FCS History
Notable dates in our History
1997
The FCS and SITE (Scottish Industry Trade Exhibition Ltd) secured the contract to host the first WACS ‘World Culinary Grand Prix' at Scot-Hot 97 which was the main world culinary event of 1997 and the first WACS event ever held in the UK, with 12 international culinary teams competing, and Team Canada being the first winner.
1998
At the WACS European Congress, Berlin on 26 January 1998, the FCS was proposed by Ireland and seconded by Germany for full WACS membership, and at the 28th World Congress in Melbourne, Australia in March 1998, Scotland was unanimously voted into WACS as the 60th member country.
The Scottish Culinary Team (SCT) competed as the national team for the first at the ‘Culinary World Cup' at ExpoGast 98, Luxembourg in November 1998, gaining valuable points in the league table of WACS countries. The Scottish Culinary Team is now rated amongst the top ten culinary teams in the world.
1999
The FCS hosted in Scotland and the rest of the UK the 1999 ‘World Cooks Tour for Hunger' raising funds with the help of 70 chefs from 12 different countries. The funds generated are for hunger relief projects organised by ‘Save the Children' charity with HRH Princess Royal accepting our fund pledge at the Moat House Hotel in Glasgow in April 1999. £8,000 was raised to support world famine relief.
The Scottish Culinary Team competed in Salon Culinaire Mondial at IGEHO'99 Trade Show in Basle, Switzerland, 10 – 24 November 1999. The Culinary Olympics in Erfurt and at the 2nd World Culinary Grand Prix at Scot-Hot, SECC, Glasgow March 2001.
2000
The Scottish Junior Culinary team was formed in January 2000 and immediately made an impact on the international circuit gaining a Silver medal at the WACS Congress International Junior Championships held in Maastricht, Netherlands.
October 2000 the Scottish Culinary Team competed in the Culinary Olympics in Erfurt Germany for the first time as a WACS member country.
2001
WACS World Culinary Grand Prix at Scot-Hot 2001, 12 international teams competing once again, Canada were the winners with Scotland winning Gold and Second overall.
2002
William Boyter of Ballathie House Hotel, Perthshire is crowned World Individual Junior Champion in Auckland , New Zealand.
Scottish Junior Culinary Team crowned World Champions at ExpoGast, Luxembourg.
2003
Federation of Chefs Scotland prepare bid to host WACS Congress in 2008 in Glasgow.
World Junior Grand Prix held at Scot-Hot 2003. The winners were Ireland, with Scotland runners up
2004
Culinary Excellence Awards are launched at a Gala Dinner, Glasgow Hilton Hotel on the 5th May.
Scotland presents bid to hosted WACS Congress 2008 in Dublin. Lord Provost Councillor Liz Cameron host reception for international delegates.
Scottish Culinary teams once again are amongst the award winners at the Culinary Olympics, Erfurt, Germany. Senior team placed 5th overall, 1 gold medal, 3 silver medals. Junior team placed 7th overall 3 silver medals.
2005
April Scot-Hot. The Scottish Culinary Championships were an overwhelming success and, building on previous events, raises the Federations profile. In the Knorr World Culinary Grand Prix the Scottish Senior Culinary Team, with 3 gold and 1 silver medal, were place 2 overall, their highest ever placing.
Aug The second FCS Golf Day, organised by Ian McDonald and Kevin McGillivray, at St Andrews Bay Hotel and Resort was a success enjoyed by all participants.
Oct Registration for the WACS 2006 congress in Auckland, New Zealand has opened. Members are encouraged to look at the congress website. Scotland have registered a junior member in the Hans Bueschken's World Junior Chefs' Challenge and several members will also be attending the congress.
Dec Falcon Catering have agreed to sponsor the Scottish Culinary Teams through their association with the Federation.
2006
Scottish Culinary Team competes at Culinary World Cup EXPOGAST Luxembourg winning Silver medels in both Hot Live Kitchen and Cold Table, Scotland place 10th overall and retains world ranking 7th
Board of Federation is restructured appointment of Chief Executive, Finance Director Marketing Manager and Newsletter Editor.
WACS Congress Auckland New Zealand , Sean McGowan wins Silver Medal at World Junior Culinary Challenge.
2007
Scothot - World Junior Culinary Grand Prix invites 9 International Teams to compete, Canada overall winner with USA winning Live Kitchen and 2nd place. Scottish Junior Culinary Team win Gold and Silver and placed 4th.
Nations Cup launched with Forth Valley College , Falkirk representing Scotland in Grand Rapids Michigan USA Winning Silver Medals, this was the first occasion the FCS have sent a team to this International event, the team were sponsored by Major International, Steelite International, and Buccleuch Foods.
Pamela Fowlis wins Knorr Scottish Chef of the Year , the first female chef to hold the title, Pamela represents Scotland In Tallinn Estonia , at the Global Chef Northern European Final winning Gold and being placed 3rd overall highest ranked of any UK Competitor.
Launch of Sizzle, quarterly Newsletter Editorial by Lara Smith contact This e-mail address is being protected from spambots. You need JavaScript enabled to view it
Translator
Gourmet Classic are REAL wines specially created for cooking. They are cheaper because we do not pay duty on them. They are of consistently high quality and are used by some of the top chefs in the country (see our endorsement by the Craft Guild of Chef's and others). Professional chefs can choose standard Dry, Red or White, or The Chef's Premier versions (single varietal cooking wines for premier dishes) - Cabernet Sauvignon or Chardonnay. Gourmet Classic products are also available to retail customers at supermarkets and other convenient outlets.To make home cooked dishes even tastier, ready made jus is available in red (beef) and white (chicken) flavours - a perfect complement to Gourmet Classic
Unilever Foodsolutions is much more then just a food manufacturer. We are also committed to adding value to the catering industry, sponsoring key industry events including National Chef of the Year supported by KNORR, the Acorn Awards and the British Hospitality Association’s Food Service Management survey.
A major producer of recipe dishes, puddings and desserts with a strength in product development and innovation, both in the Brakes brand and bespoke for major caterers.
Since 1870 the Robertson Family have been producing high quality Scottish pork and Bacon in Ayrshire. At Robertson’s Fine Foods we produce an extensive range of pork and bacon products, all of which are produced from Scottish born and reared pigs and selected for us by farmers we have been working closely with for generations. Our current directors Iain and Humphrey are both fourth generation Robertson’s and are passionately committed to continuing the Robertson tradition of supplying the consumer with the very best in terms of quality, backed up with an unsurpassed customer service. For more information about our company and products please visit 