March 17, 2020
Dear Colleagues, Chefs and Friends around the world,
Many warm and heartfelt greetings to you and your family from Worldchefs.
During this time of challenge and difficulty caused by COVID-19, we want you to know that we are there with you and will continue to support you in any way possible. When the quarantine restrictions are over, it will be time once again to help those less fortunate and share our goodwill and consideration for others through a combination of passion, dedication and culinary skills.
As always, we will stand together and support each other. We will find a way to overcome the difficult times and despair caused by this pandemic. Together, let us do what we can, no matter how little or grand, to be that helping hand amidst this global crisis. Let us show compassion and consideration to our neighbors and in our local communities.
Families throughout the world will be seeking assistance and we will be there to support and offer our help because that is who we are and what we do. After all, we are a community of chefs, a global fraternity bonded by our profession in “the white jacket”.
For some, the difficulties will go beyond the health risks of the coronavirus and become significant financial and business concerns. Therefore, let us also remember to support our local restaurants, hotels, markets and business owners when possible, as they too will struggle to overcome this crisis.
In regard to the status of the Worldchefs Congress 2020 in Saint Petersburg, we will keep you posted. The final decision will be made by mid-April 2020 at the latest and it will be based on the global situation at that time.
In closing, I would like to personally thank you for everything you have done and will continue to do for Worldchefs, the chefs in your association, their families and the people in your communities. Your time and contributions are always recognized, appreciated and will be forever remembered.
May God Bless you and your family. May you always believe in the “power of the white jacket”.
With the Best Culinary Regards,
Thomas A. Gugler