salonculinaire.com World Championships in Culinary Arts Knowledge

Current Champions at Salon Sagesse and Salonculinaire.com

A comprehensive unbiased independent assessment of professional culinary knowledge

Compare your Ranking with the world's best

Attempt the challenge

To be acknowledged as a Designated Global Champion - must achieves minimum score of 76%

To be acknowledged as a National Champion - highest score in a country above 76%

To be acknowledged as a Grand Master Chef - must achieve a score above 225

"Emeritus" are chefs who have achieved World Champion level

The Current World Champion - is the highest Grand Master Chef score

	Current World Champion	Glenn Humphrey CEC, CCE, Ar1zona, USA	Score 292.2
	Glenn is the Placement Director at the Arizona Culinary Institute in Scottsdale, Arizona USA. A sample of questions in the three separate examinations included: What type of mould is used to prepare Madeleines, What is type of Food service used to prepare a Caesar Salad at the table., What is the Technical term for a piece of round paper used to cover food, What are the preparations or products: Chivito, Taramasalata, Feijoada, Toheroa, Tagine, Why is pastry docked, Which vegetable may be crystallized and used as a substitute to the herb angelica, What is the approximate PH of milk? And Where did a “pie floater" originate?

Designated Grand Master Chefs:

Admission Score	*225*	Average successful score	*240.99*		Highest achieved score		*292*

Grand Master		Andrew Wisken - Executive Chef - Lilydale - Victoria - Australia - January 2009
Grand Master		Harley Zukerman - Foodservice Manager - Sydney - NSW - Australia - January 2009
Grand Master	Emeritus	Marcus Moore - CEO - Melbourne - Victoria. - Australia - February 2009
Grand Master		Nick Blackmore - Chef de Cuisine - Melbourne - Victoria - Australia - February 2009
Grand Master	Emeritus	Chris Muldoon - Chef de Cuisine - Ottawa - Canada - February 09
Grand Master	Emeritus	Phil Sinclaire - Chef de Cuisine - Prima Vera - Glasgow - Scotland - March 09
Grand Master	Emeritus	Edward Seisun - Sous Chef - Melbourne - Victoria - Australia - March 09
Grand Master		Peter Williams - Mongusto Restaurant - Melbourne - Victoria - Australia - July 2009
Grand Master	Emeritus	John McFadden- Group Executive Chef - A.I.H Sydney - Australia - July 09
Grand Master		Glenn Humphrey - Placement Director- Arizona Culinary Institute - USA - Dec 09
Designated Global Champion Chefs and National Champions:
To swap with one of the current top ten champions you need to score higher that the current lowest score of 78.

Admission Score	*76%*	Average Challenger Score		61.5%	Highest achieved score	*82%*

Australia:
Global Champion		Marcus Moore - CEO - Executive Chef - Melbourne - Victoria. - February 2009
Global Champion		Nigel Stainwall - Chef de Cuisine - "Glen Erin" - Lancefield - January 2009
Global Champion		Mark Weatherley - Executive Chef - Royal Melb. Golf Club - Melbourne - January 09
Global Champion		Andrew Wisken - Executive Chef - Lilydale - Victoria - January 2009
Global Champion		Harley Zukerman - Foodservice Manager - Sydney - NSW - January 2009
Global Champion		Nick Blackmore - Chef de Cuisine - Melbourne - Victoria - February 2009
Global Champion		Deb Foreman - Foodservice Manager - "cafe 23" Melbourne - April 09
Global Champion		Robert Ford - Professional Cookery Teacher - Le Cordon Bleu - Findon SA.- June 09
Global Champion		Ethan Hill - Sous Chef - Amigos Restaurant - Melbourne - July 2009
Global Champion		Edward Seisun - Sous Chef - Melbourne - Victoria - March 09
Global Champion		Huw Williams - Executive Chef - Sydney December 2010
Current Nat. Champion		John McFadden - Sydney - Executive Chef - AIH - July - 2009

Canada:
Current Nat. Champion		Chris Muldoon - Chef de Cuisine - Ottawa - February 09

England:
Current Nat. Champion		Mark Heirs - Chef de Cuisine - The Inn at Kippen - Falkirk- May 2009
India:
Current Nat. Champion		Dhanapal Umasankar-Hosp.Industry Associate-Hotel Green Park - Chennai - June09

New Zealand:
Current Nat. Champion		Martin Harrap - Executive Chef - Indoor Dining - Auckland - January 2009

Scotland:
Current Nat. Champion		Phil Sinclaire - Chef de Cuisine - Prima Vera - Glasgow - March 09
Global Champion		Russell Hands - Executive Chef - RZSS - Edinburgh - March 09

Spain:
Current Nat. Champion		Gary Thompson - Chef de Cuisine - Restaurant - Los Ibericos Bonalba - April 09

United States of America:
Current Nat. Champion		Glenn Humphrey CEC, CCE Arizona
Global Champion		Bernhard Koeniger - Chef de Cuisine - Ocala - December 09
Global Champion		Stephanie Sherman - Baltimore - Hospitality Industry Associate - April 09
Global Champion		Anton Gaston - Executive Chef - Steward School - Aylett - April 09
Global Champion		Brian Dragos - Executive Chef - Chandler - September 2010

Champion young cook: under age 22 (or any age provided still in training and under 5 years in a kitchen)
Highest score
Aron Elmy		Borroloola resort Northern Territory
Rose Ludwell		Chambers Restaurant - Melbourne

Rules of engagement Grandmaster Chefs:

-	Existing grandmaster chefs may challenge for "Grandmaster /world champion" once in any one calendar year. EG. One on being promoted to grandmaster and one additional challenge.
-	On each occasion the challenger will be required to attempt all three separate challenge tests.
-	The aggregate score must be higher than the existing Grand Master champion score or status quo remains.
-	We reserve the right to increase the level of difficulty, in which case scores will be factored down.
-	Should any existing Grand Master / World Champion ("Emeritus") lose his/her title, they may defend once.

Rules of engagement Global Champion chefs:

-	Global Champions may only challenge twice in any one calendar year for promotion to Grandmaster.
-	On each occasion the challenger will be required to attempt three grandmaster challenges.
-	Question types are set at approximately 3 times more difficulty than at a Global Champion challenge
-	To achieve Grandmaster Chef Status the aggregate score must be equal to, or higher than 225.
-	We reserve the right to increase the level of difficulty, in which case all scores will be factored down.


We are constantly adding new questions to the database especially those sent in by participants.

Please e-mail George to add a question - Send with the correct answer and professional book/reference.

Examples of References include: Larousse- Herings - Pauli, Professional Cooking- Foods of the World Series - Cracknell, Kaufmann Dictionary of cookery and many contemporary text books used by chef students in various countries. We tend to avoid individual cookery books written by chefs and authenticate answers from the many professional cookery dictionaries available. We welcome questions from chefs. Contact George ( Please send correct answer and reference)

View All Challenges

Salonculinaire. com is constantly being redefined and redesigned to bring to the table an exciting one stop shop for information for professional cooks and chefs. Whether you are from the global community of chefs and wish to compete in "Salonculinaire.com” the international competition in food art. Or you have been approved as a member of the “Chef's Forum”. Or you are from Australia and seek information in our “Chef's Notices” just browsing the drop down menus or attempting our chef's quizzes. Welcome.

Disclaimer / Privacy /Terms and Conditions

Sitemap