DOCSLIB.ORG

Worldchefs Global Culinary Certification Don´T Get Left Behind

Total Page：16

File Type：pdf, Size：1020Kb

Download full-text PDF Read full-text
Worldchefs Global Culinary Certification Don´T Get Left Behind WORLDCHEFS GLOBAL CULINARY CERTIFICATION DON´T GET LEFT BEHIND THE GLOBAL VOICE OF THE CULINARY INDUSTRY IN ASSOCIATION WITH INTRODUCTION WORLDCHEFS GLOBAL CULINARY CERTIFICATION World Association of Chefs Societies (WORLDCHEFS) in partnership with City & Guilds, has developped the first Global Culinary Certification in the world. Chefs, cooks and culinary educators now have the opportunity to have their skills and industry experience recognised through our Global Certification. HOW DOES IT WORK? The new WORLDCHEFS Global Culinary Certification reflects the typical career progression within the industry. There are nine professional titles, which can be achieved. No examination or practical testing is require. Simply apply online and provide the required evidence. WORLDCHEFS CERTIFIED PROFESSIONAL COOK (COMMIS CHEF) – WCCC A professional cook who performs a variety of basic cooking or baking tasks in a food service operation under the supervision of a professional chef. WORLDCHEFS CERTIFIED CHEF DE PARTIE – WCCP A professional chef (de Partie) responsible for one or more designated sections in the kitchen such as grill, sauce corner, larder and/or pastry corner. WORLDCHEFS CERTIFIED SOUS CHEF – WCSC A professional chef who reports directly to the Chef de Cuisine or Executive Chef, supervises an entire area of the kitchen, or assists the chef in managing the entire food service operation. WORLDCHEFS CERTIFIED PASTRY CHEF – WCPS A professional pastry chef or baker who is responsible for producing pastry, baking and dessert products and managing pastry staff. WORLDCHEFS CERTIFIED CHEF DE CUISINE – WCCC A professional chef who is responsible for planning and supervising the food production, management and development of staff and kitchen management. A Chef de Cuisine may also be referred to as a Head Chef of a professional kitchen. WORLDCHEFS CERTIFIED EXECUTIVE CHEF – WCEC A professional chef who is the head of multiple food service outlets within an operation. WORLDCHEFS CERTIFIED CULINARY EDUCATOR – WCCE A professional educator who has industry experience and holds a teaching or lecturing position in an accredited school, college or other educational institution. WORLDCHEFS CERTIFIED MASTER PASTRY CHEF – WCMC A professional pastry chef who creates innovative pasty, bakery and dessert products of exceptional quality and holds a reputation for pastry excellence. WORLDCHEFS CERTIFIED MASTER CHEF – WCMC A professional chef who creates innovative dishes of exceptional quality and holds a reputation for culinary excellence. To achieve certification, a candidate needs to provide evidence of their competency for the relevantWORLDCHEFS certification level. For each certification level, there are four standards: Entry requirements: minimum requirements for certification, including length of experience in the industry. Technical expertise: culinary skills appropriate for the level. Professional development: steps taken to maintain occupational competency. Professionalism in the work role: conduct and attitude in the work role. Interested individuals are invited to visit the certification pages on theWORLDCHEFS website to find out if they have the skills, knowledge and experience required for the chosen level. You can apply for certification on www.worldchefs.org/certification. WWW.WORLDCHEFS.ORG WHY BECOME A CERTIFIED CHEF? INDUSTRY RECOGNITION INTERNATIONAL MOBILITY CAREER PROGRESSION Get your skills and experience certified to The Worldchefs global certification gains you The nine levels are crucial in the assessment standards set by the industry. access to jobs worldwide. of your career’s stages. STAND OUT EMPLOYABILITY GLOBAL NETWORK Show commitment to learning and developing Make it easy for employers to understand Connect with peers and employers through your talent. your skills. the largest network of chefs in the world. APPLICATION AND ASSESSMENT PROCESS Here is an outline of what you need to do when you apply for the WORLDCHEFS Global Culinary Certification: 1. Read the requirements and decide if you are eligible for certification and at which level. 2. Decide which level you want to apply for. 3. Complete the registration process on the WORLDCHEFS website. 4. Pay the application fee, as part of the registration process. 5. Wait to receive your login details to your personal electronic learning account, called Learning Assistant. 6. Compile and submit your evidence using your Learning Assistant account. 7. Submit additional information if you are contacted by WORLDCHEFS for more details. 8. Monitor your Learning Assistant account for an update on your application (you can set up automatic updates). 9. Wait to receive notification of the outcome of your application. 10. Login details to access your electronic certificate will be sent to you if your application has been successful. CHEF CHEF CHEF ANTON BENT OSAMA MOSIMANN STIANSEN EL-SAYED OBE, DL MASTER CHEF CELEBRITY CHEF MASTER CHEF BOCUSE D’OR WINNER MULTIPLE MICHELIN (1993) STARS WINNER I like the international nature of The WORLDCHEFS certification I welcome the launch of the “the scheme: WORLDCHEFS is the scheme“ is very good for Chefs when we “certification scheme as it allows chefs global voice for the industry and it have to employ cooks from all over the around the world, no matter where they is wholly appropriate that they have world as a result of the globalisation of work, to get their skills and experience developed a scheme which can benefit the industry. „ recognised by WORLDCHEFS. „ the industry globally. „ WWW.WORLDCHEFS.ORG DON´T GET LEFT BEHIND WORLDCHEFS 310 rue de la Tour, Centra 278, 94576 Rungis Cedex, France // T: +33 (0) 1 46 87 65 10 // SKYPE: worldchefs_skype WWW.WORLDCHEFS.ORG.
Load more

Recommended publications
  • Gordon Ramsay Uncharted
    SPECIAL PROMOTION SIX DESTINATIONS ONE CHEF “This stuff deserves to sit on the best tables of the world.” – GORDON RAMSAY; CHEF, STUDENT AND EXPLORER SPECIAL PROMOTION THIS MAGAZINE WAS PRODUCED BY NATIONAL GEOGRAPHIC CHANNEL IN PROMOTION OF THE SERIES GORDON RAMSAY: CONTENTS UNCHARTED PREMIERES SUNDAY JULY 21 10/9c FEATURE EMBARK EXPLORE WHERE IN 10THE WORLD is Gordon Ramsay cooking tonight? 18 UNCHARTED TRAVEL BITES We’ve collected travel stories and recipes LAOS inspired by Gordon’s (L to R) Yuta, Gordon culinary journey so that and Mr. Ten take you can embark on a spin on Mr. Ten’s your own. Bon appetit! souped-up ride. TRAVEL SERIES GORDON RAMSAY: ALASKA Discover 10 Secrets of UNCHARTED Glacial ice harvester Machu Picchu In his new series, Michelle Costello Gordon Ramsay mixes a Manhattan 10 Reasons to travels to six global with Gordon using ice Visit New Zealand destinations to learn they’ve just harvested from the locals. In from Tracy Arm Fjord 4THE PATH TO Go Inside the Labyrin- New Zealand, Peru, in Alaska. UNCHARTED thine Medina of Fez Morocco, Laos, Hawaii A rare look at Gordon and Alaska, he explores Ramsay as you’ve never Road Trip: Maui the culture, traditions seen him before. and cuisine the way See the Rich Spiritual and only he can — with PHOTOS LEFT TO RIGHT: ERNESTO BENAVIDES, Cultural Traditions of Laos some heart-pumping JON KROLL, MARK JOHNSON, adventure on the side. MARK EDWARD HARRIS Discover the DESIGN BY: Best of Anchorage MARY DUNNINGTON 2 GORDON RAMSAY: UNCHARTED SPECIAL PROMOTION 3 BY JILL K.
    [Show full text]
  • J Camps Lunch Program with Chef Dan's Cafe!
    J Camps Lunch Program with Chef Dan’s Cafe! *For All J Camps *Everything is Kosher! *Delivered Directly to Your Camper at Lunch *Order Online at ChefDansCafe.boonli.com *Ordering Directions are Located on the Following Pages* * Noah's Ark and J Camps Staff have Different Menus* Monday Tuesday Wednesday Entrée: Macaroni & Cheese Entrée: Chicken Nuggets Entrée: Cheese Quesadilla Fruit of the Day: Apple Fruit of the Day: Plum Fruit of the Day: Peach Side: Sweet Potato Fries Side: Bag of Chips Side: French Fries Beverage: Water or Gatorade Beverage: Water or Gatorade Beverage: Water or Gatorade Thursday Friday Entrée: Burger Entrée: Cheese Pizza Only $5.50 per Fruit of the Day: Apple Fruit of the Day: Apple Lunch Combo! Side: Bag of Chips Side: French Fries Beverage: Water or Gatorade Beverage: Water or Gatorade A la Carte Food A la Carte Drinks Bagel w/cream cheese $2.00 Water Bottle $1.00 1 Slice of Pizza $2.25 Gatorade $2.25 This page is intentionally left blank Options 1, 2, 3 Chef Dan’s Cafe has partnered with BOONLI to provide a secure, fast, and easy-to-use online ordering system that allows our Owings Mills J Camps families to view our lunch menu, order, prepay and manage camper lunches from their smartphone, tablet, or computer. Registration and Ordering is Open! HOW TO GET STARTED! Go To ChefDansCafe.boonli.com (please bookmark this page) Click Create an Account: Password is: omjcc1 Enter information and click Submit CREATE YOUR USER PROFILES Every person who you will order for requires their own User Profile Enter First Name and
    [Show full text]
  • Chef's Breakfast Buffet
    Chef’s Breakfast Buffet Biltmore Organic Roast Coffee, Selection of Juice, Chef Prepared: Omelets, Belgian Waffles & Cage Free Eggs, Orange Ricotta Blintz with Fruit Compote, Hash Brown Casserole, Daily Chef’s Special, House-made Granola, Applewood Smoked Bacon, Whole-Hog Sausage, Cheddar Cheese Stone Ground Grits, Seasonal Fruit, Smoked Salmon with Traditional Accompaniments, Freshly Baked Assortment of Pastries 22.95 Children Ages Nine and Under 13.95 LIGHTER FARE Muesli 12 Flaked Oats, Red Quinoa, Apricot, Walnut, Sesame, Greek Yogurt, Lemon, Basil Bright Start 12 Banana Bread, Nutella Butter, Blueberries and Macerated Citrus Wallkyll Farms Smoked Salmon and Bagel 16 Egg Spread, Red Onion Jam, Cucumber, Caperberries Breakfast Salad 15 Roasted Spring Vegetables, Baby Kale, Poached Eggs, Maple Dijon Vinaigrette BREAKFAST SMOOTHIES AND JUICE 10 Apple Melon Smoothie Granny Smith Apple, Cantaloupe, Honeydew, Spinach, Yogurt 10 1000 Lanterns Carrot, Mango, Turmeric, Coconut, Lime, Pineapple SOUTHERN FAVORITES *Classic Eggs Benedict 15 Poached Egg, Canadian Bacon, Toasted English Muffin, Classic Hollandaise Served with Pesto Garden Potatoes ~ Substitute Wallkyll Farms Smoked Salmon 3 *Southern Classic 14 Eggs any Style, Sausage, Country Ham or Smoked Bacon, Pesto Garden Potatoes or Stone-Ground Cheddar Cheese Grits, Biscuit *Red Flannel Hash 16 House-cured Beef, Beet, Sweet Potato, Piquillo Nage, Poached Eggs *Creamed Chipped Beef 15 House-cured Beef, Sawmill Gravy, Sherry, Brioche, Poached Egg Malted Vanilla Waffle 16 Dark Chocolate Sauce,
    [Show full text]
  • Global Annual Culinary Report
    2021 GLOBAL ANNUAL CULINARY REPORT A Special Thank You 09 Love of Food Once again, Chef Aymeric Halbmeyer has shared his amazing food and incredible photography for the Culinary Annual Report. We are all grateful for his contribution and inspired by his culinary vision. 32 Connection & Compassion 44 Innovation 58 Delivered with Passion CONTENTS 73 Awards & Recognition 78 Heroic Events 82 Celebrity Chefs Many of the images in this report reflect activities before COVID-19 and its resulting safety protocols. Sodexo practices the highest standards in PPE, social distancing, safe kitchen behavior and compliance at all sites. Burned Lemon Cream, Raspberry and Basil, Fresh Ricotta and Pine Tree Powder by Chef Aymeric Halbmeyer. Copyright © 2021 by Sodexo I All rights reserved. No part of this publication may be used or reproduced in any manner whatsoever without written permission. 5 You might be expecting me to speak in terms of “before and after,” but in this past year, our focus has been on “now, forever and always.” As always, consumer insights drove our initiatives and actions. Consumers were clear that health and wellness and concern for the planet are both paramount, and they expected the brands they support and products they purchase to reflect these same values. This was especially true in the food arena. In this report, you’ll read about initiatives and activities that support the continual evolution of our menu strategy and how two exciting organizations, the Future Food Collective and the Food for Climate League, were founded to engage consumers and offer them innovative choices that are good for the environment.
    [Show full text]
  • Breakfast Menu
    Chef’s Hat BREAKFAST WRAPS & SALADS Ephraim, WI made with 3 eggs wrapped in a spinach herb tortilla served with fresh fruit cup & choice of fresh baked scone, toast or chocolate croissant gluten free toast or S’Good Life muffin upon request -2- EYE OPENER andouille sausage, tomato, baby spinach, toasted almonds, homemade pesto tossed with white sharp cheddar cheese -12 - CHEF’S SCRAMBLES add side salsa -1- made with 3 eggs, served with breakfast potatoes & choice of SUNRISE fresh baked scone, chocolate croissant, or toast diced ham, fresh spinach, mushrooms, tomato, asparagus, diced pepadews & substitute a fresh fruit cup for potatoes -1- Renard’s morel & leek jack cheese -12 - add side salsa -1- gluten free toast or S’Good Life muffin upon request -2- Lox * MATZKE smoked salmon with fresh arugula & spinach, shiitake, crimini, & oyster Door County cherrywood smoked bacon, ham, andouille mushrooms, red onion, asparagus & fire roasted tomato with 2 poached sausage, bell peppers, onion, tomato, mushrooms tossed free range organic waseda farms eggs topped off with our blood orange with white sharp cheddar & homemade pesto -12 - vinagrette - 15 - ASPARAGUS SUPREME seared tuna * shiitake, crimini, & oyster mushrooms, asparagus, tomato, red seared tuna with fresh arugula & spinach, shiitake, crimini, & oyster mushrooms, pepper, andouille sausage, ham tossed with Renard’s morel & fresh blueberries, red onion, asparagus & fire roasted tomato with 2 poached leek jack cheese -12 - free range organic waseda farms eggs topped off with our blood orange
    [Show full text]
  • What's Hot 2017 Culinary Forecast
    2017 CULINARY FORECAST The National Restaurant Association surveyed nearly 1,300 professional fun fact chefs — members of the American The chef toque may have its origins Culinary Federation — on which in seventh century A.D. Assyria, but modern chef uniforms were developed food, cuisines, beverages and in France in the mid-19th century by culinary themes will be hot trends Marie-Antoine Carême. It’s said he chose on restaurant menus in the white to represent cleanliness and used the toque’s height to indicate rank of year ahead. kitchen staff (his was the tallest). Restaurant.org National Restaurant Association | Restaurant.org/FoodTrends 1 TOP 20 FOOD TRENDS 1 New cuts of meat 11 Ethnic spices 2 Street food-inspired dishes 12 House-made sausage 3 Healthful kids’ meals 13 House-made pickles 4 House-made charcuterie 14 Ancient grains 5 Sustainable seafood 15 House-made/artisan ice cream 6 Ethnic-inspired breakfast items 16 Whole grain items in kids’ meals 7 House-made condiments 17 Protein-rich grains/seeds 8 Authentic ethnic cuisine 18 Artisan cheeses 9 Heirloom fruits and vegetables 19 Savory desserts 10 African flavors 20 Gourmet items in kids’ meals fun fact According to the Food and Healthful kids Agriculture Organization of the meals United Nations, street foods are ready-to-eat food and beverages prepared and sold by vendors on the street, in markets, from mobile carts and similar places. The organization estimates that street food is eaten each day by 2.5 billion people around the world. New cuts of meat National Restaurant Association
    [Show full text]
  • Advanced Culinary Arts
    Advanced Culinary Arts COURSE OUTLINE 1. Course Title: Advanced Culinary Arts 2. CBEDS Title: Food and Hospitality Services 3. CBEDS Number: 4420 4. Job Titles: Food Service Worker Caterer Catering Assistant Baker Pastry Chef Assistant Pastry Chef Chef Assistant Chef Food Processing Worker Food Service Manager 5. Course Description: This one-year course is designed for second year Culinary Arts students who will be continuing their education in safety, sanitation, nutrition, professional grooming, and food preparation techniques and procedures. The course will also cover career opportunities, employability skills, customer service, food costs, and inventory controls. Students at this level will engage in a hands-on food service operation and will be rotated through all the jobs. Emphasis will be on quality food preparation, teamwork, developing a critical palate, and researching current culinary trends. Student Outcomes and Objectives: Students will: 1. Demonstrate professional knife skills as used in the professional kitchen. 2. Demonstrate professional understanding of the Serv Safe system of food safety and sanitation. 3. Demonstrate proficiency in “front of the house” and “back of the house” procedures relevant to current industry standards. 4. Prepare sauces, soups and stocks. 5. Demonstrate strong skills in baking and pastry making. 6. Demonstrate professional level proficiency in the planning and preparation of a meal and the creation of a menu. 7. Demonstrate refined skill in quantity food preparation through buffets for special occasions. 8. Demonstrate an understanding of professional event planning. 9. Study and prepare dishes from various ethnic cuisines of the world, such as France, Italy, China, Thailand, Mexico and various other cuisines as dictated by student interest.
    [Show full text]
  • Fiche De Poste Chef De Partie
    Fiche de poste Chef de partie Mission Le Chef de Partie est responsable de l’approvisionnement de tous les produits alimentaires de son poste, de la production culinaire de son poste et de leur conservation, de l’application des normes d’hygiène et de la satisfaction de la clientèle en restauration. Positionnement Le Chef de Partie est sous la responsabilité du Chef de cuisine, du Sous-Chef de cuisine et du Second de cuisine. Il encadre les Commis et les Apprentis. Activités principales Gérer et animer l’équipe qui travaille dans sa partie ; Garantir la qualité constante des produits fabriqués dans sa partie ; Participer à l’atteinte des objectifs en termes de qualité et de coût des produits servis par sa partie ; Appliquer les règles et procédures d’hygiène et de sécurité en vigueur dans le restaurant ; Contrôler l’application des procédures HACCP ; Veiller à la propreté de la cuisine et de sa partie, à l’état de l’équipement et du matériel utilisés ; Relayer les communications du chef auprès de son équipe ; Développer ses compétences par observation, pratique soutenue et échanges avec ses collaborateurs ; Transmettre son savoir auprès de ses commis et veiller à leur bonne intégration ; Communiquer à sa hiérarchie ses besoins en produits pour les commandes. * Cette liste n’est pas exhaustive et n’est donnée qu’à titre indicatif. Le collaborateur pourra être amené à réaliser toute activité permettant de remplir la mission générale du poste. Activités complémentaires Il peut être amené à effectuer toute activité au sein de l’équipe de cuisine et de l’établissement afin de permettre le maintien de l’activité générale des restaurants.
    [Show full text]
  • Max Hardy Executive Chef Entrepreneur Philanthropist Detroiter
    CHEF MAX HARDY EXECUTIVE CHEF ENTREPRENEUR PHILANTHROPIST DETROITER Photo courtesy of AM media Group CHEF MAX HARDY THE BEGINNING Chef Max Hardy got his first taste of the culinary experience in Tampa, Florida, as a student in the culinary arts program at Wharton High School. It was here where he began to show his creative talents, and exceptional culinary skills learned under the ProStart curriculum in high school. Chef Max’s passion and talent for cooking allowed him to matriculate to Johnson & Wales University in Miami, where he expanded on his culinary training. While in college and determined to follow his passion for becoming a world-class chef, Max tapped into his entrepreneurial spirit and started his culinary enterprise - Chef Max Miami. His company specialized in recipes ranging from American, Kosher, French, Asian, to Caribbean cuisine. It’s no surprise Chef Max Miami became a huge success in such a short time. In 2016, lured by the growing reports of Detroit’s comeback, Chef Max left New York City and returned to his hometown Detroit. By 2017 he began work on opening his first restaurant The River Bistro – on Detroit’s westside in the Grandmont-Rosedale neighborhood. In 2018 the Detroit Free Press named River Bistro to its coveted “Top 10 Best New Restaurants” to open in Metro Detroit. Six months following his success at River Bistro, Chef Max began work on his second restaurant COOP Detroit – a fast-casual Caribbean fusion restaurant located inside Detroit Shipping Co. – a food hall constructed from 32 former shipping containers located in Detroit’s Midtown community.
    [Show full text]
  • CHEF 1401 Basic Food Preparation Prerequisite/Co-Requisite
    CHEF 1401 Basic Food Preparation Credit: 4 semester credit hours (2 hours lecture, 4 hours lab) Prerequisite/Co-requisite: CHEF 1305 Course Description A study of the fundamental principles of food preparation and cookery to include Brigade System, cooking techniques, material handling, heat transfer, sanitation, safety, nutrition, and professionalism. Required Textbook and Materials 1. Professional Cooking 8th ed., Author Wayne Gisslen a. ISBN number 978-1-118-63672-5 2. Professional Cooking 7th ed. Study Guide, Author Wayne Gisslen 3. Chef coat, black pants, non-skid shoes, knife set and case 4. A package of #882 Scantrons and #2 pencils. Course Objectives Upon completion of this course, the student will be able to: 1. Name and identify cooking techniques, to handle and understand cooking materials. 2. Use nutrition, safety and sanitation principles as should be applied to the industry. 3. Understand the Brigade System and professionalism Course Outline A. The Food Service Industry a. History of Modern Food Service b. The Organization of modern Kitchens c. Standards of Professionalism B. Nutrition, Safety, and Science in the Food Service Industry a. Food Hazard b. Personal Hygiene c. Preventing Cuts and Burns C. Tools and Equipment a. Introduction to Quality Food Equipment b. Processing equipment D. Basic Cooking Principles a. Moist Heat b. Dry Heat E. Menu, Recipes and Cost Management a. Menu Forms and Function b. Building Menu Approved 01/2015 F. Nutrition a. Nutrients b. The Balance Diet G. Mise en Place a. Planning and Organizing Production b. Using the Knife H. Stocks, Soups, and Sauces a. Stocks b. Sauces I.
    [Show full text]
  • Le Cordon Bleu Career Guide 13 Y - in R T S S As O Y T Y T E T R T U D N O I L a C N R O E I T D E T I E G N N I E Oom E I S M R
    Culinary Arts Career Paths Pâtisserie and Baking A menu of possibilities Hospitality & Restaurant Management A Foundation of Innovation and Inspiration At Le Cordon Bleu culinary, pastry and baking, and hospitality education is our sole focus. Our schools offer quality, hands-on programs that combine Le Cordon Bleu classic culinary techniques with modern innovation and the latest in global cuisine. Our programs are designed to immerse you in the culinary/hospitality world where you’ll have the opportunity to spend significant time in the kitchen learning – and doing – what you love, alongside professional chef instructors.The skills they teach can be applied to any cuisine from traditional to trendsetting. Through our attention to the needs of the industry and our relationships with employers, we have built a reputation for graduating students with the skills to pursue career opportunities in the culinary and hospitality industries. L e C o r d o Culinary Aspirations n B l e u For someone with a love for great food and a passion for cooking, a C a r e Possible Career Paths e culinary career can offer a variety of opportunities. Eating and preparing r G u i good food is not only necessary; it is one of the truly great pleasures in life. d Entry-Level e People come together over food as a way of getting to know each other, to • Cook conduct business, to celebrate, have fun or just to break up their routine. 3 • Line Cook Culinary professionals are involved in the preparation, presentation and • Assistant Manager service of all types of food and must be able to apply their basic skills to • Caterer any cuisine – from traditional to contemporary, elegant to casual, and every • Baker ethnic variety or fusion from around the world.
    [Show full text]
  • Personalized Gourmet Meals
    Two Ways to Order Meals Build Your Own Meals OR Select a Menu Package Select Side 1 Package #3—Try Us Out Entree and Sides Qty Eggplant Rollatini; Rotini Pasta; Corn Medley 1 “Feeding Your Needs” Sliced Roast Turkey Breast; Roasted Red Pota- 2 Select toes; Steamed Broccoli & Cauliflower Florets an Chicken Franchese; Ratatouille; Herb Lentil Rice 2 Entree Grilled Chicken with Mushroom Sauce; Steamed 1 Zucchini; Mashed Sweet Potatoes American Meatloaf; Smashed Red Potatoes; 1 Select Side 2 Creamed Spinach Minimum order $35.00 We take orders up until 12:00 pm for the next day delivery. Delivery Monday - Friday between the hours of 3:00 - 6:00 pm. All of our meals are hand packed in biodegradable oven and microwavable safe trays. Your order will be packed in carry out bags and delivered to your door still frozen. Personalized Gourmet Meals Westchester Office: Manhattan Office: 175 Clearbrook Rd 255 W 36 Street, Suite 800 Elmsford, NY 10523 New York, NY 10018 (914) 372-7080 (212) 905-5060 topchefmeals.com Fax (914) 372-7083 Fax (646) 367-4960 www.topchefmeals.com 914-372-7080 Top Chef Meals www.topchefmeals.com Who is Top Chef Meals Top Chef Meals is the unique new chef prepared, personalized frozen meal ser- vice delivered direct to your home. It all began with a dream that no one should be stuck homebound without the means to get quality nutritious affordable meals at prices accessible to the vast majority of people in our community. Our healthy meals are freshly prepared using only the finest ingredients offered by local markets.
    [Show full text]