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October 20 is World Chef and Confectioner Day. “International Chef’s Day” was first celebrated in 2004, at the initiative of Chef Dr. Bill Gallagher and the World Chefs Association.

The purpose of celebrating chefs and confectioners around the world is to recognize the professionalism of this profession.

Every year, chefs and confectioners from over 70 countries of the world mark their professional day – International Chefs’ Day.

Worldchef is committed to using this day to celebrate a noble profession, always remembering that it is the permanent duty of chefs to pass on culinary knowledge and skills to the next generation, a sense of pride and commitment to the future.

In recent years, the event has been aimed at children around the world, teaching them about the importance of a healthy diet, by hosting entertainment workshops.

In them, children will discover a whole list of healthy foods and will learn about the benefits of combined meals using basic ingredients: broccoli, orange, apple, carrot, cucumber and spinach.

In fact, the World Association of Chefs Societes, which sponsors specific events around the world on October 20, is committed to dedicating International Chefs’ Day to educating children around the world about the importance of healthy eating.

In this sense, the chefs hope to guide the children to gastronomic professions and to teach them healthy culinary practices, which they can pass on.

Specific events are not yet organized in Romania on this occasion. In the world, however, chefs participate in culinary arts competitions, demonstrations and actions for humanitarian purposes.

The history of the profession

Chefs have always been on Earth, he writes ladyinthehome.com. They exist as much as humanity. primitive people to understand that fried meat over a campfire is much tastier raw and seasoned with salt, especially without knowing it, I laid the foundations for the development of the profession “chef.”

However, the first true chefs are still considered representatives of a non-prehistoric era, and the ancient civilization of Fr. Chalk. In 2006 BC.

The Greek leader had among his subjects a man whose mission was to prepare food for the soldiers. But the Egyptians and Sumerians were probably familiar with the art of cooking.

Throughout the history of the development of the chef’s business there has been an ambiguous attitude towards food.

For example, in the same Hellas in different cities in different ways look at cooking: the Spartans did not attach any importance to this process, the people of Athens, on the contrary, experimenting strongly in this area.

But chefs have always respected their own person. Romanian culinary specialists were the most active, they organized riots, they elaborated new traditions. The great role of cooking was reflected in mythology.

So the Greeks worshiped Culina, almost the tenth muse, the cook Asclepius. The Roman version is Muse Culinary.

The Middle Ages passed under this auspices under the auspices of the most severe stagnation. And only until the end of the gloomy era did cooking begin to develop with renewed vigor, and Italy became a center of cooking. During the reign of Louis XIV, France became its main rival.

Russian cooking began to take shape within the family. And here, unlike in Europe, women dominated. Specialty cooking was in the 11th century in Russia. The cooks were at the noble houses.

Many ancient Russian recipes contain “painting of royal dishes” (17th century). Shchi, kulebyaki, kisel, kvass, pies – all this and much more can be found on the pages of the volume.

Russian culinary specialists had a special thought not only about the types of food they prepared, but also about the manipulations that are taking place at this time.

Therefore, many dishes have been preserved for a long time, and their quality has remained excellent. As an independent discipline, cooking appeared in Russia at the end of the 18th century.

Sources: bucpress.eu, ladyinthehome.com

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