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International Chef’s Day | Access to Culture

International Chefs Day 

By Sharon Schweitzer

Esteemed chef Dr. Bill Gallagher created International Chefs Day in 2004. Gallagher was also the president of the World Association of Chefs Societies (WorldChefs). Since 2004, WorldChefs has used International Chefs Day to celebrate the nobility of this culinary profession.

The different kinds of chefs include:

  • Executive chef – as managers for multiple outlets, executive chefs do very little cooking.
  • Head chef – manages kitchen staff and controls the whole kitchen.
  • Sous chef – the chef that is second in command to the head chef.
  • Chef de Partie – runs a specific part of the kitchen.
  • Commis chef – a junior member of the restaurant staff that works under a chef de partie.
  • Kitchen porter – assists with basic food preparation, such as peeling potatoes.
  • Dishwasher – washes all the dishes and cutlery. It’s not uncommon for a dishwasher to work their way up the chef ladder.

Over 100 chef associations participate in International Chefs Day. These associations host events that promote the career of chefs. Chefs from all over the world also participate in this global observance. In recent years, nearly 5,000 chefs volunteered their time and energy to reach 37,000 children in 55 countries. Events have included culinary competitions, educational presentations, and networking opportunities. One of the most important aspects of International Chefs Day is to stress the importance of cooking and eating healthy foods.

Remember, the impact of our celebration goes beyond just one day. Let’s strive to create a lasting impression on these young minds, fostering a love for cooking, nutrition, and sustainable practices that will stay with them for a lifetime.

“Cooking is an art, but you eat it too.” – Marcella Hazan

 

Photo by Gary Maclean

Sharon Schweitzer JD, is a diversity and inclusion consultant, cross-cultural trainer, etiquette expert, and the founder of Access to Culture. In addition to her accreditation in intercultural management from the HOFSTEDE Centre, she is an attorney and mediator. Sharon served as a Chinese Ceremonial Dining Etiquette Specialist in the documentary series Confucius was a Foodie, on Nat Geo People. Her Amazon #1 Best Selling book in International Business,  Access to Asia: Your Multicultural Business Guide, won a coveted Kirkus Star, and was named to Kirkus Reviews’ Best Books. She’s a winner of numerous awards, including the British Airways International Trade Award at the Greater Austin Business Awards.

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