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International Chefs Day 2014: 'Pass It On!'

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This important day has an annual theme, aimed at giving pride and honor the profession.

Each year, on October 20, chefs all over the world celebrate the International Chefs Day. 

© RIA Novosti . Valeriy Levitin / Go to the photo bankThe 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.

International Chefs Day 2014: 'Pass It On!' - Sputnik International
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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.

© RIA Novosti . Ekaterina Chesnokova / Go to the photo bankOn 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.
International Chefs Day 2014: 'Pass It On!' - Sputnik International
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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.
© RIA Novosti . Sergey Kompanichenko / Go to the photo bankThe 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.
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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.
© RIA Novosti . Zelma / Go to the photo bankIn 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.
International Chefs Day 2014: 'Pass It On!' - Sputnik International
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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.
© RIA Novosti . Anton Denisov / Go to the photo bankToday, 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.
International Chefs Day 2014: 'Pass It On!' - Sputnik International
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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.
© RIA Novosti . Valeriy Melnikov / Go to the photo bankWhile 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.
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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.
© RIA Novosti . Igor Mikhalev / Go to the photo bankFrench 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.
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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.
© RIA Novosti . Valeriy Levitin / Go to the photo bankMoscow 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.
International Chefs Day 2014: 'Pass It On!' - Sputnik International
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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.
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