#ThisIsWorldchefs

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-

A lot of people ask me whether they should get certified or not, and 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)