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Register for Worldchefs Congress 2020
PRESENTATION
Worldchefs Congress & Expo
BILL GALLAGHER YOUNG CHEFS FORUM
EDUCATOR’S FORUM
Global Chefs Challenge
About the Expo
All About the Expo
Taste of Europe 2018
To visit the Expo
Plan Your Trip
Visa guidelines & Useful Information
Venue & Getting there
WORLDCHEFS CONGRESS EXPO 2018 PRESENTATION
Select the day you would like to watch the presentations
Wednesday
11 July
Thursday
12 July
Friday
13 July
Saturday
14 July
Financial Report
Financial Report
Feed The Planet
Feed The Planet
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World Chefs Without Borders
World Chefs Without Borders
International Chefs Day
International Chefs Day
Vision of Worldchefs & Panel Discussion
Vision of Worldchefs & Panel Discussion
Worldchefs Academy
Worldchefs Academy
Celebrity Chef 101: A Dummy’s Guide to Success in Cooking and the Restaurant World
Celebrity Chef 101: A Dummy’s Guide to Success in Cooking and the Restaurant World
(Educator’s Forum) Global Networking with Worldchefs
(Educator’s Forum) Global Networking with Worldchefs
Andreas Mullers
Brought to you by Worldchefs Education
Sustainability Education
Sustainability Education
Chris Koetke
Brought to you by Feed the Planet
Worldchefs Academy
Worldchefs Academy
Cornelia Volino and Rochelle Schaetzl
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Dilmah School of tea Certification Programme
Dilmah School of tea Certification Programme
Dilhan C. Fernando
Brought to you by Dilmah
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What’s on the Plate: Tea Inspired Gastronomy
What’s on the Plate: Tea Inspired Gastronomy
Dilmah Tea
Brought to you by Dilmah Tea
Rock’n’Veal
Rock’n’Veal
Van Drie with Edgar Buhrs
Brought to you by Edgar Buhrs Culinair
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The Making of a National Gastronomy in Malaysia
The Making of a National Gastronomy in Malaysia
Eric Jose Olmedo Panal and Anisha Chai
Brought to you by the Sunway University
Malaysian Palm Oil: A Culinary Advantage
Malaysian Palm Oil: A Culinary Advantage
Jochen Kern
Brought to you by Malaysia Palm Oil
Digital Accreditation and Global Certification
Digital Accreditation and Global Certification
John Clancy
Brought to you by Worldchefs Education
Is Farmed Salmon and Trout Safe to Eat?
Is Farmed Salmon and Trout Safe to Eat?
Jon Erik Steenslid
Brought to you by Norwegian Seafood Council
Quint Essence of Creativity
Quint Essence of Creativity
Marcel Thiele
Brought to you by Koppert Cress B.V.
Trends and Innovation in the World of the True Aussie Red Meat
Trends and Innovation in the World of the True Aussie Red Meat
Mark Normoyle
Brought to you by MLA
Worldchefs Recognition of Quality Culinary Education
Worldchefs Recognition of Quality Culinary Education
Michael Baskette
Educator’s Forum
Educator’s Forum
With Virende Singh Datta
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Food Waste Challenge
Food Waste Challenge
Chris Koetke
Brought to you by Feed the Planet
Feed the Planet Day
Feed the Planet Day
Chris Koetke and Paul Newnham
Brought to you by Feed the Planet
Yes We Can Change Food Waste: Q&A session moderated by Paul Newnham
Yes We Can Change Food Waste: Q&A session moderated by Paul Newnham
Paul Newnham
Brought to you by Educator’s Forum
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The UN World Food Programme: Saving Lives, Changing Lives
The UN World Food Programme: Saving Lives, Changing Lives
Frances Simpson Allen
Brought to you by World Food Programme
The Profitability of Waste: the Business Case for Waste Reduction
The Profitability of Waste: the Business Case for Waste Reduction
Holly Elmore Founder
Brought to you by Electrolux
You Can Make A Difference
You Can Make A Difference
Ingrid Yllmark and Ekaterina Trofimova
Brought to you by Electrolux
Connecting the World of Waste to the World of Wants
Connecting the World of Waste to the World of Wants
Rick Chee
Brought to you by Food Aid Foundation
Ensuring a Sustainable Future for the Culinary Profession
Ensuring a Sustainable Future for the Culinary Profession
Rochelle Schaetzl
Brought to you by Nestlé Professional
#Retaste – Reimagining the Flavor of Waste
#Retaste – Reimagining the Flavor of Waste
Ruth Osborne and Christopher Ekman
Brought to you by Electrolux
Young Chefs “One on One” Sessions 1/3
Young Chefs “One on One” Sessions 1/3
Shaun Francis
Brought to you by Meat & Livestock Australia
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Young Chefs “One on One” Sessions 2/3
Young Chefs “One on One” Sessions 2/3
Marcus Kohler
Brought to you by Dick Knives
Young Chefs “One on One” Sessions 3/3
Young Chefs “One on One” Sessions 3/3
Martin Kobald
Brought to you by Peppadew
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Culinology- Embrace the Future
Culinology- Embrace the Future
Richmond Lim
Brought to you by Worldchefs
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Octaphilosophy: The Eight Elements of the Restaurant Andre
Octaphilosophy: The Eight Elements of the Restaurant Andre
André Chiang
Brought to you by Restaurant Andre
Essence of Greatness
Essence of Greatness
Charles Carroll
Brought to you by WorldChefs
Train The Trainer with Digital Learning
Train The Trainer with Digital Learning
Kwan Lui
Brought to you by At- Sunrice
Halal for Food Service Ingredients and Compliance throughout Supply Chain
Halal for Food Service Ingredients and Compliance throughout Supply Chain
Megawati Suzari
Brought to you by Anchor Food Professional
Culinary Demo
Culinary Demo
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The Power of Community
The Power of Community
Thomas Keslinke
Brought to you by Chef’s Roll
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