International Culinary & Gastronomy Arbitration

 

A Professional Reference Definition Based on Standards and Institutional Governance

Reference File – International Professional Magazine

International Culinary and Gastronomy Arbitration refers to an independent professional evaluation system, exercised within a written and formally approved regulatory framework. It is concerned with issuing professional arbitration decisions based on clear and established standards, in relation to culinary dishes, competitions, culinary performance, or the final outcomes of professional or international gastronomic events.

In this context, arbitration is not a personal opinion, a media description, or a promotional activity. Rather, it is a professional function with institutional and legal impact, whose outcomes directly affect professional reputation, career paths, accreditation, and the official evaluation of individuals and institutions.

 

Arbitration: A Professional Function, Not a Personal Impression

International Culinary and Gastronomy Arbitration is exercised as an independent authority of evaluation within the professional ecosystem. Its structure is governed by the principles of governance, accountability, and transparency, in the same manner as recognized arbitration systems in sports, technology, and other professional sectors.

Accordingly, any practice of arbitration conducted outside a written regulatory framework, or without approved standards and ethical guidelines, is considered unprofessional and does not meet the definition of institutionally recognized international arbitration.

 

Between Evaluation and Arbitration: A Clear and Non-Negotiable Distinction

A clear professional and legal distinction must be made between:

• Sensory or Critical Evaluation:
  A personal or media-based expression that carries no official or institutional consequence.

• International Arbitration:
  An institutionalized and structured procedure that produces a documented professional decision, subject to interpretation, justification, and accountability.

Confusing these two concepts represents one of the most common forms of professional misinformation within the culinary sector. Any arbitration title or decision that is not grounded in an approved standards-based framework holds no professional or institutional validity.

 

Who Is an International Culinary Judge?

The title of International Culinary and Gastronomy Judge is not an honorary designation, nor is it acquired through participation, popularity, or short-term courses. It is granted exclusively through a rigorous professional accreditation system that includes:

• Verified technical and theoretical qualifications

• Formal commitment to a written code of ethics

• Operation within a structured governance and accountability system

• The ability to issue justified, documented arbitration decisions

Any use of the arbitration title outside this framework is considered non-professional and carries no formal or institutional recognition.

 

Standards: The Foundation of the Arbitration Decision

International Culinary and Gastronomy Arbitration relies on written and approved standards, including but not limited to:

• Food safety and health compliance

• Technical execution and professional quality

• Sensory and flavor balance

• Innovation with respect for culinary identity

• Compliance with competition or event regulations

Arbitration decisions must be explainable and fully documented, and must never be based on personal impressions, favoritism, or non-professional considerations.

 

Arbitration Ethics: Responsibility, Not Privilege

International judges are bound by strict ethical responsibilities, including:

• Full neutrality and independence

• Avoidance of conflicts of interest

• Protection from external influence

• Preservation of professional confidentiality

• Strict adherence to approved regulatory texts

Any breach of these principles constitutes sufficient grounds for the withdrawal of arbitration status and the invalidation of any related decisions.

 

Arbitration as a Safeguard of Professional Justice

International Culinary and Gastronomy Arbitration is not intended as a tool of exclusion or discrimination. Its purpose is to ensure professional justice, protect the profession from misinformation, guarantee equal opportunity, and safeguard the credibility of results.

At its core, arbitration is a professional regulatory mechanism that preserves the true value of creativity and prevents the dilution of standards or the commercial exploitation of titles.

 

Editorial Conclusion for the Magazine

International Culinary and Gastronomy Arbitration is neither a media label nor an improvised practice. It is a structured professional function, grounded in written standards, clear ethics, and accountable decision-making.

Any use of the term outside this framework does not constitute arbitration in its recognized professional or institutional sense.

By:
Ahmad Maadarani
International Culinary Arbitration Expert
Institutional & Professional Standards Advocate