09 Editorial Style
“Short sentences. Plain words. Restraint.”
Introduction
How the Chapter writes. For programmes, the website, social posts, film titles, letters and press.
Writing Style
The Chapter’s writing is ceremonial in structure and plain in language. It uses the rhythm of short declarative sentences, often in threes, and it lets facts carry the authority. It honours people by name and describes the craft precisely.
It avoids marketing language, exclamation marks and emoji. It never tells readers how to feel.
Grammar & Mechanics
- Use British spellings for honours language already established by the Society (honours, recognised, programme); keep them consistent within a piece.
- Write the Society’s name in full on first use: The World Master Chefs Society. After that, “the Society”. The chapter is “the North American Chapter”, then “the Chapter”, capitalised.
- Chef titles are capitalised before a name: Chef Patrick Mitchell. Post-nominals follow without full stops: MWMCS, FWMCS, AWMCS.
- Use Roman numerals for the five values and the six grades of membership (I to VI). Use MMXXVI for the Chapter’s founding year in ceremonial settings, and 2026 everywhere else.
- Use title case for headings and sentence case for body copy.
- Use the serial comma sparingly; follow the rhythm of the sentence.
- Numerals for 10 and above; words for one to nine, except in data and years.
- No exclamation marks. No emoji in Chapter communications.
- Motto and lines keep their full stops: Knowledge is light.
Word Choice
What to use with pride, what to use carefully, and what to leave out.
Closing Thought
A kitchen is no small place.
Write as if you are in one.
“Hospitality is a chef’s first office. We host, we welcome, we feed.”
Example Copy
Real lines from the Chapter’s website and films.
A continental order of culinary mastery.
Recognised, never bought.
Earned at the pass.
A kitchen is no small place.
The first duty of a master is to teach.
We host. We welcome. We feed.
An institution of standard, not of fashion.
Knowledge is light.
The masters, in their own words.
Six grades, one standard.
Recognise. Mentor. Convene.
The work speaks.
Why be an Executive Chef when you could be a World Master Chef? Membership is conferred by invitation and merit alone, carefully selected, strictly controlled and endorsed by the establishments our members lead.
Before service, each chef stepped outside and told the students how they found their way into the kitchen, and who helped them get there.