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What is WACS?
The World Association of Chefs' Societies, or WACS in short, is a global network of chefs associations first founded in October 1928 at the Sorbonne in Paris. At that first congress there were 65 delegates from 17 countries, representing 36 national and international associations, and the venerable August Escoffier was named the first Honourary President of WACS. Today, this global body has 72 official chefs associations as members, with three that just joined at the 31st World Congress in March. The biennel congress is a hallmark tradition of WACS and has been organised in over 20 cities across the world throughout its illustrious 74-year history, WACS is managed by an elected presidential body consisting of the WACS president, vice president, treasurer, secretary general and ambassador honourary president, as well as a board of continenal directors that look after the regions of Asia, Europe, Africa, the Pacific and the Americas. A separate committee manages all culinary competition-related affairs. Relevant details can be found in the Who's Who (link) page of this website.
"WACS, the global authority on food"
Mission Statment:
The World Association of Chefs' Societies (W.A.C.S.) is a non-political professional organization, dedicated to maintaining and improving the culinary standards of global cuisines.
We accomplish these goals through education, training and professional development of our international membership. As an authority and opinion leader on food, W.A.C.S represents a global voice on all issues related to the culinary profession.
World Association of Chefs Societies
A FOCUS ON FOOD WASTE AND FOOD SAFETY
FOR THE YEAR 2009,
INTERNATIONAL CHEFS DAY
Each year, on the 20th of October, members of the World Association of Chefs Societies (WACS) celebrate International Chefs Day. On this day, chefs around the world celebrate their profession and take the opportunity to not only promote the organization (WACS) but also goodwill and friendship amongst each other, as well as taking the time to help people who are less fortunate.
It is also a day, on which to assist the younger chefs, but most importantly, the day when we recognize the very important role that chefs play in our societies, for we have a great responsibility not only to feed, but also to give nourishment.
Chefs have the responsibility to lead the way when it comes to the use of ingredients in a sensible and responsible manner. Since the International Chef’s Day inauguration in 2004, many events have taken place around the world to benefit charitable organizations and disadvantaged communities; this has highlighted that chefs are caring people and have worked to improve their image.
This year, WACS has made the decision to focus our attention on International Chefs Day to raise awareness on Food Waste and Food Safety.
Around 40 million people have fallen to poverty and hunger in 2008 as a result of the sharp rise in food prices, and the total number of people suffering from hunger and malnutrition has reached 963 million worldwide. On top of the food price crisis and oil price increases, the impact of the economic crisis will worsen malnutrition and hunger levels. Although the impact is worse in the developing countries, we all have started to feel this impact, not only in our professional kitchens but also at home.
Never was there a better time, to think more about the wastage of food. This is something all chefs are aware of at some level but do not always take the full responsibility for. Food safety is a related issue, especially in times of crisis. It is also something most of us have learned about in culinary school but we sometimes neglect the simple rules in our busy work schedule.
With announcing this initiative, I urge all member countries of the World Association of Chefs Societies to focus on these two subjects for the whole of the year, and especially on International Chefs Day. We should use this opportunity to educate our staff, ourselves, people around us, schools, businesses and even our governments and we should never forget that with knowledge comes responsibility.
A section of the WACS website will be open to receive stories, messages and news from all members regarding these two subjects. You may forward any information you want which is related to this to office@worldchefs.org
It is my hope that this project will open up a dialog in our industry; open up ideas and possibilities which can make a difference in the world.
With culinary friendship,
Gissur Gudmundsson
WACS President
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The main objective of the Panel of Chefs Ireland is to promote the development of all aspects of professional cookery, and consists of the Chief Executive Officer, the Honorary President, the National Secretary and National Treasurer, and the National Membership Officer together with the Chairman of each regional branch. The Board of directors represent all members on a National and International basis and conducts the business of the Panel of chefs.
As mentioned earlier the Panels main objective is to promote all aspects of professional cookery and therefore encourage all members to participate in cooking competitions, but this is by no means compulsory. Cooking competitions are of enormous benefit in affording Chefs the opportunity to demonstrating their many talents and skills. At these competitions you will also meet new friends and chefs from other parts of the country and abroad. You have the opportunity to exchange new ideas and techniques and what could be more satisfying than going home with maybe a certificate or medal.
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