Worldchefs Congress in Norway

Organised by the World Association of Chefs’ Societies, the Worldchefs Congress has a long 86-year history.  By attending the Congress, students witnessed international chefs pit their skills in cooking contests and undertook exchanges with industry professionals. Lectures by professional chefs and site visits also drew attention to global topics such as food shortages and waste treatment.  Exposure to these enabled students’ understanding of the food culture and latest development trends, prompting them to rethink the issues and come up with innovative solutions. Yiu On Kei, a Diploma in European Cuisine student said: “I have never thought that Dong Po Pork could be prepared by Western culinary methods.  The world is evolving and we must change with times to progress continuously!”