Month: June 2023

Like a Chef Program Wins ESAE Diversity, Equity & Inclusion Award

Post author By Clare Crowe Pettersson
Post date June 29, 2023

Like a Chef Program Wins ESAE Diversity, Equity & Inclusion Award

The Like a Chef program, a Feed the Planet initiative driven by Worldchefs, Electrolux Food Foundation, and AIESEC, has won the 2023 ESAE Association Diversity, Equity & Inclusion Award.
The European Society of Association Executives (ESAE) is the leading voice of senior-level managers in Europe. The ESAE Association Awards recognize exceptional achievements by Association members.
Like a Chef was launched in 2017 with a goal to educate and train 3000 people worldwide by 2030, and has reached over 1000 individuals with life-changing culinary training and career guidance. Learn more about Feed the Planet programs including Like A Chef at feedtheplanet.worldchefs.org.

Paris, 29 June 2023 – The World Association of Chefs’ Societies (Worldchefs), together with Feed the Planet partners Electrolux Food Foundation, accepted the 2023 ESAE Diversity, Equity & Inclusion (DEI) Award for the remarkable impact of the Like a Chef employment training program.

The European Society of Association Executives (ESAE) is the leading organization for senior-level managers in Europe. Bringing together association leaders, ESAE facilitates the exchange of best practices among professional peers. The ESAE Association Awards were held on 15 June 2023 in Brussels, recognizing exceptional achievements by Association members.

Linh To and Cosimo Scarano accept the DEI Award celebrating the Like a Chef initiative.

“I am proud and happy having chaired the first-ever ESAE association awards. They recognize the achievements of association professionals by their peers, independently from any industrial or commercial interest,” said Mohamed Mezghani, the ESAE Board Member who initiated and led the Awards. “This inaugural edition rewarded projects and initiatives of high quality which will certainly inspire trade associations as well as professional societies. It’s this spirit of innovation and sharing that drives ESAE and its members.”

Jury member Frederic Hoffman presented the Award with Solange Cleutjens, who represented I am Amsterdam, to key representatives from Worldchefs and Electrolux Food Foundation.

“We are honored to receive the 2023 ESAE Diversity, Equity & Inclusion Award for our Like a Chef employment training program. This recognition underscores the global impact and commitment of Worldchefs, Electrolux Food Foundation, and all our dedicated partners, as we celebrate the success of Like a Chef in empowering underprivileged individuals with professional skills and sustainable cooking methods,” says Worldchefs President, Thomas A. Gugler. “We express our deepest appreciation to the Worldchefs community all around the world, whose unwavering efforts fuel our Feed the Planet initiatives and share ‘The Power of the White Jacket’ through professional culinary expertise and conscious cooking practices across the globe.”

Impacting Communities

Like a Chef was launched in late 2017 with a goal to educate and train 3000 people worldwide by 2030. Founded and driven by Worldchefs together with Electrolux Food Foundation, the Like a Chef program is an employment training initiative that provides professional culinary skills to underprivileged individuals. The program emphasizes sustainable cooking methods with a zero-waste approach.

Adapted to each community it serves, the program empowers various groups in need, including refugees, single parents, cancer survivors, and orphaned teenagers, to provide for themselves and their families. With over 1000 graduates, there have been eight training centers around the world in Brazil, Poland, Egypt, Sweden, St. Lucia, Russia, and Ukraine.

“This project is really tailored to the needs of local communities. Together with our partner Worldchefs, Electrolux Food Foundation really wanted to give back to local communities and that’s the purpose and the secret of the success of this initiative,” said Cosimo Scarano, Head of Electrolux Food Foundation. “We are very honored to see the recognition coming for this program and are every day more and more convinced of its potential in changing people’s lives. Thanks to my team and to everyone who contributes daily to Like a Chef implementation and success.”

About the ESAE Awards

2023 marked the inaugural year of the ESAE Association Awards. The ESAE Association Awards identify projects that can be an inspiration for the greater professional community. Highlighting team members who usually stay out of the spotlight, the main goal is to learn from best practices and transferable knowledge. The ‘DEI Award’ celebrates projects built around the principles of Diversity, Equity, and Inclusion.

“Our idea is really to share what we know best—how to cook—with people we need, and then to help them to find a job in a professional kitchen. It is an industry that is always looking for new employees, and then we also have people who are looking for opportunities to change their lives,” says Linh To, Worldchefs’ Event and Project Manager. “It’s been six years and we have managed to reach 1000 people. It’s a big achievement and we are very, very grateful to receive this commendation.”

Take action

The Like a Chef program is made possible with the support of Feed the Planet partners and the tireless contributions of Worldchefs’ members around the globe. Worldchefs extends the utmost gratitude to all program participants, local partners, sponsors, and volunteer chefs who contribute to the life-changing success of Like a Chef and all Feed the Planet initiatives. It is the dedication of Worldchefs’ global community that fosters resilience and solidarity in the industry and beyond.

“It’s an incredible honor to have been able to help change the lives of over 1000 people through the Like a Chef program, and the only way this is possible is through the diverse partnership of Worldchefs, Electrolux Food Foundation, and AIESEC, which together forms the backbone of Feed the Planet,” says Feed the Planet Chairman, Chris Koetke. “We look forward to expanding our program and reaching more lives in the years to come.”

To learn more about Feed the Planet and the Like a Chef program, visit feedtheplanet.worldchefs.org.

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Sustainability Education for Culinary Professionals Celebrates 10,000 Graduates

Post author By Clare Crowe Pettersson
Post date June 26, 2023

Sustainability Education for Culinary Professionals Celebrates 10,000 Graduates

Sustainability Education for Culinary Professionals, a Feed the Planet initiative, has reached 10,000 graduates. The free curriculum and online course helps learners deepen their knowledge of sustainable culinary methods and key topics in food systems.
Culinary schools, national chef associations, and training institutions around the globe deliver the program through a network of dedicated Approved Trainers. The e-learning version, launched in 2022, is also available on Worldchefs Academy (www.worldchefsacademy.com). Graduates receive a Worldchefs certificate and digital badge to market their skills.
Learn more about Feed the Planet programs including Sustainability Education for Culinary Professionals at feedtheplanet.worldchefs.org.

Paris, 26 June 2023 – Sustainability Education for Culinary Professionals, a World Association of Chefs’ Societies’ (Worldchefs) Feed the Planet initiative, has reached 10,000 graduates.

The free Sustainability Education for Culinary Professionals course teaches chefs how to think and act sustainably. Available in two formats, the certificate program provides an opportunity for culinary professionals to explore key themes in food systems through a trainer-led course or through self-paced online learning.

The curriculum includes eight lessons to help learners engage with and deepen their knowledge of sustainable culinary theory and methods. Modules include the Big Picture, Agriculture, Animal Husbandry, Seafood, Energy, Water, Waste Management, and Sustainable Nutrition.

Learners can access Sustainability Education for Culinary Professionals through Worldchefs Academy and build skills through the web-based platform or via the mobile app offering an offline study mode.

Culinary schools, national chef associations, and training institutions around the globe deliver the program through a network of dedicated Approved Trainers, with access to detailed lesson plans including presentations, instructor notes, quizzes, activity ideas, localization tips, and assessments. Globally relevant, the trainer-led curriculum is available in English, Spanish, Portuguese, German, and French. The online version is available in English with additional languages to follow.

Upon completion of the course, participants are equipped with the theory required to complete an assessment and receive a Worldchefs certificate and digital credential in the form of a digital badge – an important way to make skills visible when seeking employment in professional kitchens or demonstrating their commitment to the sustainability movement.

“We are so proud of the more than 10,000 Sustainability Education for Culinary Professionals graduates and what this milestone means for the movement,” says Ragnar Fridriksson, Worldchefs Managing Director. “We at Worldchefs set out to help empower culinary professionals to harness ‘the power of the white jacket’ and take on their responsibility to share healthy and sustainable habits with the many people they feed. As the number of graduates continues to grow, we hold tremendous gratitude to our global community and partners whose participation and support make all of this possible.”

A global community of action

Hear directly from Sustainability Education’s Approved Trainers and alumni how the course has helped to inform and activate culinary professionals around the world to build a better food future.

Valeria Hernandez

Corporate Executive Chef at Griffith Foods, Central America and the Caribbean

Environmental sustainability education has always been one of the most important topics for me as a chef since I come from a country in which we are very concerned about the environment. I always thought that we needed a massive effort to generate significant action, but after looking at Feed the Planet’s information, I realized that change can be created in small actions and that the power of a white jacket can change the world.

Soon Pau Voon

Teaching Fellow at Sunway University, Malaysia

Very interesting curriculum! The course provides an opportunity for students to explore a path away from traditional teaching and learning method. They are now more aware of the big word – Sustainability, and hopefully, they will use this knowledge in their future careers.

Mark serice

Vice President of Global Culinary at Griffith Foods

As chefs who fundamentally depend on the earth for inspiration and creativity, we are ethically bound to preserve those gifts through knowledge, understanding, and stewardship. The sustainability course from the Worldchefs is the first step for our global guild in moving forward to make a difference. We now have another opportunity to scale positive impact by working together globally.

Bongani Baloyi

Sous Chef at The Blue Train, South Africa

Today’s session was talking to me as an individual; it relates to me as a professional in my line of work. Really learned so much in terms of energy-saving measures, not only in my career space but also on a personal level, saving and using energy responsibly indeed plays a bigger role in our lives and sustainability. Change attitude and habits is a process I am beginning from this lesson going onwards, starting with changing myself first then automatically in the process of changing my team and colleagues.

Rochelle schaetz

Head of Marketing, Europe & Africa at Griffith Foods

As chefs, we often underestimate “the power of the white jacket” to influence the food choices consumers make. As custodians of the worlds’ food supply, we must lead by example, be responsible in our recommendations, menus, products, and in how we run our kitchens. The program reinforced the urgency of addressing the world’s food security challenges and the role we as chefs have to play.

Terry jenkinson

Head of Culinary Arts at Silver Spoon Hospitality Academy, Namibia

The sustainability course has proven to be very informative, especially as we here at Silver Spoon Hospitality Academy in Namibia have been active in creating an awareness of the importance of biodiversity, conserving natural resources, and making the most of products indigenous to our country. The students who participated in the curriculum have a better understanding of what we have been teaching as well as a newfound respect for ensuring long-term sustainability of our natural resources.

Amro fahed al yassin

Amro Fahed Al Yassin
Vice President of the Emirates Culinary Guild and Worldchefs Academy Arabic Advisor

I’ve been watching Feed the Planet and sustainability programs. This is something that we are only in need of, it’s a must for each and every chef to do this. It’s a partnership in education. There is a lot of efforts from Worldchefs and you have the efforts from the restaurants to get people involved. They are caring about the education of their staff.

John carlo palacol

Faculty Member at LPU Laguna

Sustainability education is becoming increasingly important as we face environmental challenges such as climate change, resource depletion, and pollution. At Lyceum of the Philippines University (LPU) in Laguna, students are not only learning about sustainable practices, but they are also putting their knowledge into action through their participation in the Worldchefs Feed the Planet program.

The success of the Worldchefs program at LPU Laguna is a testament to the power of sustainability education. By providing students with the knowledge and skills to create sustainable food practices, they are not only making a positive impact on the environment, but they are also preparing themselves for careers in the food industry that are increasingly focused on sustainability.

The Feed the Planet program at LPU Laguna is an inspiring example of how sustainability education can lead to positive change. As we continue to face environmental challenges, sustainability education will become increasingly important in preparing the next generation to create a more sustainable future.
Read more about Chef John and LPU Laguna’s sustainability program on page 45 of Worldchefs Magazine Issue 29.

Culinary Foundations

The e-learning version of Sustainability Education for Culinary Professionals was launched in 2022 on Worldchefs Academy, adding to the line-up of free courses available for chefs around the world and at any stage of their career. The online course was created by Worldchefs Feed the Planet initiative, powered by Electrolux Food Foundation and Custom Culinary, with the support of content advisors of culinary educators and experts around the globe.

Course Advisors	Title	Country
Anne McBride	Deputy Director of the Torribera Mediterranean Center (TMC)	Italy
Chris Koetke	Chairman of Worldchefs Feed the Planet & Sustainability Committee	USA
Clinton Monchuk	Executive Director of the Farm & Food Care Saskatchewan	Canada
Daniel Schweizer CEC, CCA, WCEC	Executive Chef at Goddard Catering Group, Vice President ACF Jamaica Chapter, and Member of Worldchefs Feed the Planet & Sustainability Committee	Jamaica
Jihan Sahawnih	Culinary Professor at the Royal Academy of Culinary Arts and Member of Worldchefs Feed the Planet & Sustainability Committee	Jordan
Jonathan Deutsch, Ph.D, CHE, CRC	Professor and Director at Drexel University	USA
Kelly Daynard	Executive Director of Farm & Food Care Ontario	Canada
Richard Young	Director of the Frontier Energy Food Service Technology Center Frontier Energy, Inc.	USA
Rodrigo Duarte-Casar, MSc	Lecturer at the School of Gastronomía Universidad Técnica de Manabí	Ecuador
Sheila A. Bowman	Seafood Watch Manager of Culinary Initiatives at the Monterey Bay Aquarium	USA
Shonah Chalmers CCC, BSc, WCCE	Culinary Professor at Humber College and Vice Chairwoman of Worldchefs Feed the Planet & Sustainability Committee	Canada
Terence Keith Jenkinson	Head of Culinary Arts at Silver Spoon Hospitality Academy	Namibia
Vincent Doumeizel	Vice President of Food Beverage and Sustainability for Lloyd’s Register Foundation	France

“For us at Worldchefs, it is important to give aspiring chefs the foundation for a proper learning system that is available to all,” says Worldchefs President Thomas Gugler. “On behalf of the Worldchefs Board of Directors, I would like to congratulate all the volunteers and our wondering sponsors who helped to bring this educational opportunity to chefs around the world. We are proud to provide the resources to help prepare our industry for a better future,” says Worldchefs President Thomas Gugler.

Take action

Start the Sustainability Education for Culinary Professionals course for free at www.worldchefsacademy.com, and receive a digital badge to show your achievement.

The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and at www.worldchefsacademy.com.

Sustainability Education for Culinary Professionals is made possible with the support of Feed the Planet partners and the tireless contributions of Worldchefs’ members around the globe. Worldchefs extends the utmost gratitude to all course participants, program trainers, and educational institutions who bring their time, expertise, and vision to all Feed the Planet initiatives.

To learn more about Feed the Planet, visit feedtheplanet.worldchefs.org.

take the free course

Results are in for the Global Chefs Challenge Africa & Middle East Regional Semi-Finals

Post author By Clare Crowe Pettersson
Post date June 21, 2023

See the final results for the Global Chefs Challenge Africa & Middle East Regional Semi-Finals!

The Africa & Middle East regional semi-final rounds for the prestigious Global Chefs Challenge culinary competition were held in Sharjah, United Arab Emirates, as part of Expo Culinaire and Emirates Salon Culinaire.
Qualifying teams will advance to compete in the Global Chefs Finals during the 2024 Worldchefs Congress & Expo in Singapore.
To learn more about the Global Chef Challenge and the Road to Singapore, visit https://wc.staging.worldchefs.org/globalchefschallenge.

DSCF0129 — See more photos of the Americas Regional Global Chefs Challenge Semi-Final event here.

Paris, 21 June 2023 –The World Association of Chefs’ Societies (Worldchefs) has announced the results from the Africa & Middle East regional semi-final rounds of the prestigious Global Chef Challenge culinary competition. The competition was held during Expo Culinaire and Emirates Salon Culinaire in Sharjah with the participation of chefs from Worldchefs’ member countries across Africa and the Middle East. Worldchefs represents the largest international membership of culinary professionals, with over 100 national chef society members.

The top culinary teams from the region showcased their skills, creativity, and craftsmanship through four competition categories: Global Chefs Challenge, Global Vegan Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge – Hans Bueschkens Trophy. Competitors went head to head for a coveted chance to compete at the Global Chef Challenge Finals during the 2024 Worldchefs Congress & Expo in Singapore.

Final Results:

Results are listed below by category: Global Chefs Challenge, Global Vegan Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge.

Global Chefs Challenge

First Place: UAE
- Chef John Buenaventura
Second Place: South Africa
- Chef Marike Van Staden

Global Vegan Chefs Challenge

First Place: UAE
- Chef Ahmad Kasdi Bin Mohd Dahari

Global Pastry Chefs Challenge

First Place: UAE
- Chef Dilip Kumara

Global Young Chefs Challenge

First Place: UAE
- Chef Shayan Viranga

Congratulations to each participant, and to the qualifying teams that will move on to compete in Singapore at the Global Chefs Challenge Finals.

To learn more about the Global Chef Challenge and the Road to Singapore, visit https://wc.staging.worldchefs.org/globalchefschallenge/.

SeE PHOTOS

competitors africa & middle east global chefs challenge

worldchefs global chefs challenge worldchefs congress

Want to Compete in Global Chefs Challenge?

If you wish to put your talent to the test, contact your National Chefs Association for opportunities to participate. Visit worldchefs.org/Members for a list of member nations.

Global Chefs Challenge Finals at Worldchefs Congress & Expo 2024

Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in 39 cities around the world throughout its illustrious 94-year history. The four-day forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, an international trade exhibition, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.

The 2024 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Singapore, hosted by the Singapore Chefs Association.

Visit www.worldchefscongress.org for more information.

Results are in for the Global Chefs Challenge Americas Regional Semi-Finals

Post author By Clare Crowe Pettersson
Post date June 19, 2023

See the final results for the Global Chefs Challenge Americas Regional Semi-Finals!

The Americas regional semi-final rounds for the prestigious Global Chefs Challenge culinary competition were held in Santiago, Chile from 23-26, May 2023.
Qualifying teams will advance to compete in the Global Chefs Finals during the 2024 Worldchefs Congress & Expo in Singapore.
To learn more about the Global Chef Challenge and the Road to Singapore, visit https://wc.staging.worldchefs.org/globalchefschallenge.

See more photos of the Americas Regional Global Chefs Challenge Semi-Final event here.

Paris, 20 June 2023 –The World Association of Chefs’ Societies (Worldchefs) has announced the results from the Americas regional semi-final rounds of the prestigious Global Chef Challenge culinary competition. The event was held in Santiago, Chile with the participation of chefs from Worldchefs’ member countries in the Americas. Worldchefs represents the largest international membership of culinary professionals, with over 100 national chef society members.

The top culinary teams from across the Americas showcased their skills, creativity, and craftsmanship through four competition categories: Global Chefs Challenge, Global Vegan Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge – Hans Bueschkens Trophy. Competitors went head to head for a coveted chance to compete at the Global Chef Challenge Finals during the 2024 Worldchefs Congress & Expo in Singapore.

Final Results:

Results are listed below by category: Global Chefs Challenge, Global Vegan Chefs Challenge, Global Pastry Chefs Challenge, and Global Young Chefs Challenge.

Global Chefs Challenge

First Place: USA
- Chef Reilly Meehan, American Culinary Federation
Second Place: Canada
- Chef Francis Derick Flores, Culinary Federation of Canada

Global Vegan Chefs Challenge

First Place: USA
- Chef Chris Bugher CEC, American Culinary Federation

Global Pastry Chefs Challenge

First Place: Chile
- Chef Miguel Angel González, Comité Gastronómico de Achiga

Global Young Chefs Challenge

First Place: Canada
- Young Chef Chloe Sy, Culinary Federation of Canada

Congratulations to each participant, and to the qualifying teams that will move on to compete in Singapore at the Global Chefs Challenge Finals.

To learn more about the Global Chef Challenge and the Road to Singapore, visit https://wc.staging.worldchefs.org/globalchefschallenge/.

SeE PHOTOS

Want to Compete in Global Chefs Challenge?

If you wish to put your talent to the test, contact your National Chefs Association for opportunities to participate. Visit worldchefs.org/Members for a list of member nations.

Global Chefs Challenge Finals at Worldchefs Congress & Expo 2024

The 2024 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Singapore, hosted by the Singapore Chefs Association.

Visit www.worldchefscongress.org for more information.

Medal of the Order of Australia for Patrick O’Brien Australian Culinary Federation Director Western Australia, National Life Member

Post author By Olivia
Post date June 16, 2023

Medal of the Order of Australia for Patrick O’Brien Australian Culinary Federation Director Western Australia, National Life Member

The Australian Culinary Federation would like to congratulate Mr Patrick O’Brien for achieving the Medal of the Order of Australia (OAM) by the Governor-General (Chancellor of the Order of Australia) for his service to the hospitality industry. Full list King’s Birthday 2023 Honours List

Many chefs In WA & indeed across Australia have had Patrick’s dedication and passion to help develop their careers & the amount of effort he dedicates to the industry to shape, nurture and prepare young chefs is second to none.

As Manager of National Junior Culinary teams since 2008 he has coached young chefs competing in the highest levels of culinary competition and has accompanied teams to events all over the world including Germany, India and Thailand.

Patrick’s list of accomplishments include:

National Board Member since 2022
Director Western Australia since 2022
National Life Member
Worldchefs International Judge
Master Craftsman with the Catering Institute of Australia
Director, Hospitality, Tourism and Culinary Arts, North Metropolitan TAFE, since 2006.
Volunteer, Apprentice Kitchen, Hospitality Group Training, 1994-1999.

Awards and Recognition includes:

President’s Award for Education, World Association of Chefs’ Societies, 2014.

Hall of Fame, Restaurant and Caterers Awards Western Australia, 2014.

Patrick O’Brien OAM will be presented with the insignia of the award at an investiture ceremony at Government House in September/October.

Please join us in congratulating Patrick on this incredible achievement.

BECOME A WORLDCHEFS MEMBER

Worldchefs represetns the global voice of culinary professionals, our memberships represents over 100 national chef associations and millions chefs worldwide.

You can find a list of Worldchefs members countries here.

THE COMPETITION DAYS FOR THE 26TH IKA/CULINARY OLYMPICS ARE SET

Post author By Olivia
Post date June 9, 2023

THE COMPETITION DAYS FOR THE 26TH IKA/CULINARY OLYMPICS ARE SET

For the participating teams of the IKA/Culinary Olympics in February 2024, their operating days were determined today. The draw could be followed via worldwide livestream.

Stuttgart/Frankfurt am Main, 16 May 2023 – In 262 days, the Olympic flame for the culinary arts will once again be lit in Stuttgart. Then chefs from all over the world will compete at the IKA/Culinary Olympics and cook in fair competition for medals. The 26th IKA will take place from 2 to 7 February, for the second time on the grounds of Messe Stuttgart and once again parallel to the Intergastra trade fair. “The Culinary Olympics have been a highlight for the global chefs community for almost 125 years”, says Daniel Schade, President of the German Chefs Association (VKD), IKA’s host.“ Since the IKA 2020, a lot has happened and a lot has changed. But fortunately, some things have stayed the same. In close cooperation with our partners – Messe Stuttgart and Dehoga Baden-Württemberg – we make every effort to offer participants and visitors alike a culinary competition experience of a special kind.”

Cooking in international comparison

Today’s draw of the competition days could be followed by participants and IKA fans via livestream. Here, alongside VKD President Daniel Schade, Cem Özdemir, German Federal Minister of Food and Agriculture, Stefan Lohnert, Managing Director of Landesmesse Stuttgart, and Fritz Engelhardt, Chairman of Dehoga Baden-Württemberg, addressed the viewers as well. In addition to Regional Teams and Individual Exhibitors, teams from around 40 different countries will compete against each other in the National, Junior National and Community Catering categories in various competitions at the upcoming IKA in February. For them, the competition days have now been determined: as of today, it is clear when which team will be in the IKA kitchens and which nations will be cooking on the same day – i. e. in direct comparison. These are the results.

For moe information visit: https://www.olympiade-der-koeche.com/en/competition-days-2024/

OVERVIEW COMPETITION DAYS IKA 2024

LIVESTREAM OF THE DRAW

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Italy: Families receive food assistance from Worldchefs members amid deadly floods

Post author By Clare Crowe Pettersson
Post date June 8, 2023

Amid catastrophic flooding in Northern Italy, Worldchefs’ member Federazione Italiana Cuochi (FIC) and World Chefs Without Borders provide thousands of displaced people with food and comfort.

Catastrophic flooding in Northern Italy has displaced thousands and upended livelihoods. Worldchefs member FIC is on the ground providing emergency food relief to flood-stricken communities.

Flooding in Northern Italy has killed 15 people and displaced more than 36,000. Worldchefs’ member FIC has responded with emergency food relief, delivering solidarity and food assistance to those in need.

In Emilia-Romagna, dozens of chefs from the FIC Solidarity and Emergency Department (DSEFIC) have worked around the clock to provide hot meals to those whose lives have been upended by the deadly floods.

“Since May 19, our teams of emergency cooks have been on the field in the cities of Imola and Riolo Terme to prepare meals for the population and rescuers,” says Roberto Rosati, DSE President and World Chefs Without Borders Committee Member. “To date we have produced almost 12,000 complete meals.” Worldchefs Without Borders provided 4,000 euro to help fund the food relief effort.

On the frontlines of the climate crisis

DSEFIC’s work on the ground is helping flood-hit families get back on their feet by providing immediate food assistance.

The Emilia-Romagna region of northern Italy is one of the country’s agricultural hubs. The flooding has inundated farmlands and destroyed produce, decimating a region known as the “Fruit Valley”. Greenhouses and stables have also been affected, resulting in the loss of animals. More than 5,000 farms have been submerged, including fields of corn and grain, compounding on record inflation and soaring food prices.

Livelihoods, croplands, and homes have been devastated by the catastrophic flooding, a region where researchers warn will see more violent and frequent storms due to the accelerating climate crisis.

The floods followed years of severe drought, which compacted the soil and reduced its ability to absorb rainfall. Rising temperatures have intensified droughts, leading to soil dryness and changes in permeability. With extreme amounts of rainfall in a short period, runoff is exacerbated, causing rivers to overflow and alter their course. Over 20 rivers in the region have burst their banks, triggering numerous landslides.

Emilia Romagna’s President, Stefano Bonaccini, likened the devastation to a “new earthquake,” just days before the anniversary of a deadly earthquake that struck the region in 2012.

Experts warn that flood-battered Northern Italy will see more violent and frequent storms, linking the disaster to the accelerating climate crisis.

The Worldchefs community stands in solidarity

DSEFIC has been working tirelessly to provide meals for the affected population. To ensure that their disaster response program can effectively assist affected communities, DSEFIC is seeking donations to enhance their kitchen operations in Riolo and Imola.

The support and contributions of individuals and organizations will play a crucial role in helping the affected regions recover from this tragic event.

Donations can be made via bank transfer using the following bank details:

Bank: Monte dei Paschi di Siena Account
Name: C/C in the name of the FIC Solidarity and Emergencies Department
IBAN: IT64Z0103003213000063363833
SWIFT: PASCITM1R13

For more information, contact: emergenze@fic.it

Read more about DSEFIC in the latest issue of Worldchefs Magazine.

Visit www.worldchefswithoutborders.org for more information on Worldchefs’ global humanitarian aid initiatives.

To find out how chefs can and must respond to the climate emergency we face today, visit feedtheplanet.worldchefs.org.

Tags Climate Crisis, Emergencies, Italy, World Chefs Without Borders

Member News

Record 1400 burgers made in a day as Chefs Association of Pakistan & COTHM celebrate International Burger Day

Post author By Olivia
Post date June 7, 2023

Record 1400 burgers made in a day as Chefs Association of Pakistan & COTHM celebrate International Burger Day

The Chefs Association of Pakistan (CAP), in partnership with the College of Tourism and Hotel Management (COTHM), hosted a delightful celebration in honor of International Burger Day on Monday, May 29th, 2023. The event took place at the beautiful COTHM campus in Lahore, featuring a wide variety of innovative and delicious burgers that pleased food enthusiasts from all walks of life.

International Burger Day, organized by CAP, aimed to celebrate the beloved culinary delight’s versatility and universal appeal. From classic beef patties to vegetarian and vegan options, the event showcased a diverse range of burger variations to satisfy every palate. The talented young chefs showcased their creativity by reimagining traditional recipes and introducing unique twists, offering attendees an extraordinary dining experience.

Over 1,400 burgers were prepared by the chefs and generously distributed to orphanages and those in need throughout Lahore. The Burger Day celebrations were a resounding success, leaving attendees with unforgettable culinary experiences and a craving for more delectable creations. With its unwavering commitment to excellence and innovation, CAP continues to establish itself as a culinary powerhouse, delighting food enthusiasts and setting new benchmarks in Pakistan.

ABOUT THE CHEFS’ ASSOCIATION OF PAKISTAN

The Chefs’ Association of Pakistan (CAP), founded in 2006, is an apolitical and nonprofit organization. CAP is a proud member of Worldchefs – the global authority on food. It is the only national association of Pakistan, which is internationally recognized.

It represents finest chefs, restaurateurs, hoteliers, food & beverage companies, culinarians, educators, learners and other stakeholders of Pakistan’s hospitality, culinary, travel and tourism industry.

BECOME A WORLDCHEFS MEMBER

Worldchefs represetns the global voice of culinary professionals, our memberships represents over 100 national chef associations and millions chefs worldwide.

You can find a list of Worldchefs members countries here.

Tags International Burger Day, News, Pakistan

Recipes

Espuma Algae Powder Emerald

Post author By Olivia
Post date June 7, 2023

See Koppert Cress’ recipe for Espuma Algae Powder Emerald:

INGREDIENTS

200 ml double cream
1 tbsp Algae powder Emerald
1 egg yolk
1 tbsp olive oil
1 tbsp water
1 tbsp mustard

EQUIPMENT

Whipped cream dispenser

METHOD

Separate the egg white from the egg yolk.
Put the double cream, oil, water, egg yolk, Algae Powder Emerald and mustard in the whipped cream dispenser.
Close the dispenser bottle, add the cartouche of gas and shake it for 20 seconds.
Leave in the cold room for 60 minutes.
Spray the espuma in the center of a plate.
Sprinkle with Algae Powder Emerald.
Add a rice paper cracker with Algae Powder Emerald (recipe) to the plate and serve.

Recipe: Franck Pontais

Finished recipe Espuma Algae Powder Emerald

Brought to you by our partners, Koppert Cress.

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A culinary dream that came true

Post author By Olivia
Post date June 6, 2023

A culinary dream that came true

From a young dreamer to a creator of culinary art… this is young Azradeen’s awe-inspiring culinary journey. His story in which he allowed his dreams to lead him rather than allowing his hurdles to push them.

Learn more about Azradeen’s culinary journey below:

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Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.

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Valeria Hernandez

Soon Pau Voon

Mark serice

Bongani Baloyi

Rochelle schaetz

Terry jenkinson

Amro fahed al yassin

John carlo palacol

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Read more in the latest issue of Worldchefs Magazine

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Final Results:

Global Chefs Challenge

Global Vegan Chefs Challenge

Global Pastry Chefs Challenge

Global Young Chefs Challenge

Want to Compete in Global Chefs Challenge?

Global Chefs Challenge Finals at Worldchefs Congress & Expo 2024

Read more in the latest issue of Worldchefs Magazine

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