Meet the World Association of Chefs Society (WACS) Global Chefs, top chefs from around the world who are competing in the semi-finals on the road to World Chefs Title.

Held in Vancouver for the first time this year, five world renowned chefs from the Americas will be competing on June 11 in the semi-final round of the WACS Global Chefs Challenge.

Tickets Here

In this timed challenge, each chef must create 8 meals, 4 of which will be available to the public. These 4 priceless 3-course dinners are paired with an appropriate beverage and served in a unique dining experience– created in an open kitchen and prepared right in front of you, should you desire to watch the cooking competition.

Who knows, you may be dining on a dinner provided by the next World Chef!

Global Chef Semi Final – Vancouver 2011

3-Course meal for 8 persons individually plated on Figgio plates.

These are the mandatory products each chef must use to create the 3 course meal:

Appetizer (Hot or Cold)

AACO Kobe Master oyster blade *(see description below)

Main Course

Sterling White Halibut with appropriate garnishes including a starch

Dessert

Strawberries

The Kobe Master and the White Halibut must be 60% or more of the protein in their respective dishes.

Other items that must be used in some component of the menu are, Anchor Culinary Cream, unsalted butter and Perfect Italiano parmesan cheese

Global Chef	June 11 challenge
Country	Name	Place of Employment
USA	Michael Matarazzo	Bear Mountain Inn
USA assistant	Charles Figueroa	Westchester Country Club
Canada	Tobias MacDonald	La Belle Auberge Restaurant
Canadian assistant	Jasper Cruickshank	La Belle Auberge Restaurant
Ecuador	Francisco Vintimilla	UEES University
Ecuador assistant	Andres Torres	UEES University
Venezuela	Ricardo Manzanilla	Restaurant Escuela Le Gourmets
Venezuela assistant	Joyce Fernandes	Student
Chile	David Calquin	Sodexo
Chile assistant	Homero Burgos	Hotel W Santiago

Global Chefs Challenge and Hans Bueschkens Junior Chef Challenge:

The race for the 2012 World Final has begun.

600 National Selections, 80 National Finals, 7 Continental Semi Finals, One Winner.

The World Association of Chefs Societies (WACS) is excited to announce that for the first time the Hans Bueschekens Junior Chefs Challenge Semi-Finals will be held together with the Global Chefs Challenge. This presents a new opportunity for an emerging chef to show his or her talent on the international  scene and ensures more countries have an equal opportunity to participate. Uniting the global chef community is an important goal of WACS, which currently counts over 90 countries and 10 million professional chefs among its membership. Developing Young Chefs is another key mission.

Bringing together both competitions exposes Young Chefs to the same level of interaction and learning as the professionals. The national pre-selections are in full motion to find the chef to represent each country in the continental semi finals that will take place throughout 2011 and early 2012. Seven continental semi final winners will go to the final in Daejeon in May 2012 at the World Congress.

The competitors will prepare a 3-course meal for 8 people in 5 hours in all stages except in the Global Chefs World Final where the requirements are to cook a 4-course meal for 12 people in 6 hours 45 minutes. Each course must contain a key ingredient that will be made known to contesters two months prior to the competition.

Continental Semi Finals Calendar:

Pacific Rim – Auckland, New Zealand,17-19 July 2011

Americas – Vancouver, Canada, 11-12 June 2011

Asia – Hong Kong, 11-14 May 2011

Europe North – London, England, 26 Feb.-1 March 2012

Europe South – Ljubljana, Slovenia, 19-21 January 2012

Europe Central – Budapest, Hungary, 18-21 October 2011

Africa / Middle East – Abu Dhabi, United Arab Emirates, 21-23 November 2011

Grand Finale

Daejeon, South Korea 1-5 May 2012

75116 Paris – office@worldchefs.org – www.worldchefs.org

* Master Kobe is the latest release in Wagyu brands from AAco. It is “luxury beef achieved from the mastery of pure Wagyu breeding and long grain feeding”. Being produced from only the elite purebred and full blood Wagyu with the highest marbling, supplies are not available outside of a small list of loyal and invited users. Oyster blade with a marble score of 9+ is sometime refer to as flat iron steak (USA) or butler steak in the UK.