World Association of Master Chefs

Category: Training

  • 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.

     

     

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    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.

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  • 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

  • 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

  • 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.

  • 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

  • VP Evan Carlo trains beyond the Horizon

    The field of cooking and refreshments is one of the most sought-after areas in the labor market in Tunisia.  This career industry allows you to work in hotels, luxury restaurants, and hospitality establishments.  Horizon Formation College has engaged the services of one of the industry’s strongest chefs, Master Chef Mahjoub Aouidet (Evan Carlo).

     

     

    Evan is the Vice President of the World Association of Master Chefs and has been a key figure in the association for almost 10 years.  His passion and dedication to serving others have led him to be recognized as an industry expert and Chef of the highest caliber.

    Bringing over 30 years of industry experience to the classroom, students can gain valuable knowledge not normally available in textbooks and traditional classrooms.  Evsan can share with students through their course, tips tricks and helpful skills that come from so many years of working as a professional chef in dozens of countries.

  • 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

  • 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