Environmental - International chef awards

Vegan and Zero Waste

Article from Eslam Ahmed, Ambassador MWMCS, Turkey

Each dish I created with a strong emphasis on sustainability and waste reduction in mind; everything from fresh produce was used correctly, resulting in truly zero waste. Vegan and Sustainability: A vegan diet involves eating only foods comprising plants. Those who follow this diet avoid all animal products, including meat, dairy and eggs. Some people also avoid eating honey. For […]

COST OF LIVING EFFECT ON CHEFS

It is a surprising but accurate comparison. The business climate in the restaurant sector has been deteriorating for more than two years.

We can say that the previous few years have not been kind to restaurants and the hospitality sector. Restaurants are still dealing with the effects of the devastating global pandemic that forced them to close their doors years ago. Supply chain issues that first surfaced during COVID have persisted, the cost of labor is at an all-time high, and now […]

World Master Chefs Comment on the Current Supply Chain Issue

Similar to many sectors across the economy, hospitality is being impacted by supply issues almost more than any other sector.

COVID-19 resulted in restrictions of workers, changes in demand of consumers, closure of food production facilities, and financial pressures. Rising food costs and supply chain issues are creating challenges, as well as delays or shortages of key food and beverage items and key materials. From the UK to Jordan, closures and shortages have affected many. Vice President of WMCS Jordan, […]