WORLDCHEFS CONGRESS EXPO 2018 PRESENTATION

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Financial Report

Financial Report


Feed The Planet

Feed The Planet


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

Dilmah School of tea Certification Programme

Dilmah School of tea Certification Programme

Dilhan C. Fernando
Brought to you by Dilmah

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

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

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

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

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

Culinology- Embrace the Future

Culinology- Embrace the Future

Richmond Lim
Brought to you by Worldchefs

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


The Power of Community

The Power of Community

Thomas Keslinke
Brought to you by Chef’s Roll