World Association of Chefs Societies congress in Athens

Greece :Athens will be the venue for the 37th World Association of Chefs Societies Congress in May, 2016.

The decision was taken by the majority of the 75 countries who participated in the voting process during the 35th WACS Congress held in the city of Daejeon, South Korea. The other two contestants bidding against Athens were Johannesburg and Istanbul.

Through this decision, Greece establishes its prominent position in the international gastronomic scene, since the 37th World Association of Chefs Societies Congress is expected to attract over 2000 participants, including internationally acclaimed chefs, as well as talented chefs now emerging on the gastronomic stage, who will potentially be given the opportunity to sample authentic Greek flavours for the first time. The bid was submitted by the Hellenic Chefs’ Federation on behalf of Greece and its successful outcome was framed by the practical support of the Athens Convention Bureau and the Greek National Tourism Organization, as well as the financial contribution of the Municipality of Athens.

In Daejeon, South Korea, the presence of the Greek delegation was exceptional and, in combination with the excellent relations built with the representatives of the World Association of Chefs Societies, was able to outbid the other two co-candidate cities.

The Greek delegation set off for the grand final in Southeast Asia on 29 April. The President of the Hellenic Chefs’ Federation, Mr Miltos Karoubas, the Treasurer of the Federation, Mr Vasileios Karoubas, and other representatives travelled to S. Korea from Athens, together with the company coordinating the bid, ARTION Conferences & Events, represented by Ms Despoina Amarantidou and Ms Zoi Pazaiti. Also present were the Metropolitan of Korea Amvrosios and the Ambassador of Greece in Seoul, Mr Petros Avgerinos.

A few days earlier, over 600 kg of Greek delicacies had been delivered, as typical examples of the country’s gastronomy, which were offered to the participating chefs during the five days of the congress, and were greatly praised. A large number of indicative products from the Greek and Mediterranean gastronomic tradition were provided by food industry professionals, and were enthusiastically received. The Greek pavilion evolved into the most popular meeting point of the 35th Congress in Daejeon, with foreign guests present on a permanent basis, who came to ask about the Greek cuisine, and to discuss the current situation in our country.