Helping Chefs Go Global Since 1928

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.

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