLOBAL TREATY TO STOP PLASTIC POLLUTION IS IMPORTANT.4
84% of Netherlanders think manufacturers and retailers should take the lead in reducing, reusing and recycling plastic packaging.
63% of Chinese think a plastic pollution treaty is either essential or very important.
77% of Australians think single-use plastics should be banned as soon as possible.
A recent survey of consumers in 10 countries shows how sustainable they think various packaging materials are, revealing some gaps between their understanding and what’s actually being recycled.
Glass and PET are ranked as “very sustainable” by consumers and indeed both materials generally have higher recycling rates than other materials.
Compostable plastics are generally considered “extremely sustainable” solutions. In reality, industrial composting systems’ availability is locally specific today.
Metal is ranked low by consumers, but aluminium and steel can be easily recycled into new packing or products.
Around the world, people are paying more attention to packaging and the ways we interact with it.
• Ask vendors to optimise plastic pallet wrapping.
• Suggest reusable plastic or wooden pallets or trays to transport and store.
• Offer to return pallets/ containers to be refilled/ reused/recycled.
• Try to encourage suppliers to use minimal packaging or containers that fit your local recycling guidelines.
As a food service provider, you have many opportunities to address packaging sustainability. Whether you’re partnering with vendors, taking deliveries, preparing food, serving it or packing it for delivery, here are some more sustainable options to consider.
• Opt for local produce using less protection to travel.
• When possible, try to order in bulk to minimize packaging (as long as you can use it all in time to prevent spoilage and food waste).
• Ask your suppliers about the availability of reuse systems or bulk dispensers.
• Reuse containers you usually have in the kitchen.
• Flatten cardboard/paper before recycling it.
• Ensure that there’s no food left in empty containers.
• Take plastic bags/film to a local facility that accepts them.
• Don’t wrap items in plastic before placing them in recycling bin.
• Encourage consumers to bring their own reusable cups or containers for takeaways.
• Offer multiple-use cups or containers and a refill discount for using them.
• Label bins according to the sorting guidelines of local collection systems.
• Offer only reusable or paper straws.
• Use empty jars to hold fresh cut flowers or candles on tables.
• Replace disposables with ceramic mugs, plates and cutlery that can be washed and reused.
• Provide collection bins at convenient points with instructions for customers.
• Choose recyclable or recycled content items when multiple-use items are not feasible.
• Provide napkins, portioned condiments, cutlery, cup lids and sugar sachets only upon request.
• Include a card or sticker with delivery to explain how to recycle containers.
• Partner with a third party to reuse/recycle containers.
• Use paper instead of plastic bags for carry-out and invite customers to use their own totes.
BOTINKIT is launching a new generation of commercial intelligent stir-frying robots: P MAX. Compared to the product from the last generation, P MAX will be a breakthrough innovation both in terms of product functions and customer experience.
P MAX has a new intelligent system. Its super algorithm enables P MAX to better understand the process of making different dishes and make adjustments so that it can perform more types of recipes and significantly upgrade the taste of food. P MAX’s newly added visual module can monitor the conditions during cooking. It can also upload data while cooking, providing solid data support for future recipe optimization. In addition, the optimized stirring mechanical arm will accurately execute every cooking instruction issued by P MA, using the latest processing chip to ensure accurate temperature control during cooking and a faster and better cooking process. Apart from the comprehensive upgrade, P MAX is smaller, easier to clean, and has a fully optimized interaction mode.
The first-ever combination of a visual module, data support, and a new stirring robot arm will take the commercial intelligent kitchen robot to a whole new level.
Victorinox not only produces world-famous pocket knives—they also makes high-quality household and professional knives. Victorinox’s know-how in the highly accurate processing of steel is applied to the household and professional knives division, with a multifaceted range of 700 different products for virtually any application in private homes, professional kitchens, and butchers. Alongside the famous Victorinox quality and highest design standards, the criteria of ergonomics and manageability are key factors for this product range.
Showcasing the unique durability of Swiss stainless steel, all Victorinox knives will stand up to the most intense workloads in the world’s busiest kitchens. Softer in composition so easy to sharpen, this specialist stainless steel is corrosion resistant. Plus, it delivers impressive blade cutting power. Ergonomically advanced, each blade is perfectly balanced to instill absolute confidence when handling every ingredient.
The high standards that top chefs place on themselves and their dishes also applies to their equipment. In addition to choice ingredients and extraordinary recipe ideas, the right set of tools are key to good preparation. World-class chefs such as Nenad Mlinarevic, Swiss Chef of the Year 2016 and holder of 18 Gault Millau points, is a firm believer of working with Victorinox knives.
More and more people are eating vegan–worldwide! HUG responded to this trend. Since the beginning of the year, they have introduced three plant-based dessert tartelettes in addition to their popular Filigrano Collection. Not only that–the new vegan Filigrano Tartelettes come in user-friendly bakery quality with slightly thicker walls. It’s the ideal product when long stability is important. In addition, did you know that they have a total of 10 vegan tartelettes in their Classic Line, too? Whether sweet or savory, their wide plant-based range will enable you to prepare an appropriate selection for your vegan guests.
Check their website for some vegan filling recipes: hug-foodservice.ch
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Q Industries’ Quantum Pro range has been designed with professional chefs in mind. All Quantum Pro products are subjected to heavy duty use in the commercial kitchens of Q Industries’ chef ambassadors before being made available to you. Crafted in Vietnam, Quantro Pro stainless steel pots and pans are suitable for all types of heat sources and exactly tuned for optimum performance. Forged with a triple sandwich bottom and spot welded handles, their products are SGS certied and come with a 10-year guarantee on handles and bases. Discover more from your innovative hospitality solutions integrator at: qindustries.com
Strict quality controls to ensure food safety are crucial in the catering industry, yet it’s sometimes hard to meet all the guidelines. Thanks to intelligent kitchen technology, these challenges are becoming easier to manage. What used to be the HACCP list is now a modern system that automatically adds the measured values with full transparency and consistency guaranteed. That’s how smart appliances make everyday kitchen life much easier.
The same applies to your frying oil management. What was once a laborious and lengthy process of using a sieve to process the oil is now fully automatic and can be done in four and a half minutes without supervision. This is made possible by VITO oil filter systems. Not only do they clean the oil much more thoroughly than conventional strainers or integrated filtration systems, but through their VITOconnect software, they also make it possible to have full transparency and complete documentation about your frying oil care—without any additional effort!
VITO automatically sends the data to a web-based cloud, generating reports that can be viewed remotely at any time. Benefit from maximum cost control and ensure optimal frying oil quality with
A True Representation of the Finest Teas in the World
This is an eclectic collection of rare, fine teas, each handpicked by Merrill J. Fernando, founder of Dilmah, to represent the finest in tea. Showing myriad flavours, textures and colours, the
Experience the elusive elegance of Ceylon Single Estate Silver Tips, the intellectual tease of
tional fusion of the spices that brought the early explorers to Ceylon; a Single Estate Tea from Nilagama is infused with luscious mango aromas; and a mellow Flowery Broken Orange Pekoe
Finally, pure chamomile flowers, unadulterated with stalks and leaves, completes the collection with a naturally caffeine-free, herbal infusion. Find it at: teamakersprivatereserve.com
Founded in Saint-Vallier in the south of France in 1923, Molteni stoves quickly became synonymous with the upper echelons of gastronomic excellence. Now, they can be found in the kitchens of grand hotels and restaurants, Michelin-star chefs and several of The World’s 50 Best Restaurants. These include Alain Ducasse, who has earned 21 Michelin stars throughout his career and uses Molteni stoves in his restaurants and cookery school in Paris, Macau, and Tokyo; as well as Daniel Humm, whose Eleven Madison Park restaurant in New York currently holds three Michelin stars.
Just as Joseph Molteni redefined the possibilities of what could be achieved in a professional kitchen with his iconic ‘fourneau ménage’ range cooker in the 1920s, each present-day Molteni stove is still manufactured by hand in France bespoke to the exacting standards of each chef, with no two units the same. The brand’s 1923 line retains many of the original colors, trim and detail of Mr Molteni’s early masterpieces, yet is underpinned with state-of-the-art cooking functions–from classic cast iron solid tops to charcoal grills and total-surface induction cooking plates. First unveiled in 2017, Molteni introduced a new generation of premium stoves: the Caractère line, which blends traditional cooking heritage with contemporary design.
To celebrate its centenary, Molteni–which became part of Electrolux Professional in 1992–will adorn each stove manufactured in 2023 with a handcrafted ‘Molteni 1923 – 2023’ plaque and, for the Caractère line” a control knob marking the occasion.
Cristina Zuliani, Head of Marketing Food Europe at Electrolux Professional, commented: “The Molteni brand is among the most iconic and recognizable within the world of fine dining. The artistry, coupled with precision cooking capabilities and an unwavering durability, has captured the hearts of some of the world’s greatest chefs, with Molteni stoves contributing to many of them winning multiple Michelin stars throughout the careers. In an industry often gripped by technological innovation, a century of uninterrupted operation is a rarity. Just like its stoves, the Molteni brand has stood the test of time. Each individual stove is still manufactured by hand in the Atelier of Saint-Vallier, personalized to the specific requirements of every chef. Indeed, we encounter many chefs who started their career cooking on a Molteni and who, after many years of dedication to their craft, finally get to realize their dream of owning their own unique stove.” For more information on Molteni and its extensive history, visit: molteni.com
At VanDrie Group, working ethically and treating humans and animals with respect is an absolute requirement in everything they do. Globally oriented and locally driven, VanDrie Group works with companies in the Netherlands, Belgium, France, Italy, and Germany to produce veal and beef, calf feed, raw dairy materials and calfskins. They also trade in dairy products for industrial use and provide dairy farmers with guidance on rearing their calves.
What sets VanDrie Group apart is their use of by-products or residual flows to create new, valuable raw materials and end products. They do this for both the food industry and for animal feed. As a Dutch family business and a chain coordinator, VanDrie group is committed to society. They take responsibility for their impact on people, animals, and the climate. Their integrated way of working enables optimum quality and safety, and helps answer to the constantly changing needs of consumers and market developments.
Elegance brings flexibility that saves time, staff and money.
Our products are stylish and can be placed front of house right next to the buffet line or food station. This reduces redundancies in the workflow saving you time, staff and money. Get long-term use of your investment and 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. These are some of many reasons why ScanBox has been the first choice among hotels, restaurants and the best culinary teams in the world. Why settle for less? It’s a keeper!
The foodservice equipment market is growing fast and that growth is expected to continue in the years ahead. Data from Future Market Insights shows the global market is currently worth $42bn, and is expected to reach $61.6bn by 2029.
Driving a significant proportion of this growth is the increasing desire among foodservice operators to invest in compact and multifunctional equipment. The majority of restaurant owners are seeking smaller pieces of kitchen equipment in order to make the best use of limited space and to enable staff to perform multiple functions at the same time.
The emergence of equipment with multifunctional capabilities will, according to the data and current projections, heavily impact the market for conventional models in all areas of foodservice, and multifunction equipment will play a pivotal role in market growth. Shrinking kitchens, a reduced labor pool and cost pressures from all sides are just a few of the factors that are contributing to the trend towards multifunctional equipment in foodservice.
Operators have lower budgets to play with, while customer expectations are higher than ever. At the same time, operators have to meet those expectations with fewer skilled staff to operate complex machines. Efficiency and ease of use are the watch words in commercial foodservice today.
ScanBox produced a whitepaper outlining the factors driving the trend for multifunctional equipment and the developments in multifunctional equipment in recent years, looking at how manufacturers have built versatility into equipment of all kinds. Scan the QR to read more.
“In a world where technology is setting the pace, demands change fast and operations need to adjust quickly. Add post-pandemic struggles with staff shortages, limited supply, and increased costs and you’ll see why this is a tough time for the foodservice industry. Unfortunately, there are more layers such as war, political instability, and environmental threats. Nevertheless, we all need to eat, and the foodservice industry usually finds a way to handle adversity.To survive and thrive, we need to work together, reduce waste, and use technology in a smart way.
Manufacturers, distributors, and designers, alike, need to help operators with solutions that are multifunctional. This means products and services that can be used for many purposes, are versatile and can adapt with the everchanging demands of their customers. Multifunctionality is key to reduce costs, investment, and floor space. We need to help operators solve staffing issues and energy costs. Smart and innovative solutions will reduce the need for staff by solving bottlenecks and increase the workflow.
Multifunctional food logistics equipment that seamlessly facilitates back-of-house and front-of-house reduces staff, and cost has a key role. Imagine a product that creates smooth handovers in the kitchen, transports easily over any surface, and has a nicelooking design fitting in next to the serving station. These products exist, and the solution-oriented manufacturer is ScanBox.
ScanBox products are made of carefully selected materials, and are built to last for +10 years of heavy-duty transportation indoor and outdoor–over thresholds, on trucks, and out at sea.The black exterior with stainless steel details fits into most serving areas and staff can work close to the buffet line for easy refills. It can strengthen any operation’s brand by custom design exteriors-fit in to the environment, become a billboard on wheels, or realize your concept. Let your imagination set the pace for the future. That is multifunctionality that matters!
Jens Borgqvist Marketing Manager at ScanBox
If you don’t know what’s going in the bin, you might be tossing out profit. Food waste and food costs are intrinsically linked, and a chef’s ability to recognize, reduce, and account for their kitchen’s food waste is an essential skill for modern chefs—a centuries-old repertoire needed now more than ever. Just as all successful recipes begin with accurately measuring ingredients, food waste measurement is a key ingredient in any kitchen’s recipe for success.
Ronnie and Daniel Truss, founders of Chefs Eye Tech, created an intuitive food waste measurement technology to empower chefs to waste less food. They asked their client, the Executive Chef of one of London’s largest hotels, about the biggest change he saw after implementing their food waste measurement system in his kitchen. His reply: “It has changed the mindset of my team… from a culture of wastage to a culture of saving.” As cultural custodians, chefs can make a huge difference reducing food waste in and out of their kitchens, and investment in awareness, technology, and training should be a priority.
Ragnar caught up with Ronnie and Daniel on Episode 64 of Worldchefs Podcast: World on a Plate. Scan the QR code to hear how businesses can save money while cutting their environmental impact and how Chefs Eye is helping kitchens waste less food across the globe–from Dublin to Durban to Dubai.
Chef Richard A. Reilly, WCMC, AAC, CEC, Senior Director of Culinary at Custom Culinary, understands chefs’ critical role in addressing food waste and sustainability: “As chefs and culinary professionals, we are poised on the front line to combat food waste and inspire those we work with to do the same. Inspiration is about knowing when to guard what’s important and when to lean into life for the bigger picture of what you value and want to create. Working towards an inspired future changes everything.”
Upcycled cuisine presents an exciting opportunity for chefs to innovate with sustainable ingredients. Chef Scott Gilbert, CEC, AAC, HGT, shares his enthusiasm: “Upcycling is simply a term of looking at the entire possibility of any ingredient, then using our culinary training and imagination to create delicious recipes that tell a story.” He suggests utilizing bruised fruits, vegetable tops, and trimmings for nutritious and flavorful dishes.
Creative approaches to upcycling, such as fermenting and pickling techniques, can transform overlooked ingredients into unique signature accompaniments. Gilbert encourages chefs to challenge themselves: “Make it a personal challenge to look at your typical food prep and production–what’s not being used that could be?”
The culinary community can significantly impact food waste through such sustainable practices while adding profits to their bottom line. Together, we can create a better future by reimagining the possibilities of every ingredient in our kitchens.
Scan the QR code for more inspiration.
Unique recipes featuring our exceptional flavours and no added sugar.
Siracusa Lemon, Corsican Clementine, Sicilian Blood Orange: our 3 new flavours are made using Protected Geographical Indication (PGI) fruit. These no-added-sugar purées offer an exceptional opportunity to enhance your creations and fulfil your customers’ expectations. To discover your recipes and our range, log in to my-vb.com
500 grams Sterling Halibut fillet with skin
1 dl gin (Sterling’s team recommends Bareksten Botanical Gin)
1 stem fresh tarragon
2 tbsp salt
1 tbsp sugar
2 small red onions
40 grams fennel
2 tbsp fresh chervil
1 tbsp olive oil
Rinse the fillet in cold water and dry well on both sides of filet. Leave the fillet in a clean glass or porcelain dish, skin down.
Mix salt and sugar, sprinkle over the fish fillet. Leave a stem of fresh tarragon on top. Make sure the tarragon is well cleaned. Pour gin over.
Put the fillet in a vacuum bag or cover with cling film and place in a cold place (max 4 degrees Celsius) for two days.
Take away the tarragon and wipe away the salt/ sugar mixture. Dry the fillet with a paper towel. Slice the cured fillet in thin slices and assemble on a plate. Make the topping of finely sliced red onion and shaved fennel, add vinegar and olive oil. Mix in some fresh chervil right before serving. Place topping on top of the Sterling fillet, and enjoy.
Discover countless new possibilities with Koppert Cress’ exclusive range of Dutch premium quality Planifolia vanilla; a species of orchid that only produces pods after three years. Chefs and pastry chefs prefer to use vanilla for its perfect flavor—a flavor that combines well with many other ingredients.
Experiment with curing Planifolia Green to add aromas, a unique opportunity to get to work with fresh green beans to give a taste twist to vanilla with your own fermentation. Think of combinations with rose petals, pistachio peels, rice, smoke, or a very hot sauce. Planifolia Black is full and intense, a romance between flowers and spices with specific notes of leather, nuts, earth and wood. And Planifolia Red? It’s vine-riped, as nature intended. Because the pod is connected to the plant for a longer time, it gets an even more beautiful flavor profile.
Nutrient rich protein tastes great in all kinds of recipes, from sushi all the way to surf and turf. Always buttery and delicious, our Kanpachi is the best way to bring sustainably sourced fish to your menu. And with our revolutionary raising methods, our carbon footprint is reduced as we work towards creating a system that will help keep our oceans healthy and your customers happy.
Anchor Food Professionals has been cooking up something pretty special: an exciting new partnership with Worldchefs. As official dairy sponsor of Worldchefs Congress & Expo 2024, they’ll be sharing everything from culi nary expertise and trends to business insights, menu innovations, and more.
It’s a chance to demonstrate how their high-performance products are dedicated to on-farm excellence, sustainable growth, and cutting-edge science— all the ingredients that make Anchor Food Professionals so special.
By adding their cream and butter into the mix, over 5,000 of the world’s best chefs will now have the chance to experience Anchor Food Professional products at trade events, global showcases, and more, putting their New Zealand dairy heritage and experience to good use, providing expertise and insights to solve real-world issues in kitchens large and small around the world, as well as showcasing grass-fed, natural dairy nutrition; free from GMO, growth hormones and antibiotics.
A win for the world’s top chefs and for foodies everywhere.
Worldchefs has launched a new microsite dedicated to growing opportunities for collaboration and partnership, making it easier than ever for brands and organizations to connect with culinary and hospitality professionals worldwide.
The new partnership platform is designed to drive corporate partnership development with a customized, concierge approach. Worldchefs’ integrated strategy helps brands reach key decision-makers to optimize returns and deliver smart solutions to Worldchefs’ global network of culinary and food service professionals.
special with the and are proud to partnership. We’ll be sharing trends, to business
world-class, high-performing the world’s top chefs
Join Worldchefs in empowering the hospitality industry while enhancing engagement, building brand loyalty, and making an impact in social responsibility efforts. Worldchefs’ creates tailored partnerships that unite KPIs with so much more, allowing businesses to deliver on business goals and promises.
Grow your brand and business by affiliating with the leading global culinary association.
