World Association of Master Chefs

Category: Vietnam

  • 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

  • Culinary Ambassador Appointed for Vietnam

    The Chairman and President of the Association visited Vietnam this month to meet with several new international business partners and establish a new Vietnamese arm called WAMC Holdings Vietnam. This is a branch of the main company who owns The World Association of Master Chefs.

    While in Vietnam they were privileged to attend Gà Trống Restaurant owned by famous celebrity and international entrepreneur Mr. Duong Quoc Nam.   It was during this meeting that WAMC appointed Mr Nam as the official WAMC Ambassador of Culinary Arts for the World Association of Master Chefs (WAMC). Together with the positive contributions and the spirit of progress, WAMC acknowledges that Mr. Duong Quoc Nam will be a distinguished representative, accompanying the Association, contributing to bring the rich culinary culture and identity of Vietnam to the reach of many around the world.
    The World Association of Master Chefs (WAMC) is an organization that does not only include chefs, but also those practicing in hotels, resorts, or those in the academic sphere of the industry restaurant – hotel.
    Global President Gaven Ferguson, stated that “It is a great day for the WAMC family to have Mr Nam as our official Ambassador.  We are delighted to be working with him and to foster strong relationships for the Vietnamese culinary culture.”

     

     

     

     

  • World Association of Master Chefs in Vietnam offers free training to disadvantaged learners

    The World Association of Master Chefs – Vietnam Chapter will offer a two-and-a-half-month training course and job opportunities to young people who are disadvantaged, orphaned, or lost relatives to COVID-19.

    The training program, which is in its second continuous year, plans to provide classes for 60 trainees aged 17 to 25, including 30 in cooking and 30 in baking.

    The course, to be instructed by members of the association, is expected to be launched in November and scheduled to have 20 classes, 10 practice sessions at restaurants in Ho Chi Minh City, two charity cooking events at shelters in the city, and one graduation test.

    At the end of the course, trainees will graduate with a certificate issued by the World Association of Master Chefs – Vietnam Chapter which is recognized at many partner restaurants in Ho Chi Minh City.

    Most of the trainees from the training course last year were able to find a job, according to Tran Le Thanh Thien, World Association of Master Chefs – Vietnam Chapter’s vice-president.

    “I’m grateful for the instructors who were enthusiastically teaching us how to cook from basics to professional techniques,” So Hao Ha Long, an alumnus from a shelter in Binh Tan District, Ho Chi Minh City said at the ceremony to announce the 2022 course on August 26.

    “Now I have a stable job.

    “I hope more people will learn about this program and have their dream of pursuing professional cooking come true.”

    Long came to register for the program in 2021 when he was a student at Ho Chi Minh City Food Industry.

    The 23-year-old is now working as a vice cook at a café in District 1.

    The program is meant to support disadvantaged people to find jobs, as well as create a workforce for the local food industry, said chef Le Nguyen Hoan Long, another vice-president of the World Association of Master Chefs – Vietnam Chapter.

    “We hope young people will be skilled and position themselves well in our society,” he said.

    The program also aims to create chances for experienced chefs to pass their torch and inspire future generations, while contributing to the society and raising a spirit of solidarity between businesses in the food industry, chef Long added.

    Besides the training course, the World Association of Master Chefs – Vietnam Chapter will join a Vietnam Red Cross charity program to make and distribute 2,000 mooncakes to celebrate the coming Mid-Autumn Festival, which falls on September 10.

    Original article can be found HERE