WELCOME TO WORLDCHEFS

Valeria Hernandez

Corporate Executive Chef at Griffith Foods, Central America and the Caribbean Environmental sustainability education has always been one of the most important topics for me as a chef since I come from a country in which we are very concerned about the environment. I always thought that we needed a massive effort to generate significant […]

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Soon Pau Voon

Teaching Fellow at Sunway University, Malaysia Very interesting curriculum! The course provides an opportunity for students to explore a path away from traditional teaching and learning method. They are now more aware of the big word – Sustainability, and hopefully, they will use this knowledge in their future careers. […]

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Mark Serice

Vice President Global Culinary at Griffith Food As chefs who fundamentally depend on the earth for inspiration and creativity, we are ethically bound to preserve those gifts through knowledge, understanding, and stewardship. The sustainability course from the Worldchefs is the first step for our global guild in moving forward to make a difference. We now […]

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Bongani Baloyi

Sous Chef at The Blue Train, South Africa Today’s session was talking to me as an individual; it relates to me as a professional in my line of work. Really learned so much in terms of energy-saving measures, not only in my career space but also on a personal level, saving and using energy responsibly […]

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Rochelle Schaetz

Head of Marketing, Europe & Africa at Griffith Foods As chefs, we often underestimate “the power of the white jacket” to influence the food choices consumers make. As custodians of the worlds’ food supply, we must lead by example, be responsible in our recommendations, menus, products, and in how we run our kitchens. The program […]

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Terry Jenkinson

Head of Culinary Arts at Silver Spoon Hospitality Academy, Namibia The sustainability course has proven to be very informative, especially as we here at Silver Spoon Hospitality Academy in Namibia have been active in creating an awareness of the importance of biodiversity, conserving natural resources, and making the most of products indigenous to our country. […]

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