This year's Worldchefs! It's not a well-known gastronomic competition and exhibition in our country, but if there's anything to compare it to, it's SIRHA. The difference is that we have competitors and exhibitors from all over the world. This year, Balázs Adamek and Marcell Kocsis represented Hungary and finished with an excellent result in the international field.
Worldchefs Briefing briefings
The World Association of Chefs’ Societies, also known as Worldchefs, is a dynamic global network of chefs' societies around the world. 110 chefs' unions includes. Associations that stand up for national for gastronomy, and enhance its reputation, but also have a broad perspective on international trends. Worldchefs has long been a hospitality industry and the associated sectors leadshis voice, as it has a 91-year history. Auguste Escoffier, founder of Sorbonne, aims to mobilise culinary professionals committed to the development of the profession and to harnessing the influence of the chef's coat for the betterment of the industry and humanity as a whole.
Worldchefs Congress & Expo
The Worldchefs Congress & Expo attracts over 4,000 chefs and more than 6,000 industry leaders, culinary enthusiast and brings together food and gastronomy enthusiasts to discover and enjoy culinary trends and innovations. It provides an opportunity for professional dialogues that elevate gastronomy worldwide. Every two years since 1930, the 40th Worldchefs Congress & Expo has now taken place from 30 May to 2 June 2022.
This year's Worldchefs Congress and Competition was held in Abu Dhabi
At the Worldchefs congress in Abu Dhabi, chefs from the Top 16 countries competed in the two-day World Chef Finals. Hungary was represented by Balázs Adamek and Marcell Kocsis. During the competition, they had 5 hours to prepare their 4-course fine dining menu, which was set out in the competition rules main raw materials had to be built around. The menu consisted of a vegan starter, a fish dish, a main course using veal and a dessert.
Results of the Worldschefs competition
This year again, there were three categories. Young chef (under 25), senior chef (26 and over), pastry chef. The winners of each category will be awarded the title of „best” for two years, until the next congress in Singapore in 2024.
The menu of the Hungarian team Balázs Adamek and Marcell Kocsis:
- Baked celery with walnuts and apples, marinated asparagus and coconut celery sauce
- Fillet of halibut with caviar, cauliflower and cucumber
- Veal sirloin with veal terrine, onion stuffed with veal liver, mashed potatoes, mushroom tarte and veal jus
- Chocolate mousse with raspberry jelly, citrus mango salad, tea pearls and spiced raspberry ice cream
The success was not long in coming, as the guys finished 8th in a serious international field!
The result of the competition: 1 Italy, 2 Sweden, 3 Singapore, 4 Denmark, 5 Belgium, 6 Finland, 7 Czech Republic, 8 Hungary, 9 Slovenia, 10 South Africa
The aims of Worldchefs
Worldchefs is committed to raising culinary standards and social awareness.
Education - Worldchefs provides support for education and professional development, with the landmark Worldchefs Academy online training programme, an extensive network of Worldchefs Certified schools and curricula, and the world's first Global Hospitality Certification, which recognises skills in workplace hospitality.
Networking - Worldchefs provides a platform for chefs from around the world to connect and a gateway to networking opportunities across the industry. It supports this by organising the outstanding biennial Worldchefs Congress & Expo.
Competition - Worldchefs sets global standards for the competition. It provides seminars and runs the prestigious Global Chefs Challenge.
Humanitarian and sustainability - Feed the Planet and World Chefs Without Borders are dedicated to alleviating food poverty. They provide support around the world that advances sustainability.#
