WACS Education Award goes to Chef Michael Baskette The Education Committee’s Chef Michael Baskette was presented with the Education Award for his work and dedication to the
Go Green with Chefs
“Train the Trainer”
Theme for the International Chefs Day.
Chair John Clancy and
by WACS Education the Chilean President
International Chefs Day has become one of the most important days for Chefs all over the world since 2004. The main objective of establishing this day was to create widespread awareness for the profession and for the profession to give back to society through charitable events, culinary competitions and demonstrations.
The World Association of Chefs Board has made the decision to focus on “Go Green with Chefs” this year at our International Chefs Day on the 20th of October. This is a great opportunity for any chef around the world, in small or big business, to take part in this campaign to support our industry and work. President Gissur Gudmundsson explains: “Its our hope that Chefs around the world will take part in this initiative for the year 2010 and try to shape and take part in creating a better world for us all.”
Education – Train the Trainer The WACS Education Committee is currently accepting applications for the Fall and Winter 2010/2011Train-the-Trainer program which is operating its third year under the generous sponsorship of Custom Culinary™. WACS member country chefs associations interested in hosting an expert chef for a two or three week culinary exchange, and interested chefs eager to pass on your knowledge and skills to others are encouraged to apply.
wacs news WACS Young Chefs Club two new Young Chefs Ambassadors appointed. At the recently held World Association of Chefs Societies board meeting in Melbourne, Australia last week the WACS President Mr. Gissur Gudmundsson ratified the appointments of the two new Young Chefs Ambassadors for the term of office 2010 to 2012. The successful candidates chosen are: Ms. Kelly Lee Conwell from the United States of America, representing the American Culinary Federation. Kelly’s training place was Johnson County Community College. She now uses and shares her acquired skills at Raphael Hotel in Kansas City, USA. Ms. Sarah Primrose representing the New Zealand Chefs Association. Sarah trained at 10 World Association of Chefs Societies
The Culinary Institute of New Zealand (Bay of Islands, Northland) and is now practising her art at The Pear Tree restaurant in Kerikeri, New Zealand. Both of them recently attended the 34th WACS biannual Congress in Santiago, Chile where they participated in the Dr Billy Gallagher WACS Junior Chefs Forum, where over 60 young chefs from throughout the world participated in seminars, round table discussions and competitions. The two candidates will take up their positions with immediate effect. They will be reporting directly to the chair of the young chefs liaison committee Mr. Andy Cuthbert.