World Association of Master Chefs

Category: From Head Office

  • Education Partnership brings new meaning to Malaysia Hospitality

    Kuala Lumpur, Malaysia 9th April 2023, WAMC Chairman and Global President has been willing to visit Malaysia on a working visit session while “meet and greet” with WAMCMY members in a discussion on education & training partnership between UCSI University and Northern Harvard Academy to develop WAMC Endorsed and Certified courses through the WAMC Evidence Base Accreditation (EBA) & Recognition of Prior Learning (RPL) Program.

    The meeting was attended by Mr Gaven Ferguson, Global President of the World association of Master Chefs, Dean of the Faculty of Hospitality and Tourism Management UCSI University Associate Professor Dr. Hanafi Bin Hamzah together with is Head of Praxis, Industry and Community Engagement, Assistant Professor Mohamad Fadzly Bin Che Omar, Head of Research and Postgraduate Studies, Assistant Professor Nursyafiqah Binti Ramli and Head of Department, Hospitality and Culinary Arts, Sh Maria Sahila Bt Syed Ali Hassan and together with that is the Principle of Northern Harvard Academy Hospitality and Culinary Arts, Chef Khairil Anuar Hisham Bin Mahmud.

    After the meeting, all delegates were taken to visit the faculty to see more closely how UCSI University conducts its educational activities through the facilities provided to their students while explaining how they establish relationships with the industry players. The facilities provided by the University are amazing and this is what makes UCSI University the best university. Mr Ferguson said, “The relationship between WAMC and UCSI will form the benchmark for future educational partnerships at this level and we are excited and ready to improve education and training opportunities into the future”.

    Later in the evening, WAMC Chairman and Global President were taken to Concorde Hotel Kuala Lumpur for dinner and an award presentation where this dinner was sponsored by Concorde Hotel Kuala Lumpur. In attendance was the WAMC Chairman Mr Sunly Lo, along with representatives for WAMCMY

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  • New Evidence Based Training Program Coming

    WAMC highly recommends this EBA and RPL program to all candidates that have a keen interest in WAMC international work and visa programs.

    As part of this program, candidates’ evidence of their skills, knowledge, and experience will be assessed based on their desired qualification. If successful, candidates will obtain a WAMC industry recognised certificate. The candidates will then apply for RPL with a WAMC-partnered Registered Training Organisation (RTO) and go through a final assessment. If successful, candidates will then obtain an Australian Government recognised qualification from the RTO.

    Whether candidates participate in our Australian work and visa programs or programs to work in other countries, they will benefit from the qualification obtained from this program as Australian qualifications are highly recognised in many countries all around the world.

    This global recognition is highly supported by the Australian Qualifications Framework and the Australian Government with other governments across the globe through Memorandum of Understanding (MOU) and agreements.

    To find out more visit our EBA page Here

  • Food Waste Sustainability program launched with a bang for the better.

    WAMC  program development initiatives under the direction of Master Chef Mohamed Saad Eddin (محمد سعد الدين) has launched a new initiative to combat sustainability within the Hospitality industry.  WAMC is fully supporting the Food Waste Sustainability program and its development and here is a sneak peek into whats been happening.

    The art of cooking is sometimes called the art of food. It can also refer to the cooking style of a particular region. In other words, gastronomy often refers to local food and cuisine. Sustainability is the idea that something (such as farming, fishing, or even food preparation) is done in a way that does not waste our natural resources and can continue into the future without being harmful to our environment or health. So sustainable gastronomy means a kitchen that takes into account where the ingredients come from, how the food is grown, how it gets to our markets and ultimately to our dishes. Food and Agriculture Organization of the United Nations (FAO)

    With our modern lifestyles increasing pressures on natural resources, and the projection of the population to be fed to reach nearly 10 billion by 2050, it is imperative that the art of sustainable gastronomy be kept in mind when buying, cooking and eating food. Sustainable cooking means choosing and cooking food in a way that takes into account all the stages that food goes through to get from the fields to our tables, from how it is grown and transported to the ingredients we choose and where we buy it from.  The WAMC Food Recycling program aims to teach and train chefs and restaurant staff in how to maximise their sustainability efforts.

    WAMC spoke with two chefs who are also FAO Goodwill Ambassadors, to understand how we can make our cooking more green. They said “Turn your leftovers into higher-value products – or buy ‘recycled’ products You may have heard of upcycling furniture and clothing into higher-value products – but have you heard of recycling food into higher-value products? Recycling food into higher-value products means converting materials that would otherwise be wasted into new products or ingredients”. For Mr. Katsuhiro Nakamura, Chef and Goodwill Ambassador of Japan to FAO, the idea of ​​minimizing food waste is a very important one, and he always takes this into account in his kitchen. “You can make anything with leftovers,” he says. “The ingredients don’t cost anything, since they would have been thrown out.” In fact, he was also exploring the idea of ​​”recycling into higher value products”.

    Dr Eddin worked with WAMC President Gaven Ferguson to design a logo that would work across all boarders but maintain a sustainable feel while still being recognized as part of the WAMC brand.

    The first goal of Healthy Food should promote human health, which is defined as a state of complete physical, mental and social well-being and not merely the absence or absence of disease or infirmity. The scientific goals of healthy food are based on extensive scientific materials on food, dietary patterns and health outcomes.

    Sustainably reducing food waste rates from food production processes and wasting food from consumption processes is absolutely necessary to keep the global production system within safe operational limits. Both technical solutions applied to the food supply chain and the implementation of public policies are required to reduce global food waste and waste by 50% as mentioned in the Sustainable Development Goals. The actions required to achieve this are improving post-harvest infrastructure, transporting, processing and packaging food and increasing cooperation across the chain Supplying food, training and qualifying food producers and educating consumers.

    The new program will have a Food Recycling course program developed and so far signs are very promising.

            

            

     

     

     

     

     

     

    Check out the WAMC Recycling Sustainability Facebook Group here

  • Australian Education Partnership Set for the Stars.

    With COVID now in the rearview mirror (for the most part), WAMC is setting its sites on offering more formal qualifications and training.  With so many people around the world looking to gain new skills and experience, WAMC is partnering with PAX Institute of Education, a Registered Training Organisation In Melbourne to offer formal Australian Qualifications in Melbourne Victoria.

    PAX Institute of Education is committed to providing the best possible vocational education for our students by developing the knowledge, attitudes, and skills essential for life-long learning. Within a caring, respectful, multicultural environment, the Institute is committed to developing students who are resilient and adaptable, equipped with the knowledge, skills, and disposition to continue their education and become personally fulfilled and socially responsible adults.

    PAX maintains an environment that attracts and develops the highest quality staff committed to the pursuit of excellence in teaching and encourage close cooperation with the community, industry and business to ensure relevant and industry-focused programs.  Through their dedicated programs and experienced trainers, all of whom are fully qualified and experienced chefs, programs are designed to give students a first-hand look into the world of commercial cookery.  WAMC brings to the mix a network of professional chefs worldwide that students will gain access to once they have completed their studies.

    WAMC will develop new and exciting programs, specifically designed to support ongoing exposure to education within the Hospitality as well as Industry Accreditation and networking.

    2022 and beyond is set to be an exciting time for everyone.

       

  • WAMC Evidence-based Assessment Program takes a leap Forward.

    A milestone has finally occurred for our new Evidence-based Assessment program (EBA), with the signing of the formal partnership with Le Culinaire Hospitality Institute. As part of this program, candidates’ evidence of their skills, knowledge and experience will be assessed based on their desired qualifications. If successful, candidates will obtain a WAMC industry-recognised certificate. The candidates will then apply for RPL with a WAMC partnered Registered Training Organisation (RTO) and go through a final assessment. If successful, candidates will then obtain an Australian Government recognised qualification from Le Culinaire, a Registered Training Organisation approved by the Australians Skills and Quality Authority.
    RTO.

    Brad Bennett, the founder and owner of Le Culinaire is an executive member and Master Chef medal recipient of WAMC and has a passion and fire in him that is nothing short of contagious.

    As a specialist Institute for hospitality, the drive at the campus is to offer students a positive learning environment that will help them in their overall development. Le’Culinaire works in tandem with the industry, spotting trends and filling gaps as and when they arise. With the dedication and commitment of experienced staff members and key industry partners, Le’Culinaire is equipped to offer students ongoing support and lead them on a pathway to success.

    ​Learning is more than just gaining a qualification. It’s about amassing knowledge and honing practical skills for a great career start. Le’Culinaire is committed to helping students stay on track. It gives them the essential skills that are required to survive and thrive in this fast-paced industry.

    WAMC presented the proposal to Brad and after several months of discussion and planning, Chairman Sunly Lo and President Gaven Ferguson went to Sydney to formalise the arrangement.

  • New Partum Concilio Member joins the WAMC family.

    The Partum Consilio is a special group of Chefs from around the world, specially chosen for their creative design and styles with food.  Each Chef is individually chosen to represent a style and freshness of cooking, providing a creative feast for our members.

    The term Partum Consilio is Latin for “Creative Master” and was given as the title to inspire creativity and imagination.  and Chef Jermaine Bethea is no exception.

    Fascinated with food from a very young age Jermaine was often found in the kitchen watching or helping family members cook meals.  His culinary skills caught the eye of his high school Home Economics teacher who began taking him to visit culinary schools. These visits showed him the next step in making his dream come true. 

    Acknowledging the huge cost of culinary school Jermaine enlisted in U.S Army Reserve as a way of paying for the education. While in the army Jermaine learned of many cuisines as well as nutrition; He went on to become a Distinguished Honor Graduate with certificates in Culinary and Nutrition.

    He has assisted in the planning and execution of such culinary events as the 2002 Winter Olympics in Salt Lake City Utah, The 2002-2004 Academy Awards in Hollywood CA, and cultivating with the 2004 Presidential Inaugural Week in Washington DC. 

    In 2004, Jermaine started Culinary Excellence by Chef Jermaine Bethea is a full service catering, personal chef, and meal prep company, creating custom menus to fit each client’s unique taste and budget. Their goal is to ensure the complete satisfaction of every customer, while offering professional and friendly service at affordable rates. Our fresh, vibrant presentation embraces the flavors of the world’s cuisines, impressing even the most discriminating palates.

    ​In 2019, Chef Jermaine partnered with Coach Tami of La’Salle Coaching to form ‘The Chef and the Coach’.  The Chef and the Coach brand promote health and wellness in a holistic way; through various workshops, community events and their “An Afternoon with the Chef and the Coach”.   

    ​But Jermaine hasn’t stopped there he launched his television and radio show ‘In the Kitchen with Chef Jermaine Bethea’  and “Chef 2 Chef” Spring 2020. 

    We welcome Chf Jermaine to our family and hope you too can be inspired by his amazing skills and talents.

  • Showcase Local Products to the Largest Market in the World

    With so many countries struggling to reopen and commence trade again, it is evident that there is a need for businesses to showcase their products on an international stage and rebuild their markets or even enter new ones.  This is where WAMC has been working on a unique and exciting project that will provide such a platform for producers.

    A new platform is being launched in China to provide a mechanism for companies to showcase their products without having to actually travel to China.  Through the use of video content and imagery, a company will be able to present their products to the largest buying market in the world. This will allow you to present your products without expensive marketing campaigns and sales pitches.  

    Chefs are encouraged to work with local suppliers to produce video content and images showing the products in use.  Create tantalising and exciting dishes using local products, have them professionally videos and photographed and then upload these to the platform for display and presentation to thousands of buyers.

    Products can range from raw ingredients through to commercially packaged products ready for the shelf.  The sky is the limit.  The only requirement is that professional videos are required to present the products, along with documents on the product and details of capacity.

    Videos should be no more than 5 minutes long and present professionally with good lighting and well place product views.  The essence of the video should be on the use of the product you are presenting.  There should be no graphics on the video and no still images.  Graphics and still images should be included in the presentation materials accompanying the video.

    If you are interested in knowing how to get invovled then please contact WAMC at info@wamc1950.com for more information.

  • Chef life and tales from the Outback

    Declaring his passion for the hospitality industry and his concern over the future of the restaurant concept itself, We find out the insights of a true Australian Chef. “I feel that it is not only a reset, but a real change that will significantly impact our industry for many years ahead”.

    As is so often found amongst the most dedicated of chefs, Luke’s passion was sparked from childhood. His love of food, and learning all about how to create a recipe from family and friends.

    At the age of 14, Luke instinctively knew his future path lay in seeing food not only as a creative art but also fundamental to human “comfort, nourishment and community”.

    Luke believes, however, that the industry has evolved to become more mindful about flavours, textures, sustainability, and most importantly for the current generation, the appearance!

    Reaching the age of 30, Luke decided it was time to make a career move to the Kimberley region of WA where he saw an opportunity to further his knowledge and hone his skills, and was soon promoted to Executive Chef of Eco Beach Resort in Broome WA.

    Luke recalls. “the honour of going to the bush, learning about the land, and utilising all the great native ingredients”. He and his team would create long table dinners on the sand while hanging whole

    Barramundi over flames and creating Boab tree desserts using native ingredients.

    When it comes to the high-pressure environment of the traditional restaurant kitchen Luke believes the personal chef service could very much be the future in bespoke dining experiences, far away from the high-pressure environment of the traditional restaurant kitchen.

    Luke feels that the most common cause of stress for chefs in a typical kitchen environment is the lack of a system and communication. “Chefs and management tend to overcomplicate things when sometimes the answer is simpler than it seems. Communicating and streamlining processes can make our lives so much easier”.

    Luke believes a work life balance is also key to managing the demands and stress of the kitchen. Educating the next generation of chefs in future sustainability Luke is a firm advocate that educating the next generation of chefs in the future of sustainability within the hospitality sector is a key point for growth.

    “The culinary identity of Australia is undergoing a radical transformation. We are just starting to see the fruits of locally sourced and sustainable eating, and soon this will include native and indigenous ingredients.

    I have seen many young chefs learning more about these practices, and developing a keener knowledge than I ever did back in the day”. Luke is committed to drive the changes he describes by wanting to help educate and inform the next generation of chefs in the all-important areas of sustainability, right across the cheffing industry.

    When asked what advice he would give to anyone who is considering a career in hospitality the veteran chef considers that the industry is tougher than it was when he was starting out. Luke thinks that this is due, ironically, to the “expectations that we have to be healthy, local, and sustainable, plus dietary requirements – and making sure your food is Insta worthy”. The pressure to perform, says Luke, has never been as great as it is today.

    Ultimately, his advice to younger chefs is to, “soak it up, learn, stay positive, respect, do the hard yards, because you eventually look at a future generation of chefs and say, ‘remember what we were doing in the 2020s!”

    WAMC is excited to also let you know that Luke has come on board as the Australian Cuisine Ambassador. His experience and insight will be a great addition to the WAMC Family.

    Today, Luke along with his friend and business partner Cameron are busy building their ‘Butler and The Chef’ enterprise to ensure they continue to serve only the finest food and top-class hospitality to their home dining clients.