Sustainability Education for Culinary Professionals as Participant

Sustainability Education for Culinary Professionals as Participant Issued by Worldchefs The Sustainability Education for Culinary Professionals teaches chefs how to think and act sustainably, to lead positive change for the planet and for the improved profitability in the kitchen.

The curriculum was developed by Worldchefs as a Feed the Planet initiative, powered by our partners Electrolux Food Foundation and AIESEC. Throughout 7 lessons, participants learn about Sustainability in Agriculture, Animal Husbandry, Seafood, Water, Energy and Waste Management.

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Sustainability Education for Culinary Professionals as Trainer Issued by Worldchefs The Sustainability Education for Culinary Professionals teaches chefs how to think and act sustainably, to lead positive change for the planet and for the improved profitability in the kitchen.

The curriculum was developed by Worldchefs as a Feed the Planet initiative, powered by our partners Electrolux Food Foundation and AIESEC. The recipient of this badge has successfully delivered the 7 - topic program to a group of culinary students or professionals.

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The Sensational Future of PlantBased Meal Solutions Issued by Worldchefs This webinar demonstrated the rise of the plant-based category, an understanding of consumers and their motivations, and the opportunity for the out-of-home industry.

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Sustainable Nutrition as Participant Issued by Worldchefs Developed by Torribera Mediterranean Center, this lesson shows how foods that are good for us are better for the planet. It also connects and ties in topics from our previous modules, such as animal husbandry and plant-forward menus. As thought leaders, chefs have a great responsibility to help their customers make healthier choices, without sacrificing flavor. Therefore, having a basic understanding of nutrition and how it connects to sustainability is essential.

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Level 3 Feed The Planet Champion Issued by Worldchefs The earners of this badge are strong drivers of culinary sustainability and Feed The Planet initiative. Founded by Worldchefs in 2012 and powered by Electrolux Food Foundation and AIESEC, Feed the Planet is an initiative to inspire sustainable food consumption among communities and culinary professionals as well as to support people in need through education CHEF MONTASER MASOUD

Open for Business Issued by Worldchefs The webinar offers participants opportunity to learn solutions for food service operators to welcome back their customers by equipping them with knowledge, answers and actionable ideas to use in post Covid era. It covers the best practices for health and hygiene, ways to help your guests to eat healthier, how to enhance your takeout and delivery business, and leverage digital tools to communicate efficiently with your guests.

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The Story Behind Your Cup of Tea: Module 1 Attendee Issued by Worldchefs Episodes and assignments completed in this module are as follows: Tea Inspired Trends for the Decade, Chai - Wellness & Comfort in a Cuppa with Tea Grower, Exploring Plant-Based Goodness in Tea CHEF MONTASER MASOUD

The Story Behind Your Cup of Tea: Module 2 Attendee Issued by Worldchefs Episodes and assignments completed in this module are as follows; Teas around the Clock, Celebrating the Handcrafted Journey with the World’s Most Experienced Teamaker, Tea & Food, a Match Made in Heaven CHEF MONTASER MASOUD

Gastronomy Origins Webinar: Microgreens Travel Stories Issued by Worldchefs The earner of this badge attended the Webinar Gastronomy Origins: Microgreens Travel Stories hosted by Worldchefs and Koppert Cress.

Horticulture, agriculture, microgreens and sprouts are becoming more important in this everchanging, evolving world. Through the webinar, find out how to transfer old recipes into the new age, how to adapt Mother Earth Principles to hotel kitchens, catering, and restaurants, and help change perspectives in the chefs’ world to work MONTASER MASOUD withCHEF plant-based ingredients.

More Plant-based, please!

Issued by Worldchefs The earner of this webinar has participated in a session hosted by experts from Nestle Professional on plant based – no milk alternatives made from a variety of grains, nuts, and legumes. The webinar explores the rise of the plant-based market, how the options differ, and what the products are made of. It also provides tips for chefs and barista who want to incorporate these ingredients into their recipes, along with ideas for talking about the new options on the menu.

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Worldchefs Competition Seminar: Italy - February 2019 Issued by Worldchefs This chef has participated in the Worldchefs Competition Seminar. During this seminar, accredited judge instructors shared techniques from top competitors and competition teams that have consistently reached the highest place at the podium.

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Introduction to Competition Standards Seminar Issued by Worldchefs The recipient of this badge took a 6 hour seminar taught by chef Chef Gert Klötzke, Certified A Judge and Chairman of Worldchefs Culinary Competition Committee. The seminar covers indispensable tips to excel in culinary competitions, current culinary trends, innovations in modern kitchen equipment, and the latest technologies used in competition.

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