MEDIA COVERAGE

Worldchefs is a global authority on food. Read more about what people are saying about our work in education, our leadership in skills development and competitions, and our sustainability and humanitarian initiatives around the globe here.

September 17, 2018

3rd Annual Chefs Conclave & Awards organised at Chitkara University Read more http://www.chandigarhcitynews.com/3rd-annual-chefs-conclave-awards-organised-at-chitkara-university/
Chandigarh City News

The biggest annual event of the culinary fraternity – CAFR 3rd Chefs Conclave & Awards was organised today at Chitkara University in association with Chefs Association of Five Rivers CAFR. The theme of the event held today was “SaptaSindhu”. Hosted by Chitkara University with the intention to express its acknowledgement and support to Chefs and Entrepreneurs, who have made consistent efforts to put the Indian cuisine on the world culinary map, the event was a huge success with celebrity Chefs from all over the country participating in it. Many dignitaries at the event claimed this to be an excellent opportunity to show support and appreciation for the culinary fraternity. Read more http://www.chandigarhcitynews.com/3rd-annual-chefs-conclave-awards-organised-at-chitkara-university/

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September 17, 2018

Team India at Worldchefs Congress 2018
Blog of Chef Soundar

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September 17, 2018

Worldchefs’ congress on Oct 12-14 in Amritsar
Cypto News

The World Cultural Culinary Heritage Committee, under the aegis of the World Association of Chefs' Societies (WorldChefs), will hold the first edition of the World Heritage Cuisine Summit and food festival from October 12-14 at the Qila Gobindgarh in Amritsar.

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September 17, 2018

Chef Manjit Gill helms World Heritage Cuisine Summit & Food Festival at Qila Gobindgarh in Amritsar
Cityair News

Chandigarh, September 14, 2018: The recently instituted World Cultural Culinary Heritage Committee, under the aegis of World Association of Chefs Societies (WorldChefs), will hold the first edition of the World Heritage Cuisine Summit & Food Festival from 12-14 October, 2018 at Qila Gobindgarh in Amritar. The Summit, hosted by the Indian Federation of Culinary Associations (IFCA), will celebrate traditional cuisine with live demonstrations, food tastings, presentations, panel discussions, master classes and Q&A sessions by chefs from around the world in the holy city. It will focus on inculcating appreciation for food culture and traditions, as much as, good food habits and sustainable practices. The event will also witness the launch of the Chefs’ Manifesto outlining hunger removal initiatives undertaken and sustainability development goals. Chef Thomas Gugler, Chairman, World Association of Chefs Societies (WorldChefs) will be the guest of honour. It was announced at a programme held at Chandigarh Press Club here today.

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September 13, 2018

In Punjab's food capital, international chefs to showcase culinary art
DailyHunt

Amritsar has always been famous for its rich food, but when international-level chefs descend on this Sikh holy city next month to fill the city with the aroma of their food art, it will be a culinary treat of a different kind.Chefs from at least 40 countries are expected to participate in the World Heritage Cuisine Summit & Food Festival 2018 being held at the historic Gobindgarh Fort in Amritsar from October 12 to 14. The event is an initiative of the World Cultural Culinary Heritage Committee of the World Association of Chefs Societies or WorldChefs."Two chefs from each of these 40 countries will present their heritage culinary art skills, share their knowledge and make Live demonstrations," Chef Manjit Singh Gill, Corporate Chef, ITC Hotels, and chairman of WorldChefs (which has 12 million chefs across 108 member-nations), told IANS here Additionally, two chefs from at least 20 Indian states will also display and demonstrate their skills and knowledge.The focus of the event will be on traditional food from the states and other countries."The chefs will show case the best of their ethnic food and heritage and the philosophy of food. There will also be a Chefs' Parade to the Golden Temple followed by lunch and langar presentation," Gill said."Seekers of authentic culinary experiences will be delighted at this first event of its kind in India. It will cater to all manner of palates -- the regular foodie, the one with an adventurous taste-bud, the gourmet, and the epicurean. What's cooking, you ask? A celebration of long-standing food traditions showcased by reputed chefs from India and around the world," he added."Tradition is our identity. Culture and heritage ensures a history, a past, a present and certainly a future," Gill added.It is for the first time that in international food event on such a scale is being held in India.Presented alongside the Master Chefs' recipes' will be age-old techniques from across Punjab.Gill, the Founder-Pesident of the Indian Federation of Culinary Associations and a highly acclaimed chef with over four decades of excellence in the culinary profession, is among the torch-bearers of various global initiatives like Chefs Manifesto SDGs -- Sustainable Development Goals. He was recently bestowed the prestigious Escoffier Medal, considered the Nobel Prize of the culinary world, and became the only Asian to have received it."The chefs' aim is to cook and create happiness with his tasty food, they bridge the gap between the farm and fork by influencing what we grow, what we put on our plates and how we think and talk about food. If chefs take a lead in sustainability issues - such as tackling food waste and sustainable sourcing, diners, farmers, business and even government will follow," Gill said.The audience at the Amritsar food event will comprise students, chefs and food enthusiasts. Though open to the public, the show will be ticketed.Chef Gill, himself a Sikh with roots from Punjab, stated: "Punjabi cuisine is wholesome and fragrant. Prepared with indulgent dollops of ghee (clarified butter) and home- churned butter, it is flavourful and rich in spices. Centuries-long Persian, Afghan, Greek and Mongol influences have ensured the cuisine is robust and earthy, rich and exotic, all at the same time. Indian barbeque or 'tandoori' is probably one of the oldest forms of outdoor cooking. Called 'bhatthi', it is now a staple in Punjab."

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September 13, 2018

Eat, Pray, Learn
JUZLAB

Chef Manjit Gill supervises the kitchen It promises to be a culinary showcase that goes beyond borders and boundaries, bringing under one roof chefs from 50 countries, who will present their heritage culinary skills, share knowledge, present live demonstrations and celebrate world culinary heritage. The World Heritage Cuisine Summit and Food Festival, which is scheduled at the historic Qila Gobindgarh in Amritsar, is being organised by the World Chefs Cultural Heritage Committee that is chaired by the legendary Chef Manjit Gill. The three-day event has been designed to showcase traditional food customs from around the world and India and participants will include over 200 delegates, including celebrity chefs, from India and overseas. The audience will comprise students, chefs and food enthusiasts and the schedule between October 11 and 15 will comprise live demonstrations and panel discussions by industry experts. It will be inaugurated by the Tourism Minister of Punjab and end with a gala dinner. Chef Manjit Gill talks about the philosophy and flavour of the festival.

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September 13, 2018

Chefs From Across The World Gather To Fight Food Waste
Giving Compass

Tossing food away because it is uneaten, untasty, or spoiled is a common occurrence. In fact, it’s so common that roughly one-third of all food produced each year is squandered or rotten before it can be consumed. Reversing this trend would preserve enough food to adequately feed 2 billion people, considerably more than the one in nine who currently go hungry. But food loss (food that is spoiled before it reaches the retail stage) and food waste (food that is not eaten and discarded) are not just major contributors to hunger, but also significant providers to the world’s greenhouse gas emissions, as tonnes of rotten food sprawl across landfills around the globe. In July, the World Association of Chefs Societies (WorldChefs) assembled in Kuala Lumpur to shine a light on the relationship between food waste, environmental decay, and hunger against those in the culinary industry. Chefs from across the globe gathered at the congress to launch various Feed the Planet initiatives — programs aimed at educating those in the foodservice industry about how best to reduce their food waste. Among the initiatives launched during the congress was the Food Waste Challenge, a three-month activity that urges chefs worldwide to begin measuring and revealing the amount of discarded food their kitchens produce. Chefs are then encouraged to make a commitment to reduce it.

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September 2, 2018

Forgotten' crops could feed the planet
BBC FUTURE

On a small fruit farm near the Straits of Malacca Lim Kok Ann is down to just one tree growing kedondong, a crunchy, tart berry that Malaysians mostly use in pickles and salads. “It’s not very well-known,” says the 45-year-old, who is instead focusing on longan berries and pineapples, which have bigger markets. For a smallholder like Lim, demand for kedondong would have to grow rapidly to justify scaling up his business. “We have to grow what is profitable,” he says. But less than an hour away in the Malaysian countryside, inside three giant, sleek and silver domes, scientists are trying to change the future of food. They’re pushing the boundaries of what humans eat by growing and processing so-called ‘alternative’ crops – such as kedondong. At the headquarters of global research centre Crops For the Future (CFF) this particular under-used fruit has been turned into an effervescent, sugar-free juice, high in vitamin C and getting top marks in sensory evaluations. “Anything you see here is a forgotten crop,” says Sayed Azam-Ali of the abundant plants weaving through the gardens of CFF outside Malaysia’s capital Kuala Lumpur.

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August 28, 2018

Feed the Planet, an empowering WorldChefs' Initiative
Regeneration in ACTION

Founded in 1928 in Paris, The World Association of Chefs’ Societies (WorldChefs) is a dynamic global network of over 100 chefs associations representing the spectrum of chefs across the myriad of levels and specialties. The venerable August Escoffier served as first Honorary President. In alignment with its mission, WorldChefs creates impact within four key areas: education, networking, competition, and humanitarian & sustainability. Within the humanitarian & sustainability focus area, Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe. Integrating the spectrum of focus areas, WorldChefs hosts the biannual four-day Worldchefs Congress & Expo as the premier showcase for culinary innovation, In mid-July, over 1,000 chef delegates and competitors from 80 countries converged on Kuala Lumpur, Malaysia for the Worldchefs Congress & Expo 2018. The 2018 Congress celebrates 90 years of empowering chefs through education, competition, and camaraderie. Feed the Planet Feed the Planet is a WorldChefs initiative designed to inspire sustainable food consumption among communities and professionals. In addition, Feed the Planet supports people in need through emergency relief, food poverty alleviation, and education. Founded in 2012, Feed the Planet is powered in partnership with Electrolux and AIESEC, an international, apolitical, independent and not-for-profit organization, run by students and recent graduates eager to build positive social change. The WorldChefs Sustainability Education for Culinary Professionals course is a Feed the Planet initiative that teaches chefs how to think and act sustainably, to lead positive change for the planet, and improve profitability in the kitchen; the course is a cost-free WorldChefs member benefit. Working closely with Feed the Planet Committee Chair Chris Koetke, Elemental Impact (Ei) provided the sustainability course's waste & recycling curriculum. The RiA Blog article, Sustainability: a matter of thinking critically & solving problems in an adaptive manner, gives an overview of the course during its development stage. On day three of the 2018 Congress, the educational plenary program was dedicated to Feed the Planet. Presentations focused on the current global food waste scenario along with empowering programs committed to evolving the seemingly broken food system. After the "big picture" presentations, the focus narrowed down to local, effective initiatives and case studies on food waste reduction in culinary operations. The morning session culminated in the launch of two challenges for World Chef member delegations. After he opened the Feed the Planet session with a brief initiative overview, Chef Koetke introduced Paul Newnham with the SDG2 Advocacy Hub and Feed the Planet Day Host. The SDG2 Advocacy Hub coordinates global campaigning and advocacy to achieve Sustainable Development Goal (SDG) 2: To end hunger, achieve food security and improved nutrition, and promote sustainable agriculture by 2030, or simply zero hunger. In his opening remarks, Paul introduced The Chefs' Manifesto, a written declaration co-created by over 130 chefs from 38 countries through online outreach and a series of workshops. The Global Goals for Sustainable Development (also referred to as SDG), the seventeen goals decided upon in 2015 by world leaders for a better world, was the foundation for developing a manifesto action plan. he Chefs' Manifesto Action Plan includes the following eight areas the chefs were passionate about tackling: Ingredients grown with respect for the earth and its oceans. Protection of biodiversity & improved animal welfare. Investment in livelihoods. Value natural resources & reduce waste. Celebration of local & seasonal food. A focus on plant-based ingredients. Education on food safety& healthy diets. Nutritious food that is accessible & affordable for all. Once complete with his The Chefs' Manifesto presentation, Paul moved into his Feed the Planet Host role with an introduction to Rochelle Schaetzl, Nestle Professional Business Capability Development Manager, for her Ensuring a Sustainable Future for the Culinary Profession segment. Rochelle opened with challenges facing the hospitality industry ranging from the lowest paid workers to the highest employee turnover to recent chef suicides. Within her presentation, Rochelle shared integrated WorldChefs programs designed to build a sustainable future for the culinary profession. The various programs attract | recruit future chefs and develop | retain existing chefs. In 2017, the International Chefs Days was a tremendous success with over 4,700 chefs from 55 countries educating 37,800 children globally on the culinary profession. Other successful programs include the WorldChefs Academy, YoGuTa, Nutripro and WorldChefs Partnership.

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August 28, 2018

The Profitability of Waste: the business case for food waste reduction
Regeneration in ACTION

At the 2018 WorldChefs Congress & Expo hosted in Kuala Lumpur, Malaysia, the educational plenary program on day three was dedicated to Feed the Planet. A World Chefs' initiative, Feed the Planet is designed to inspire sustainable food consumption among communities and professionals. Presentations focused on the current global food waste scenario along with empowering programs committed to evolving the seemingly broken food system. After the "big picture" presentations, the focus narrowed down to local, effective initiatives and case studies on food waste reduction in culinary operations. Holly presenting on The Profitability of Waste Photo courtesy of WorldChefs The RiA Blog article, Feed the Planet: an empowering WorldChefs' initiative, gives an overview of the session presentations and introduces the WorldChefs Food Waste Challenge. During the Feed the Planet session, Elemental Impact (Ei) Founder & CEO Holly Elmore presented on The Profitability of Waste: the business case for food waste reduction. After a quick overview of the successful Zero Waste Zones (ZWZ) 2009 launch in Atlanta, GA, Holly shared a recipe for food waste reduction success. In addition, Holly outlined the basics of where and why back-of-the-house food waste is generated. Through four powerful case studies, Holly emphasized key ingredients for success with the bottom line message: A well-run kitchen generates minimal waste! Key Ingredients for Success Within the UN World Food Programme presentation, Frances Simpson-Allen shared the following astonishing facts related to global food waste: We produce enough food to feed approximately 9 billion people each year. Of the 4 billion metric tons of food we produce each year, one third is wasted, costing the global economy nearly $750 billion annually. 1 in 9 people goes to bed hungry every night. Beyond the environmental and humanitarian concerns, food waste is costly to the bottom line. Chefs are incentivized for pure business reasons to minimize food waste, which benefits the organization's bottom line. Rotten strawberries photo courtesy of sukkaphap-d.com With a proven track record first with the ZWZ and later the Sustainable Food Court Initiative, Holly shared the following key ingredients for success in food waste reduction programs: Collaboration – zero waste is a team sport! Top management buy-in. Culture – it is “what we do!” Keep it simple. Keen awareness. Track metrics, including cost-savings. Reward | recognize successes. ... and most importantly: Take baby steps Lots and lots of baby steps!!!

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