World Association of Master Chefs

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  • Tunisian Hospitality Leader Earns Global Recognition

     

    Celebrating Excellence: Sami Ben Mohamed Zid Awarded Executive Diploma in Restaurant Management

    The World Association of Master Chefs (WAMC), in collaboration with the Hospitality and Tourism Industry Accreditation Authority (HATIA), is proud to spotlight Sami Ben Mohamed Zid, a highly respected Food & Beverage professional from Tunisia, who has been awarded the Executive Diploma in Restaurant Management as part of the WAMC Global Classroom Initiative.

    Sami is currently the Food & Beverage Manager at the prestigious Hôtel Méhari Hammamet Thalasso & Spa – Golden Yasmin, where he has dedicated 24 years of service, contributing to the excellence and elegance of one of Tunisia’s premier hospitality venues. With more than 28 years of experience in the restaurant industry, Sami represents the very best of commitment, leadership, and professional integrity in hospitality.

    About HATIA

    The Hospitality and Tourism Industry Accreditation Authority (HATIA) is a global accreditation body formed to recognise, validate, and enhance the skills and experience of professionals working in the hospitality and tourism sectors. Developed through an exclusive partnership with the World Association of Master Chefs, HATIA provides structured pathways for individuals to achieve formal qualifications based on their real-world experience, professional development, and contributions to the industry.

    HATIA plays a key role in raising standards across the industry by offering:

    • Executive-level qualifications and diplomas based on evidence of competency.

    • A framework for skills development, training recognition, and career progression.

    • Access to professional benchmarking, ensuring global relevance and prestige.

    • Support for lifelong learners who have gained skills through hands-on experience rather than traditional academic routes.

    Through initiatives like the Global Classroom, HATIA and WAMC together are transforming how professional excellence is recognised – providing experienced chefs, restaurateurs, and managers a formal pathway to be acknowledged for their invaluable contributions.

    This new qualification program recognises the wealth of experience professionals like Sami bring to the industry. The Executive Diploma in Restaurant Management provides global recognition for seasoned individuals who have built their careers through years of hands-on leadership, dedication, and skill development.

    When asked about what drew him to a career in restaurant management, Sami said:

    “I entered the restaurant industry in 1997 and have worked my way up from clerk to restaurant manager with a lot of love and commitment, both moral and physical. It’s a dynamic job, full of creativity and human connection. I’ve grown through learning from great chefs and restaurateurs. The elegance of representing the face of the establishment is something I carry with pride – always with a smile.”

    On the value of education in hospitality, Sami added:

    “This industry offers exceptional opportunities worldwide. But it’s important to stay up to date – hospitality in the 1960s is not what it is in 2025, especially with AI and new technologies. Education improves skills and allows professionals to meet modern customer and management expectations.”

    To younger people entering the field, Sami offers wise and heartfelt advice:

    “Love the profession. Have self-confidence. Be patient. Surround yourself with good mentors. Never stop learning. Spend time with the best, stay close to training, and always stay present and curious.”

    Sami also acknowledged WAMC and its leadership, saying:

    “I know WAMC through your Vice President Evan Carlo. He has a great reputation in the culinary field and works with the Ministry of Tourism. I had the pleasure of participating with him in a culinary demonstration – he is very professional. I am really proud to be among you. Thank you very much, Mr. President.”

    We are honoured to have Sami as part of the WAMC community. His story exemplifies the purpose of the Global Classroom Initiative – to recognise and accredit excellence, experience, and lifelong dedication in hospitality and tourism. Congratulations, Sami, on this well-deserved recognition. Your journey is an inspiration to the next generation of leaders in our industry.

  • WAMC Culinary Foundations certification

    FUTURE OF CULINARY EXCELLENCE

    The kitchen has become more than a place to prepare food; it’s the heart of innovation, hospitality, and global opportunity. As the largest retail employment sector in the world1, the food and beverage industry generates over $700 billion in sales annually in the U.S. alone2.

    The World Association of Master Chefs – Culinary Foundations was designed to prepare learners for entry-level positions in professional kitchens, giving them the skills and knowledge needed to stand out in the competitive culinary world.

    RECIPE FOR CERTIFICATION

    The World Association of Master Chefs – Culinary Foundations was carefully crafted in collaboration with renowned chefs and will verify that a learner has the foundational knowledge in essential culinary techniques, kitchen safety, and success in a professional kitchen.
    The recipe for this exam was developed with culinary professionals, subject matter experts and psychometricians and covers a wide range of essential foundational information. It is 40-50 questions long and takes a maximum of 50 minutes to complete.

     

    EXPERIENCE THE CERTIFICATION

    Take a quick 10 question demo to experience the exam for yourself and get a taste of the topics.

    Test the flavor of the content and see if this exam can spice up your classroom.

     

     

    [button link=”https://culinaryfoundations.starttest.com/?utm_source=HCACNurtureEmail3&utm_medium=HCACNurtureEmail3&utm_campaign=HCAC-NurtureEmail3&utm_id=13578&elqTrackId=B996F01695B4701DFF2FAF7C37FC71AD&elq=8ef60fc0cfd245c9a8821dfd475c765a&elqaid=9725&elqat=1&elqCampaignId=4856&elqak=8AF55A6EC26ABED9250AC6208D85D254461797022EBF886AC4F94C3083BBCE7B544E” color=”red”] TRY THE EXAM DEMO[/button]

    To ensure learners have all the ingredients for success, we recommend at least 150 hours of instruction before sitting for the exam.

    We have partnered with industry-trusted curriculum providers to help turn your learners into future chefs, kitchen managers, and hospitality leaders.

    Explore learning tools


    Before learners’ step into a professional kitchen, it’s essential they get to sharpen their skills and build confidence before exam day. Our performance-based assessments are just the recipe for learners anxious about exam day.

    Our practice tests are great for determining knowledge gaps and building confidence.

    Review practice resources


    Candidates who earn this certification possess the required skills and knowledge in culinary arts, including principles of food safety and sanitation, knife skills, recipe execution, and time management.
    This certification verifies that a learner is qualified to work in a kitchen as a cook, short order, delicatessen, line or station, and/or prep cook.
    Learn more

    CULINARY FOUNDATIONS DIGITAL RESOURCE KIT

    Explore essential materials to help you understand the certification, exam objectives, career pathways, and more.

    Access digital resource kit here

    THE RECIPE FOR SUCCESS

    The journey from the classroom to the kitchen has never been clearer. By earning the World Association of Master Chefs – Culinary Foundations certification, learners can show they’re not just passionate about food: they’re prepared to excel in one of the most dynamic industries.

    This program empowers educators and learners alike, verifying that candidates have mastered the essential skills that employers value. By investing in this certification, you’re turning culinary dreams into reality.

    [button link=”https://learn.certiport.com/contactsaleshcac?utm_source=HCACNurtureEmail3&utm_medium=HCACNurtureEmail3&utm_campaign=HCAC-NurtureEmail3&utm_id=13578&elqTrackId=0A5367D7A44CD13FD98AB39089224F32&elq=8ef60fc0cfd245c9a8821dfd475c765a&elqaid=9725&elqat=1&elqCampaignId=4856&elqak=8AF577B1808BDE25F2F867456DD75E479B2497022EBF886AC4F94C3083BBCE7B544E” color=”red”] TALK TO AN EXPERT[/button]

  • 2025 Bacolod Chicken Inasal Festival

     

    The 2025 Bacolod Chicken Inasal Festival ignited the city with culinary passion as chefs, students, and local talents competed in the Fire & Fusion Cook-Off, showcasing the best of Bacolod’s rich food culture. Master Chef Carlo Baroa, our Global Director for Organizational Development and Regional Director for Southeast Asia for the World Association of Master Chefs, had the privilege of serving as a judge alongside esteemed culinary figures, Chef Cidj Jalandoni and Chef Theo Alejandrino, assessing bold creations from barangays, universities, and culinary schools. The competition was fierce, the flavors unforgettable, and the event a true celebration of Bacolod’s culinary spirit.

    Adding even more heat to the festival was the fiery Hot Sauce Workshop at Ayala Capitol Central Mall, whereMaster Chef Carlo Baroa proudly represented Grill Central-Marketplace and All Things Sauce. Demonstrating the power of innovative sauces, he shared techniques to elevate everyday dishes into explosive flavors, captivating attendees with his expertise in blending tradition with creativity.

    The event was made possible through the warm hospitality of the City of Bacolod and the dedicated organzing team, Ryan Saez and Ervin Mombay, whose efforts ensured a seamless and dynamic experience.

    A special thank you goes to Ms. Gigi Gonza for paving the way for this exciting opportunity and to DJ Mike Ballados for energizing the crowd. Master Chef Carlo Baroa also extends heartfelt appreciation to his assistant, Ashly Duran, for her invaluable support during the workshop.

    With the continued momentum of these vibrant events, Master Chef Carlo Baroa remains dedicated to refining flavors, sharing knowledge, and celebrating the art of culinary fusion. The grind never stops, and the journey toward bold, unforgettable taste experiences pushes forward.

     

     

     

     

     

     

  • The Importance of Waste Management in Restaurants: A Recipe for Sustainable Success

    In today’s competitive culinary landscape, restaurants are expected to serve not only excellent food but also to operate with environmental and financial responsibility. One of the most impactful ways to achieve both is through effective waste management. Waste is an inevitable byproduct of the food service industry, yet with proper procedures, staff training, and a commitment to sustainability, it can be dramatically reduced—resulting in significant cost savings, operational efficiency, and an enhanced brand image.

    Food waste alone costs the global hospitality industry billions of dollars annually. It often stems from over-purchasing, poor inventory rotation, incorrect portioning, and lack of awareness among kitchen and service staff. Left unmanaged, waste quickly becomes a financial burden and an environmental concern. However, with strategic planning and consistent processes, restaurants can transform their waste management practices and improve overall business outcomes.

    1. Implementing Procedures and Processes

    A structured approach to waste management begins with clear procedures. This includes standardized portion sizes, inventory tracking systems, and clearly marked storage areas with a first-in, first-out (FIFO) rotation policy. These processes not only reduce spoilage and overproduction but also give management better control over food costs and stock levels. By measuring waste at each stage—preparation, service, and post-consumption—restaurants can identify patterns and make data-driven adjustments to menus and purchasing habits.

    2. Training the Team

    The effectiveness of any waste management plan relies heavily on staff awareness and engagement. Kitchen staff, servers, and even dishwashing personnel play pivotal roles in either contributing to or preventing waste. Comprehensive training ensures that every team member understands the importance of waste reduction, how to implement best practices, and how their actions affect the broader business. Role-specific training, regular feedback, and incentive programs can significantly enhance compliance and foster a culture of sustainability.

    3. Environmental and Financial Benefits

    Restaurants that actively reduce waste not only save on costs but also appeal to increasingly eco-conscious consumers. By diverting organic waste to compost, donating excess food to local charities, or partnering with waste-to-energy programs, businesses contribute positively to their communities and reduce their environmental footprint. These actions often improve brand reputation and can be used as part of a restaurant’s marketing and corporate social responsibility strategies.

    4. Monitoring and Continuous Improvement

    Waste management is not a one-time initiative—it requires ongoing review and adaptation. Regular audits, feedback sessions with staff, and updated training keep the system agile and effective. As technologies and sustainability standards evolve, restaurants must remain proactive in adopting new solutions, such as digital waste tracking systems or AI-driven inventory management tools, which can further streamline operations.

    By integrating waste management into the core operations of a restaurant, businesses not only meet modern expectations but also build a more resilient, profitable, and sustainable future.

    Key Tips for Effective Restaurant Waste Management:

    • Establish clear waste tracking procedures at every stage of food handling.

    • Train all staff regularly on waste reduction practices and their individual responsibilities.

    • Optimize inventory systems and enforce FIFO to minimize spoilage.

    • Partner with local food banks or composting facilities to repurpose unavoidable waste.

     

    If you would like to know more about how to improve your sustainability and reduce waste, please contact us via this Email

  • Small steps, big goals: This company is going places.

    WAMC is always looking out for companies that show a passion for their products with a flare that is matched only by their enthusiasm to grow and develop.  Then there are those times when we stumble across a company that simply fits with our idea of what a true company is.  They position themselves above others, with respect for their industry, their clients and their environment.   This is one of those companies and we are proud to officially announce Melbourne Jerky as a
    WAMC Quality-Endorsed Company.

     

    Melbourne Jerky was established in 2022 with a simple goal: to create high-quality, genuine Beef Jerky that was free from added preservatives and sugars. What started as a hobby of making jerky for family and friends quickly grew after receiving overwhelmingly positive feedback.

     

    Today, Melbourne Jerky is proud to offer premium, high-protein products made from quality meats.

     

    Their key offerings include four delicious flavours: Jalapeno, Texan Honey, Pizza, and Ghostly Inferno, with plans to introduce an Indigenous flavor, potentially featuring Kangaroo Jerky or beef jerky by mid-2025. Melbourne Jerky’s commitment to using only the finest ingredients, creating innovative flavours, and offering a convenient, healthy snack option sets them apart in the market.

     

    Focusing on quality products, Melbourne Jerky uses only MSA grade meats. Meat Standards Australia (MSA) is a grading system developed to improve the supply of consistently high-quality meat to the beef consumer. MSA is a ‘tenderness guaranteed’ grading program that grades beef based on eating quality. The MSA system grades each muscle (cut) on eating quality, with regards to tenderness, juiciness, flavour and overall liking.

     

    With a mission to provide a wholesome alternative to processed snacks, Melbourne Jerky is focused on health, fitness, and sustainability. Their ambition is to become not just a household name in Australia, but a globally recognised brand, all while ensuring their meats and ingredients are sourced sustainably.

     

    Small steps, big goals—Melbourne Jerky is on a journey to redefine snacking for good health and great taste.

     

    For more about the company or to order their products visit www.melbournejerky.com.au

     

     

  • Vietnam’s Culinary Vision Unveiled at theRES24

    On November 27, 2024, the project “Vietnam, The Journey to Become a New ‘Gastronomy Capital’ of the World” (VGC) was officially launched at the theRESTAURANT Leadership 2024 event in Ho Chi Minh City. This groundbreaking initiative marks a major step in positioning Vietnam as a global gastronomy hub by 2030.

    Highlights from the Event:

    • Hosted by Vietnam Food and Beverage Ecosystem (VFBE) Social Enterprise, co-organized by World Food Travel Association (WFTA) and Van Lang University
    • Honored to welcome representatives from prestigious international organizations: ASEAN Restaurant Association Alliance (ARAA), National Restaurant Association (NRA), World Association of Master Chefs (WAMC), and an inspiring keynote speech from the World Food Travel Association
    • Hosted 8 diplomatic representatives and over 20 leading speakers in the F&B, tourism, and gastronomy sectors from Vietnam and abroad.
    • Engaged in dynamic workshops and discussions on workforce development, the cultural value of Vietnamese cuisine, and sustainable culinary economic growth, with participation from experts, businesses, and industry leaders.

    What’s Next?
    The VGC project is dedicated to connecting talent, resources, and innovation to elevate Vietnamese cuisine on the global stage. A key milestone of the project was the signing of significant partnerships, including a five-party cooperation agreement among VFBE, VLU, ARAA, WAMC, and Pencil Group.

     Additionally, bilateral collaborations were established between VFBE and international partners such as the NRA and PR Newswire. These agreements mark a pivotal step in the project’s journey, laying a solid foundation for advancing Vietnam’s culinary sector and achieving its global aspirations.

    Stay tuned as we continue this mission to honor Vietnam’s culinary heritage, promote sustainable practices, and make Vietnam a “Gastronomy Capital” admired worldwide!

    #VietnameseCuisine #GastronomyCapital #theRES24 #VietnamGastronomyJourney

    WEDDING

  • Natural flavours, a Healthy Choice for Endorsement.

    When WAMC looks to put its brand on a product we aim for three distinct characteristics in a business or product.  1.  The quality of the product, 2. The character of the owners and staff, and 3. The impact it can have for the better on the community.  WAMC love diversity and creativity and this company is no exception.  This owners love for alternative beverages with a healthy aspect is exactly why WAMC have chosen to endorse Heal-Thy Soda as a quality company and product.

    Michael Dunne’s passion for this product emerged from never having consumed traditional soft drinks as a child. By crafting his own healthy, thirst-quenching, sparkling beverage, he could enjoy the pleasures of a real soda, without the guilt of sugar or artificial flavours. As a trained chef, Michael created a “better for you” drink that was made from real ingredients, without artificial flavours, that has all the goodness of apple cider vinegar. Heal Thy Soda was born in his kitchen, and now Michael can share his passion with the world.

    Heal-Thy Soda is a rapidly growing brand offering a refreshing, all-natural alternative to traditional soft drinks. Dubbed the “next big thing since Kombucha,” our apple cider vinegar-based drink combines authentic, real fruit ingredients with less than one gram of sugar per serving.

    With no artificial additives and delightful flavours like Pineapple Lime and Mint, Raspberry & Rose, Ginger Lemongrass & Lime, and Passionfruit Peach & Berry, Heal-Thy Soda is perfect for health-conscious consumers.

    Already stocked in over 500 locations across Melbourne Australia and expanding internationally, it is the ideal choice for those seeking a genuinely healthy and delicious beverage.

     

    There are a range of healthy benefits to the drinks which are:

    • ACV assists insulin sensitivity during high carb meals by up to 19-34%, reducing insulin spikes
    • Contains enzymes from Mother in ACV and potassium which is known to increase energy
    • Reduces blood lipids that may contribute to high cholesterol
    • Lowers blood glucose and insulin responses
    • Blood Sugar: Apple cider vinegar has shown to improve insulin sensitivity during a high-carb meal by 19-34% and significantly lowers blood glucose and insulin responses.
    • ​Weight Loss: Vinegar along with high-carb meals can increase feelings of fullness and make people eat 200-275 fewer calories for the rest of the day.
    • ​Boost Energy: Apple cider vinegar contains potassium and enzymes that may relieve that tired feeling.

    Currently, Heal-Thy Soda has four amazing flavours with more to come in the future.  So far they have:

     

    Raspberry & Rose

    These flavours work beautifully together with a soft almost spring feeling, like walking through a rose garden. It’s light, fresh and the perfect drink if you enjoy subtle floral flavours. This is perfect to drink with friends at a picnic, on a warm summer’s day.

    Pineapple Lime & Mint

    Like a well-crafted mojito, this tangy fresh pineapple flavour is perfectly matched with fragrant mint leaves and a hint of lime juice, leaving you with a feeling of being in a Mexican poolside retreat.

    Passionfruit, Peach & Berry

    Sparking the inner child in everyone with this take on passionfruit soda, we have ramped up the flavour with the added splash of raspberries.

    Ginger Lime & Leomongrass

    Get set for a wild ride full of flavour with this exotic take on ginger beer! Lemongrass brings an aromatic pop to the fiery kick of ginger, while a splash of lime juice zips you away to an Asian wonderland. Your taste buds will be begging for more!

    Their drinks are fresh, inviting and natural, which encourages people to try healthy alternatives. 

    • 100% real fruit-infused soda with only 4 natural ingredients and no sugar

    • Less than 9 calories per bottle

    • Lightly sparkling with the real fresh fruit taste in every sip

    • ACV Mother, good for your health

    • More interesting flavours to follow

     

    Find out more here about Heal-Thy Soda.

  • Education Partnership – Setting the Future for Success.

    On the 27th of September at the Le Quandri BAllroom in Malaysia, UCSI University (UCSI) made history when it was appointed as the academic partner for the World Association of World Master Chefs.
    This recognition strengthens UCSI’s position as the best local culinary education institution in the field of culinary and hospitality at an international level.

    Present at the Launch were the Founder and Executive Chairman of the UCSI Group, Dato’ Peter Ng; Vice Chancellor of UCSI University, Datuk Prof. Dr. Siti Hamisah Tapsir; as well Chairman of the World Association of Master Chefs Mr Sunly Lo, and Global President, World Master Chefs Association, Prof. Gaven Ferguson.

    Prof. Ferguson spoke about the importance of global networking and building strong relationships across cultures.  His inspiring speech gave light into how WAMC is able to ignite the opportunities of students to reach for the stars.

    He said “The hospitality industry is constantly evolving, and it is your creativity that will shape its future. Don’t be afraid to think outside the box, to challenge the status quo, and to innovate. Whether you’re reinventing a classic dish, designing a new customer service approach, or reimagining the guest experience in a post-pandemic world, your creativity is what will set you apart.”

    The opening ceremony was completed by the Deputy Minister of Higher Education, YB Datuk Ts Mustapha Sakmud at Le Quadri Kuala Lumpur this afternoon.
    The ceremony was also graced with the arrival of YAM Tunku Zain Al-‘Abidin ibni Tuanku Mukhriz, Pro-Chancellor of UCSI University.
    In his speech, YB Datuk Mustapha praised UCSI for “continuing to meet and exceed international quality standards in culinary and hospitality education.”

    Through this recognition, UCSI graduates are eligible to receive an additional certificate from the World Association of Master Chefs and have the opportunity to become a member of the association, thus opening up career opportunities in the global culinary arena.UCSI University is recognized as one of the top 1% of universities in the world based on its position at 265th in the QS World University Rankings 2025.

     
    UCSI’s Faculty of Hospitality and Tourism Management is also listed in the world’s top 100 hotel schools, with its graduates often employed by leading hotel chains around the world.
    According to YB Ts. Datuk Mustapha, Malaysia’s tourism sector is expected to grow rapidly in 2024, with more than 7.56 million foreign tourists recorded in the first four months, an increase of 27.5% compared to last year. This contributed to RM22.23 billion in national income, a 66% increase from the previous year.
    He also emphasized the importance of the Technical Education and Vocational Training (TVET) program in addressing the lack of trained professionals in the hospitality and tourism industry.
    The National TVET Policy 2030 implemented by the government aims to produce graduates who meet the needs of the industry as well as improve the quality of TVET institutions.
    He closed his speech by congratulating UCSI for its continuous initiatives in advancing the hospitality and tourism industry, not only in Malaysia, but also globally.

  • Lifelong Dedication is key to success.

    Irfan Khan is a Certified Master Chef and current President and Secretary General of World Association of Master Chefs India Chapter.  Chef Khan has a passion for exploring scrumptious delicacies which helps him explore aboard for gastronomical adventures. He is always ready to create something interesting and unique recipes and his creativity resembles in his recipes. Initially his father emphasised for him to be a doctor therefore he pursued science until high school, however, his inclination was toward cooking so he convinced his family to allow him to follow his passion. His journey to be chef was pre-destined and he picked up the art of cooking as a child which through his life only grew stronger with a goal of becoming a chef one day. Today he is renowned for keeping a balance of family inheritance along with 21 years of innovation and techniques in his food art, which he feels came from his mother who shared an abundance of inspiration growing up.
     Currently he is pursuing Ph.D.(Doctorate in Indian Cuisine) and holds an MBA in Hospitality Management, M. Sc in Hotel Management, MBA in Human Resource Management. He did his 4 years Graduation in Hotel Management with specialization in food production (Kitchen).
    Chef Khan has wide Range of Experience in Hotel Industry and Hospitality Education Sector at The National and International level as well as being a HACCP certified Culinary Professional.
    Master Chef Irfan khan is from Jaipur,Rajasthan India and working as a Chef Trainer and Chef Consultant and is the founder and Culinary Director of Le Gourmet Hospitality Consultants. Chef Khan is a Certified International Culinary Judge and Participated as a Culinary Judge in so many Culinary Events.
    With a lifetime of service to the hospitality industry here are some of the accolades and achievements he as received:
    • Awarded Top Outstanding Master Chef Award 2024 by World Gourmet, Malaysia.Culinary Arts Training Diploma from The Leeds international College United Kingdom.
    • ● Represented India as a Culinary Judge in Guinness World Record Culinary Competition at Malaysia 2023
    • Awarded as a “The Top Most Hospitality Icons chefs” by Asia Food Congress and Awards 2023.
    • Awarded as a Emerging Chef of the Rajasthan, India 2023 during Rajasthan Tourism and Hospitality Expo by the Honorable Chief Justice Gopal Krishna Vyas, Chairman- Rajasthan State Human Rights Commission.
    • Awarded as a Best Chef Indian Cuisine by Leamanah Ab Consulting.
    • Awarded Best Culinary Educator by Food critics and bloggers association
    • Awarded Uttam Bharat Purushkar By GHRT India
    Che Khan is always ready to learn because he thinks learning should never be stopped, and his philosophy of success is “whenever and whatever you cook just cook by your heart with love and patience”.
    The World Association of Master Chefs is grateful for the leadership and inspiration of Chef Khan and encourages chefs throughout India to learn and grow from his experience and skills.