Chocolate Academy’s Cake Decoration & Fondant Art Course Ends in Celebrations
Pakistan, 28th of January 2022- The finale of Chocolate Academy’s Cake Decoration and Fondant Art course ended in celebrations on Wednesday when winners dedicated their win to their trainer and institute.
Cake Decoration and Fondant Art course by Chocolate Academy is an exclusive course designed for the cake art enthusiasts who are trained at the academy for a limited period of time.
It is ensured at the academy that all the participants must master the skills of cake decoration and fondant art under the rigorous training by expert pastry chefs.
In the finale of the recent Cake Decoration and Fondant Art course, expert pastry chefs and owners of famous cake and dessert outlets were invited to judge the art produced by the students.
Pink Pistachio Patisserie & Cafe owner Yasmeen Khan, Dessertery owner Amber Ashiq, Sweet Slice owner Shaliza Adnan, Amavi Senior Pastry Chef Farman, Mocca Café Pastry Chef Aslam, and Dessert Craft owner Tayyaba Nawaz judged the wonderful cake art produced by the participants of the course.
Third position holder Aleema Waqar
As per the results, Aleema Waqar got 3rd position, Samia Bilal got 2nd position, and Bareera Nazo got the first position. All the participants got participation certificates while the winners got cash prizes.
Second position holder Samia Bilal
Interestingly, the topper of the course Bareera Nazo belongs to Dera Ismail Khan and she specially stayed here in Lahore for this course. All the judges and COTHM CEO Ahmad Shafiq appreciated her for her exceptional performance in the course.
First position holder Bareera Nazo
At the end of the ceremony, COTHM COO Zaheer Ahmad presented gift hampers to the judges and thanked them for their precious time.
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For more information, please contact Fraaz Kasuri from the office of Chefs Association of Pakistan (CAP) at office@cap.net.pk
Alastair Gillot, Worldchefs Executive Chef Recipient, DJ, and entrepreneur, has seen and sailed the world many times over as part of his long and varied career. In his interview with Hosco, we dive into his roots in the UK, how he travelled the world as a chef (and a DJ), alongside discovering his passion for ingredients, cooking, and living the good life with his family, these days in Brazil.
How did a lad from Mansfield get to be Executive Chef of a Caribbean Island?
I’ve always travelled, I’ve always been restless. I went to catering college for one day. I was working in a chain called Periquito Hotels in Kettering town at the time. I got to college and there were 12 students. The professor gave us a chicken and said, “Can you prep the pieces ready for sautéing?” And I said, “But it’s only eight pieces to sauté: the breasts, the thighs, the drumsticks, the wings… how are 12 people supposed to do that?”
He told me to leave his class. I never went back. An auspicious start if there ever was one in the catering profession! I went back to my chef and mentioned that it hadn’t gone very well. I told him “I’m just gonna have to watch everything you do and learn everything from you.” And I did, and that’s how I started.
From there I went travelling through all of Central America and up through The States. I spent five years looking at food around the world and DJing, then I came home and started climbing the ranks, with next stop as demi chef de partie at the Northampton Hilton, then London, The Midlands, Sheffield… and Blackpool for my sins.
When did you get to truly unleash your creativity?
When I was in Norfolk. I worked at a Golf Club and Resort. I was the chef that got them their two rosettes on the menu. Our signature dish was called The Sweet Shop. I took all my favourite childhood candies. We made a Black Jack parfait, a Curly Wurly chocolate fondant. We made Hubba Bubba ice cream wrapped in space dust served in a chocolate cup as a play on the senses. When people put the ice cream in their mouth, it cracked and then they were chewing ice cream because their brain was telling them it was bubblegum. And then we had a clear raspberry jelly. And inside was a jelly baby.
Remember the flying saucers made of rice paper? We sat one on top and we set it all out on a long glass platter. I made turkey and bacon ice cream. We served it on a cranberry tart. It was really weird, but people kind of dug it. We were working 17 hours a day in a kitchen because the golf clubs offer inclusive packages. Trying to maintain two rosettes on an inclusive package is pretty intense.
When did you trade fine dining for feijoada and the high seas?
I had a kind of epiphany in the park one day in Blackpool with my two kids and I realized it was really no place for me to raise my family. My wife is Brazilian and I basically packed her off back to Brazil and stayed till the house sold before heading off to join them.
I got a bit of a culture shock when I arrived and saw what chefs get paid, so I approached Royal Caribbean. I’d always been interested in cruise ships. I wish I’d done it earlier to be honest. I joined as a sous chef for Royal Caribbean Executive on the Anthem of the Seas, and did a four-month contract. What an eye-opener.
I joined the Explorer of the seas in Australia as executive sous. Halfway through the contact, the chef got sick and he had to go home. So, they set me up to run it and I kept all the ratings in gold. Then I basically hopped ship – from the Independence of the Seas to the Brilliance of the Seas, the Explorer of the Seas… It was all going swimmingly and then….
Chef Alastair Gillott
Then the pandemic hit…?
Yeah. I was one of the last to leave the ship before it went into cold layup. So, I had a lot of work to do emptying all the bars, stock counting, looking after the eighty crew on board and feeding them three or four times a day. I left in July 2020.
I taught myself how to make handmade sushi but I couldn’t even get wakami here in Brazil without paying astronomical prices. I looked around on iFood – which is like Just Eat and everything’s pizza burger, pizza burger, pizza burger. So, I put “chicken wings” into iFood. Not one restaurant sold chicken wings.
So, then I decided I was going to do chicken wings because I’m very good at chicken wings. We opened a business, we joined iFood, we got planning permission and I did seven kinds of wings, all served with sides. It did really well and then I realized that iFood and the tax man were absolutely killing me. So, I shut it down.
And for your next trick, Maestro?
I got a phone call from Coco Cay, the biggest water park in The Bahamas, owned by Royal Caribbean. And now I’m Executive Chef on an island in the middle of The Bahamas.
It’s an amazing island, it’s got everything you can imagine: jet-skiing, snorkelling, diving and the sunset every day is mind-blowing… I’m a sunset and sunrise fanatic. I think the simplicity of things like that are amazing. I get up, take my coffee and watch the sun come up.
Then I start my day and welcome the Royal Caribbean ships in, start the food, get everything going. There’s 11 outlets on the islands, it’s a busy place. You’re up at 5:00am every day, finishing at 7 at night and up again at 5:00am. You don’t really get a day off, because even if there’s a day the ship doesn’t come in, you’ve still got 450 crew to feed breakfast, lunch and dinner, plus specials.
I look after the fine dining place – The Coco Beach Club. It’s an amazing place to work. I’m very lucky. Royal Caribbean are bringing out new, bigger, better ships. They just put out the Wonder of the Seas, which is the biggest ship in the world. I’ll see her in March on the island.
Any rock-star moments you can share?
When you’re a chef on a ship, you are a rock star. I hold the Guinness World Record for the largest pasta tasting at sea. When you cross from England to America and back, you’ve got people on board for 15 days so you have to come up with experiences. The Hotel Director I was working for was a British guy called Paul Smith, who’s a genius, and he said, “We’re gonna have an English fete on the open deck at sea, with sausage rolls and pork pies and all the games and finish with horse racing.”
And then he said, “We’re going to do a record breaker.” There’s no world record for a pasta tasting at sea. So, we set it. We had 457 people for a three-course pasta tasting at sea. We made some good gnocchi, an orecchiette and spaghetti aioli with fresh chili flakes, plus all the antipasti… breadsticks and homemade focaccia from our bakery.
We even had ice-carvers on my ship. We were doing ice carvings and luges and all sorts. For the last night, we had a midnight buffet. I decorated my dessert buffet with ice carvings and double chocolate fountains, and all these desserts and different arrangements right in the heart of the ship. People on all 11 decks were looking down, taking pictures of our display and then we took everything away and let them go nuts at the buffet.
I believe that life is a series of moments we make and those moments create our experiences. From day one to the time you retire, you should be making moments and experiences. So, my advice is: get on ships and see the world.
To explore the digital badges you can earn, click here or on the badge to the left. Then you can take the first step towards showcasing what you can do.
Tune in to our webinar: “Certification 101” for an introduction to Global Hospitality Certification. Learn about the different levels of Certification available to chefs, the steps for completing an application, and the overall benefits. By the end of this webinar, you’ll feel confident enough to apply!
Find your next job, network with over 500k hospitality professionals, and engage with your national association on Worldchefs Online Community, powered by Hosco. Sign up is free and easy – head over to www.worldchefs.org/login to create your account now.
The historic Swiss family company HUG has renewed as a Worldchefs Premium Partner and exclusive prêt-à-garner sponsor of the Global Chefs Challenge Finals.
The world’s leading brand for sweet and savory tartelettes, HUG has been an innovator in the industry since 1877.
Top chefs representing countries around the globe will benefit from HUG’s sponsorship at the Global Chefs Challenge Finals during Worldchefs Congress & Expo 2022, taking place in Abu Dhabi from 30 May to 2 June. Register now at www.worldchefscongress.org/register.
Paris, 26 of January 2022 – Worldchefs is pleased to announce a renewed partnership with HUG, the world’s leading brand for sweet and savory tartelettes. A Worldchefs Premium Partner since 2018, HUG also joins as an Official Partner and exclusive prêt-à-garner sponsor of the Global Chefs Challenge Finals at Worldchefs Congress & Expo 2022, taking place in Abu Dhabi from 30 May to 2 June.
For over 140 years, HUG has led inspired product innovation to put the best products forward. The 5th generation family business, now led by Anna Hug and her uncle Andreas Hug, bring pleasure, nature and Swiss quality to current tastes. With professionals in mind, HUG products are recipe designed to lighten the daily workload for back of house.
HUG’s Swiss premium tartelettes, with their uniquely thin and straight walls, are the first choice and the basis of creative and delicious culinary creations. Chefs and patissiers around the world appreciate their modern and elegant design for cold and warm applications.
Available worldwide in more than thirty three countries, HUG’s Swiss tartelettes are created and produced in Switzerland in their backhaus, one of the most modern production centers for baked products worldwide. The company has invested in the future, creating a C02-neutral, resource-efficient infrastructure for production and logistics, which will be completed in spring 2022.
With a strict, self-imposed raw materials charter, HUG is committed to providing their customers with the certainty that every single HUG product is made from the most natural ingredients possible. sourcing most of the raw materials from Swiss agriculture.
The latest in HUG’s innovations are the Coffee Tartelettes and Vegan Tartelettes. Chefs seeking inspiration will find the world’s largest recipe database for tartelettes on the HUG Food Service website. Tartelettes creations can be shared with HUG online buy using #weloveyourcreativity and #hugfoodservice.
See HUG products live at Worldchefs Congress & Expo 2022 in Abu Dhabi and meet the experts at their booth in the heart of Worldchefs Village. A Tartelettes Contest will also be held in Abu Dhabi, hosted by Emirates Culinary Guild.
“Worldchefs and HUG have enjoyed a wonderful partnership since 2018 and we are proud to be a part of the HUG Familie,” says Ragnar Fridriksson, Worldchefs Managing Director. “HUG tartelettes will be the canvas for the world’s top chefs and pastry chefs artful creations at the Global Chefs Challenge.”
“We are excited to meet as many of our friends and partners from all around the world in Abu Dhabi!” says René Keller, Head of Sales Foodservice Export.
Read more about Worldchefs’ partnership with HUG here and visit their website for more information on their products.
More information on the Global Chefs Challenge Final and Worldchefs Congress & Expo, taking place 30 May to 2 June 2022 in Abu Dhabi, can be found at www.worldchefscongress.org.
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ABOUT WORLDCHEFS
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Worldchefs Welcomes FAN Culinary Education as Education Partner
Shanghai’s FAN Culinary Education has joined Worldchefs as an Education Partner.
FAN Culinary Education has been accepted as a Recognized School and is a part the landmark Recognition of Quality Culinary Education program officially recognizing educational institutions with a commitment to the highest standards in culinary education.
With a foundational “Back to Basics” approach, FAN is a destination for anyone who wants to explore their passion for the culinary arts.
Paris, 25 of January 2022 – FAN Culinary Education has joined Worldchefs as a Education partner. The partnership unites FAN Culinary Education with an international network of hospitality educators leading the future of culinary education and training.
Accepted as a Worldchefs Recognized School, FAN Culinary Education fulfills the criteria for the Recognition of Quality Culinary Education program. Launched in 2010, the landmark Recognition of Quality Culinary Education officially recognizes educational institutions committed to the highest standards in culinary education. Recognized Schools represent excellence in culinary education on a global scale.
Since FAN’s founding in 2017, interest in the Chinese culinary landscape has progressively grown, along with its abundant opportunities and economic value. FAN Culinary Education has expanded to build on these opportunities. Today, with its campuses in Shanghai, FAN is a destination for anyone who wants to explore their passion for the culinary arts.
At FAN Culinary Education, Founder and Director Clinton Zhu has put in years of conceptualization to develop unique teaching materials that combine both local and international cooking methods. The curriculum prepares the new generation of chefs to be extremely versatile in their skillsets.
“Worldchefs is proud to welcome FAN Culinary Education as an Education Partner. FAN’s core values of responsibility, passion, and humility resonate with our shared vision for tomorrow’s forward-thinking leaders,” says John Clancy, Worldchefs Education Director. “Together with all our Education Partners, we know that honoring the best in quality culinary education can help students proudly build a career path in the industry, and also be part of a brighter future.”
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Eric Pateman has been dubbed by Forbes “the tastemaker who’s defining countries’ entire culinary strategies.” With a chef background, an MBA, and international experience in over 100 countries, he’s traveled pole to pole shaping the future of food.
As one of the world’s leading consultants and strategists on culinary tourism, he’s using his platform to amplify the voices of food artisans, farmers, fishers, and foragers. He shares with us how this commitment has inspired his session topic for Worldchefs Congress 2022.
https://youtu.be/_8v-bLIR4To
You’ve titled your Worldchefs Congress session Bridging Cultures and Building Communities Through Food: Indigenous Engagement Strategies. Can you tell us more about the inspiration for this important topic?
Around the world, huge numbers of settlers live and work on the unceded lands of Indigenous Peoples. As guests, we know that we need to respect our hosts — to acknowledge their hospitality, to recognize the harm that our presence has caused and to ensure they always have a seat at the table. It can be intimidating to speak about race and culture, because there is always a fear of saying the wrong thing or giving offense. So, how can we learn together?
Food has always been a way of bringing people together across cultures and generations; it shapes our understanding of the world and preserves stories of our history and geography. I, like many chefs, embrace food as a powerful tool for building relationships within and between communities.
Sharing examples of best practices from around the world, I’ll offer practical strategies for using food to bridge the cultural divides we face in our interactions with others — creating opportunities for meaningful connection and social interaction, cultural engagement and exchange, culinary learning and discovery, and exceptional eating and drinking.
What will be the key takeaways?
Strategies for effective and respectful communication with Indigenous groups
Review of global best practices for bridging cultural divides through food
Why should chefs attend Worldchefs Congress 2022?
Any industry professional should sign up as this is the perfect opportunity to travel, learn about a new culture, and be surrounded by some of the best minds in the culinary world.
Chefs will learn about how to think outside the box. As a chef with a finance degree and 25+ years of experience globally, I can help them understand a realm of new possibilities and inspire them to think outside the kitchen.
What advice do you have for young chefs today?
Think outside the box – the industry is changing and you need to be creative.
Don’t miss the biennial event for industry leaders and culinary innovators. Register now for Worldchefs Congress & Expo 2022 and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.
Programme Manager (Pastry, Bakery, Confectionery) – Hong Kong: International Culinary Institute (ICI)
International Culinary Institute (ICI)
ICI offers a wide range of quality professional culinary Programmes covering the cuisines of Europe, Mediterranean, Americas, Middle East and Asia as well as Bakery and Confectionary. Please visit www.ici.edu.hk for more information of this state-of-the-art Training Institute.
International Culinary Institute
Programme Manager (Pastry, Bakery and Confectionery)
Ref.: C/ICI/PM(PBC)/12/21-AP2
Major Duties:
To provide leadership in the planning, development, implementation, quality assurance, and administration of Pastry, Bakery and Confectionery Food Preparation programmes;
To develop, review, update and monitor the training curriculum and syllabus of training programmes to meet with the latest needs of the industry;
To conduct training in Pastry, Bakery and Confectionery Food Preparation related programmes;
To undertake administration, training, and operational related duties, including supervision of staff and management of resources;
To oversee the operation of the training kitchens, coordinate special training events / functions and culinary competitions which form part of the Integrated Learning Experience of the training programmes;
To establish and maintain close contacts with the industry partners, professional bodies and institutes both locally and overseas;
To support marketing and promotional activities of the culinary programmes; and
To compile the financial estimates and training statistics as well as to oversee the procurement, maintenance and commissioning of plants and equipment of the section.
Requirements:
A recognised degree in a relevant discipline or equivalent; and preferably memberships of relevant professional bodies;
At least 5 years’ international experience in the relevant industry and / or teaching;
Preferably with:
qualification of Master Confectioner (Konditor Meister) and Certified Trainer Chef Certificate (Ausbildereignunspruefung (AEVO)) in Western Pastry and Confectionery Cuisine, or equivalent; and
knowledge and experience in trade test systems;
Proven management and administrative experience at senior level;
Proficiency in written and spoken English; and
Proficiency in computer software applications.
Notes:
The post is in the rank of “Principal Instructor”.
Shortlisted candidates may be required to attend a trade test.
Candidates without the required academic qualification stated in (a) above but possessing 18 years’ relevant experience may also apply. Where applicable, these candidates may be required to have a Qualifications Framework (QF) Level 4 qualification.
The appointee may be required to perform duties outside normal office hours and in designated places as assigned.
In support of the Sexual Conviction Record Check (SCRC) Scheme launched by the Hong Kong Police Force, all prospective appointees will be requested to undergo the SCRC at the advanced stage of the employment process.
Completed application form (VTC-1) and detailed curriculum vitae (CV) should be combined into one file in PDF format with total file size below 10MB.
The file should be saved with name as “your surname and given name”, e.g. “CHAN Tai-man.pdf”.
For the email subject, please cite “Application for Programme Manager (Pastry, Bakery and Confectionery) (C/ICI/PM(PBC)/01/22-AP2)”.
Original and copy of other supporting documents are to be provided at a later stage upon request.
Closing date for application: 18 February 2022
Applicants not invited for interview within 10 weeks from the closing date may consider their applications unsuccessful.
The Council reserves the right not to fill the post(s).
Personal data collected will be used for recruitment purposes only. Information on unsuccessful candidates will normally be destroyed 12 months after the completion of the recruitment exercise.
Worldchefs Welcomes Universidad Latina De Costa Rica as Education Partner
Costa Rica’s largest private university, Universidad Latina De Costa Rica, has joined Worldchefs as an Education Partner.
Universidad Latina De Costa Rica has been accepted as a Recognized School, part the landmark Recognition of Quality Culinary Education program officially recognizing educational institutions with a commitment to the highest standards in culinary education.
Universidad Latina has more accredited programs than any other private institution in Costa Rica. It is the first and only university in Central America with 4 QS Stars and rated top 10 in Latin America for Excellence.
Paris, 18 of January 2022 – Universidad Latina De Costa Rica (ULatina), Costa Rica’s largest private university with over 110,000 alumni, has joined Worldchefs as an Education Partner. The partnership unites ULatina with an international network of hospitality educators leading the future of culinary education and training.
Accepted as a Worldchefs Recognized School, Universidad Latina De Costa Rica fulfills the criteria for the Recognition of Quality Culinary Education program. Launched in 2010, the landmark Recognition of Quality Culinary Education officially recognizes educational institutions committed to the highest standards in culinary education. Recognized Schools represent excellence in culinary education on a global scale.
Founded over forty-two years ago, Universidad Latina is the largest private university in Costa Rica with 20,000 students enrolled in ninety programs, five schools, and eight campuses. It is the first and only university in Central America with 4 QS Stars and rated top 10 in Latin America for Excellence.
ULatina has more accredited programs than any other private institution in the country, including two international accreditations in civil engineering. It is the number one provider of engineering and health professionals to the country.
Committed to access, more than forty percent of ULatina students represent the first generation in their family to study at the university level, and sixty percent benefit from financial scholarships.
Through its affiliation with Cintana Education and Arizona State University, ranked #1 in innovation in the United States for six consecutive years, Universidad Latina seeks to become Costa Rica’s first university dedicated to national impact, partnering with the public and private sectors to jointly develop research and business solutions in critical areas for the country, and elevating the competitiveness of Costa Rica.
“Worldchefs is proud to welcome Universidad Latina De Costa Rica as an Education Partner. ULatina is a part of the growth and development of Costa Rica, preparing innovative and entrepreneurial leaders,” says John Clancy, Worldchefs Education Director. “Together with all our Education Partners, we share in their mission to deliver the best education to help students reach their full potential.”
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Become a Worldchefs Endorsed Tea Master with Dilmah eLearning
Introduce new dimensions of aroma, texture and flavour in food, and discover the best ways to elevate any dining experience with The Dilmah School of Tea – Tea Master Programme!
The Dilmah School of Tea seeks to inspire passion in tea through knowledge of the artisanal aspects of tea amongst hospitality professionals, tea aficionados and tea lovers worldwide. Emphasising on the importance of Real Tea and the versatility of this natural herb in tea gastronomy, food pairing and tea mixology. Here, you can learn about the history of tea, why Ceylon tea is different, advanced sensory evaluation, cooking with tea and so much more. The programme which is specifically designed for Professionals can also be followed at your own pace and convenience with the Dilmah School of Tea mobile app.
How to get started: Visit www.schooloftea.org and purchase the Tea Master Certificate Course. Next, download the Dilmah School of Tea mobile app, available for iOS and android devices to access any module, and take the tests to get certified wherever you are, at any time, and at your own pace!
Upon completing the Tea Master Certificate Program, you will be awarded a Worldchefs endorsed certificate, have access to the Dilmah e-library where you can download recipes and receive a Dilmah Tea voucher worth USD50 that can be used on Dilmah’s webshop.
Worldchefs Welcomes Anáhuac Cancun University as Education Partner
One of Mexico’s leading private universities, Anáhuac Cancun University, has joined Worldchefs as an Education Partner.
Anáhuac Cancun University has been accepted as a Recognized School, part the landmark Recognition of Quality Culinary Education program officially recognizing educational institutions with a commitment to the highest standards in culinary education.
Located in the tourism capital of Mexico, the Anáhuac Cancun University gastronomy bachelor’s degree is a double degree program awarded by the Anáhuac University and by Le Cordon Bleu Paris, with a curriculum designed to shape future industry leaders.
Paris, 6 of January 2022 – Anáhuac Cancun University, one of Mexico´s top three private universities, has joined Worldchefs as an Education Partner. The partnership unites Anáhuac Cancun University with an international network of hospitality educators leading the future of culinary education and training.
Accepted as a Worldchefs Recognized School, Anáhuac Cancun University fulfills the criteria for the Recognition of Quality Culinary Education program. Launched in 2010, the landmark Recognition of Quality Culinary Education officially recognizes educational institutions committed to the highest standards in culinary education. Recognized Schools represent excellence in culinary education on a global scale.
The Anáhuac Cancun University gastronomy bachelor’s degree is a double degree program awarded by the Anáhuac University and by Le Cordon Bleu Paris. The curriculum is focused not only on the culinary area but also on the management, leadership, and entrepreneurship. The campus is located in Cancun, the most important tourist destination in Mexico, with a faculty of teachers and chefs linked to the hotel and restaurant industry.
Anáhuac Cancun University gastronomy graduates are equipped with professional, intellectual, human and social training. Beyond vocational education, the program encourages students exercise leadership for the transformation of society and culture. Graduates are ready to direct innovative projects in the gastronomic field with strategic, creative, and ethical approaches, with social responsibility in mind.
“We are proud to welcome Anáhuac Cancun Universityas a Worldchefs Education Partner. Their educational philosophy and motto, ‘Vince in bono malum,’ – ‘beat bad with good,’ embodies Worldchefs’ values of innovation, excellence and integrity in culinary education,” says John Clancy, Worldchefs Education Director. “Together with all our Education Partners, we share this mission to prepare leaders with a global vision for a better future.”
The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding at the Sorbonne by the venerable Auguste Escoffier. Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculums, and the world’s first Global Hospitality Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
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This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
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This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
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This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
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The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
