July 31, 2018

What happened on the first day of the Worldchefs Congress & Expo 2018?

What Happened on the First Day of the Worldchefs Congress & Expo 2018?

It is a lot more than a simple Congress!

The Worldchefs Congress & Expo brings together more than 4000 chefs, industry leaders, culinary enthusiasts and gastronomy fans who learn about the culinary trends and innovations, compete in the Global Chefs Challenge and discover their best life experience. 

Worldchefs Congress & Expo 2018 took place in Kuala Lumpur, Malaysia, at the prestigious Kuala Lumpur Convention Centre. 

The Congress included four busy days of action programmed between July 11 – July 14, 2018 and the Expo featured world class exhibitors from across the culinary world. 

Congress & Expo is a hallmark tradition of Worldchefs and has been organized in over 37 cities across the world bringing together more than 110 member countries throughout its illustrious 90 years young history. 

The first day of the Congress kickstarted with lots of laughter and camaraderie! We welcomed approximately 4000 participants – all ready to savour Asia on a Plate. From sharing updates from their respective continents (at the Europe, Asia & Pacific, Africa & Middle East Presidents Forum) to sampling Malaysia’s street favourites at Hakka Restaurant for the Ice Breaker Reception, all we can say is: We were ready to make this the Congress you would never forget. 

Andy Cuthbert (Left) & Thomas Gugler (Left)

Warm Welcomes by our Congress Chairman, Andy Cuthbert & our President, Thomas Gugler!

On that first busy day, our Congress & Expo Chairman, Andy Cuthbert accompanied by our President warm welcomed all our guests to an unforgettable experience.

“The millennial mindset today is very different. And I don’t mean we are dealing only with millennials who are 20 years old. It could be a 35-year-old who doesn’t accept the way things were in the old-style kitchens.” Said Andy Cuthbert, Congress Chairman

“The congress gives an opportunity to people who are interested to coming into the profession to talk and network with very seasoned and well-known chefs worldwide” said Thomas Gugler, President of Worldchefs

Warm Welcome by the Malaysian Minister of Tourism

At this first day, we also had the pleasure to introduce to all our participants the Malaysian Ministry of Tourism who warmed welcomed all our guests with a traditional Malaysian Show! It was an honor to listen to his kind words dedicated to the Culinary Profession!

Welcome, New Worldchefs Member Countries!

We are proud to share that our Worldchefs family is growing from strength to strength! Today, we officially welcomed six member countries (and continents too) – Bolivia, Estonia, Ghana, Panama, Papua New Guinea and Tonga! 

Worldchefs Delivered the President Medals

The recipients of the awards may have been surprised, but there was no dispute why these chefs have been chosen for these awards. Send your congratulatory messages to them!

1. Jozef Ozeli (Slovenia)

2. Tony Chang (Taiwan)
3. Eddy Fernandes (Cuba)
4. Alan Oreal (Hong Kong)
5. Debra Foreman (Australia)
6. Arwyn Atkins (Wales)
7. Majed Al Sabagh (Syria/UAE)

Because They Deserve the Honour…

Here’s the list of Honorary Life Members inducted into this special community. Need we even need to say more why they have been chosen? 

1. Thailand - Willment Leong
2. Montenegro – Vuksan Mitrovic
3. Chile – Harry Linzmayer
4. Czech Republic – Miroslav Kubec
5. USA – Claudio Ferrer
6. Sweden- Dragan Unic

Worldchefs Awards

Humanitarian:Tony Koo (Singapore)
Education: Gert Klotzke (Sweden) and Ray McCue (USA
Communication:Carlo Sauber (Luxembourg)
Lifetime Achievement:Bernd Uber (Australia)
President's Awards: Victor Belyaev (Russia) 

Escoffier Medal Goes to....Manjit Gill (India)

A man known for by his signature turban and presence, Chef Manjit Gill from India has accomplished much in his personal career, but is  more often credited for his tireless work in promoting culinary professionalism and his culinary heritage.  His latest role as Chairman of the Cultural Heritage Committee is testament of his drive. Congratulations, Chef Manjit! We look forward to more from you! 

Warm Welcome to all Our Young Chefs!

The new generation

“It’s important that our young chefs get to know the heritage and traditions of the country. It’s not just all molecular cuisine using foams and spheres. They also need to experience the traditional culinary methods from the home and the street foods of Asia for a true understanding of a country’s cuisine" said Andy Cuthbert, Congress Chairman

We Are Chefs, We Have No Borders!

We are World Chefs Without Borders

Rather than a long speech, watch this video that will tell you more who are the World Chefs Without Borders with Willment Leong, its Chairman

Watch it here: https://www.youtube.com/watch?v=vcS4oo4-avc

Worldchefs & Nestlé Professional are Taking a New Term for the International Chefs Day

Edition 2018

Nestlé Professional & Worldchefs Introduced to their guests the new International Chefs Day 2018 dedicated to help the young generation to eat better in a world where nutrition is so important nowadays!

International Chefs Day on 20 October 2017 offers chefs from around the globe a unique opportunity to network, promote their profession to future chefs and make a difference in their local communities through making healthy eating fun and exciting for kids. 
The World Association of Chefs Societies have committed to use International Chefs Day to educate kids around the world about the importance of healthy eating and Nestlé Professional is proud to offer the expertise of the Nestlé Healthy Kids programme and partner with chefs associations around the world to make this possible.

The theme for International Chefs Day 2017 is Foods for Healthy Heroes. The superhero trend is a global phenomenon for boys and girls alike. Our interest in superheroes continues into adulthood and so, you can enjoy this theme too. To make eating and preparing healthy food fun and exciting for kids, the ‘superpowers’ (benefits) that healthy foods have are featured on each recipe card.

For more information, you can follow that link hereafter: https://www.nestleprofessional.com/list/international-chefs-day 

Worldchefs & Nestlé Professional are Officially Launching the Worldchefs Academy

The new born

Nestlé Professional & Worldchefs have officially launched the WORLDCHEFS Academy, an online portal and mobile app, will cater to students that may not have the means, mobility or flexibility to attend full-time culinary school.

The curriculum covers all the basic theory for chefs: food service operations, culinary theory, food hygiene and sanitation, basic cooking, and culinary nutrition. Students can learn through the web-based platform or via the mobile app, which offers an offline study mode.

At the end of the course, participants can complete an online assessment and receive their WORLDCHEFS 'pre-commis' chef certificate and badge – an important first step for anyone looking to apply to work in a professional kitchen. The program links to the WORLDCHEFS certification and is intended to be the first step on the culinary career path.

The Academy is a partnership between the World Association of Chefs Societies (WORLDCHEFS) and Nestlé Professional, Nestlé’s business for chefs and food service professionals. The Academy is free of charge and open to anyone, no matter what their background or current skills level is.

WORLDCHEFS Academy is available now for download on both the App Store and Google Play, and can be found at www.worldchefsacademy.com 

We finished the day beautifully with the official photography and Parade of Nations under the Petronas Towers heading to the Hakka Restaurant for the Ice Breaker Reception

For those who didn't have the chance to participate at the WOrldchefs Congress & Expo 2018, Chef Charles Carroll, who is a real active member of Worldchefs but most important, the Past President of the World Association of Chefs Societies, prepared some podcasts to retrace the whole story of the Worldchefs Congress & Expo 2018 in Kuala Lumpur!

Listen to them here: 



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