世界名厨联合会

由移民到澳洲的世界各地专业厨师及餐饮界精英支持和创立。世界名厨联合会WAMC拥有广阔的全球资源网络并融合世界各地的餐饮特色文化和元素，秉承兼容并包，是不断创新理念的优秀团体。...

由移民到澳洲的世界各地专业厨师及餐饮界精英支持和创立。世界名厨联合会WAMC拥有广阔的全球资源网络并融合世界各地的餐饮特色文化和元素，秉承兼容并包，是不断创新理念的优秀团体。

名称：世界名厨联合会^[1] ，W世界名厨联合会 logo

英文缩写：WAMC

注册国家：澳大利亚（注册编号）ACN：133 298 825，

世界名厨联合会原概念始于上世纪五十年代澳洲。

1. 以国际行业及世界级品牌标准为准则，,在管理、策划推广及技术提升各方面与全球各知名餐饮专业学会、协会、行业商会,相关教育机构紧密合作，为会员提供国际水平的支持及服务;

2 .组织全球知名行业专家担任主席团顾问，发展国际会员，建立广泛的合作网络,保证联合会的素质和服务能力；多元化，灵活细分的合作和服务业内人员的综合产品，促进资源利用最大化；

3. 组织国际厨艺比赛，食材展览会，促进行业专业技术及经验交流；

4. 组织厨艺专业培训，推行国际专业认证，提升业内精英国际形象；

5. 提供国际餐饮酒店人才全球就业咨询，优化人才资源配置；

6. 协助名师名家在烹饪上的推陈出新，提高全球餐饮美食品质；

7. 帮助餐饮及相关的公司/企业、机构和组织进行具有针对性、个性化的地区性及全球策划推广；

8. 推动世界各地餐饮文化的发展和交流；

9. 推广及树立世界级品牌，为行业制定世界专业标准。

The Fundamental Principle of WAMC

The idea and initial concept of WAMC is originally found in the 1950s in Australia. It is established and supporting by fellow culinary masters and professional chefs from around the world who migrated to Australia. WAMC has a broad resources network covering worldwide while connecting and combining the culinary art and food culture from varies corners on the globe. WAMC is a professional group who continuously challenging in innovation and creativity.

The Fundamental Principle of WAMC

1. Adopting global industry requirement and world class standard as the basic guideline, working closely together with varies worldwide well known professional culinary and catering organizations, as well as institutes, associations, chamber of commerce and education sectors, aiming to supply international class of services and supports to fellow members in management aspect, planning and promoting, skills upgrade and other services.

2. Associate with well known masters and celebrity chefs from around the world to form the WAMC chairman board and advisor group, developing international membership and establishing a wide and broad associate network to assure the quality of services delivered and capability of WAMC. Providing flexible, detailed and variety services along with related products to the hospitality sectors, maximizing the allocation and utilization of resources available

3. Organizing food, cooking materials and culinary art exhibitions, international culinary show and competitions and encouraging the exchange of professional skills and experience sharing within the industry

4. Arranging and offer professional culinary trainings, impelling international recognized professional certification, as well as enhancing the professional image of fellow culinary masters on the global stage

5. Creating and providing worldwide jobs opportunity for hotel and hospitality industries, advancing the resource of professionals and allocation internationally

6. Helping fellow experts and master chefs in promoting their new innovations and ideas while enhancing the quality of food and culinary art worldwide

7. Assisting in catering firms and culinary related enterprises, organizations or institutions in implementing specific and focusing plan or ideas in local and international market

8. Driving and propelling the worldwide development of culinary art and experience sharing in food cultures

9. Promoting and build up world class standard, set up an international benchmark and worldwide recognized professional criterion for the culinary industry

曼弗雷德·沃勒（Manfred Woeller）、罗曼·巴普斯托（Romain Bapst）、迈克尔·T·弗莱彻（Michael T Fletcher）、卢志光（Sunly Kwong Lo）、史蒂芬·催恩（Mr.Stephen Tryon）、甄文达（Martin Yan）、陈景俊、常胜

华之杰餐饮商业及酒店管理集团、国际葡萄酒专业学院（IWA）、国际餐饮及酒店专业学会(ICHA)、 澳大利亚昆士兰商务科技学院（QICT）