About Worldchefs

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

Worldchefs Magazine Issue 29

PUBLISHER WORLDCHEFS

15 Rue Tiquetonne 75002 Paris

FRANCE

T: +33 (0) 1 80 06 58 30 E: office@worldchefs.org

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

ADVERTISING

Interested in advertising or contributing to Worldchefs Magazine? Contact us at communications@worldchefs.org

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