Each year, on October 20, chefs all over the world celebrate the International Chefs Day.
The 2014 Pass It On! theme reflects the importance of passing along the tricks of the trade that are exchanged between Top Chef Masters and newcomers to the profession.
Above: Bertrand Schmitt, right, Head Chef at Hotel Majestic Barriere in Cannes, is well-known for his cuisine, which plays with the middle ground between tradition and creativity and always conveys elegant authenticity.
Above: Bertrand Schmitt, right, Head Chef at Hotel Majestic Barriere in Cannes, is well-known for his cuisine, which plays with the middle ground between tradition and creativity and always conveys elegant authenticity.
On this day, chefs will do their most to reveal their awesome talents when preparing exquisite food for people.
Above: Russian Chief cook, restaurateur Anatoly Komm, was the first-ever Russian to have his restaurant "Green", listed in the Michelin Guide - the oldest European hotel and restaurant reference guide, which awards Michelin stars for excellence to a select few establishments.
Above: Russian Chief cook, restaurateur Anatoly Komm, was the first-ever Russian to have his restaurant "Green", listed in the Michelin Guide - the oldest European hotel and restaurant reference guide, which awards Michelin stars for excellence to a select few establishments.
The Day was initiated by the World Association of Chefs' Societies (WACS) in 2004, while the Association itself was founded in October 1928 at the Sorbonne in Paris.
Above: A cook presents his exquisite dishes in Imperial Restaurant at Corinthia Nevsky Palace Hotel in St. Petersburg.
Above: A cook presents his exquisite dishes in Imperial Restaurant at Corinthia Nevsky Palace Hotel in St. Petersburg.
In 2009, the association introduced themes so that chefs around the world could work towards a common goal.
Above: A chef preparing the dough for lagman, the Kyrgyz national noodle dish, which is made from thick noodles covered in chopped peppers and other vegetables and served in a spicy vinegary sauce.
Above: A chef preparing the dough for lagman, the Kyrgyz national noodle dish, which is made from thick noodles covered in chopped peppers and other vegetables and served in a spicy vinegary sauce.
Today, the World Association of Chefs’ Societies, or Worldchefs, is comprised of 93 official chefs' associations that represent over 10 million professional chefs worldwide.
Above: Anatoly Galkin, the official chef of Russia's presidential administration, who wrote a book about the cuisine of the Kremlin and how it has changed over the years.
Above: Anatoly Galkin, the official chef of Russia's presidential administration, who wrote a book about the cuisine of the Kremlin and how it has changed over the years.
While some chefs serve kings, presidents and celebrities, others become celebrities in their own right, such as Japanese chef Nobu Matsuhisa. A famous chef and restaurateur known for his fusion cuisine, which mates traditional Japanese dishes with South American (Peruvian) ingredients. His signature dish is black cod in miso.
Above: Chef Nobu Matsuhisa during one of his visits to Moscow.
Above: Chef Nobu Matsuhisa during one of his visits to Moscow.
French icon Paul Bocuse's Lyon restaurant L'Auberge has held a coveted Michelin three-star rating since 1965. The Culinary Institute of America named Bocuse "The Top Chef of the 20th century."
Above: Renowned Chef Paul Bocuse, center, who brought a collection of cognac to Moscow, standing with his Russian colleagues at the Baltschug Kempinski Hotel.
Above: Renowned Chef Paul Bocuse, center, who brought a collection of cognac to Moscow, standing with his Russian colleagues at the Baltschug Kempinski Hotel.
Moscow is a relative newcomer in the culinary world. In little more than 25 years, Russia's capital has transformed itself from a city that barely had any privately-owned restaurants into an increasingly attractive destination for both Russians and visiting gastronomes searching for top-flight international and Russian cuisine.
Above: Uilliam's Restaurant chef William Lamberti (L) and Ilya Tyutenkov (R), co-manager and partner of Ginza Project, the Uilliam's and MariVanna restaurants, Moscow, with a prize in the nomination "Discovery of the Year Restaurant" at the annual Laurel Leaf Awards ceremony at the Baltschug Kempinski Hotel.
Above: Uilliam's Restaurant chef William Lamberti (L) and Ilya Tyutenkov (R), co-manager and partner of Ginza Project, the Uilliam's and MariVanna restaurants, Moscow, with a prize in the nomination "Discovery of the Year Restaurant" at the annual Laurel Leaf Awards ceremony at the Baltschug Kempinski Hotel.
