As a World Master Chef you have a unique set of skills, knowledge and experience that makes you an expert in your field. We’d love you to share some of your practical skills, knowledge and expertise and share your tips that have helped you throughout your career.
Robert Stordy, Freelance Chef and Chocolatier and fellow of the World Master Chef Society shares what he’s been up to and his ideas around plant-based ingredient alternatives.
‘Classical French Cuisine’ has all but disappeared, albeit for the few remaining stalwart dishes. The UK’s eating habits have changed dramatically since the days of Escoffier, the reasons are many and intertwined, but the awareness of the socioecological impact on our eating regime is one of the most important today. The move away from the use of unhealthy, rich based […]Read more
Master Chef Abdallah Gouda, MWMCS
He participated in Salon Mondial Cuisine in France with the National Team of Egypt (Bocuse d’or) and Olympiad der Koche, Stuttgart, Germany representing Egypt.Read more
World Master Chefs race to the Daytona 500
Every year NASCAR runs the Daytona 500 Race which kicks off the NASCAR racing season. On Saturday, February 13th, the National Cattlemen’s Beef Association (NCBA) sponsored the “Beef it’s what’s for Dinner 300” race at Daytona National Speedway the day before the Daytona 500. Three World Master Chefs Society members, Master Chef Patrick Mitchell CEC, AAC, FWMCS, Master Chef Mark […]Read more
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