Category: News

December 31, 2020

Worldchefs President Thomas Gugler and the Board of Directors would like to take this opportunity to share a special memorial letter and recognize the centenary of Honorary Life Member, the Late Dr. H.C. Chef Gilberto Smith Duquesne, who was instrumental for the expansion of Worldchefs into Cuba and throughout Latin America.

Well known for his passion towards global culinary friendship, the culinary profession and his Cuban heritage, the Late Dr. H.C. Chef Gilberto Smith Duquesne took great pride in showcasing Cuban lobsters and promoting traditional Cuban Cuisine all over the world.

As a tribute to the life of Dr. H.C. Chef Gilberto Smith Duquesne and in recognition of his birth on December 31, 1920, a 100 year commemorative postcard was created and presented by the Minister of Mincin, Vice Mayor of Communications, the President of Cuba Post and the Federation of Culinary Associations of the Republic of Cuba.

Memories of My Father, Dr. H.C. Chef Gilberto Smith Duquesne, Lifetime President of the Federation of Culinary Associations of the Republic of Cuba

By his son, Dr. Vladimir Alexander Smith-Mesa

First of all, I would like to take the opportunity to thank Worldchefs President Thomas Gugler for his support and for taking the time to be a key player in this 100 year celebration of my late father’s birth centenary.

As you well know, my father had quite a history himself. He was Meyer Lansky’s personal chef in the 1950s before Cuban President Fidel Castro came to power and the late Mafia boss left Cuba for good. My father was Cuba’s answer to a celebrity chef: tagged ‘The Lobster King’ for his expertise with crustacea.

It was in Paris in the late 60s and for seven years, he studied at  L’Académie Culinaire de France, becoming the first – AfroLatino descendent – member of this prestigious culinary organisation. Since then, his very personal dream was to create a Federation of Culinary Associations in Cuba.

As you know, in 2017 Chef Cornelia Volino, Worldchefs Secretary General visited Havana. On the occasion, Chef Volino recognised Cuba’s role in Worldchefs as the first Latin American country to join Worldchefs, over 40 years ago through the efforts of my late father, when he helped  the Federation of Culinary Associations of the Republic of Cuba (FACRC) join your organisation.

On two separate occasions at the Olympics – IKA – Olympiade der Köche, my father won a Gold Medal. First in 1980, when in representation of his country, he attended alone the IKA. The second medal was won in 1984, when he went to IKA, leading a team of Cuban Chefs.

Since then, on October 18, we celebrate the Day of Cuban Cuisine. The date is celebrated as homage to that team of Cuban Chefs,  the “Day of Cuban Cuisine” was launched on world markets at “Culinary 98”, an International event of the Federation of Culinary Associations of the Republic of Cuba (FACRC).

To view a list of my father’s international distinctions, awards, and honorary memberships, please visit the official Facebook account of Federación de Asociaciones Culinarias de la República de Cuba

2021 Happy New Year Message from Worldchefs President Thomas Gugler

“HAPPY NEW YEAR” to all my family, colleagues, friends and culinarians from all around the globe.

I am wishing for “ALL” of you a very successful, happy and positive year 2021 to come.

Despite of the situation that we are all in fear during the year 2020 and the COVID19 Pandemic situation we will and must move on in a positive spirit. I just can urge you all to always think positive, help as well the needy and less fortunate, try to share and go through the world with open eyes.

As a personal note, always believe in the “POWER OF THE WHITE JACKET” and never give up. After every difficult time and situation there is a light and a positive way.

GOD bless you all and believe that together we can achieve and make the “WORLD A BETTER PLACE.

Looking forward seeing you somewhere around the world physically and for the time being virtually, but let us all hope together and work hard for it that 2021 will bring us a lot of joy and positives.

Your FRIEND, COLLEAGUE &
WORLDCHEFS PRESIDENT
Thomas A. Gugler

WORLD CHEFS WITHOUT BORDERS ANNOUNCES NEW DATES FOR CHEFS SOCIAL RESPONSIBILITY IN SIEM REAP, CAMBODIA

PARIS February 8,  2021

World Chefs Without Borders (WCWB) is pleased to announce WCWB CSR Siem Reap, Cambodia has been rescheduled for March 16-20, 2022.

Though this humanitarian event has been postponed on several occasions due to the global impact of COVID-19, WCWB is determined to fulfill its commitment to the communities in Siem Reap, Cambodia.

Willment Leong, WCWB Chairman stated “We would like to once again thank the 105 Chefs from 32 countries previously registered to participate in WCWB CSR Siem Reap, Cambodia 2020. We invite those Chefs that are still able to join us in 2022 and new Chef participants as well.”

President Thomas Gugler stated, “We hope you will be able to join us in Cambodia as we share our global humanitarian efforts through cooking and caring for those in need.”

WCWB would like to extend its heartfelt appreciation and respect to all Chefs worldwide for their compassion and support to local communities and national initiatives during these extremely challenging times.

FOR INFORMATION CONTACT: Willment Leong, WCWB Chairman wcwb@worldchefs.org

VISIT: https://www.worldchefswithoutborders.org

The Worldchefs community around the globe mourns the death of Paul Moore, Worldchefs Honorary Life Member, a long-serving member of the Australian Culinary Federation, and Life Member of ACF Victoria. He passed away on the morning of 26 April 2021, surrounded by family.

Chef Paul was President of the AGPC from 2000 to 2002, when it became ACF. He also continued to serve as the webmaster until only a couple of years ago. The unofficial ACF photographer, Paul always had a camera in hand at the many events he attended with enthusiasm and support.

A mentor to countless chefs, Paul is remembered for his openness and words of wisdom. Former ACF President Glenn Austin referred to him as “Father,” as he was to many of the ACF family. He will be deeply missed.

We wish our sincere condolences to his family and friends around the world.

Chefs Across the Country Unite as the Australian Culinary Federation Launches One Truly National Association

Following a tumultuous 2020 Australian chefs have become further united as each state & territory organisation under of the Australian Culinary Federation umbrella joins to form a single-entity professional organisation representing chefs across the nation.

The amalgamation of each of the regions will see stronger pathways for collaboration, interstate transfers, upskilling and career development, resulting in a more robust and cohesive industry overall.

Australian Culinary Federation national president Karen Doyle explains, ‘Never has there been a more important time to galvanise the Australian hospitality industry. The new amalgamation will make it quicker and easier for the industry to get back on its feet, following what has been the most challenging year since the federation began 27 years ago.

‘With one dream, one team and one voice, we will be taking industry standards to new heights and will be stronger in lobbying government and stakeholders on key issues affecting our industry. Together, we will raise the bar higher so that diners can experience an even better world-class offering than before,’ she said.

The new structure encompasses eight designated regions; Tasmania, Victoria, NSW ACT & Regions, South Queensland, North Queensland, Northern Territory, Western Australia and South Australia, which will each be managed by dedicated committees of volunteers to deliver an array of networking events, classes and competitions.

New initiatives for the association include:

A united brand identity – a new logo, featuring the design elements of a white chef’s hat to symbolise professionalism and prowess, and the kangaroo as a symbol of national progress of he association (they only move forward), with colours representative of Australia’s diverse cultural heritage in recognition of the ACF’s ongoing commitment to inclusiveness.

Membership – an increased number of individual membership categories, multi-year memberships, new training provider and corporate memberships, and discounted membership for establishments.

Digital Badging – the ACF has developed a digital badging system powered by Learning Vault which recognises membership levels and longevity, event attendance, chef certification, sponsorship levels, and participation at and achievement in our competitions.

Education – the ACF is developing a micro-credential and learning platform for members, with more than 100 courses to support best practice in our field – these courses are non-accredited, but endorsed by the association.

Certification – The ACF’s Chef Certification Program offers six certification levels: Qualified Cook, Professional Chef, Pastry Chef, Chef de Cuisine & Culinary Educator. Certification enhances chefs’ reputations by providing an assurance that they have the knowledge and skills required for a position.

Reciprocal agreements with World Chef’s Global Hospitality Certification Program are in place and fast tracking pathways have been developed.

ACF Star Rating Service – In order to receive an ACF star rating, products must meet objective testing criteria as determined by a customised panel of chefs with extensive and diverse culinary experience. ACF testers give unbiased, expert opinions.

Sponsorship – Following restructuring of its sponsorship categories, the ACF is pleased to announce a new Principal Partner agreement with Tabasco, complemented by continued Principal Partnership with Nestlé Professional.

Cookers and ANICAV are new Tier 1 sponsors and we are pleased to confirm continued support from Moffat and Krio Krush. The ACF is also generously supported by the continuing sponsorship of Sous Vide Australia, Fine Foods, Foodservice Australia, Robot Coupe, MAK Catering & The Armory.

Chefs wanting to be a part of the new organization can visit www.austculinary.com.au for further information.

About the Australian Culinary Federation:

The ACF was formed in 1994 by a group of passionate chefs with a vision for change in the representation of Cooks, Chefs, Apprentices and Culinary Students. The formation of  seven State and Territory Chapters resulted in the ACF’s establishment as a national representative body.

For almost 30 years the ACF has been the peak industry body dedicated to promoting camaraderie and culinary education of Chefs, Cooks, Apprentices and Culinary Students, raising the skill levels, personal growth, industry profile and wellbeing of the entire industry.

Dedicated to Promoting Camaraderie and Culinary Education of Chefs, Cooks, Apprentices & Culinary Students

Chef Ulla Liukkonen was invited to become an honorary member of the World Association of Chefs’ Societies – the award was handed over on June 9, 2021 in Lahti 

Ulla Liukkonen, President of the Finnish Chefs’ Association, has been awarded an honorary membership in the World Association of Chefs Societies (Worldchefs). Liukkonen has been the chairman of the Finnish Chefs since 2008. Lifetime Honorary Membership of Worldchefs is the highest recognition a chef can receive from his colleagues.

– I am extremely grateful for the recognition I have received and I want to share it with our entire association. I warmly thank Wordchefs, the board of the Finnish Chefs Association, the member associations and all our members, as well as our supporters, for their cooperation over the years to promote Finnish food culture,” says Liukkonen.

– Recognition is granted on the basis of strict selection criteria, such as the member states’ support for the applicant and meritorious work for the country’s chefs’ association and Worldchefs, says Petri Selander, vice-president of the Finnish Chefs’ Association.

Osmo Norha (1974) and Martti Lehtinen (2006) have previously been invited from Finland to become honorary members of Worldchefs.

The recognition was announced at the Worldchef Congress on 15 August 2020, which was held as a remote congress instead of the Worldchefs Congress & Expo in St. Petersburg due to the corona situation.

Due to the situation, the harnesses were handed over to Liukkonen less than a year late. A solemn handover ceremony was held on June 9, 2021 in Lahti in connection with the board meeting of the Finnish Chefs’ Association. In addition to SKM’s board, representatives of the regional association Päijät-Hämeen Keittiömestarit ry congratulated them.

The Finnish Chefs Association congratulates Liuko on the recognition.

About Suomen Keittiömestarit (the Finnish Chefs’ Assocation)

The Finnish Chefs’ Association is a national association that acts as the central organization of regional chefs’ associations and as the guardian of the professional interests of its members, promotes professional skills and knowledge, and co-operates between communities, companies and individuals operating in the field. One of the main goals of the activity is to promote Finnish food culture and high-quality cooking skills. The association also supports competition activities in the field. The Finnish Chefs’ Association is a member association of the Nordic and world chef associations. Learn more at www.chefs.fi.

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.

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

Keittiömestari Ulla Liukkonen kutsuttiin kokkien maailmanliiton kunniajäseneksi – käädyt luovutettin 9.6.2021 Lahdessa

Suomen Keittiömestarit ry:n puheenjohtaja, keittiömestari Ulla Liukkoselle on myönnetty maailman keittiömestariliiton The World Association of Chefs Societies -yhdistyksen (Worldchefs) kunniajäsenyys. Liukkonen on toiminut Suomen Keittiömestareiden puheenjohtajana vuodesta 2008 alkaen. Maailmanliiton elinikäinen kunniajäsenyys on korkein huomionosoitus, minkä keittiömestari voi saada kollegoiltaan.

– Olen äärettömän kiitollinen saamastani tunnustuksesta ja haluan jakaa sen koko yhdistyksemme kanssa. Kiitän lämpimästi Wordchefsia, Suomen Keittiömestarit ry:n hallitusta, jäsenyhdistyksiä ja kaikkia jäseniämme sekä tukijoitamme vuosien aikana tehdystä yhteistyöstä suomalaisen ruokakulttuurin edistämiseksi”, kiittää Liukkonen.

– Tunnustus myönnetään tiukkojen valintakriteerien pohjalta, joita ovat esimerkiksi jäsenmaiden tuki hakijalle sekä ansiokas toiminta oman maan keittiömestariliiton sekä Worldchefsien hyväksi, kertoo Suomen Keittiömestarit ry:n varapuheenjohtaja Petri Selander.

Suomesta maailmanliiton kunniajäseniksi on kutsuttu aiemmin Osmo Norha (1974) ja Martti Lehtinen (2006).

Tunnustus julkistettiin 15.8.2020 pidetyssä maailmanliiton kongressissa, joka järjestettiin koronatilanteen vuoksi etäkongressina Pietariin suunnitellun Worldchefs Congress & Expo -tilaisuuden sijasta.

Tilanteesta johtuen käädyt päästiin luovuttamaan Liukkoselle vajaan vuoden myöhässä. Juhlava luovutustilaisuus pidettiin 9.6.2021 Lahdessa Suomen Keittiömestarit ry:n hallituksen kokouksen yhteydessä. Paikalla onnittelemassa olivat SKM:n hallituksen lisäksi alueyhdistys Päijät-Hämeen Keittiömestarit ry:n edustajat.

Suomen Keittiömestarit ry onnittelee Liukkosta saadusta tunnustuksesta.

Suomen Keittiömestarit ry on valtakunnallinen yhdistys, joka toimii alueellisten keittiömestariyhdistysten keskusjärjestönä sekä jäsenistönsä ammatillisten etujen valvojana, ammattitaidon ja -tiedon edistäjänä sekä tekee yhteistyötä alalla toimivien yhteisöjen, yritysten ja yksityisten kesken. Yksi toiminnan keskeisimmistä tavoitteista on edistää suomalaista ruokakulttuuria ja korkealaatuista keittotaitoa. Yhdistys tukee lisäksi alan kilpailutoimintaa. Suomen Keittiömestarit ry on Pohjoismaiden ja maailman keittiömestariliittojen jäsenyhdistys.
www.chefs.fi

The World Association of Chefs Societies -yhdistyksen (Worldchefs) on keittiömestariyhdistysten maailmanlaajuinen verkosto, joka on perustettu 1928. Yhdistyksen jäseninä ovat yli 90 maan kansalliset keittiömestariliitot, jotka edustavat yhteensä yli 10 miljoonaa ammattilaista ympäri maailmaa.
www.wacs.org