簡介
世界名廚聯合會 logo名稱：世界名廚聯合會 ，World Association of Master Chefs Pty Ltd
英文縮寫：WAMC
註冊國家：澳大利亞（註冊編號）ACN：133 298 825，
世界名廚聯合會原概念始於上世紀五十年代澳洲。
宗旨
1. 以國際行業及世界級品牌標準為準則，,在管理、策劃推廣及技術提升各方面與全球各知名餐飲專業學會、協會、行業商會,相關教育機構緊密合作，為會員提供國際水平的支持及服務;
2 .組織全球知名行業專家擔任主席團顧問，發展國際會員，建立廣泛的合作網路,保證聯合會的素質和服務能力；多元化，靈活細分的合作和服務業內人員的綜合產品，促進資源利用最大化；
3. 組織國際廚藝比賽，食材展覽會，促進行業專業技術及經驗交流；
4. 組織廚藝專業培訓，推行國際專業認證，提升業內精英國際形象；
5. 提供國際餐飲酒店人才全球就業諮詢，最佳化人才資源配置；
6. 協助名師名家在烹飪上的推陳出新，提高全球餐飲美食品質；
7. 幫助餐飲及相關的公司/企業、機構和組織進行具有針對性、個性化的地區性及全球策劃推廣；
8. 推動世界各地餐飲文化的發展和交流；
9. 推廣及樹立世界級品牌，為行業制定世界專業標準。
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
世界名廚聯合會主席團
曼弗雷德·沃勒（Manfred Woeller）、羅曼·巴普斯托（Romain Bapst）、麥可·T·弗萊徹（Michael T Fletcher）、盧志光（Sunly Kwong Lo）、史蒂芬·催恩（Mr.Stephen Tryon）、甄文達（Martin Yan）、陳景俊、常勝
世界名廚聯合會合作機構
華之傑餐飲商業及酒店管理集團、國際葡萄酒專業學院（IWA）、國際餐飲及酒店專業學會(ICHA)、 澳大利亞昆士蘭商務科技學院（QICT）、上海人才培訓市場促進中心
