The Egyptian Chefs Association orchestrated a distinguished Worldchefs Culinary Arts & Hot Kitchen Competition Seminar in Cairo, proudly held under the patronage of WorldChefs, attracting participants from across the globe.

Tailored for ambitious culinarians seeking insights into international culinary competition standards, the intensive Worldchefs Competition Seminars deliver essential information on current trends, competition rules, and judging criteria to keep chefs abreast of the latest developments.

Culinary enthusiasts, competitors, and future judges from diverse corners, including India, Saudi Arabia, and Qatar, converged for an immersive experience led by the seasoned Chef Domenico Maggi, boasting over 40 years of global culinary expertise.

Embarking on his culinary journey at the age of 15, Chef Maggi’s membership in the Federation of Italian Cooks (FIC) since 1968 has left an indelible mark in restaurants and hotels across Italy, Switzerland, and the UK. Serving as the Captain of the Italian National Culinary Team from 1997 to 2000, his global recognition as an Ambassador of Italian Cooking underscores his commitment to promoting the rich heritage of Italian cuisine on an international scale. Maggi’s dedication to excellence is evident through prestigious accolades earned in esteemed cooking competitions, both within Italy and on the global stage.

Highlights of the Worldchefs Culinary Arts & Hot Kitchen Competition Seminar included a comprehensive exploration of current culinary trends and invaluable tips and secrets to excel in competitions. Attendees delved into scoring categories such as mise en place, professional preparation, presentation, and taste, leaving them equipped with the latest judging criteria and best practices.

The seminar served as a mandatory steppingstone for those aspiring to become Worldchefs Certified Judges—a significant milestone in their culinary journey. Additionally, the seminar addressed ambitious competitors, guiding them on how to improve scores, maximize points, and avoid common mistakes.

Following the theoretical part, practical training took center stage at live cooking competitions during the Hace Exhibition, providing participants with hands-on skills and real culinary judging experience.

Participants praised the chef’s expertise and valuable guidance during the competition training seminar. Chef Mervat El Desouky noted, “We learned how to discover the mistakes and flaws of the dish in a practical way,” while Chef Omar Hamada expressed, “It is a refreshing update on our knowledge of culinary competition rules, keeping us informed about the latest global regulations.”

Chef Mona El Sabahy emphasized the importance of points in the score sheet, stressing that every point matters. She highlighted the need to care for competitors, especially the young ones, urging a supportive approach over strictness, “we should not be tough on them, because competition itself is what matters at the end of the day. We need to encourage them to participate in competitions. The judge should be more friendly with the contestants, and not be so strict.” She added.

The seminar also emphasized that judges should not be swayed by the plate’s appearance alone, as taste constitutes 50% of the scores.

Sustainability and reducing food waste were crucial points stressed during the seminar, emphasizing the need for competitors to be judged on hygiene and adherence to HACCP rules.

A heartfelt thank you goes out to Steigenberger El Tahrir Cairo for their generous hosting, and to all who contributed, making this culinary extravaganza a resounding success!