When is Chef's Day celebrated? International Chef's Day. History and customs of the holiday

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Every year your professional holiday - Chef's Day- noted chefs and cooks from all over the world. The international date was established in 2004 at the initiative of the World Association of Culinary Societies. This organization, by the way, has no less than 8 million members - representatives of the culinary profession from different countries. Therefore, it is not surprising that the professionals of world cuisine have found their own holiday.

The celebration of International Chefs Day in more than 70 countries has become large-scale. In addition to the culinary experts themselves, government officials, employees of travel companies and, of course, owners of public catering establishments - from small cafes to famous restaurants - take part in organizing festive events. They organize skill competitions among chefs, conduct tastings and experiment with preparing original dishes.

The profession of a cook is one of the most sought after in the world and one of the most ancient. History, of course, is silent about who was the first to come up with the idea of cooking wild game meat or plants collected in the forest. But there is a legend about a woman whose name gave the name to the entire industry - cooking.

The ancient Greeks revered the god of healing, Asclepius (aka the Roman Aesculapius). His daughter Hygeia was considered the guardian of health (by the way, the word “hygiene” came from her name). And their faithful assistant in all matters was the cook Kulina, who began to patronize the art of cooking, called “cooking.”

The first recipes written down on paper appeared in Babylon, Ancient Egypt and Ancient China, as well as in the countries of the Arab East. Some of them have come down to us in written monuments of that era, and if desired, anyone can try to prepare the dishes that the Egyptian pharaoh or the emperor of the Celestial Empire ate.

In Russia, cooking as a science began to develop in the 18th century. This was due to the spread of food businesses. At first these were taverns, then taverns and restaurants. The first culinary kitchen in our country opened in 1888 in St. Petersburg.

We wish you only delicious dishes in life!
And for this you need the ingredients:
Love, health, friendship and comfort,
And many kind words and compliments!

Let's add a pinch of joy and good luck,
A smile will give the dish the right taste,
And if you cry, it’s only out of happiness - no other way!
We congratulate you on Chef's Day!

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On October 20, seventy countries around the world, including Russia, will celebrate International Chef Day.

A professional holiday for all chefs on Earth was established in 2004 by the World Association of Culinary Communities.

On this day, culinary specialists will accept congratulations on Chef's Day, organize tastings, professional skill competitions, and charity events. Chefs will prepare gigantic dishes and open new cafes and restaurants. In areas where gastronomic tourism is thriving, representatives of government and tourism businesses will take part in the celebration.

Last year's theme for International Chef's Day was "Art on the Plate." From Australia to Slovakia, more than 1,300 chefs demonstrated how to make food tasty, healthy and beautiful. More than 100 events took place around the world, with over 13,000 children taking part.

Chef's Day 2017 will be held under the motto “Food for Healthy Heroes”. With the help of a superhero theme, the organizers hope to attract children's attention to the principles of healthy eating and teach them to enjoy healthy food. Expect to see superhero chefs, superhero vegetables and superhero eaters.

Professionals and passionate amateurs can be congratulated on International Chef's Day. After all, it’s not the diploma that makes a cook!

Ancient cuisine

Since the beginning of time, people have strived to make their food taste better, and have greatly respected those who were able to improve the taste of traditional food.

The first recipes that have survived to this day were written on clay tablets in Babylonian cuneiform. The Egyptians immortalized culinary achievements using hieroglyphs. The ancient Greeks revered the god of healing, Asclepius, who was helped by the cook Kulina. She was considered the patroness of the art of cooking, which received (in her honor) the name of cooking. The Romans considered cooking to be the tenth muse; the first cookbook in Europe appeared at the turn of the 4th and 5th centuries AD. and was written in Latin (Apician Corpus).

The recipes of the ancient Romans can be tried, but some difficulties await us. Imagine: some of the seasoning plants have died out, some of the recipes have not been preserved, and some substances, readily eaten by our ancestors, will be unpleasant to the taste of you and me. In addition, some recommendations are simply dangerous! For example, to create sweet grape syrup, it is recommended to use lead utensils.

In the Middle Ages, interest in cooking waned. However, with the advent of oriental spices in Europe, the art of cooking began to develop again. It reached full bloom in the 19th century, when even Alexander Dumas the father published the “Great Culinary Dictionary.” To collect material for this book, he traveled a lot, even visiting Russia, from where he brought many recipes and the legendary “spreading cranberries.” However, the first culinary school appeared not in France, as one might expect, but in England. Soon similar educational institutions appeared throughout Europe. The growing number of restaurants, cafes and bistros required more specialists than traditional in-the-kitchen training could provide.

In Russia, the first collection of recipes was published in 1773. At first, Russian cookbooks experienced a strong Western influence, some of the terms were not translated into Russian, they did not indicate the exact quantities of ingredients, so it was difficult to use them. The victory over Napoleon in the Patriotic War of 1812 gave a powerful impetus to the development of Russian national cuisine. And in 1888, the first Russian culinary school opened in St. Petersburg.

Cook is an eternal profession

Science fiction writers of the 60s assumed that in 2017 we would be eating nutritional pills, without taste or smell, but they were wrong.

Modern cooking is like science and art at the same time.

New ways of preparing food are being invented. Sous Vide is cooking food in a vacuum with low heat; Anti-Griddle allows you to achieve a combination of a frozen crust on the outside of a culinary product and a warmer, softer cream inside.
New ways of combining products are being tried. Food pairing is the culinary science of combining different products that have a common flavor component. These combinations are compiled thanks to scientific research.
Cooking styles mix. Fusion cooking involves combining Western and Eastern cooking styles.
New ways of serving are being invented, within the framework, for example, of culinary makeup. Consumers photographing food for social media are fueling the creation of ever more elaborate and beautiful dishes.

What to give for International Chef and Culinary Day

If there is a person in your life who has devoted himself to cooking professionally, the question arises: how to congratulate him?

Most likely, your loved one will be spending the holiday at the stove. So that he doesn’t have to cook at home, feed him.

Chocolate. Even an ordinary piece of candy lifts your spirits a little, but how happy it is when there are a lot of them! You can come up with many types of chocolate gifts: candy bouquets, chests, personalized chocolate, chocolate eggs, chocolate fountains, sets of handmade sweets. , black, and the Swiss invented a new type of chocolate - pink. Your home cook will enjoy a dessert that you don't have to prepare yourself.

The profession of a cook is one of the oldest in the world, and its demand has always broken records. It's no surprise that masters of the culinary arts have their own date to celebrate their professional skills.

Chef's Day: youth and popularity. What's the secret?

World is a relatively young holiday. It was approved by the World Association of Culinary Societies in 2004, but during this time it managed to gain considerable popularity. The thing is that the holiday allows you not only to have a delicious and fun time, but also to learn from the precious experience of the best kitchen masters, learn to use your own imagination in the cooking process, realize the importance of the profession of a cook, and even witness new records.

Celebrating the culinary skills of catering workers takes place annually in seventy countries around the world. But what does the extravaganza called Chef's Day look like and what date does it take place?

What date and how is World Chef's Day celebrated?

The “delicious” date in 2004 was determined The 20th of October. Since then, every year on this day all the chefs of the world accept congratulations on their professional holiday and collect compliments and flattering reviews about their skill and virtuosity.

The celebration itself is extremely large-scale and looks something like this around the world:

On this day, almost every catering establishment nominates its candidate for the title of “best chef of the year,” after which grandiose competitions take place between the nominees, which not only determine the level of professionalism of the kitchen staff, but also bring great gastronomic pleasure to everyone who wants to try delicious dishes. Tasting, of course, is completely free on this day.
The doors of restaurants, cafes, pizzerias, and fast food establishments are wide open on this day for all visitors, inviting them to try new menu items, standard dishes and delicacies, and, of course, appreciate the work of the chefs.
Entire “edible” exhibitions are held in the central squares of cities, the results of which can often be seen in the interesting news section. Huge-sized dishes, which are already becoming a good tradition of culinary unity and show their ability to work as a team, even receive titles and are included in the Guinness Book of Records, glorifying the country.

Art for soul and body

Chef's Day is a great opportunity for culinary specialists around the world not only to demonstrate the latest developments in the field, techniques for using kitchen utensils, their own skills and general professionalism, but also to show the whole world that cooking is not just delicious food, but an entire art filled with soul cook, in which he plays the role of a real conductor. His talent is capable of creating unprecedented symphonies of tastes and a scattering of aromas, educating true gourmets and giving a lot of pleasure to even the most skeptical eaters.

A very young holiday, International Chef’s Day appeared on the calendar only in the 21st century, all thanks to the initiative of the World Association of Culinary Societies. Every year the number of cooks and culinary specialists is becoming larger and larger, and now it exceeds more than 8 million people. And for 10 years now they will celebrate their holiday on October 20 in more than 70 countries around the world. On such a day, it is customary to organize culinary competitions and fights, as well as to honor the best chefs and the best cooks.

International Chef's Day 2017, for which we have prepared congratulations today, is truly considered the most delicious holiday in the world. On such a day, all the chefs and cooks prepare the most exquisite and unusual dishes, which absolutely everyone who has just attended such a feast can try. Don’t forget, when enjoying the chef’s next dish, to congratulate him, using, for example, our cool congratulations on Chef’s Day.

Congratulations on Chef's Day in verse

You taught us how to cook deliciously
And spoil us with goodies!
You never skimped on spices
And today we congratulate you!

Now on Chef's Day we want to say hello
Send it to you all from the heart, from the soul!
And wish you masterpieces at the same time,
May your dishes be good!

So that you never oversalt,
May you always cook with your soul!
So that your clients praise you every day,
May great success come to you soon!

***

Happy Chef's Day today
Our congratulations as much as possible!
Let's set the tables generously,
May we serve more treats!

We would like to wish all the chefs great
Today on this holiday is the brightest,
To love the profession passionately throughout life,
Throw luxurious banquets!

Let the milk never run away,
Let everything be divine and delicious!
Let nothing burn on you
Cooking well is an art!

We need to congratulate the chefs
And glorify them in word and deed!
Wish them the most necessary recipes
For tomorrow, for lunch, for dinner!

May there be more light in your life,
Prepare for us in winter, spring and summer!
Cook even in the fall, guys!
May life be rich in masterpieces!

And let the chef give his instructions,
You carry out these orders!
After all, if you perform them diligently,
You can become a chef one day!

There are many funny chefs in the world,
We also have enough talented people...
But you are the only one on the planet,
And I’ll give you my poem today!

Happy Chef's Day today,
So that you are cheerful, be sure to be well-fed!
I wish you to become a chef,
May the table always be beautifully set!

May you know the best secrets
Let them only praise and honor at the same time!
May you always, everywhere be a star
Let the best happen to you!

The tables are set with generous food
And they are bursting with abundance of food!
Great mood today
In connection with such a holiday we have!

On Chef's Day, every taster is here
And at once I’m ready to evaluate all the dishes!
I read congratulations like a speaker,
To cheer you all up with congratulations!

I wish the chefs a wonderful fate,
Great career in the world of wonderful dishes!
Let your life not be in vain -
Let them only give you clean plates!

Without the cooks we wouldn't know how cute it is
Sometimes you can chat over a great dish!
On Chef's Day, I want it to be forever
What should you serve to your clients?

Let the chef's hat be yours,
Always and everywhere they will be only with you!
Let everyone be an eternal winner,
Feed us more often and tastier!

May you always be lucky in work and in life!
May your work as a cook be glorious!
The recipe will be perfect forever!
Let new tastes await in your work!

Happy Chef's Day from the bottom of my heart
On Chef's Day, I sincerely wish you,
So that you are the most expensive cook
And he worked as a cook with all his heart!

I want to send congratulations on Chef's Day,
To wish you good luck and luck!
Excellent tastes and new dishes,
Helpers who are agile and smart!

Happy Chef's Day, colleagues, congratulations
And I wish you the best from my heart!
May your life be full of poetry,
May there be friendship between us forever!
May we be able to cook a lot,
And let our clients not judge us harshly!

I always enjoy your menu...
And there's only one thing I regret,
That there is only one chef's day a year
And only once will I come to you with congratulations!
To wish you to cook in the mood
And may they promise you happiness and luck!

Happy Chef's Day, guys!
Congratulations from me today!
And never lose heart,
May your mood be forever great!

You are the coolest chef in this world!
Do you cook in a restaurant, in an apartment,
You will always create a masterpiece anyway,
You can't betray cooking forever!

You are pleased on the cook's day
Send these congratulations!
Let the country understand -
You are a hero, no matter what!
I want to wish you luck
And a better mood!

I will never stop admiring you,
To congratulate you again on Chef's Day!
I wish you to be different from many
And the dishes are tastier to serve!
Let your hands never get tired of baking and cutting,
So that we have something to dine with tomorrow!

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The earth is therefore still generous,

That there are chefs in the world

Blessed are their simple destinies,

And your hands, like your thoughts, are clean.

Their profession is essentially good,

An angry person will not stand at the stove.

R. Rozhdestvensky

The 20th of October Cooks all over the world celebrate their professional holiday - International Chef's Day. This day, proclaimed by the World Association of Chef Societies (WACS), is becoming increasingly popular in Russia today. Thanks to participation in prestigious international culinary competitions, Russian chefs raise the prestige of the industry and confirm the status of our country and regions as one of the culinary countries of the world.

The public catering system has long become an integral part of the lives of modern people. At lunch or

For dinner, breakfast or lunch, we will be happy to be fed by the chefs of canteens and restaurants, snack bars and cafes. Their work cannot be overestimated. The holiday was founded by the World Association of Chef Communities. Let us also congratulate our “breadwinners”, thanks to whom we leave the college cafeteria well-fed every day. Full and satisfied!

Historical reference.

Profession cook developed along with civilization, so we can say that this is the oldest profession. As soon as the cave people tamed fire and began to fry meat over a fire, they quickly found out which of their fellow tribesmen made a tastier and juicier mammoth, and began to trust this important mission only to him.

Thus the first chef was born

The first courses simply looked like half-raw pieces of meat or fish burned over an open fire. People learned to use fire at least from the Middle Paleolithic, but these were not cooks. The first professionals who made a living from this craft are recorded from the Greek civilization on the island of Crete in 2600 BC. e.

For the king's soldiers, food was prepared from selected products by a specially hired culinary master. It is safe to assume that in the more ancient cultures of Egypt, Phenicia and Sumer there were also professional cooks working for the families of noble people and rulers.

A cook is a person whose profession is cooking; currently, as a rule, in catering establishments.

Most likely, the word “cook” comes from the East Slavic "var", meaning boiling water and heat. In the navy, the position of a cook is called a cook.

The chef's task is to prepare a tasty and satisfying dish from raw ingredients.

This profession is for those who love to cook and experiment with ingredients.

A profession that feeds.

There was a time when cooks in our country were trained at a culinary college... The unfortunate heroes of Khazanov are a thing of the past. Now the chef of a famous restaurant sometimes earns no less than a banker or pop star. It has become fashionable for celebrities to show off their cooking talents on all sorts of TV shows.

However, getting closer to the pinnacle of culinary Parnassus requires years of hard work.

What is the ideal chef? He must combine curiosity, restraint, desire for self-improvement and patience. Here are statements from chefs about what qualities they would like to see in their assistants: “Experience of working in critical situations and in good restaurants”, “diversified skills acquired in culinary school”, “opportunity to learn something from him”, “so that he is someone I can teach on the fly”, “desire to learn and make people happy."

The craft of a cook can become a high art. WITH Your expression in this area is not limited in any way. Both the dishes themselves and their presentation on the menu reflect the chef’s worldview. When surveying a group of chefs, the question “What do you like best about your profession?” The following answers were given: “immediate gratification”, “the ability to make people happy”, “continuous improvement”, “mix ingredients without compromising the unique taste of each of them.” But culinary experts are annoyed by the lack of time for personal life, dissatisfied customers and self-confident restaurant critics .

Delicate taste is one of the most important qualities of a cook. It needs to be constantly developed. One way is to taste and note which flavors or combinations of flavors appeal to you. Once you understand the laws of composition, you can compose a symphony yourself.

Teachers at the Cordon Bleu school in Paris like to repeat: “You can only be a good chef by having your own point of view on things. We encourage aspiring chefs to be willing to live life, constantly developing.”

Success is achieved by those who seek the opportunity to learn from the best in the profession, whether that means working for free at a top restaurant or helping a chef at a charity event.

The main thing that can be advised to those who want to achieve high professionalism is to turn training into an ongoing process. The best chefs learn something new every day and never think they know everything. You can learn something at a friendly party in a restaurant, traveling on vacation, and even reading the classics

In order to master the profession of a cook, you must have a number of qualities that not everyone has. It is imagination and ingenuity to create new dishes, come up with new combinations of products; this is courage - to declare yourself to the world by bringing your creations to the attention of consumers; it is a good memory to keep a great variety of recipes in your head; this is taste perception - without it there is nothing to do in the kitchen; This is physical endurance - the chef spends the working day on his feet and he has to perform most technological processes manually under conditions of sudden temperature changes.

What should a modern chef be like?

INTERVIEW WITH OUR COLLEGE CHEFS ….

Why did you choose this profession?

Student of the 2nd year group “Cook, confectioner” Voronov Andrey.

I chose this profession because I think it is very important. After all, before you teach anything, you need to feed the children, then they will enjoy learning.

If you remember the words of the famous cook Tosya from the movie "Girls ": “But I’ll take and salt the food, let’s see how much they will earn then?”, it becomes clear that the quality of work of all other employees whom we feed in our canteen depends on our work. And I think that other students who study chefs also understand how important our profession is.

- What qualities do you think a chef should have?

In my opinion, in addition to love for his work, a cook must have neatness, cleanliness, punctuality, memory, because he must know by heart the recipes and components of dishes, aesthetic taste, he must be able to beautifully decorate the prepared dish and set the table.

It is necessary to develop artistic taste, a sense of beauty, because cooking is an art, and, in my opinion, it is also necessary to develop taste and smell.

Student of the 3rd year group “Cook, pastry chef” Glyukanov Ivanov

In order to master the profession of a cook, you must have a number of qualities that not everyone has. You need a taste memory, creative imagination, subtle taste and sense of smell, imagination and ingenuity - to create new dishes, come up with new combinations of products; this is courage - to declare yourself by bringing your creations to the attention of consumers; it is a good memory to keep a great variety of recipes in your head; this is taste perception - without it there is nothing to do in the kitchen and of course physical endurance.

Student of the 2nd year group “Cook, confectioner” Galyautdinov Oleg.

But, despite the difficulties, there is a lot of romance in the profession of a cook. Probably, there is an esthete and gourmet in each of us. Not only a pleasant aroma, but also the original design of dishes can whet your appetite. It is up to the chef to satisfy the most refined gastronomic fantasies and deliver taste pleasure. The most attractive thing about the art of cooking is probably that it is material like no other - you can try it!

Student of the 3rd year group “Cook, pastry chef” Kamalova Anna.

The work of a cook is very specific and not everyone can master this profession. But those who have mastered it, showing determination, patience, and endurance, become excellent specialists who are always in demand and then the profession becomes prestigious and highly paid. And the sense of smell and subtle taste sensations will help the chef reach heights in his career. Also, a good cook must be attentive, neat, organized, and must have a good memory.

Winner of the “Lord of Taste” competition

Gaikalova Irina.

Our profession is very attractive, interesting and creative.

Cooking - it’s not just throwing in a Maggi cube and enjoying an excellent broth five minutes later. Cooking becomes an art when you come up with something of your own. The amazing variety of food products that are used in the cuisines of different countries leaves a huge field for imagination! We should not stop there, but strive to become a good specialist and climb the career ladder... It’s not for nothing that they say: “A good cook is worth a doctor.

Student of the Pastry Chef group Yumadilova Angelina.

The profession of a chef is in demand in any industry. A good food preparation specialist is needed everywhere: in a hospital, a kindergarten, a factory, a modern office and a chic restaurant. An accomplished chef will never be left without work. And for this we need to master the basics of culinary skills.

- Thank you very much for the interesting information!

Facts from history:

A cook is an honorable profession. For example, in French chronicles the name of the cook followed immediately after the king .

“Napoleon Bonaparte grew up in a poor family that made a living by selling gutted, plucked chickens. The future emperor hated chicken meat. Therefore, when he came to power, he called the cook to his place and ordered that chicken not be served on the table. The cook was offended - no one ever told him what to cook - and the very next day he served Napoleon chicken. The enraged emperor called the cook again, and he asked him to try the dish. I don’t know by what miracle, but the emperor still ate a piece and paid tribute to the skill of his courtier.”

Alexandre Dumas ended his writing career by creating the Great Culinary Dictionary at the end of his life.

Composer Gioachino Rossini was an excellent cook, had a large staff of chefs and a first-class kitchen. Sometimes he himself prepared pasta and salad with truffles.

Such a character of Soviet history as William Vasilyevich Pokhlebkin is also interesting. This world-famous scientist was a famous historian -

international affairs specialist, author of monographs on modern history, reference books on history, heraldry and emblems. But now we know him better from books on culinary art. Pokhlebkin wrote more than 50 books on this topic. Their circulation is currently close to 100 million copies worldwide.

OCTOBER 20 WAS HELD CONTEST"LORD OF TASTE" in the “Cook, Confectioner” group, 2 courses as part of International Chef Day. 5 participants competed among themselves in a culinary quiz and to prepare the most original carrot salad.

Competitors:

Afanasyeva Anastasia

Yumadilova Angelina

Gaikalova Irina

Fedorova Olga

Khan Roman

Gaikalova Irina and Fedorova Olga

Our participants focused on preparing salads

Yumadilova Angelina is preparing her culinary work

AWARDING THE WINNERS AND PARTICIPANTS OF THE COMPETITION

CHEF OF THE SOVIET PROF. DINING COLLEGE

KOZLOVA O. V. AWARDS THE WINNERS:

In the category "Super Chef"(for originality and creativity)

Gaikalova Irina -1 place

Afanasyeva Anastasia and Yumadilova Angelina -2nd place

Fedorova Olga -3rd place.

To the winner of the competitionGaikalova Irina and participants of the competition

memorable diplomas and gifts are awarded

Dear chefs!Congratulations on your professional holiday! We wish you to discover new recipes and please us with delicious dishes! Let every day be a culinary discovery for you! Be healthy, all the best to you!

CULINARY PRODUCTS PREPARED BY OUR HANDS

A cook is not just a person who performs magic in the kitchen, and from under

whose hands produce the most delicious and beautiful dishes.

And the food must be presented beautifully, creating a unique, inimitable still life from each dish.

AFANASYEVA ANASTASIA AND YUMADILOVA ANGELINA

PRESENTED VINAIGRETTE

VORONOV ANDREY WITH HIS CULINARY COMPOSITION

« HERRING UNDER A FUR COAT »

"STEWED VEGETABLES"

"POTATO ZRAZY"

STUDENTS OF THE GROUP "COOK, PASTRY CHECKER" 3rd COURSE

OUR ALUMNI

VOLCHENKO ALYONA, TIMOFEEVA VALENTINA, LEKANDROV DENIS

MEDOVIKOVA EKATERINA OSENCHUKOV MIKHAIL

Today is a holiday International Chef's Day I would like to express my deep gratitude to all teachers and masters, those who have invested a piece of their heart and soul into such an irreplaceable and rewarding profession as

"Cook, pastry chef." Today we say words of gratitude to those who stood at the origins of this profession in our college. They recruited and trained the first groups of chefs and today continue to pass on their experience to young people.

These true masters of their craft and their remarkable qualities are still remembered with warmth and gratitude by graduates. Many graduates successfully continue their work, whose creative attitude to the profession and youthful enthusiasm were able to be felt and appreciated by their students.

The profession of a cook in the modern economic situation provides an opportunity to live with dignity and prosper in the future.

Sincerely your graduates.

Prepared by: industrial training master: