Register today for this unique opportunity for professional development.

Competition Seminar instructors share techniques from the perspectives of Worldchefs Certified Judges and award-winning competitors. Participants gain an understanding of not only judging criteria but also best practices in the competition kitchen and tactics that consistently earn the highest podium spot.

The day will include

Presentation Handouts
Arrival Tea & Coffee / Morning Tea / Lunch / Afternoon Tea

DRESS CODE CHEF JACKETS, BLACK TROUSERS, BLACK SHOES

Please bring a pen with you. We need all registered participants to be on time.

Current judges: All Worldchefs Certified Judges are required to attend a Competition Seminar every five years.

Future judges: Attending a Competition Seminar is a mandatory part of the process to become a Worldchefs Certified Judge. Participants are awarded a certificate of participation that can be submitted as one of the required credentials in an application. To learn more about the process and for a complete list of requirements, download the Worldchefs Certified Judge application form here.

Judges: Why attend?

Keep up to date with culinary trends, and discover all the latest rules necessary to provide fair judgment during competition events.
Engage with renowned chef instructors and network with a diverse and driven class of competition chefs, aspiring judges, and influencers in the culinary space.
Current judges: All Worldchefs Certified Judges are required to attend a Competition Seminar every five years.
Future judges: Take the first step towards becoming a Worldchefs Certified Judge. Participants receive a certificate of participation after attending a Competition Seminar. This certificate of completion is one of the mandatory requirements when submitting a Worldchefs Certified Judge application.

Competitors: Why attend?

Learn indispensable tips to excel in culinary competitions, and understand the service process and presentation details to make sure you know everything from the very beginning to the end.
Be the first to discover current culinary trends, innovations in modern kitchen equipment, and the latest technologies used in competition.
Engage with renowned chef instructors and get inspired alongside a diverse and driven class of competition chefs, aspiring judges, and influencers in the culinary space.

Learn more about becoming a Worldchefs Certified Judge

Attending a Competition Seminar is one of the required credentials in a Certified Judge application. Keep in mind, all Certified Judges are required to attend a Competition Seminar every five years. These intensive workshops provide key information about current trends, competition rules and judging criteria, to help chefs keep up-to-date and at their best!

This seminar is taught by: Rick Stephen

Dr. Rick Stephen has been instrumental in the growth of the culinary profession. Having once an active presence in the competition arena winning many awards and accolades, he has offered guidance and support which contributes to the success of a number of chefs doing well in many competitions and in the culinary profession in Singapore, Fiji, Indonesia, Japan, Taiwan, Malaysia, China and Australia.

Dr. Stephen was elected as the Continental Director for Asia in May 2011 under the World Association of Chefs’ Societies (Worldchefs) banner covering 21 Countries. As part of the Worldchefs Congress Committee, he organised and ran the IFK competition in Korea, and did all the final preparation for the World Finals of the Global Chef and Hans Bueschkens competition since 2008. In continuing his efforts to improve the industry and as part of his Worldchefs involvement in the region, Dr. Stephen has conducted Worldcehfs approved courses and has been an instigator in training and working with young chefs.

Rick Stephen is a 3rd generation chef raised in Tasmania. The first Australian to be awarded Certified Master Chef, he started his career in 1972 under world-renowned chef and culinary competitor Claudio Magris.

Rick’s 82 gold medals in various international competitions include achievements like Australian Chef of the Year, Chef of Chefs (three times over), Gold Medalist winner at Food Asia Singapore, the Culinary Olympics in Stuttgart, Luxembourg World Cup Fine Foods in Sydney & Melbourne, Sapporo in Japan and Detroit, Team Captain of Australia from 1990 to 1995, and Team Manager/Coach of Australian Team 2002 from 2008.

He’s also literally written the book on The Art of Judging. Rick, a coach and mentor, has trained many national culinary teams for international competitions in Singapore, Japan, Thailand, Malaysia, and China.