Owner / Executive Chef – Spain International Judge L4

I started my experiences in the kitchen at age 17 at a restaurant in Milan where I acquired basic knowledge of how a kitchen works. I have travelled to kitchens throughout Europe (Amsterdam, London, Paris, Bern, Bruselles, Düseldorf) and I have also worked in kitchens in Central America (Santo Domingo). I started with my own business 10 years ago in Spain together with my partner, in the Galy restaurant in Barcelona and later we opened the restaurant la Sirga. The creation line has always been designed based on a chromatic line of the dishes because I consider that the image is the key that opens the papillae to the diners. Today I am in charge of the kitchen in the restaurant la Sirga in Torredembarra where apart from the stove, I manage all the logistics and cost control. My hope is to continue doing this work that excites me and motivates me daily to get up and continue fighting in this profession that is the hardest for its intensity and schedules. Being in the WAMC motivates me especially as recognition that is, of my ability in this profession.

Executive Chef – Scotland International Judge L4

I have been a chef for over 47 years and my work is my passion. I love to teach and show my junior Chefs all the things they want to learn.  From cooking simple plates through to designing elaborate and creative dishes I am always willing to share my knowledge and skills. One of my biggest motivational factors is passing on my skills and knowledge to other members of the team, it is my view that what’s the point of doing and learning what I have if I don’t pass this on to others who are as passionate as myself, I find this gives me a great deal of job satisfaction for myself and those around me. I have worked with young fresh chefs and businesses through to organising a state banquet for the King and Queen of Norway to Scotland and Edinburgh I currently work at the Ardanaiseig Hotel Scotland In my spare time, I like the outdoors and spending time with my family.

Executive Chef – Tunisia International Judge L4

I currently work as the Executive Chef at the Riadh Palms Hotel in Sousse Tunisia where I have been for 23 years. Prior to this I worked at the Hotel Marhaba Beach.  The Riadh has an incredible capacity of over 1800 guests always with a vairety of different nationalities, tastes and needs. I became a chef because for me it is an art to do. I do not see it as work but rather I treat it as my favourite hobby, constantly looking to develop new skills and create new dishes. I love to show the skills I have and share with others the things I have learnt. To this end I spend many hours giving advice to young and junior chefs as it is important for me to share with the love of cooking and creating and helping them to learn to love what they are doing, but most importantly to have patience and faith and to listen to those chefs with more experience. I work to entrust within them a keen knowledge so that they will listen to the advice of others, as I did in my youth, and hopefully they will then in turn grow to be great chefs. My best advice to young chefs and cooks is to research and develop their own ideas and skills, to become their own creators. use the knowledge of others to develop into their own person. The kitchen is my passion, it’s somewhere where I can do art, do what I love, try new flavours, rich dishes and innovative sensations. The kitchen is my canvas.

Executive Chef – Croatia International Judge L4

I currently work at the “HUNTER” restaurant, Vodici, Shibenik, Republic of Croatia as the Executive Chef Ever since I was a child I loved to cook exploring the endless possibilities of combining different ingredients and learning how they interact with each other, experimenting and adding my personal touch to the recipes, the idea of art and science coming together resulting in meals that are as pleasing to the eye as they are to the palate. This is what inspired me to become a professional chef 13 years ago. Every time I step into the kitchen, I instantly get motivated and inspired, which helps me create dishes that are unique. My goal is for each dish to be better than the previous one, namely I strive to enhance its aesthetic appeal, but mostly to achieve particular tastes and flavours (colors). I try to outdo myself in every aspect with every subsequent dish, paying great attention to each ingredient and making sure that the end product is a meal that is complete, balanced and unique. I have always followed the gastronomic traditions of the places where I have worked as a chef by choosing products and ingredients that are specific for that place or region, but most importantly, by using products that are fresh and healthy. I would advise all young and junior chefs to listen to their gut instinct and to draw their strength from their love for gastronomy,  to be persistent in their work and to expand their experience and knowledge by travelling to different places and working in different restaurants. It is extremely beneficial to work alongside different chefs and to be careful listeners and observers in the kitchen, in order to perfect their culinary skills and master different cuisines specific to different places. When it comes to cooking, my passion is Mediterranean cuisine. I love sharing my experience and my knowledge with my team, and establishing a two-way communication and a relationship of trust with my team, and giving special importance to workplace safety and abiding by the food safety principles of the HACCP system. Being in the WAMC motivates me especially because it is a recognition of my abilities in this profession. Each day represents a new challenge to professionally improve myself and reach new goals, to become even more successful in this profession which is without a doubt a difficult one, taking into consideration the long hours and the intensity of the work, as well as the tight schedules. My favourite style of cooking is molecular cuisine.

Chef – Macedonia International Judge L4

I currently work in two places, one is at the restaurant Dion and second is in my catering business Sentido, both in beautiful in Skopje Macedonia. I was also the Head Chef for 6 years at KUS KUS in the incredible city of Bitola France learning the art of French food, pizzas mixed with Arabic flare. As a Chef at Dion I create dishes covering pasta and grill experiences, while in Sentido I create desserts and traditional pasta feasts. I truly love what I do and have been cooking since 1995, always looking for new experiences and flavours. I encourage young chefs and those wanting to enter the cooking industry to always be positive and work hard to be truly a good chef. I instil in the younger generation to look at the kitchen as our second home, to do good work, share good food, create good experiences and be first and fast but most importantly is to always have discipline in the kitchen and in life. I love to cooking everything and anything, meat, pasta, deserts….everything.

Embassy Chef – Hungary

Currently a Chef at the Embassy of Iraq I have been there for almost 10 years and previously I worked in 5* Hotels in Le MeridienAquaworld Ramada ResortYBL Palat I have been a Chef for over 31 years and I can honestly say my work and my job are my passion! I start my experience in the kitchen in my childhood because my Grandmama was an great Chef and I always was beside her as she taught me so much about the meanings and use of spices and herbs and how best they could be sued in cooking. This gave me a chance to learn to work and cook tasty meals and dishes. In all those years also I learnt from the great Chefs, as we should always learn in life more and more to improve our experiences. Because of the knowledge, I have gained in this last 31 year’s I have become what I am today… A Chef! I love to teach and pass my knowledge to the next generation of Chefs. I have had apprentices over the years, two of which have today are great Chefs in different countries. I am proud of them and of myself too because they cook from their heart which is how I taught them to cook. That’s its the Key of the delicious food! Cook with Love from Heart as that is the Spice of our Food! When we love our job and our job is our passion, nothing can be hard and our mind will be open to learn more and more experiences in Kitchen. That’s my advice to our young Chefs and our next generation. My favorite food are the flavours of the Orient and I learn to love these while in Jordan from a great Chef. The second one favorite is the French style of dishes again I am learning from practice and following great French Chefs. That’s is my next level in my future! I m thirsty for more knowledge and to grow my passion to cook even more!

Executive Chef – Portugal International Judge L4

I started my culinary experience with 18 years old in Germany, after I finished the academy kitchen school I worked in different hotels and restaurants with a high level of cuisine. I have travelled around the world (France, London, Switzerland, SaudiArabia, Brasil, Rio Janeiro, Sydney). Where I acquired more knowledge from the preparation of food. I was saucier in Michelin Star restaurants. Later in my career I started to work on a cruise line ship, and sailed over the world two times.In that time I worked also for private owners.  After my switch from the high sea to the river cruise line ships in Europe, I have worked for more then ten years at Uniworld as an Executive Chef, at that time I was producing more then 5 culinary videos for Japan, Australia, America, South America and New Sealand. During that time I also improved my skills at the Valrhona Chocolate Academy, France/ Vegetarian-Vegan fine dining at the Hiltl Academy, Zurich.In 2012 I was an extra ordinary winner in Masterchefs of Portugal. At the moment I am working for a European company as a travel Executive Chef, and do the food cost control, teaching, managing. My daily motivation is to get up and continue this profession with no limits. I am happy to be a part of WAMC, this is for me a especially motivation.

Executive Chef – Germany International Judge L4

Growing up in a culinary family, I’ve been always keen to work in a kitchen. 25 years ago, with the age of 17, I started working and doing my training as a cook in a German restaurant. In the past years, I’ve worked at several different restaurants all around Germany, including some well-known places. After collecting experiences in many diverse kitchens like steak houses, German kitchens and Italian restaurants, I’ve settled in a Brazilian steakhouse where I’ve been working for 22 years now. Here started my breakthrough where I started my journey on becoming a chef cook. Now after achieving my goal of becoming a master cook, I am looking forward on spreading, sharing and collecting knowledge and techniques with other people who share my dedication and love to the kitchen.

Executive Chef – United States of America International Judge L4

My experience in culinary and food goes back to the age of 8, when I first started cooking at home. For me food is my first love, my first love language. I speak to the world through my culinary creations. I am always embarking on the journey to learn more about the wonders of food; whether it’s traveling the world and working alongside other world-class chefs and culinary instructors or creating wonderful world class culinary experiences for each and every one of my guests. I began my culinary career working in various restaurants throughout New Jersey & New York, which imparted to me the dedication to my craft. During those years I was able to compete in various culinary competitions around the country. I’ve had the amazing opportunity to work for some of the largest food service companies in the country as an executive chef and/or culinary director. When I made the decision to transition to Atlanta GA, it enabled me to open my full-scale catering company Culinary Excellence by Chef Jermaine Bethea which catered to a wide variety of clientele, and venues. No matter what the event, venue or guest, each service that I have provided has gotten the same world class service that I am known for. Having a full-scale catering company, I was afforded the opportunity to craft private events for celebrities, and world dignitaries. Alongside traveling the world in a quest to study various cuisines and the culture of food. After living In Atlanta for over 20 years, I decided to return home and re-brand my company to Chef Jermaine Bethea LLC. My company manages and consults on all aspects of restaurant, food service, nutrition, and culinary services. Chef Jermaine Bethea LLC also provides food nutritional services to local charities and religious ministries. I love this culinary lifestyle and would not change any experience for the world. I will continue working on my craft and assisting in the teaching of upcoming chefs. Teaching the skills and knowledge that I have learned in my 30+ years of this industry. I will continue to speak through food and always put my passion on the plate.