The World Association of Chefs’ Societies

The World Association of Chefs’ Societies (Worldchefs) is the leading global network for professional chefs and culinary organizations. It was founded in October 1928 at the Sorbonne in Paris. At that inaugural congress, 65 delegates from 17 countries—representing 36 national and international culinary associations—gathered to establish an international body to promote culinary excellence, standardize best practices, and encourage collaboration across borders. The legendary Auguste Escoffier was named the association’s first Honorary President, lending immediate prestige and a strong culinary ethos to the organization.

Purpose and mission

• Promote culinary professionalism and excellence worldwide through education, training, and certification.
• Foster exchange of knowledge, techniques, and cultural culinary heritage among chefs and associations.
• Advocate for chef welfare, food safety, sustainability, and responsible sourcing.
• Provide global standards and accreditation for culinary education and competitions.

Membership and scale

• Today Worldchefs comprises 100 official chefs’ associations as members.
• Those member associations together represent more than 10 million professional chefs around the world.
• Membership spans every inhabited continent, covering national associations, regional bodies, and specialty chef organizations.

Major activities and services

• Biennial Worldchefs Congress: A flagship event and hallmark tradition since the organization’s founding. Held every two years, the congress brings together chefs, educators, industry partners, and suppliers for knowledge exchange, demonstrations, competitions, and networking. Over its more than eight-decade history it has been hosted in more than 20 cities worldwide.
• Worldchefs Certifications: Global competency standards and certification programs that help professionalize the chef career path (e.g., Certified Master Chef, Certified Executive Chef, and other competency-based credentials).
• Competitions and awards: High-profile international culinary competitions and awards that showcase talent, innovation, and craftsmanship in the culinary arts.
• Education and training: Curricula guidance, workshops, seminars, and resources for culinary schools and trainers, often aimed at raising teaching standards and aligning training to global best practices.
• Advocacy and guidelines: Position statements, best-practice guidelines, and resources focused on food safety, nutrition, sustainability, and the role of chefs in public health and local food systems.
• Networking and partnerships: Facilitates collaboration among national chef associations, industry partners, hospitality institutions, and educational bodies.

Historical significance and legacy

• Founded in the interwar period, Worldchefs has served as an enduring international forum for chefs to share skills and ideas across cultures and political boundaries.
• With Auguste Escoffier as its first Honorary President, the organization immediately connected to a powerful culinary tradition while also becoming a platform for modern professionalization of the craft.
• Over its long history, Worldchefs has documented evolving culinary techniques, influenced culinary education, and supported the international careers of countless chefs.

Brand and identity

• Worldchefs bills itself as “Worldchefs, the global authority on food.” This tagline reflects its role as a standard-setter, educator, certifier, and convener in the culinary world.
• Through its certifications, events, and partnerships, Worldchefs helps unify culinary standards while celebrating regional food cultures and innovation.

Why it matters

• For chefs: access to international training, career pathways, recognition through certification and competition, and a global professional community.
• For employers and educators: a reliable benchmark for skills and competencies, and access to up-to-date training resources.
• For the public and industry stakeholders: advocacy and guidance on food safety, sustainability, and nutrition that support healthier, more responsible food systems.