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Month: September 2024

Categories
Blog

5 Ways to Take Action on International Day of Awareness of Food Loss and Waste

As we recognize the International Day of Awareness of Food Loss and Waste on 29 September 2024, it’s crucial to reflect on the significant role that chefs and culinary professionals play in reducing food waste.
5 Ways to Take Action on International Day of Awareness of Food Loss and Waste

As we recognize the International Day of Awareness of Food Loss and Waste on 29 September 2024, it’s crucial to reflect on the significant role that chefs and culinary professionals play in reducing food waste.

“As chefs, we see firsthand the large amounts of food and energy that can be wasted through traditional culinary practices – both inside the kitchen and in all the preceding steps in the food supply chain,” says Thomas Gugler, Worldchefs President.

Chefs’ unique position as food chain connectors allows us to influence both the sourcing and preparation of ingredients to reduce waste, and influence consumer habits. Chefs play a central role in helping to implement and inspire systemic changes, turning kitchens into hubs for sustainability. From selecting locally-sourced, seasonal ingredients to tracking food waste in your kitchens, there are so many ways to get started on your journey towards a more conscious kitchen.

Here are five actionable ways to make a difference:
  1. Make this No Waste Recipe: Follow along with Chef Robert Van de Kolk of the Gastronomisch Gilde in the Netherlands to make his zero-waste recipe for slow-cooked pointed cabbage with curry oil, Jerusalem artichoke croquettes, shiitake ‘hachee’, salsa verde, fresh herbs, and red onion confit.
  2. Watch the Sustainability Around the World webcast The Human Factor – Chefs & Food Waste: Learn from Vojtech Vegh, Chef & Founder of Surplus Food Studio, to get started with better food waste management and gain insights into how chefs can be catalysts for change in addressing food waste.
  3. Tune in to World on a Plate episode The Big Picture on Food Waste with Benjamin Lephilibert: Hear from Benjamin Lephilibert, a Food Waste Solution Designer and Managing Director of LightBlue. Benjamin shares innovative ways to combine sustainability with business excellence, offering invaluable strategies for food waste prevention in the hospitality industry.
  4. Start the free Sustainability Education for Culinary Professionals Course on Worldchefs Academy: Enhance your knowledge of food waste reduction with Worldchefs’ Sustainability Education for Culinary Professionals. This eight-part course covers the latest practices in sustainable culinary operations, from waste management to energy conservation, and ends with a digital badge to recognize your achievement. It’s a comprehensive resource to help chefs become champions of sustainability in their kitchens.
  5. Register for Worldchefs Congress 2024 in Singapore: Join a global community of forward-thinking chefs at the Worldchefs Congress this October 20-25 for key sessions like Beyond the Plate: Empowering the Brigade of Tomorrow, a panel discussion on sustainability practices in the kitchen. Engage with top industry leaders including Chef Emile van der Staak, Head Chef at two-Michelin-starred, Green-Starred, and five-We’re-Smart-Green-Guide-Radishes awarded De Nieuwe Winkel, and Emmanuel Stroobant, chef-owner of two-Michelin-starred Saint Pierre, known for their dedication to zero-waste cooking and innovative plant-based cuisine.

The United Nations General Assembly designated 29 September as the International Day of Awareness of Food Loss and Waste (IDAFLW). The day is co-convened by the Food and Agriculture Organization of the United Nations (FAO) and the United Nations Environment Programme (UNEP).

The goal is to raise awareness on food loss and waste, possible solutions, and promote global efforts and collective action towards meeting the Sustainable Development Goal Target 12.3. The target aims to halve per capita food waste at the retail and consumer level by 2030, and reduce food losses along the food production and supply chains. Learn more at www.stopfoodlosswaste.org.

Join Us: Take Action with Worldchefs
The Feed the Planet team, June 2024. Read more about the Feed the Planet partnership here.

“Chefs have become increasingly involved in
the global movement to reduce food waste,
championing food waste reduction efforts in their
own restaurants, as well as empowering local
communities to fight food waste… the World Association of Chefs Societies (Worldchefs) shed light on the
links between the culinary industry and food waste,
environmental degradation, and hunger.”

Chefs As Agents of Change, FAO and UNESCO Collaboration on Food and Culture

Worldchefs offers resources and education to empower culinary professionals worldwide to be food champions. Whether it be tuning in to Worldchefs’ webcast Sustainability Around the World or exploring Feed the Planet programs, everyone has the opportunity to take action.

One key initiative is Sustainability Education for Culinary Professionals, an open-source online curriculum available on Worldchefs Academy. This comprehensive course, consisting of eight lessons, equips chefs with the knowledge and tools to think and act sustainably. Topics range from sustainable sourcing and food waste reduction to energy efficiency and community engagement. By completing this course, chefs can become champions of sustainability, influencing their peers, patrons, and the broader community.

This October, Worldchefs’ global community will gather together in Singapore for the 2024 Worldchefs Congress. Join the discussion surrounding the biggest challenges and opportunities facing culinary professionals and help inspire trends that will shape the future of the hospitality industry.

Check out the Speakers to discover hospitality professionals paving the way toward a sustainable future. Meet thousands of chefs from around the world with a shared commitment to making a difference.

“The food forest was the catalyst for our story around botanical cuisine. We realise that many of the challenges we face come back to our plates. Our food system is one of the biggest drivers of global warming. That’s why we only use plants: botanical gastronomy.” — Emile van der Staak

Register today!

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Categories
Art&Science Partnership Press Releases

Electrolux Professional Announced as Premium Partner for Worldchefs Congress 2024 and Global Chefs Challenge Finals

Electrolux Professional has been named as a Premium Partner for Worldchefs Congress & Expo 2024 and the Global Chefs Challenge Finals, reinforcing their commitment to innovation and culinary excellence at the industry’s leading biennial event.

  • Electrolux Professional has been announced as a Premium Partner for Worldchefs Congress & Expo 2024, taking place in Singapore from October 22-25, 2024.
  • Michele Cadamuro, Chief Design Officer at Electrolux Professional, will be featured as a panelist discussing “The Digital Revolution in the Kitchen” at the Congress, showcasing how digital innovation is transforming commercial kitchens for the future.
  • The Electrolux Professional Arena will feature cutting-edge kitchen technology, providing a world-class stage for the Global Chefs Challenge.

Paris, 10 of September 2024 – Worldchefs is proud to announce Electrolux Professional as a Premium Partner for the highly anticipated Worldchefs Congress & Expo 2024 and the prestigious Global Chefs Challenge Finals, which will take place in Singapore from October 22 to 25, 2024.

A global leader in innovative kitchen solutions, Electrolux Professional brings their expertise to this year’s event with the Electrolux Professional Arena at the Global Chefs Challenge. The Electrolux Professional Arena will provide both the latest cutting-edge kitchen technology to competitors and an interactive space where top chefs from around the globe can experience cutting-edge technology, showcasing the Congress 2024 theme, “Culinary Horizons: Designing Our Future.”

As part of its role as a Premium Partner, Electrolux Professional will be a key player in fostering meaningful dialogue and hands-on learning around the future of the food and beverage industry.

Electrolux Professional Arena: A Hub for Innovation, Performance, and Culinary Excellence

The Electrolux Professional Arena will host the finals of the Global Chefs Challenge, where chefs from 70 nations will compete across four categories: the Global Chefs Challenge, the Global Pastry Chefs Challenge, the Global Vegan Chefs Challenge, and the Global Young Chefs Challenge. This arena will provide competitors with the latest cutting-edge kitchen technology, ensuring they perform at their best under the pressure of this world-class competition.

“Electrolux Professional shares a common goal and continues our partnership with Worldchefs Congress and Expo 2024 in Singapore. As the Premium Partner, we provide an integrated range of combi ovens, blast chillers, cooking range and food preparation into a world-class platform where some of the best in the community showcase their talents in the industry’s leading biennial event – driving culinary excellence and innovation,” says Liz Goh, Head of Marketing BA Food APAC & MEA.

Electrolux Professional’s involvement in the Global Chefs Challenge is an extension of their long-standing dedication to the culinary industry, which includes their renowned Art & Science Come Together initiative.

Launched in 2014, Art & Science Come Together bridges culinary creativity with innovative commercial solutions. Since its inception, this program has empowered chefs to operate more efficiently and sustainably. Now, Electrolux Professional will continue this mission with the debut of the Electrolux Professional Arena at the Worldchefs Congress.

The Electrolux Professional Arena will serve as an interactive hub where competitors and attendees can experience the most advanced culinary equipment, designed to maximize efficiency and sustainability in the kitchen.

Michele Cadamuro: Leading the Conversation on Kitchen Innovation

A key highlight of the Worldchefs Congress will be the panel discussion on “The Digital Revolution in the Kitchen” with Michele Cadamuro, Chief Design Officer at Electrolux Professional Group. Michele’s award-winning design expertise, including accolades such as the Red Dot Design Award and Compasso d’Oro, has shaped how modern kitchens operate by integrating digital solutions that optimize workflow, energy usage, and performance.

At the panel, Michele will discuss how digitalization is reshaping the culinary industry and why chefs must embrace bold, innovative approaches to remain competitive in today’s fast-evolving kitchen environments. His insights promise to inspire chefs to rethink how technology can be used to improve sustainability and efficiency.

“Electrolux Professional has been an invaluable partner in advancing culinary innovation on a global scale, through their dedication to sustainability, innovation, and chef-focused solutions,” says Ragnar Fridrikkson, Worldchefs Managing Director. “Their contributions to the Worldchefs Congress & Expo 2024 and the Global Chefs Challenge Finals will provide chefs with the tools and knowledge they need to succeed in the kitchens of tomorrow.”

The partnership between Worldchefs and Electrolux Professional underscores a shared vision of fostering culinary excellence through sustainable innovation, education, and collaboration. The Global Chefs Challenge Finals and the Electrolux Professional Arena will undoubtedly be a highlight of this year’s Congress, raising industry standards worldwide.

Join Us in Singapore for the Culinary Event of the Year

Discover new horizons and be part of the discussions shaping the future of the food and beverage industry at Worldchefs Congress & Expo 2024. Experience the excitement of the Global Chefs Challenge Finals firsthand and explore the latest innovations in kitchen technology at the Electrolux Professional Arena.

For more information on how to attend Worldchefs Congress 2024 in Singapore and experience the Electrolux Professional Arena, visit www.worldchefscongress.org.

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 curriculum, 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.

For more information about Worldchefs, visit us at www.worldchefs.org.

For press and media inquiries
communications@worldchefs.org

Categories
Partnership

Trends and Predictions: The Evolution of Fine Dining and the Art of Tableware

As diners increasingly seek experiences that transcend the ordinary, chefs are embracing more original and less conventional approaches to the mise en place, like using unconventional plating techniques, edible art or creating multi-sensory, personalized, dishes. This shift towards innovation in tableware is not merely a superficial change but rather an integral part of the dining experience, where the vessel becomes as important as the food it holds.

Minimalist and Organic Designs

The aesthetic trends for the tableware leans towards minimalist and organic designs. These styles reflect a desire for more relaxed, casual dining experiences, even in fine dining and luxury settings. The traditional plates that have long dominated dining tables are gradually being replaced by more avant-garde shapes, offering a canvas for creativity that allows each dish to be showcased as a unique work of art. Brands like Le Coq Porcelaine, whose collections are not only renowned for their quality but also for their ability to complement the chef’s vision, offer an array of distinctive shapes and designs, providing unique pieces that stand out in both casual and high-end environments, ensuring that the dining experience is not only a celebration of taste but also a feast for the eyes and the senses.

Functionality and Versatility

With the ongoing demand for multifunctional items, tableware that serves multiple purposes—such as pieces that can be used for different dishes than the ones they are originally made for—will see increased popularity. The finest establishments are turning to brands that understand the nuances of this new direction, seeking out pieces that blend form and function with aesthetic appeal. 

Sustainability and Nature

As sustainability becomes an ever-more pressing concern and more people, especially younger generations, are pushing for change through activism and sustainable living, the future of fine dining is also likely to see a greater focus on eco-conscious practices within the Ho.re.ca sector. This extends from sourcing local ingredients to selecting sustainable tableware. 

Conclusions

The convergence of these trends—innovative mise en place, the use of avant-garde tableware, and a commitment to sustainability—signals a new era in fine dining. Chefs and hospitality professionals are being called upon to rethink every element of the dining experience. As such, the partnership between culinary innovators and brands like Le Coq Porcelaine is set to become even more vital, ensuring that the future of fine dining is as much about visual delight as it is about gastronomic excellence.

As the Global Chefs Challenge unfolds, we invite you to see how the designs inspire and enhance the culinary artistry that will define the generation of great chefs. This year, thanks to the partnership with Q Industries, we will see these culinary visions come to life on none other than Le Coq Porcelaine’s collections. The plates used for the competitions blend the features discussed so far, from the versatility of the double faced texture of the gourmet trays, to the minimalist and organic design of the gourmet plates.

About Le Coq Porcelaine

Le Coq Porcelaine, Frames for Chefs, stands out as the canvas of choice for chefs who desire to align the tableware to their culinary philosophies.

The brand was born in Florence, the artistic epicenter of Italy, and was acquired by ILSA s.r.l. in 2019. From here Le Coq Porcelaine embarked on a new journey to redefine the dining experience through modern tableware for the Ho.Re.Ca. and banqueting industry, by designing the perfect backdrop for each culinary artistic presentation.

https://lecoqporcelaine.it/it

https://www.instagram.com/lecoqporcelaine

About Q Industries

One-Stop Destination for Integrated Hospitality Solutions – With nearly 40 years of experience, Q Industries is dedicated to fulfilling all procurement needs with innovative and cost-effective solutions tailored to clients’ business.

Quantum Pro is the flagship product line of Q Industries, crafted with a passion for culinary excellence and designed for long-lasting use. Understanding the challenges that most chefs face in their kitchen endeavors, Quantum Pro was created to make food preparation easier, offering products in five main categories: Pots & Pans, Knives, Kitchen Utensils, Cutting Boards, Food Storage Containers. Developed for Chefs by Chefs.

https://qindustries.com

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BECOME A WORLDCHEFS PARTNER

Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

Categories
News

Celebrating the Life of Chef Hilmar Bragi Jónsson

Chef Hilmar Jonsson

Paris, 17 September, 2024 – The Worldchefs community mourns the passing of Chef Hilmar Bragi Jónsson, AAC, who passed away this week at the age of 81.

Veitingageirinn.is published a heartfelt tribute, sharing the rich story of Himar’s life and stating that “one of our most admired chefs has passed away.”

Hilmar had been hospitalized since the 3rd of August due to complications from a heart infection, which was connected to a heart operation he underwent 25 years ago. While the treatments initially showed promise, his heart ultimately gave out.

Chef Hilmar’s culinary legacy is deeply etched in Icelandic history. He was one of Iceland’s best-known chefs and played an instrumental role in advancing the nation’s culinary arts on the global stage. Born in Ísafjörður in 1942, Hilmar led a distinguished career spanning over five decades. Among his many achievements, he was a founding member of the Icelandic Chefs’ Association, Klúbbs Matreiðslumeister, in 1972.

Hilmar served as the official chef to President Vigdís Finnbogadóttir for 12 years, managing public events and accompanying her on international travels.  He served as a traveling chef for the Icelandic Tourist and Export Board for 20 years. addition, he founded Iceland’s Cooking School and was part of Iceland’s first national chef team to compete internationally, where Iceland won gold and silver.

Hilmar traveled to 54 countries throughout his global career, and served as Vice President of the World Association of Chefs’ Societies (Worldchefs) from 2008 to 2013. He was awarded as a Worldchefs Honorary Lifetime Judge in 2022.

If you could sum up what your profession means to you in one word, what would it be?

“Miracle.”

Chef Hilmar Jónsson

Chef Hilmar also worked as a corporate chef for Icelandic Seafood USA for 22 years and is known as one of the main advocates for Icelandic fish in the US. His work took him to every state in the US (except Alaska, he would remind), sharing his expertise through seafood seminars and as a Worldchefs Certified International Judge.

Hilmar had been residing in Torrevieja, Spain, since 2018. He is survived by his two children.

Worldchefs President Thomas A. Gugler expresses his deepest condolences to Hilmar’s family and friends, stating: “Hilmar was a force in our community, a true culinary artist, and his legacy will live on. Our thoughts go out to all who knew and loved him during this difficult time.”

The culinary world has lost one of its greats, but Chef Hilmar Bragi Jónsson’s contributions will continue to inspire future generations.

To read more about Chef Hilmar, read our interview with him in Issue 28 of Worldchefs Magazine, Always Do It with Passion.

 

Categories
Blog

Championing Inclusivity in Professional Kitchens: Lessons from the Paralympic Games

With the Paralympic Games underway in Paris, the world is witnessing a historic celebration of inclusivity and a testament to the fact that nothing is above our ability to make it accessible.

Just as the Paralympics shine a spotlight on these exceptional athletes, the professional kitchen can embrace similar principles, ensuring that every chef, regardless of their background or abilities, has the opportunity to excel.

Lessons from the Paralympic Games

With the Olympic Village setting its own sports record as the world’s biggest restaurant, feeding thousands of athletes while keeping social and environmental progress top of mind, these Games not only highlight the abilities and achievements of athletes with disabilities but also embody a broader message about the power of inclusivity.

The Paralympic Games are a powerful reminder that with the right commitment, support, and mindset, barriers can be broken. These athletes train rigorously, overcome immense challenges, and redefine the limits of possibility, all within a framework designed to celebrate diversity and ensure fair competition.

But why stop at top athletes? The professional kitchen can take a page from this playbook by fostering an environment where inclusivity is not just an ideal but a standard practice.

Advancing Inclusivity Through Worldchefs’ Equality & Inclusion Culinary Committee

To help accelerate a more inclusive and welcoming industry for the world’s largest marginalized community, Worldchefs works to foster inclusivity through its Equality & Inclusion Culinary Committee. The committee’s mission is to create career opportunities for individuals with special needs.

Chris Sandford, Chairman of the committee and founder of the Culinary Ability Awards, created in 2005, has been a pioneer in advocating for chefs with disabilities. In 2020, he and his Culinary Ability Awards team made history—the first-ever team of chefs with disabilities to compete in the Culinary Olympics since its founding in 1900. A talented crew of five chefs from Scotland, Ireland, Italy, and Germany competed on the global stage. This groundbreaking achievement highlighted the incredible potential of other-abled chefs and challenged the industry to rethink traditional notions of who belongs in the kitchen.

“I believe our industry needs this opportunity. We don’t have the solution to the staffing crisis, but, we have a partial solution that helps youngsters who are often overlooked. This will really highlight the ability in disability.”

Chris Sanford, Chairman of Worldchefs Equality & Inclusion Committee
Sanford (far right) with his Culinary Ability Awards team at IKA 2020. Photo: Culinary Ability Awards
Beyond Hiring: Building an Inclusive Environment

Creating an inclusive kitchen begins with embracing diversity, and celebrating the richness of culture, gender identity, abilities, and learning styles. Kitchens that prioritize inclusivity benefit from a broader exchange of ideas and experiences, leading to innovation and new solutions to help drive progress in the culinary world. Diverse backgrounds mean diverse perspectives, whether they show up on the menu or messaging, making it more adaptable and resonant with a wider audience.

However, inclusivity in the kitchen goes beyond just hiring practices. It requires a commitment to accessibility, from designing workspaces that cater to all physical abilities to offering training that accommodates different learning needs. Just as the Paralympic Games are structured to highlight the strengths of every athlete, kitchens should be equipped to allow every chef to showcase their talents, regardless of their circumstances.

IKA 2024: Double gold for the Live Cavers. Photo: IKA/Culinary Olympics

As the culinary world continues to evolve, we must champion inclusivity as a core value and embed inclusive values into our organizations and businesses. Let’s take inspiration from the Paralympic athletes who redefine what’s possible and ensure that our kitchens are places where every chef can thrive.

Taking Action Towards Inclusivity

Start today by assessing your kitchen’s inclusivity. Look at your team, your recruitment process, your workspace, and your training methods. What changes can you make to ensure that your kitchen is a place where everyone, regardless of their background or ability, can thrive? Progress often starts with conversation, so ask your team how you can better understand and support their needs.

Inclusivity isn’t just a goal—it’s the recipe for a stronger, more innovative culinary future. The 2024 Paris Paralympic Games are keeping the flame burning bright. It’s up to us to ignite the stoves and cook up a more equitable and inclusive tomorrow.

Keep exploring how you can build an inclusive hospitality environment by tuning in to Worldchef’s podcast, World on a Plate:

  • The Unexpected Chef – Empowering Trans Lives Through Culinary Education with Ikal Luzon: Ikal Luzon is the local program coordinator for the Like a Chef project in Argentina. The Like a Chef initiative, created under the Worldchefs Feed the Planet partnership, aims to equip underprivileged individuals with culinary and workplace skills. Ikal shares her inspiring journey from working in kitchens to becoming an ambassador for the Electrolux Food Foundation. Listen here.
  • The Untapped Potential of Neurodiversity in the Kitchen: Max Simpson, a trailblazer in neurodiversity and inclusion, discusses the pivotal role of neurodivergent individuals in enriching and diversifying the hospitality industry. Listen here.
  • Autistic, Gifted, and Welcome in the Kitchen with Chef Franklin Becker: Franklin Becker, an award-winning chef, Top Chef alum, and autism awareness advocate, shares his story of family, learning, and action, with insights on how the industry can empower neurodivergent individuals. Listen here.
  • Read more: It’s Time for Michelin to Break the Glass Ceiling. The century-old institution can make or break a restaurant. It could also be doing a lot more to break the glass ceiling. Read the article here.

Are you a chef in Paris, or in town for the Games?

Top Chef alum Chef Bérangère Fagart, together with Paralympic athletes Arnaud Assoumani and Marie Patouileet, is hosting the first culinary marathon at her restaurant, Sélune, to support the French Paralympic Team. From September 5 to 9, around 30 chefs will collaborate in randomly assigned teams to create 10 new dishes using three specific ingredients.

From Thursday, 5 September to Monday, 9 September, book your seat for the marathon menu benefitting PLAY International, an NGO dedicated to promoting inclusion and well-being through sports, celebrating 25 years of impact.

Cover image: Sport the Library via Wikimedia Commons | Madison de Rozario at the 2012 Summer Paralympic Games in London

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Categories
International Chefs Day

Mark Your Calendars for International Chefs Day 2024!

International Chefs Day 2024
Mark Your Calendars: International Chefs Day is October 20th!

Over the years, Worldchefs has partnered with Nestlé Professional to inspire children worldwide to embrace healthy eating through engaging, fun-filled workshops. This year, we continue our commitment with the International Chefs Day campaign, themed Growing Great Chefs.

Teaching our children about the impact of food production and consumption on the environment is essential to ensuring a healthy life and planet for future generations. That’s why our focus for International Chefs Day remains on sustainability, environmental stewardship, growing gardens, and fostering healthy eating habits.

Together, we can make a difference!

Let’s give the children in our communities something to celebrate and enjoy with their friends. Join me and chefs from around the world on or around October 20th to host a fun and exciting event, or create a
short video to share on social media. Every child can benefit from this experience, and now more than ever, it’s crucial to share the joy of learning about and enjoying healthy food!

International Chefs Day 2024

To get started, visit www.worldchefs.org/internationalchefsday and download the toolkit and recipes. These resources will help you organize and launch your International Chefs Day 2024 Workshop. The toolkit includes everything you need, from instructions and materials to recipes, games, and tips for growing a garden. Remember, no workshop is too small or too large. Dedicate some time this October and share a special moment with children.

In 2004, the late Dr. Bill Gallagher established International Chefs Day to celebrate our profession and pass on our knowledge and culinary skills to the next generation. It is our legacy to inspire children to get excited about healthy food and our industry.

If you plan to host a Growing Great Chefs workshop, the entire International Chefs Day Committee is ready to support and guide you. Don’t hesitate to reach out—we’re here to help.

Email us at internationlachefsday@worldchefs.org. Be sure to email us photos and videos of your fun day!

#ThisIsWorldchefs #InternationalChefsDay #NestleProfessional #PreparingChildrenforaHealthyLife #GrowingGreatChefs #ICD2024

International Chefs Day 2024
Vanessa Marquis, CEC, AAC, Chairman
Worldchefs International Chefs Day Committee
“Preparing Children for a Healthy Life!” 
internationalchefsday@worldchefs.org
LEARN MORE AT worldchefs.org/internationalchefsday
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International Chefs Day 2024
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