Worldchefs Magazine Issue 30

WORLDCHEFS

Young Chefs The Crucial Role of Mentorship

Chefs Challenge Meet the 2024 Finalists

the Planet

About Worldchefs

Founded in 1928, the World Association of Chefs’ Societies (Worldchefs) represents the largest international membership of food and beverage professionals dedicated to raising industry standards.

With over 240 member national chef associations, educational institutions, and F&B companies, we are the global voice of culinary professionals. Worldchefs empowers our members to share expertise, create solutions to common challenges, and build skills for the future. Our innovative and industry-focused tools and programs include the landmark Recognition of Quality Culinary Education program, the world’s first Global Culinary Certification, and Feed the Planet sustainability initiatives. Leveraging the power of the chef jacket, we deliver value to our members, their communities, and consumers. Together, we are leading the way to a better industry and a better world.

To find out more about Worldchefs, visit: www.worldchefs.org

ALMA

Bangalore Culinary Academy

American Culinary Federation

ChefMLK School of Cooking

Hong Kong Culinary Academy

Hungarian National Gastronomic Association Indian Culinary Academy in Bangalore

Auguste Escoffier School of Culinary Arts

Lithuanian Chefs and Confectioners Association

ISCAHM - International School for Culinary Arts and Hotel Management in the Philippines Cambodian Chefs Assocation

Karachi Institute of Culinary Arts in Pakistan

WORLDCHEFS MAGAZINE ISSUE 30

PUBLISHER WORLDCHEFS

15 Rue Tiquetonne

75002 Paris

FRANCE

T: +33 (0) 1 80 06 58 30

E: office@worldchefs.org

CONTRIBUTORS

Jasper Juutinen

Riikka Mantila

Ikal Lukon

David Ocampo

COVER PHOTO

Read more about Worldchefs Congress & Expo 2024 in Singapore on page 18.

IN THIS ISSUE

02 About Worldchefs

05 President´s Message

06 Managing Director´s Message

08 News from Around the Globe

10 Worldchefs Endorsment

13 From Kitchens to Communities

15 Young Chefs

21 Global Chefs Challenge Finalists

27 Inside Worldchefs

30 Culinary Foundations

35 News from Education Partners

40 Global Culinary Certification

43 International Chefs Day

44 A Decade of Action

46 Feed the Planet

COMMUNICATIONS MANAGER

Olivia Ruszczyk communications@worldchefs.org

CREATIVE DIRECTOR & DESIGN

Tomas Bolli Hafthorsson tomasbolli@gmail.com

DIRECTOR OF OPERATIONS & PROJECTS

Connie Lau connie@worldchefs.org

MANAGING DIRECTOR

Ragnar Fridriksson ragnar@worldchefs.org

EXECUTIVE COMMITTEE

Thomas Gugler, President

Martin Kobald, Vice-President

Cornelia Volino, Secretary General

Uwe Micheel, Assistant Vice President

KK Yau, President Ambassador Liaison Asia

BOARD OF DIRECTORS

Charles Carroll, Past President

Harry Linzmayer, Continental Director Americas

Andy Cuthbert, Continental Director Africa/Middle East

Peter Wright, Continental Director Pacific Region

Willment Leong, Continental Director Asia

Neil Thomson, Continental Director Europe North

Alain Hostert, Continental Director Europe Central

George Damianou, Continental Director Europe South

ADVERTISING

Interested in advertising or contributing to Worldchefs Magazine? Contact us at communications@worldchefs.org

Dear chefs, colleagues and friends from all around the world,

Greetings to all with a wish for happiness and a bright future. It is a great pleasure to give you an overview of our global activities this year.

I have traveled extensively to assist, support and further enhance culinarians globally. Many nonmember countries are coming up, and we hope to welcome them to Worldchefs soon. There is a big hunger for education, competitions, and training, and I strongly believe this should always be one of our main pillars.

I am devastated by the amount of aggression which is going on in the world. It destabilizes entire communities in so many areas around the globe and there is a big need for us at Worldchefs to always go with open eyes and hearts through the world. People are suffering in conflict zones and we as Worldchefs have the mandate to help. World Chefs Without Borders is providing support to many communities, but we must ensure the safety of all volunteers. Myanmar has tragically lost chefs in their tireless humanitarian efforts, and in Gaza World Central Kitchen workers were targeted and killed, causing the area to be abandoned for food and aid supplies. The same applies for Ukraine. This aggression must come to an end. Uncountable innocent victims for a play ball of politics—shocking but real.

In my eight years as President of Worldchefs, traveling up to 220 days yearly, I have visited 189 countries, bringing the chefs world closer together. This experience has given me the great opportunity to see and learn about other cultures. I have found chefs everywhere with great passion and dedication for their profession.

We must all remember and celebrate the simple things, the roots of our being, our livelihood, our heart—the basics as we learned as we eat at home with our parents and grandparents. These roots, acceptance, and tolerance are at the core of high standards. Why must it always be bigger, more expensive, super advanced technology? I am questioning this behavior in all aspects throughout the entire world. Rethink and go back to the roots which made us and humanity what we are, the most advanced creatures on earth.

Food waste is one of my next topics which must be deeply thought about on a global level. As Vice President at CATRION, I have seen a lot of positive improvement, and we are working on a zero-waste policy. We all must be part of it.

Globally, many young people are not interested in entering the hospitality industry due to the hard work, long hours, and isolation of days off on weekdays with no way to socialize with their friends. In many countries very little salary is offered, basically underpayment and non-tally with

other industry global salary trends. I want to highlight those who are making lots of extra effort in supporting young chefs. These mentors are helping to shape our culinary future.

In my opinion, the future of Worldchefs lies in industry support and cooperation. Only together can we shine and achieve. The office in Paris is always trying their best to communicate with membership, working and creating development models, partnerships and sponsorships, managing all administrative work and on top of this attending fairs and cooking events and competitions. We have a great team which puts their efforts together to achieve better results and higher goals.

Our active committees also help Worldchefs to become stronger and stronger. All the committees are voluntary, and this deserves a great hand of applause and thanks for the never-ending efforts and dedication. Even some of our veteran chefs are to date involved in several committees and this is great to prevent losing their knowledge and to build on the history of Worldchefs—96 years being the global world body is a great achievement and I am very proud to be part of this journey.

A big thanks goes to all our supporters, sponsors, strategic partners and associates which we are always counting on. Over so many years getting the support and the help is very remarkable and as Worldchefs we are very thankful for that.

Act for peace globally and believe in the “Power of the White Jacket”. Vive la chef, vive la cuisine and vive la Worldchefs!

Best culinary regards,

Thomas A. Gugler President, Worldchefs

Act for peace globally and believe in the ‘Power of the White Jacket’.

Thomas A. Gugler, Worldchefs President

Uniting Chefs Worldwide

A Celebration of Culinary Passion and Professional Growth

As we come together for the Worldchefs Congress in Singapore and celebrate this latest edition of Worldchefs Magazine, I am filled with immense pride and enthusiasm. This is a momentous occasion for all of us who are passionate about the culinary arts, and it is my pleasure to extend a warm welcome to each one of you.

Our industry is one that thrives on innovation, creativity, and an unwavering commitment to excellence. The Worldchefs Singapore Congress stands as a testament to these values, offering a platform for the brightest minds in the culinary world to share their knowledge, experiences, and visions for the future. It is a gathering where tradition meets innovation, and where we, as a global community, can learn from one another, push boundaries, and elevate our craft to new heights.

This year, our focus is on education, human resources, and sustainability. Through insightful discussions, hands-on workshops, and inspiring demonstrations, we will explore ways to integrate sustainable practices into our kitchens and beyond, ensuring that we leave a positive legacy for generations to come.

Together, we can drive our industry forward, fostering a cul“

In the pages of Worldchefs Magazine, you will find a wealth of information

Thank you for being a part of this remarkable journey. I look forward to the incredible achievements and culinary masterpieces that will emerge from our collective efforts.

Ragnar Fridriksson Managing Director, Worldchefs

Ragnar Fridriksson, Managing Director

The Worldchefs Board of Directors

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Join us in Singapore for Congress 2024, where horizons meet and dreams take flight. Together, we will present a summary of the remarkable accomplishments achieved by the Executive Committee and board over the past four years. It has been an absolute pleasure serving you for the last eight years, and we eagerly anticipate a bright future for Worldchefs with a new board. Let’s embark on this exciting journey of culinary excellence and innovation!

”May we come together at Worldchefs Congress 2024 to maintain our legacy as global leaders that serve as a guiding light for culinary associations worldwide. May we acknowledge our achievements, share our passions, ignite our dreams and recognize the contributions of our members. May we also strive to support integrity and growth through leadership development and membership empowerment. Enjoy the Congress and be Worldchefs proud! We are Worldchefs!

”

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I look forward to seeing you all at our next Congress in Singapore. I would like to thank everyone for your support of our Worldchefs’ board of the past, and to at the same time request that you support the upcoming board and committees, and our Worldchefs office team in the future, as well as our partners. If we all work together, we can and will grow Worldchefs!

Culinary Horizons will be at the Worldchefs Congress 2024 in Singapore this year. I’ve been traveling and visiting various countries, immersing myself in diverse cuisines and cultures, constantly learning and relearning with each experience. Along the way, I’ve met many chefs and food enthusiasts. My mantra is: join us at the Worldchefs Congress Singapore 2024, where you can experience the culinary horizon of a lifetime.

Martin Kobald, Vice President – South Africa

Cornelia Volino, Secretary General – Canada

Uwe Micheel, Assistant Vice President – UAE

KK Yau, Assistant Vice President – Malaysia

Culinary Horizons: Designing Our Future

Since 1928, Worldchefs has been at the forefront of culinary evolution, uniting over 240 members to catalyze industry change. Our diverse membership, from national associations to institutional partners, collaborates to share experiences, co-create knowledge, and embed sustainable practices in kitchens around the globe.

The chef jacket symbolizes our collective commitment to culinary professionals and communities. Worldchefs members leverage this influence to address economic, social, and environmental challenges, fostering a shared vision for the future of hospitality, one that uses the power of food for good.

Join us in shaping the future of our industry. Together, we can ensure the culinary arts continue to inspire, nourish, and bring joy to the world.

Cambodia, Croatia, and Lithuania all elected new presidents in 2024. We welcome Pol, Erich, and Justinas! Learn more about the work of their associations so far this year at www.worldchefs.org

National Society Members

We are excited about the future and the possibilities it holds. Our collaboration

more from the Australian Culinary Federation at www.worldchefs.org.

In This Issue

Welcome to the latest edition of Worldchefs Magazine, where we celebrate the achievements and actions from our members around the globe.

This issue features inspiring stories of culinary heroes using their skills for social good, making a difference in their communities. We also spotlight efforts to mentor Young Chefs, ensuring a bright future for our profession.

ALMA - The International School of Italian Cuisine

ALMA is recognized as a leading educational and training center for the Italian food and beverage and hospitality sectors at an international level. ALMA trains cooks, pastry chefs, bakery chefs, pizza chefs, gelato artisans, sommeliers, professional waiting staff and restaurant managers. ALMA is based in the heart of the Food Valley, in the beautiful Ducal Palace of Colorno, a few kilometres from Parma, proclaimed a UNESCO Creative City of Gastronomy in 2015, in recognition of its culinary heritage.

Read more Worldchefs Education Partners’ news from page 30

Meet competitors from Worldchefs Endorsed Competitions and the Global Chefs Challenge Finals, happening this October in Singapore. Explore culinary education and sustainable gastronomy, and gain insights on how chefs are incorporating sustainable practices and evolving educational approaches to meet the demands of a changing world. Join us in celebrating the dedication, innovation, and passion of culinary professionals across the globe.

USA

The 2024 ACF National Convention, held this July in Phoenix, was a spectacular event, with more than 1,000 full registrants, more than 75 trade show exhibitors and 40 world-class speakers, including celebrity ACF members and chefs. Legendary ACF Chef and past president Ferdinand Metz, CMC, delivered the keynote address to kick off the convention, which featured educational sessions covering health and wellness, culinary medicine, artificial intelligence (AI), “chaos cooking,” and a deep dive of some of ACF’s 2024 trends as well as book signings, pop-up tastings, chef-approved meals and plenty of networking

Sri Lanka

Ever wonder what would it be like to travel back in time and see people cook their traditional dishes? The Chefs Guild of Lanka has embarked on a culinary journey to capture the vibrancy and diversity of their Sri Lankan culinary traditions. They have created an online platform that offers a rich collection of authentic recipes from the ten districts of Sri Lanka, celebrating the island’s unique blend of flavors. Both novice and experienced cooks can recreate these dishes at home with step-by-step video guides, which not only show you how to cook but also transport you to the heart of these dishes and their scenic origins.

Discover more global recipes and inspiration from page 53

Read on to discover more stories from Worldchefs members around the globe.

ALMA - The International School of Italian Cuisine

Worldchefs Endorsement

Worldchefs competition endorsement is a prestigious recognition that brings exceptional visibility and credibility to your culinary events. Transform your event into a globally recognized showcase of talent, skill, and innovation.

+230 +40 +10

Competitions endorsed across the globe Countries awarded with endorsement recognition Organizers using the Competition Management App

The Power of Worldchefs Endorsement

Worldchefs sets the gold standard in culinary competitions. This endorsement isn’t just a label; it’s a mark of quality that signifies adherence to the highest standards of fairness, structure, and passion in the culinary arts.

Standards

Employ global standards of rules and procedures to achieve a fair and consistent level of judging and reach the highest level of competition standards.

Get Recognized

Become internationally recognized by culinary competitors and attract the highest level of chef talent.

Promote

Gain a license to use Worldchefs logo and mention “Worldchefs Endorsed Competition” on all promotional material.

Access

Get access to a list of trained and approved culinary judges worldwide, plus get advice to better organize your event.

Which Endorsement Level Is Right for Your Competition?

Understanding the different levels of Worldchefs endorsement can help you choose the best fit for your event. Each level offers unique benefits and requirements tailored to the scale and scope of your competition.

Global

Competition Management System: Included

Worldchefs Digital Credentials: Included for all competitors and jury members.

Teams & Format:

Requires a minimum of 15 international teams.

Each team must compete in a hot kitchen event serving 60 people, followed by a cold table or chef’s table program.

International

Continental

Competition Management System: Included

Worldchefs Digital Credentials: Included for all competitors and jury members.

Teams & Format: Requires a minimum of 9 international teams. Each team must compete in a hot kitchen event serving 60 people, followed by a cold table or chef’s table program.

Competition Management System: Included

Worldchefs Digital Credentials: Included for up to 1,000 competitors and jury members.

Teams & Format: Requires a minimum of 6 international teams.

Each team must compete in a hot kitchen event with 3 courses for 20 people.

National

Competition Management System: Optional

Worldchefs Digital Credentials: Included for up to 500 competitors and jury members.

Teams & Format: Competitions can include individuals or teams of two, participating in short programs under Worldchefs Culinary Rules, or a mix of hot and cold kitchen competitions.

Join the Ranks of Worldchefs-Endorsed Competitions

Regional

Competition Management System: Optional

Worldchefs Digital Credentials: Included for up to 300 competitors and jury members.

Teams & Format: Competitions can include individuals or teams of two, participating in short programs under Worldchefs Culinary Rules, or a mix of hot and cold kitchen competitions.

By achieving Worldchefs endorsement, you ensure your competition is recognized globally for its excellence and professionalism. To apply for endorsement and elevate your culinary competition to new heights, scan the QR code to download the requirements, rules, and application forms.

“Regional competitors deserve more attention and opportunities to advance, and Worldchefs Endorsement gives organizers that international visibility, access to our global network of Approved Judges, and a standard for excellence to set their competition above the rest. We can’t wait to see more from regional competitions all over the world, especially the younger generation of competitors.

Rick Stephen Chairman, Worldchefs Culinary Competition Committee

Endorsed Competitions: Taking Culinary Talent from Local to Global

The Egyptian Chefs Association (ECA) will host the prestigous Africa Culinary Cup of Young Chefs during the Hace Exhibition in September, showcasing rising stars from Egypt, Liberia, Mauritius, Namibia, South Africa, and the UAE. ECA is also stirring up seven live cooking competitions, including the Best Restaurant Competition and Best Junior and Senior Chef of the Year, each an opportunity to platform the region’s tremendous culinary talent.

The Emirates Culinary Guild (ECG) hosted The Chefs Table at the Hotel Show Dubai in June, with nine teams from leading hotels and restaurants competing for the title of ‘Hotel Culinary Team of the Year.’ A renowned panel of Worldchefs Approved Judges evaluated teams on their culinary skills, presentation, and taste, with the Madinat Jumeirah team emerging victorious. The event also included expert-led sessions and innovative exhibits, underscoring ECG’s commitment to nurturing culinary talent.

A team of six chefs representing the Culinary Association of Wales (CAW) struck gold at the prestigious Alen Thong Golden Coffee Pot Young Chef Challenge during Expoculinaire 2024 Sharjah, finishing third overall.Congratulations to Calum Smith, Jordan Howorth, Harry Paynter-Roberts, Sion Hughes, Dylan Evans, and Connor Smith for their outstanding achievement. Sion will have Calum as his commis when they compete in the Global Chefs Challenge final in Singapore this October. CAW President Arwyn Watkins praised the young Welsh team’s remarkable gold medal achievement, especially with three debutants.

In April, the Qatar Chefs Challenge took place at Park 900, featuring over 200 participants in 22 categories. Organized by Qatar Culinary Professionals and sponsored by Qatar Tourism, the event was judged by six international Worldchefs judges. The challenge celebrated culinary diversity and creativity, fostering camaraderie and professional development, and highlighting Qatar’s commitment to culinary excellence and tourism.

The four-day Pakistan International Culinary Championship 2024 at Lahore’s Royal Palm Golf & Country Club was a milestone event for the country’s culinary landscape. Organized by the Chefs Association of Pakistan and the College of Tourism & Hotel Management, around 2000 chefs engaged in fierce competition, culinary innovation, and cultural exchange. Worldchefs Vice President Chef Uwe Micheel led the jury and the National Culinary Team of Pakistan moderated at the event, ensuring the highest standards.

GERMANY

The 26th IKA/Culinary Olympics in February was a spectacle of culinary artistry. Over 1,200 participants from 55 nations competed, attracting 88,000 visitors. Organized by the German Chefs’ Association (VKD) alongside Intergastra, the event crowned Finland as the National Team champion, while Sweden retained its title as the best Junior National Team. “All of the participants put fantastic performances on the plates,” says VKD President Daniel Schade. “We would like to thank all the chefs and are already looking for

Scan the QR code and discover more highlights from #IKA2024.

EGYPT

QATAR

WALES

UAE

From Kitchens to Communities: The Heart of Culinary Excellence

members in the Famagusta district united to cook for the Apostolos Pavlos Foundation, supporting children with special needs. A huge success, the Association handed over a generous check of €33,000 to the foundation, made possible by the sponsors, volunteers, and chefs who participated. In April, the Nicosia/Kyrenia district held a charity Street Food Festival in collaboration with the Alkinos Artemiou Foundation, raising another €33,192. This year marks the 30th anniversary of the Cyprus Chefs Association, celebrating a rich tradition of culinary excellence and community service.

The Great Brummie Menu, held on May 21st, was a smashing success, raising nearly £15,000 for the Queen Elizabeth Hospital Charity and Hospitality Action. Organized by Chef Matt Davies, Lewis Walker, and BCF Vice Chairman Mathew Shrop shall, the event was a sell-out with 100 attendees. Chef Matt shared his personal battle with mental health and recent amputation, inspiring all pres ent. Michelin-starred chefs Luke Tipping, Jonathan Howe, Adam Bennett, Thom Bateman, and BBC MasterChef Champion Louisa Ellis donated their time to cook an unforgettable meal. The event showcased the power of the culinary community coming together for a good cause.

ADOCHEFS, in partnership with Fundación Sanar una Nación, is making a significant impact by teaching vulnerable communities about nutritional foods. This initiative is crucial for improving the health and nutrition of children, pregn-ant women, and the elderly. During the COVID-19 pandemic, they provided essential medical supplies and fortified foods to enhance immune systems. Their efforts aim to create sustainable health improvements by reducing malnutrition and promoting longterm wellbeing. Stay updated on their work by following @adochefs and @sanarunanacion on Instagram.

The Myanmar Chefs Association has been tirelessly working amid conflict and natural disasters. They’ve delivered food, medical supplies, and vocational training to tens of thousands of people, despite facing enormous challenges. Their “Arrakan Hospitality Vocational Academy” offers free education and certification in hospitality, empowering many young chefs. Recent efforts include distributing 8,000 portions of rice in the South Arrakan State. Despite the dangers, including the tragic loss of eight chefs, the association remains dedicated to their humanitarian mission. Donations are welcome to support their ongoing efforts, helping them bring much-needed aid to those in need: www.aktionmyanmar.org

For more on the inspiring social responsibility efforts of Worldchefs members, read about the last 12 years of action from World Chefs Without Borders on page 44

ENGLAND

DOMINICAN REPUBLIC

MYANMAR

Supporting Young Chefs: Cultivating the Future Our Industry

In May, the Czech Republic spotlighted its Chef and Pastry Chef of the Year at the Bidfood Expo. Organized by the Association of Chefs and Pastry Chefs of Czech Republic, the expo also emphasized education. A highlight was the introduction of www.varimedobre.eu, an educational platform offering over 60 video workshops. This Czech-German project of provides an incredible resource for culinary knowledge, freely accessible to chefs eager to learn. The association’s educational efforts also focus on improving school catering, advocating for better working conditions, reducing food waste, and training school canteen staff. With two million lunches served daily in school canteens across the country, these initiatives aim to revolutionize the quality and sustainability of school meals.

The Indian Federation of Culinary Associations (IFCA) is buzzing with youthful energy. Recently, IFCA formed a dynamic digital team comprised of young talents to revamp their social media presence. These young chefs are not only tech-savvy but also passionate about culinary arts, contributing fresh perspectives to IFCA’s initiatives. The association’s newsletter, now more vibrant than ever, features unique contributions from these budding chefs, including rediscovered traditional Indian recipes. IFCA is pioneering an ambitious project to standardize Indian cuisine, ensuring that the rich culinary diversity of India is preserved and celebrated. These initiatives provides young chefs with a platform to innovate and engage with their culi-

In January, the Association of Culinary Professionals (ACP) Indonesia launched an exciting educational workshop on truffles, targeting high school and university students passionate about the culinary arts. Held in Jakarta, this event was the first in a series of workshops planned for 2024. The workshop immersed young aspiring chefs in the world of truffles, from their history and cultivation to their culinary uses. Expert chefs led hands-on sessions, teaching students the delicate art of handling and cooking with this luxury ingredient. By providing these opportunities, ACP Indonesia is educating and inspiring the next generation of culinary professionals.

Your Source for Culinary Association Stories From Around the Globe

Scan the QR code and discover more inspiring stories and the latest news from Worldchefs members.

Have something to share? Contact the Worldchefs’ office in Paris to submit your story.

INDONESIA

CZECH REPUBLIC

From Hobby to Haute Cuisine: The Rise of a Young Chef

By Jasper Juutinen

I am Jasper Juutinen, an 18-year-old cooking stu dent from Turku, Finland. After graduating with a Vocational Qualification in Restaurant and Catering Services, I am now pursuing further vocational education at Turku Vocational Institute.

Interested in cooking my whole life, I started experimenting on my own at eight, with my parents’ encouragement. What was a childhood hobby became a career path. Initially I planned to complete a double qualification but switched to an apprenticeship after securing a job. My first year was at Restaurant Pippurimylly, where I learned the differences between home cooking and professional culinary practices.

At the end of my first year of culinary school, I partipated in my first competition. A pairs event with my fellow student Niki Sipilä, we practiced for weeks and we won. That sparked the beginning of my competition career. To enhance my skills, I moved to Michelin-starred Restaurant Kaskis.

Worldchefs Young Chefs Club helps us build a network with industry professionals and sponsors, enabling opportunities to travel, learn about Finnish regional cuisines, and advance our careers. “

”A Team Effort: Why Collaboration is Key

By Riikka Mantila Young Chefs Club Tutor and Expert and Skills Finland Coach

Last year offered many diverse competitions for Finnish chefs and culinary students. From Finland’s Chef of the Year title to Bocuse d’Or and the Culinary Olympics, professional chefs competed at home and abroad. Students vied for the Young Chef of the Year title organized by La Chaîne des Rôtisseurs and participated in the Taitaja competitions.

These competitions serve as a wonderful illustration of the results that can be gained by working together for the common good. None of this would be possible without collaboration. Organizations can no longer work in isolation. We rely on the human and financial resources

I was expecting a tough working environment, but after my first day I was surprised by how relaxed it was. I learned so much in the first few weeks, gaining valuable insights on the behind-the-scenes of a high-end restaurant. Last year, Niki and I competed in a lot of competitions. We won the Finnish championships for cooking students and had the chance to represent Finland in the Nordic championships, finishing fourth. Currently, I am training for the WorldSkills 2024 competition with my teacher, Riikka Mantila, who is also a Tutor for the Young Chefs Club in Finland.

Worldchefs Young Chefs Club helps us build a network with industry professionals and sponsors, enabling opportunities to travel, learn about Finnish regional cuisines, and advance our careers. Finland’s Young Chefs Club also collaborate with other Young Chefs around the world, especially in the Nordic countries. Recent events include a fundraising event in Lapland organized by Young Chefs from Finland and Norway. We have Young Chefs Club events coming up with Sterling White Halibut, Electrolux Professional, and Arla Pro. I’m looking forward to them!

Scan the QR code to learn more about Young Chefs Club Finland.

provided by educational institutions to work together efficiently. Key principles of cooperation include thorough evaluation, deliberate planning, and consistency. Clear goals, motivation, and commitment are essential. A well-planned and open-minded cooperation that includes mutual support and appreciation is a recipe that produces the multiplication of shared resources.

In Finland, there is active cooperation among competitors and coaches preparing for WorldSkills Lyon 2024, with Skills Finland, Worldchefs Young Chefs Club, and Culinary Team Finland joining forces to organize training sessions. We have also been able to build collaborations with the Young Chefs Clubs in other Nordic countries, further promoting the exchange of professional knowledge and skills across borders. Our partners, top experts in their fields, provide masterclasses for developing chefs. I strongly believe in the fruitful cooperation between professional organizations and vocational education and aim to further develop and expand this network.

Member of Young Chefs Club Finland and Candidate for WorldSkills Lyon 2024

Niki Sipilä (L) and Jasper Juutinen (R), 2023. Photo: mara.fi

The Crucial Role of Mentorship in Shaping Culinary Champions

In the world of culinary arts, success isn’t just a matter of talent and hard work–it often depends on the guidance of a seasoned mentor. We talked to Sebastian Pettersson, two-time Culinary Olympics gold medalist, about his journey from mentee to mentor.

NURTURING TALENT THROUGH MENTORSHIP

“To get somewhere, no matter what industry you’re in, you should find a good mentor that respects you and you respect his or her profession,” says Sebastian Pettersson, reflecting on his rise to fame. This approach certainly paid off for Sebastian, who credits his mentors for setting him on the path to competitive culinary excellence.

Sebastian’s journey began early with internships at elite restaurants, where mentors like Fredrik Borskog and Kalle, both former members of the Culinary Team Sweden, influenced his decision to dive into competitions. “I learned very quickly that if you want to achieve something fast, and if you want to grow your career, either you find a very good restaurant or you dig deep into competitions,” Sebastian explains.

FROM COMPETITOR TO MENTOR

Having experienced firsthand the benefits of mentorship and achieving remarkable success–clinching gold medals in the 2016 and 2018 Culinary Olympics–Sebastian understands the power of mentorship. After the 2020 Culinary Olympics and the onset of the COVID-19 pandemic, he realized he missed the camaraderie, daily interactions, and shared goals that characterized his time on the team. It was in these moments that the value of having a supportive community became even more apparent. Stepping into a coaching role with the Swedish Junior Culinary Team came as natural fit.

To get somewhere, no matter what industry you’re in, you should find a good mentor that respects you and you respect his or her profession.

BUILDING A WINNING TEAM

Sebastian’s approach to mentoring the young team is holistic, focusing on attitude as well as technical skills. “We went through a lot with personal tests and really tried to find good balance and chemistry for team spirit,” he notes, emphasizing the importance of teamwork and mutual respect.

Under his guidance, the junior team not only honed their culinary prowess but also developed a cohesive work ethic. “We meet once a month for four days, roughly. So they have a lot of work,” Sebastian remarks, highlighting

STILL IN THE KITCHEN

Sebastian’s journey from a young, mentored chef to a both a champion and a mentor underscores the invaluable role that guidance and mentorship play in professional development. “I enjoy being in the actual competition area. It’s been in such a big part of my career. I would rather be in the kitchen than always outside the kitchen,” he says. With so much more to come from his rising star, his impact as a mentor only stands to grow.

His story is a testament to the power of mentorship in nurturing talent, fostering teamwork, and driving success. So take his advice: “Get involved with your national chef association. If you’re interested in a team, just stick out to them.”

Scan the QR code to hear more about mentorship.

Find Your Mentor at Worldchefs Congress 2024

At Worldchefs Congress 2024, you’ll have the unparalleled opportunity to connect with an international community of professional chefs eager to share their expertise. Engage in workshops, network with top chefs, and find that mentor who can elevate your skills and career. Join us in Singapore for this landmark event, where the future of our industry takes shape and young talents find their guiding stars.

Sebastian Pettersson

Discover Singapore at Worldchefs Congress & Expo 2024

blends exceptional culinary showcases, cultural exploration, and careermaking networking opportunities. As you immerse yourself in the dynamic world of global camaraderie and culinary excellence, here’s what you can look forward to during your time in Singapore, with recommendations from Eric Neo, President of the Singapore Chef Association.

The Excitement of Being Here

Hosting Worldchefs Congress again after 30 years, Singapore promises an unforgettable experience with its cutting-edge cityscape and bustling food culture. “We thought it’s time that we bring the Congress back to Singapore to showcase the talents that Singapore chefs have to offer,” Eric says.

Savor Singapore’s Unique Flavors

As you explore the vibrant culinary landscape, make sure to try some of the city’s must-try dishes. “Laksa is one of Singapore’s signature dishes to try,” says Eric, pointing to George’s Laksa, a local favorite. Don’t miss out on other iconic dishes like Hainanese chicken rice, chili crab, and satay.

Your visit wouldn’t be complete without indulging in Singapore’s legendary hawker centres. Eric’s recommednation: check out the iconic hawker centre, Lau Pa Sat. Sample alll the local hawker favorites, including international dishes from six Michelin-mentioned stalls.

Michelin-Star Dining Meets Local Fusion

Singapore is a global culinary hub, brimming with flavors from all over the world. Eric explains, “In the early seventies, a lot of immigrants from China, Malaysia, India, and Malays came into Singapore, and the cuisine evolved over time.” Enjoy dining at the city’s Michelin-starred restaurants and vibrant local eateries that showcase this rich fusion.

More Than Just Food

From the iconic Marina Bay Sands to Universal Studios in Sentosa, and the enchanting Night Safari at the zoo, there’s something for everyone. “Apart from food, Singapore is a place where you get to have fun, shop, and visit various attractions,” Eric highlights.

Enjoy Every Moment

Eric encourages everyone at Worldchefs Congress to fully immerse themselves. “It’s three days of excitement where you interact, meet people from all around the world, listen to speakers, and learn from them,” he notes.

Ready for an unforgettable experience? Dive into the flavors, sights, and sounds of Singapore. Make the most of everything Worldchefs Congress 2024 has to offer and enjoy your time in this vibrant city!

On behalf of Worldchefs Asia, I extend a heartfelt welcome to all delegates attending the Worldchefs Congress in Singapore. This event promises to be an enriching experience, featuring outstanding speakers who will enhance your culinary knowledge and provide invaluable networking opportunities within the global Chefs community. During your stay in Singapore, I encourage you to savor the rich diversity of local cuisines and take the time to explore other regions of Asia. Each destination offers unique cultural experiences that will deepen your appreciation for the culinary arts.

Thank you for being here with us. Your participation is vital to the success of this congress, and we eagerly anticipate the connections and insights that will emerge. We look forward to sharing this exciting journey with you in Singapore!

Willment Leong Continental Director for Asia

Hear more local tips from Eric Neo on World on a Plate Episode 88: Inside Singapore’s Culinary Culture.

Singapore skyline – Marina Bay and Esplanade.

George’s Katong Laksa

Lau Pa Sat Hawker Centre

Meet Our Finalists!

These chefs are ready to compete for gold at Worldchefs Congress & Expo 2024 in Singapore. Find out who’s representing their national teams.

Global Chefs Challenge

STAVROS SOTIRIOU

TOM LAMERS

ALOYSIUS TAY YU WEI

ALE MORDASINI

GIUSEPPE DE VINCENZO

Together GOOD BECOMES BETTER

For more than 100 years, Valrhona has brought out the best in chocolate alongside cocoa producers, employees and chefs. Its mission is to create a fair, sustainable cocoa industry while inspiring creative and responsible gastronomy. 100% of the cocoa beans that we use can be traced back to our 17,215 producers: this provides the assurance of knowing where the cocoa comes from and who harvested it, and also that it was produced in good conditions. Valrhona is very proud to have been certified B Corporation® for the second time in 2023 for its long-term commitments. Choosing Valrhona means committing to a chocolate that respects both people and the planet.

TO LEARN MORE ABOUT OUR COMMITMENTS AND LATEST INNOVATIONS VISIT VALRHONA.ASIA

Global Pastry Chefs Challenge

Global Vegan Chefs Challenge

MIGUEL ANGEL GONZÁLEZ

Hong Kong

SIMON TSANG

Italy

LUCA BNÀ

FLAVIAN DOBRE

PARK SANG SOU

United Arab Emirates

PARK SANGSOU

DINARS ZVIDRINŠ

KASDI DAHARI

Morocco

AZZOUZ KRICHEL

TINY GREENS, HUGE IMPACT

Koppert Cress is on a never-ending quest to find natural, innovative ingredients that chefs can use to intensify the taste, scent or presentation of their dishes. A huge international network of biologists, plant experts and gastronomists support a steady stream of products,that meet the ever higher culinary demands of restaurants around the world. Cress are freshly germinated seedlings from 100% natural, aromatic plants. These plants offer a freshness and intensity in taste and scent, which are only present in young plants.

Global Young Chefs Challenge

Meet Our Judges

Find the latest updates on the qualifying teams of the Global Chefs Challenge finals and discover all the excitement at worldchefs.org/globalchefschallenge/qualifiers.

CHLOE SY Czech Republic

HANKA BUDKOVÁ Italy

FRANCESCO LOCOROTONDO

South Korea Singapore

JOE CHONG MING JIE

GILLES RENUSSON Chairman of Global Pastry Chefs Challenge

CARLOS SAUBER Chairman of Global Chefs Challenge

FRANK WIDMANN Chairman of Global Young Chefs Challenge

Farewell, Mr. President

For eight years, Thomas Gugler has served as Worldchefs President. We’ve seen a lot between 2016 and 2024—good times, bad times, and wholly unprecedented times. As his term comes to a close, we celebrate the incredible achievements for the organization during his tenure. Thank you, President Thomas, for your service to the global culinary community and your lasting impact on Worldchefs.

As my tenure as President comes to an end, I feel… slightly sad, but very proud of the eight years joining chefs and culinarians together through dedication and countless hours supporting chefs from all around the globe—with over 220 days of flying a year! I’m also very glad that during this time I’ve seen many happy faces, and that we made many happy faces, implementing new programs and making great achievements. Simply saying that still today I believe in the ‘Power of the White Jacket’.

I am proud of… my family, who always supported me through the endless hours supporting Worldchefs activities and as a proud member and honorary member of more than 140 industry organizations worldwide. Through their support and my dedication to this work I have been honored with more than 1500 awards and tokens of appreciations during my career, including some very significant state prizes and honors from governments all around the world.

My hope for the future of Worldchefs… is to see increasing numbers of motivated, enthusiastic chefs and culinarians following the directions of Worldchefs. I wish that our industry old guards slightly wake up, and do not hinder young, motivated colleagues from evolving and further developing Worldchefs to be bigger and better. There are lots of great activities to come, amazing competitions to grow further and further, and finally to see as many countries as there are in the world become part of Worldchefs. And finally, that the world comes closer together without aggression and war, which for me is the biggest disaster of all.

My advice for the next President… to select wisely his team and committees, as they are the key to success or failure. Think ‘out the box’ and be revolutionary. Don’t restrict yourself to the opinions of others, as sometimes modern, creative, innovationist thinking does not make you friends. Be humble and keep an open-door policy, as a gentle but firm leader and try to bring your thoughts and strengths to the table.

Worldchefs is… a great platform, a school of life for all culinarians and chefs, a platform for communication and as well as a training center for culinary excellence, a home for all the people in a white jacket, a melting pot of nations, colors, races and beliefs under one umbrella, the rainbow colors of cooking, the harbor for all interested people of the culinary industry. Flavors, fragrances, cultures and thoughts are a perfect synergy to make Worldchefs simply what it is—a global organization for chefs.

I’m also very glad that during this time I’ve seen many happy faces, and that we made many happy faces, implementing new programs and making great achievements. Simply saying that still today I believe in the ‘Power of the White Jacket’.

Thank you all for your trust and honor…

I am grateful for the opportunity to have twice presented the opening speech at the VKD Culinary Olympics, with thousands of chefs attending from all over the world. Three times I was able to also hold the opening speeches of the Culinary World Cup in Luxembourg, giving me the chance to open the two most prestigious chef and cooking events globally.

I have also met numerous heads of state, ministers, worked for royals, politicians, people in show biz and entertainment, always being an ambassador of the ‘white jacket’. Meeting and seeing chefs on a daily basis from all around the globe, being a role model for them and creating positive vibes while gathering with them has been the highlight of my career. Seeing young, talented chefs on their way to acclaim and achievement of their visions and dreams, and at the same time meeting and talking to the veterans of our profession, iconic chefs with charisma and history, keeps me hopeful for the future of our noble profession.

I want to extend a big thank you to my Executive Committee: Cornelia Volino (Secretary General) for her endless efforts taken to support all activities of Worldchefs, Martin Kobald (Vice President), Uwe Micheel (Assistant Vice President, Finance), and KK Yau (Assistant Vice President and Liaison for Asia and Far East). Big thanks as well to all the Continental Directors during the years activities for their personal time spent to support Worldchefs, including Neil Thompson, Willment Leong, Harry Linzmayer, George Damianou, Peter Wright Alain Hostert, Andy Cuthbert, Domenico Maggi, Rick Stephen, Murray Dick, Dragan Unic, and Mirsoslav Kubec. A special thanks to Charles Carroll as Immediate Past President for his support and help during these past eights years. I also want to thank the office team under the leadership of Ragnar Fridriksson for all the hard work and the loyalty during my tenure as President.

Meet the Candidates: A Deep Dive into the Vision and Leadership of Worldchefs’ Presidential Contenders

Let’s meet our presidential candidates, set to be elected at Worldchefs Congress & Expo 2024 this October! Who will be the next Worldchefs president?

Andy Cuthbert

Current title:

President of Emirates Culinary Guild, Worldchefs Continental Director Africa & Middle East, Chairman of Worldchefs Congress Committee

Career highlights:

General Manager Jumeirah Group various Dubai hotels and Madinat Jumeirah Events 2010 and outdoor catering since 2002

Executive Assistant manager in charge of food and beverage in Emirates Towers Hotel from 2005 till 2009, outstanding F&B operations

Executive chef with Hilton Hotels in Dubai 1992

Sous chef in London Gatwick Hilton 1988

Apprentice Cook in Melbourne Australia 1981

Favorite food memory… in 1996 in the Singapore Hilton, Susur Lee was guest chef and the freshly made tofu was so silken I have never experienced again. Plus 1000s of others!

I became involved in Worldchefs because… first involved in 1994 when our Guild joined Worldchefs, and then in 2008 was Sergent in arms of the Worldchefs Congress in Dubai and organizer of the Congress in Dubai and then again organizer of the Congress in 2022 in Abu Dhabi. Dr Billy Gallagher also asked me to head the Young Chefs development team for Worldchefs in 2015.A great journey that I am proud of.

I am proud of… being part of the global community and seeing the great work that has been done over the last 96 years and the potential for the next 100 years.

A key challenge for the future is… the continued strain on the industry to have qualified people in the industry and sustaining them in the industry through getting the right education and skills to make them successful.

In the next 4 years… will be a time to build upon an incredible foundation and form the next level for the next 100 year in a collaborative and unified Worldchefs.

The most important quality for a chef to have is… love what you do, and it is passion in all we do including giving back.

To support young chefs, I would… continue to educate through technology and bring to all corners of the globe the possibility to learn, and support scholarship programs that give life changing opportunities to the young to succeed beyond their dreams.

The biggest opportunity for growth in our industry is… inclusion for all, we must look beyond the norms, out of the comfort zones and into areas where we have been hesitant to go to find talent, ideas and to give opportunity to all.

What I envision lies ahead… a difficult road for the industry as a whole to sustain itself and to adapt to change and the need to embrace technology to enhance skills globally and opportunity.

Worldchefs is…

The home of the chefs community.

Dr. Chef Manjit Singh Gill

Current title:

President – Indian Federation of Culinary Associations (IFCA)

Career highlights:

Chef Owner, Eco Green Innovation Center, Jan 2020 to Present Corporate Chef, ITC Hotels, December 1993 – Jan 2020

Sous Chef and Executive Chef Sep 1977 – Dec 1993

ITC Maurya, a luxury hotel, New Delhi. Affiliated with Starwood’s Luxury Collection brand.

Jr. Sous Chef Jul 1976 – Oct 1977 Oberoi Intercontinental Hotel Chef Trainee, Oberois Hotels and Resorts Jul 1974 – Sep 1976

Favorite food memory...

are many from all over the world of eating food in its most authentic state. Fresh, seasonal and local food eaten in its natural settings, served with traditional accompaniments and drinks to complement. The experience of these meals are my fondest food memories, the taste and flavors deeply ingrained in my mind and soul. Delicious handmade pasta served with local wine from Italy or traditional meals served in the ashrams of Rishikesh all form a kaleidoscope of memories that are core to my being. Sacred food as I think of it ...

I became involved in Worldchefs because...

I firmly believe that a chef is an eternal apprentice. Learning and selfdevelopment never stop. You grow in your profession by interacting with felllow professionals, learning and sharing knowledge. In 1985, I founded the Chefs Forum in New Delhi to foster such collaboration. Attending my first Worldchefs Congress in 1990 in Singapore, I committed to forming a national chefs federation in India. My goal was to integrate India into Worldchefs, understanding that a larger platform provides greater opportunities for learning and appreciating the rich diversity of global food culture. This journey has always been about respecting and honoring the individuals behind the culinary traditions.

A key challenge for the future is... transforming mindsets to highlight the diverse opportunities a career in the kitchen offers. Established professionals need to engage as role models and build a conducive ecosystem for youngsters entering this field. We need to foster an environment that attracts young talent, encouraging them to engage in ethical practices and collaborate with all stakeholders across the food supply chain. Young chefs must spend time mastering the foundational basics and the discipline our noble profession requires. They should be encouraged to first master their own regional cuisine and culture before working with other cuisines.

The biggest opportunity for growth in our industry... lies in its dynamic and ever-evolving nature. Chefs need to understand the basics of food—the science behind it, where it comes from, and what

happens along the way. By delving into these aspects, chefs can work more mindfully with food. Focusing on reducing the carbon footprint and increasing sustainability will only become more important. A chef can wear multiple hats: from being a cook to an entrepreneur, a researcher, an author, or even an entertainer. Embracing these roles will drive the industry’s overall growth.

What I envision lies ahead...

a more knowledgeable and skilled kitchen force, adding value to their customer’s plate through their understanding of sustainable sourcing, simple, efficient and nourishing cooking methods, and new technologies. This vision prioritizes a deep understanding of local and seasonal ingredients. These elements should take centre stage, driving the culinary industry toward a more enriching future.

Worldchefs is...

a noble and sacred organization dedicated to the spirit of collaborative inclusivity. It has always been a transparent, ethical organization where people are able to express themselves and their culture. Worldchefs welcomes participation from every corner of the globe. It is a platform where chefs can amplify their voices, celebrate their culinary heritage, and contribute to the rich gastronomic collection of global flavors. We aim to restore the glory of Worldchefs, truly reflecting the essence of diverse cuisines and cultures from around the world.

Dynamic Premier Sponsor

Dynamic Premier Sponsor

Strategic Collaboration with:

Strategic Collaboration with:

Worldchefs

Worldchefs Academy in Training, Education & the 1st Co-Branded Culinary Foundations Course

Foundations Course To

To

and events. CATRION,

CATRION Chefs Excel with Worldchefs Academy! CATRION Chefs Excel with Worldchefs Academy

Now entering its 3rd year in collaboration with Worldchefs Academy, CATRION’s culinary team members continue to expand their skills and expertise in the CORE Program, focusing on Culinary, Optimization, Recognition and Empowerment.

Now entering its 3rd year in collaboration with Worldchefs Academy, CATRION’s culinary team members continue to expand their skills and expertise in the CORE Program, focusing on Culinary, Optimization, Recognition and Empowerment.

Through Worldchefs Academy, now available in 8 languages (Arabic, Italian, Hindi, Portuguese, German, Chinese, Spanish and English), CORE Program participants complete the co-branded Culinary Foundations course, Sustainability for Culinary Professionals course, and individual certification with Worldchefs/City & Guilds.

Through Worldchefs Academy, now available in 8 languages (Arabic, Italian, Hindi, Portuguese, German, Chinese, Spanish and English), CORE Program participants complete the co-branded Culinary Foundations course, Sustainability for Culinary Professionals course, and individual certification with Worldchefs/City & Guilds.

CATRION Chefs and International Guest Chefs also provide workshops demonstrating international standards, specialized cooking techniques and a variety of traditional cuisines, while international training sessions abroad enhance learning and increase exposure to new ingredients, recipes, techniques and flavor profiles.

CATRION Chefs and International Guest Chefs also provide workshops demonstrating international standards, specialized cooking techniques and a variety of traditional cuisines, while international training sessions abroad enhance learning and increase exposure to new ingredients, recipes, techniques and flavor profiles.

We are very proud of our culinary team members and the commitments they have made to not only their career progression but to their fellow culinary team members as well. By working together in teams and supporting each other’s learning, we have overcome language and educational barriers to achieve successful outcomes for all.

We are very proud of our culinary team members and the commitments they have made to not only their career progression but to their fellow culinary team members as well. By working together in teams and supporting each other’s learning, we have overcome language and educational barri-ers to achieve successful outcomes for all.

Cornelia Volino Director CATRION Culinary Academy

Cornelia Volino Director CATRION Culinary Academy

In response to the growing demand for skilled culinary professionals in Saudi Arabia, CATRION is excited to announce the development of a one-year Culinary Arts Diploma at the CATRION Culinary Academy. This innovative program will offer specializations in Airline Catering and other dynamic segments of the culinary industry. With a blend of hands-on learning and external internships, our program is designed to provide comprehensive training, equipping students with the expertise to excel and driving our commitment to culinary excellence.

In response to the growing demand for skilled culinary professionals in Saudi Arabia, CATRION is excited to announce the development of a one-year Culinary Arts Diploma at the CATRION Culinary Academy. This innovative program will o er specializations in Airline Catering and other dynamic segments of the culinary industry. With a blend of hands-on learning and external internships, our program is designed to provide comprehensive training, equipping students with the expertise to excel and driving our commitment to culinary excellence.

For information on the CATRION Culinary Academy, contact: cvolino@catrion.com

www.catrion.com

For information on the CATRION Culinary Academy, contact: cvolino@catrion.com www.catrion.com

CULINARY FOUNDATIONS

For culinary training, anywhere, anytime!

Durch kulinarisches training überall und jederzeit

¡Para la formación culinaria en donde sea, a cualquier hora!

Per una formazione culinaria, ovunque, in ogni momento!

Para formação culinária, em qualquer lugar, a qualquer hora!

Cooking Up Success: Chef Student Stories

INTERNATIONAL CULINARY INSTITUTE

ICI graduates recently achieved outstanding international recognition. Homan Yiu, a Higher Diploma in Baking and Pastry Arts graduate, won gold at the 2nd Belt and Road International Skills Competition and the WorldSkills Pastry Camp Finland 2024. Donna Wong, an ICI graduate in Diploma in International Culinary Arts, earned the silver award in cooking at the WorldSkills Australia 2024 Global Skills Challenge. Both Ho-man and Donna will represent Hong Kong in respective skills trades at the 47th WorldSkills Competition this September.

First Gourmet Academy Philippines stands as a beacon for aspiring chefs journey began when leaving his native home of Russia at the start of the war in Ukraine. Travelling through several countries to reunite with his brother in Australia, he pursued culinary education as a pathway to settle there. He found support and guidance at First Gourmet Academy Philippines. He is now in Australia for his on-the-job training. Simran, from Nepal, dreams of opening a hotel in her home country that blends international and Nepalese cuisine. She found a second home at First Gourmet Academy, where the supportive community has enriched

Since 2013, the HTA Blended Learning Apprenticeship Programme, in partnership with The Hilton Hotel Group, has been shaping culinary careers across Africa and the Middle East, with over 340 graduates to date. This unique program combines theoretical and practical training in Professional Cookery and Food & Drink Service through HTA’s LMS system, while apprentices gain hands-on experience guided by Hilton In-house Facilitators and HTA Support Team. A shining star among them is Natasha Javed, who recently won the prestigious 2023 HTA Blended Learning and Hilton Chef of the Year award. Join us in celebrating Natasha’s remarkable achievement!

her culinary skills and prepared her for a future in hospitality. Jim, a retired U.S. Army veteran, was inspired by his chef mother and global travels. Married to a Filipino, he loves the Philippines for its culture and people. Dis covering First Gourmet Academy during a mall visit, he sat in for a class and was impressed by the staff and curriculum. Jim aims to become a private chef and food truck owner, sharing his passion with the community. Oleg, Simran, and Jim embody resilience, passion, and culinary innovation, inspiring a global approach to culinary arts. Their stories highlight the academy’s dedication to nurturing international talent with diverse journeys.

FIRST GOURMET ACADEMY

Ho-man Yiu

Donna Wong, 3rd from left

Celebrating Excellence with Worldchefs Education Partners

CÀSÀ has announced a groundbreaking partnership with France’s Lenôtre School and Ritz Escoffier School. This strategic alliance by blends traditional Azerbaijani flavors with innovative French techniques. Aspiring chefs benefit from comprehensive training programs, hands-on workshops, and masterclasses led by top chefs from both institutions. This collaboration highlights CÀSÀ’s commitment to nurturing culinary talent and innovation, ensuring graduates are well-prepared to excel on the global stage and redefine the gastronomic landscape of Azerbaijan.

NIPS INSTITUTE OF HOTEL MANAGEMENT

IFSE – ITALIAN FOOD STYLE EDUCATION

IFSE Academy has been reconfirmed as “Italian Excellence” at a prestigious event held at the Ministry of Enterprises and Made in Italy in Rome this June. Raffaele Trovato, Director and Founder, spoke passionately about IFSE’s 18-year dedication to promoting Italian cuisine globally. This recognition celebrates IFSE’s outstanding contributions to the dissemination and

NIPS Institute of Hotel Management set a new record in the India Book of Records with the most diverse dessert spread. At the Kolkata campus, a team of chefs and students prepared 265 varieties of international and Indian desserts, showcasing culinary innovation and expertise. From pastries and mousses to halwa and kheer, the array was truly spectacular. Congratulations to the NIPS team for this historic milestone!

Dusit Thani College achieved outstanding success at THAIFEX - Anuga Asia 2024, organized by the Department of International Trade Promotion, the Thai Chamber of Commerce, and Koelnmesse GmbH. Competing in the Thailand Ultimate Chef Challenge 2024, students won 38 awards across various categories:

• Bakery (Individual): 4 awards

• Fruit and Vegetable Carving (Individual): 1 award

• Cookery (Individual): 29 awards

• Fruit and Vegetable Carving (Team of 3): 2 awards

• Asian Gourmet Challenge (Team of 3): 2 awards

These accomplishments highlight Dusit Thani College’s excellence in culinary arts and the remarkable talent of its students.

DUSIT THANI COLLEGE

IFSE General Director Raffaele Trovato receiving the recognition of Italian Excellence from Professor Rossana Pace, President of the Cultural Association Eccellenze Italiane.

Championing Sustainable Gastronomy

On June 18th, HRC Culinary Academy celebrated World Sustainable Gastronomy Day with a series of events promoting food waste reduction and the use of local, seasonal products. In partnership with JRE-Jeunes Restaurateurs d’Europe, the academy hosted masterclasses led by JRE chefs Alexandre Ciriello and Mathijs van Milt, inspiring students with practical techniques to reduce food waste. Chef Yovelina Minkova organized a zerowaste cooking competition, where students showcased creativity and commitment to sustainable practices. Winners enjoyed dinner at Chef Alexandre Ciriello’s restaurant. The day concluded with a sustainable dinner at the Academy’s teaching restaurant, “Talents,” blending education with a remarkable dining experience.

OTTIMMO International, in collaboration with Widya Mandala University Surabaya and Giles Brooker, hosted a summer course for 27 New Zealand hospitality students to explore the potential of tempeh, a traditional Indonesian food known for its health benefits and sustainability. Tempeh, made from fermented soybeans, is rich in dietary fiber, calcium, vitamin B, and iron, and antioxidants. During the week-long program, students learned to process tempeh into various Indonesian dishes, enhancing their understanding of sustainable gastronomy. The program included training, mentoring, and a cooking competition, all focused on promoting sustainable culinary practices.

#ThisIsWorldchefs

“As a proud member of the South African Chefs Association and Worldchefs, ChefMLK School of Cooking is committed to upholding the highest standards of culinary excellence. By being part of these esteemed culinary associations, the school stays

Read more from ChefMLK School of Cooking at www.worldchefs.org

For more information about Escoffier, visit escoffier.edu, or scan the QR code to tune in to Episode 100: Auguste Escoffier’s Legacy in Action with Michel Escoffier.

HRC CULINARY ACADEMY

OTTIMMO

Bridging the Gap in Plant-Based Nutrition Education: New Prospects for Young Chefs in Germany

An Interview with Marketa Schellenberg, Vice President of the German Chefs’ Association (VKD).

You initiated the Plant Based Project for Vocational Schools. How did this come about?

When I ran for VP of the VKD, I promised to promote greater sustainability. Upon being elected, I launched the Plant Based Project in line with new apprenticeship regulations emphasizing sustainability. This project aims to bridge the gap in plant-based nutrition education, which is becoming increasingly important. “Plant Based” is also a personal passion and professional focus of mine.

What does the project currently look like for vocational schools?

In 2022, we launched the Plant Based Project, offering both theoretical and practical tools: a practical seminar with five teaching lessons and three 45-minute online seminars.Theoretical tools, available on the VKD website, serve as an introduction to plant-based nutrition. We have nine trainers experienced in vegetarian and vegan

cuisine, who conduct the practical sessions. We coordinate dates with each vocational school individually. Currently, 28 vocational schools are participating. We provide young chefs with a starter kit to easily implement plant-based cuisine.The project also serves as a component of an additional qualification in vegetarian and vegan cuisine, which can be completed alongside the final exam. This qualification can be a career springboard.

How is the project financed?

It was important to us that this training was free of charge for the vocational schools. starting a crowdfunding initiative after evaluating their needs. We gained support from Transgourmet, ProVeg e. V., Food Campus Berlin, Barmer Krankenkasse, frischli, PAN (Physicians Association for Nutrition), and Worldchefs. We pay our speakers, as we believe sustainability should be recognized as a viable professional path.

Scan the QR code to find more information on the Plant Based Project.

Marketa Schellenberg

Global Culinary Certification Make your skills visible, measurable, and global

“

cation application quite challenging and thor oughly enjoyable. It has made me look at my career past, present and future which was very helpful and encouraging. I have also benefited from being able to help unqualified young chefs from underprivileged backgrounds to work and get qualified through the courses on offer.

Hugh Styles Worldchefs Certified Executive Chef

Worldchefs Global Culinary Certification has been instrumental in advancing my career, enhancing my educational impact, and fostering industry relationships. It has provided a solid foundation for professional growth, enabling me to contribute meaningfully to the culinary arts and education sectors while inspiring and preparing the next generation of culinary professionals.

Dr. W. Jinnings Burruss, Jr

Worldchefs Certified Culinary Educator, Master Chef, and Executive Chef

I can highly recommend completing a Global Culinary Certification. Not only will it raise your professional profile, it will validate the years of experience you have worked hard to achieve and assist in a global recognition that with obtaining a worldwide award reflects the highest

Brad Bennett Worldchefs Certified Culinary Educator

Unlocking Excellence

Howard Hisa on Elevating Kai Ping Culinary School through Worldchefs Global Culinary Certification.

How has becoming an Approved Certification Center helped your school attract top talent?

Being a Worldchefs Recognized School and attaining the status of an Approved Certification Center has significantly enhanced our institution’s appeal to culinary-driven talent. As a Recognized School, we underscore our unwavering commitment to pedagogical excellence and strict adherence to global culinary standards. This instills confidence in prospective faculty and students, assuring them they are affiliating with an institution renowned for its dedication to distinguished quality education and innovative practices. Becoming a Certification Center further attracts prospective students committed to advancing their expertise within a globally respected framework, thereby fortifying our student body with exceptionally motivated and talented individuals.

Why should Worldchefs Recognized Schools consider becoming an approved Certification Center?

Worldchefs Recognized Schools should consider transitioning to Approved Certification Centers for the benefit of their graduates and to gain a definitive advantage in the competitive culinary education sector. The primary benefit is that this distinction not only validates students’ competencies and training but also significantly enhances their global employability. Becoming a certification center serves as a credible testament to the quality of education provided, fostering profound trust among employers and facilitating seamless job placements for graduates.

How has becoming an Approved Certification Center helped your school stand out from the crowd?

Already recognized as the top culinary school locally, attaining the status of an Approved Certification Center has further elevated our institution’s stature, setting us apart from other educational establishments. Students receiving their certification highlights our adherence to worldclass standards and underscores our steadfast commitment to educational excellence. It accentuates the superior nature of our curriculum, our avant-garde pedagogical methodologies, and the

global recognition conferred upon our graduates. Moreover, it manifests our dedication to continuous improvement and our proactive engagement with stringent standards, thereby distinctly positioning us above our contemporaries.

How have your students benefited from having digital credentials to showcase their skills to future employers?

Our students have significantly benefited from the digital credentials they acquire upon graduation. These credentials serve as verifiable attestations of their expertise and training, facilitating effortless sharing with prospective employers. Such transparency empowers employers to make well-informed hiring decisions. Furthermore, the digital badges enhance international mobility, enabling our graduates to pursue global opportunities with confidence. The credentials also support visa applications, providing unequivocal evidence of their culinary proficiency.

Scan the QR code to learn how your institution can become an Approved Certification Center and have your learning program mapped and benchmarked to the global standards set by Global Culinary Certification.

In an ever-changing culinary industry, it can be difficult to keep up with new trends and adapt to new hiring practices. Worldchefs Global Culinary Certification is an internationally recognized skills recognition framework that helps chefs around the world future-proof their culinary skills. Digital Credentials are becoming a must-have way for your students and staff to stand out on the job market and strengthen your team and reputation.

77% Of hiring managers think skills gained through professional experience are important

58% Of hiring managers think professional credentials are important

5,500 + Credentials issued through Worldchefs

DIGITAL CREDENTIALS ARE HERE TO STAY!

Howard Hisa

VIBIANINI

COOKING HEROES

A selection the 16 flavours available from the Vibianini Collection. The original EVOO cold pressed in single-dose.

Castello Monte Vibiano Vecchio

Bocca di Rigo

Celebrating 20 Years of International Chefs Day

Since its creation by the late Chef Dr. Bill Gallagher in 2004, Worldchefs has committed to using International Chefs Day to celebrate our noble profession by educating kids about healthy and sustainable diets. Chefs have a wonderful opportunity to make a positive impact in our communities by celebrating this special day with children. Over the past years, Worldchefs has partnered with Nestlé Professional to teach children around the globe by providing a toolkit and guiding chefs to host funfilled workshops worldwide.

In 2023: Children Reached: 140,750 Chef Participation: 3,680

Whether it be 5 minutes or 2 hours with your child, a student, or another child in your community, every action counts. Remember, the impact of our celebration goes beyond just one day. Let’s strive to create a lasting impression on these young minds, fostering a love for cooking, nutrition, and sustainable practices that will stay with them for a lifetime. We call all the chefs around the world to join this event!

Don’t forget, October 20th, 2024, is International Chefs Day—and it also marks the opening of our Congress!

Join us in celebrating this special day together!

A Decade of Action with World Chefs Without Borders

Reflections from Willment Leong at the close of his 11-year service as Chairman.

Since August 2013, World Chefs Without Borders has been actively involved in various chef social responsibility (CSR) initiatives worldwide, completing a total of 100 projects in 40 cities across 27 countries. Our CSR endeavors include hosting workshops for both aspiring and professional chefs, encouraging them to extend a helping hand whenever opportunities arise to assist those in need. As chefs, we are committed to ensuring that no one experiences hunger.

Beyond motivational activities, WCWB has played a significant role in organizing charity events in different cities through our extensive global network of national chef associations to raise funds and support individuals affected by natural disasters. For example, in 2014, WCWB donated 500 roof kits to Cebu, Philippines, which had been ravaged by Typhoon Yolanda. That same year, we provided flood relief funding for Serbia and Croatia. In 2015, we raised 15,400 New Zealand Dollars to assist Vanuatu following Cyclone Pam.

Following a devastating earthquake in Nepal that claimed thousands of lives, WCWB swiftly mobilized its resources to raise 30,000 euros to aid in the

country’s rebuilding efforts. In the years that followed, WCWB continued to actively support nations affected by natural disasters, including the 2016 Ecuador earthquake, Hurricane Matthew in Haiti, and relief efforts in response to cyclones in Fiji. In 2018, we contributed to tsunami relief efforts in Palu, Sulawesi, Indonesia, and in 2023, we provided assistance to regions in Syria and Turkey affected by earthquakes, as well as flood relief in Italy.

We express our deep appreciation to Chef Roberto Rosati of Italy for founding the Department of Solidarity Emergence Italy in 2016 and consistently aiding those in need to this day. He serves as an exceptional role model, not only as a talented chef but also as a compassionate human being for us to emulate.

In addition to fundraising for disaster relief, WCWB also organizes various CSR events involving volunteer chefs, creating impactful initiatives to assist those in need. Examples include providing 14,000 meals and relief packs in Myanmar, participating in fundraising activities in America, constructing kitchens and libraries for schools in Vietnam, and preparing 650,000 meals over 7 months for refugees along the borders of Greece led by Chef Christos Gkotsis.

Beyond motivational activities, WCWB has played a significant role in organizing charity events in different cities through our extensive global network of national chef associations to raise funds and support individuals affected by natural disasters.

Amid the pandemic, WCWB Thailand successfully provided 45,000 meals to individuals in need. Together with other Worldchefs National Associations, a total of 100,000 meals were prepared and distributed to those impacted and frontline workers.

After dedicating 12 years to serving as the chairman of World Chefs Without Borders, I wish to express my heartfelt gratitude to all former and current members of the World Chefs Without Borders committee, ambassadors, and presidents of Worldchefs national associations for their unwavering support over this time.

As chefs, we go beyond boundaries, and we have no borders.

Willment Leong Chairman of World Chefs Without Borders

2013 – 2024

FEED THE PLANET

Over 733 million people around the world are hungry—1 in every 11 people. Ending hunger and feeding the planet’s growing population sustainably is one of the greatest challenges of our time. We have a lot of work to do, but don’t be discouraged. Be energized by the new discoveries, the forgotten joys, the inspiring power you wield as an individual, and the extraordinary potential of a community inspired.

The Unexpected Chef

In 2017, I arrived in Argentina from Venezuela by myself at the age of 19. With a passion for gastronomy and having learned the basics in my homeland, I started from the bottom, washing dishes in restaurants. However, my skill and dedication soon led me to become a chef in three different places. But my path was not without difficulties. In the first restaurant, I faced verbal discrimination for being a migrant and homosexual. In the second, I was fired for having HIV. Despite everything, I learned valuable lessons in staff management and organization, although I also experienced rejection and dismay in my new territory.

After facing discrimination in restaurants, I decided to venture into hostels in Argentina and then in Chile. I offered meals and tours in exchange for accommodation, adapting to precarious conditions. However, my time in Chile brought with it a serious illness and the diagnosis of HIV. Discrimination persisted and, in a difficult moment, I found myself homeless. It was then that a friend extended a hand to help me return to Argentina.

Back in Argentina and facing the reality of having no job options, I was forced to work as a sex worker. Although it was not my choice, this job taught me to professionalize my interactions, connecting me with important social causes such as the Network of Youth and Adolescents with HIV and the sex workers’ union. During this time, I found community and acceptance, growing in self-awareness and personal strength.

Cooking became my refuge, a way to express myself and connect with others despite the adversity I faced. Today, my path may not be directly tied to being a chef, but I believe food can convey many things. We all remember our grandmother’s dishes or recognize a culture through its cuisine, and that connects us as people and communities. Having access to this way of showing love, gaining independence, and helping others is what motivates me to be part of the Like a Chef program.

In 2022, I had the opportunity for a new beginning thanks to Contrata Trans, a platform that supports trans, travesti, and non-binary people in accessing employment. My resume reached Electrolux Group, where I started as an office assistant. Here, I was finally able to express my true identity as Ikal Luzon. Despite not having legal documents, Electrolux was the first place where I could use my chosen name and find my own home. I learned about diversity, inclusion, and social responsibility in a multinational company that gave me hope and new horizons. Additionally, this job marked the beginning of my gender transition, with Electrolux being the first place where I could fully express my gender identity.

With the support of Electrolux, I sought ways to give back to my community. I met Cosimo Scarano, Head of the Electrolux Food Foundation, and together we created the Like a Chef Argentina program with our Feed the Planet partners at Worldchefs. This program trains people in gastronomy with a sustainable perspective, making me the foundation’s ambassador in Argentina, the first trans person to hold that position. Working with Mocha Celis and Carrefour Argentina, I found my purpose in helping others through education and labor inclusion.

The culinary world has the power to bring people together and create positive change. By embracing diversity and supporting initiatives like the Like a Chef program, we can create a more inclusive and equitable industry. Everyone deserves a chance to succeed and share their unique talents, and together, we can make that a reality. Let’s continue to inspire and empower each other through our shared love for food and community.

Hear more about Ikal’s inspiring story and her role as the local coordinator of Like a Chef in Buenos Aires on World on A Plate Episode 109: The Unexpected Chef – Empowering Trans Lives Through Culinary Education with Ikal Luzon.

Ikal Lukon

We Are Responsible for the Future of Food:

Inspiration, Accountability, and Education with Chef Haitham Hameed Hassoon

In an insightful conversation with Haitham Hameed Hassoon, a seasoned culinary professional and Worldchefs Sustainability Trainer, we delve into the Sustainability Education for Culinary Professionals program and the profound impact it has had on his career and his students, now numbering in the thousands.

When did you get involved with the Sustainability Education for Culinary Professionals program?

I started participating in the Sustainability Program for Culinary Professionals in 2019. I wanted to expand my knowledge in this field to address critical issues in food systems. The program later offered an opportunity to become a trainer. I applied quickly to share this knowledge with culinary professionals in my region. This allows me to help them adopt sustainable standards and abandon harmful food consumption habits. My participation in Feed the Planet and as a trainer for Sustainability Education for Culinary Professionals has greatly contributed to developing new skills and gaining new information related to the culinary profession and training. In addition, it contributed greatly to opening up opportunities as a professional trainer, and as a leader in sustainability in my workplace.

How many students have you trained so far?

After obtaining my trainer’s certificate, I announced my first course on sustainability. Initially, the term “sustainability” was strange to many, and everyone was asking me about its meaning and how it could benefit them. I was happy to explain to them the meaning of sustainability and its importance in our daily lives and the future. My courses included video presentations, a first in the Arab region, which greatly impacted my students. They began applying the lessons and principles in their work, aiming for sustainability and minimizing waste. So far, I have trained 1,059 students and continue to promote sustainability widely.

What sets this sustainability curriculum apart from others?

The Sustainability Education Program for Culinary Professionals goes beyond teaching recipes or profit-driven topics. Rather, it discusses topics that are more important to our lives in general. This program highlights the hidden aspects of the culinary profession, those aspects that many may not see, including critical issues like food and water availability, energy use, environmental damage, and waste management. By raising awareness and encouraging accountability, the program empowers chefs to adopt sustainable practices, ensuring a healthier future for our children and planet.

In your view, what role can culinary professionals play in addressing global sustainability challenges, and what excites you about the future of sustainability in the culinary world?

If we, as culinary professionals, embrace sustainability standards, we can make a significant change in the global food system. Our commitments will reduce the market for unsustainable practices and products, support sustainable producers and suppliers, and educate the public around healthy and sustainable diets. We can drive a shift towards healthier, environmentally friendly practices and help change customer preferences. The honor of wearing the white jacket carries a great responsibility to feed the planet sustainably.

What’s your vision for the next generation of culinary professionals passionate about sustainability?

Through my teachings, I instill in my students a sense of responsibility towards our planet and its future. We will have an educated generation that realizes the importance of its personal role in protecting food security, and they have become fully aware that every person has an important role to play, and that in the end we will have a huge number of small steps in the right direction that make a big impact towards protecting our resources and our planet. I teach them that they are not just chefs who make one or a hundred dishes, but that they are now responsible for the future of food. My students learned that the culinary profession is now no less important than the medical profession, or the engineering profession, or any other influential profession, and that they have an important and influential role in shaping the future of the planet and the future of future generations. They will have a very big role in putting things back on track in food systems.

What advice would you give to people interested in teaching others?

My advice to anyone who wants to work in education is to be sincere in what they present to students, to search for the correct information and present it in a manner appropriate for diverse cultural backgrounds. Engage with students through your personality and knowledge, and always listen to them. Be humble yet firm, applying what you teach in your own life to set an example. Education is a talent; ensure you possess and continuously develop it. Avoid focusing solely on financial gain; education is a humanitarian mission above all else. Feeling that your students rally around you, that they consider you their role model, and that they seek your help when needed is a feeling of happiness and pride that is unlike any other feeling; it is priceless.

Scan the QR code to learn more about Worldchefs’ sustainability education curriculum and to find out how you can become a Sustainability Trainer.

Teaching Is an Inspirational Act: Culinary Education Beyond the Classroom

By Chef David Ocampo CTH Instructor, Apicius Culinary School Legazpi City, Albay, The Philippines

I have been a culinary educator for almost two decades. For me, teaching is not just a job but an inspirational act. Teachers are an integral part of our society. Extra responsibilities such as helping, supporting, and coaching students go beyond their education. Teachers bring many skills to their profession and perform various daily responsibilities that highlight their abilities to teach and instruct students. My passion is to improve students’ culinary knowledge and skills, conducting “Under the Toque” enrichment classes as add-ons. As a Worldchefs Sustainability Trainer (on my fifth year!), a professional diver, certified project management professional, and eco-warrior, I also teach my students outside the confines of the classroom and kitchen laboratories. This includes principles of sustainability, circular economy, and farm-to-table.

However, this is not an easy task. As culinary educators, we must have empathy, patience, and perseverance. We must work very hard to empower and equip our students. Success doesn’t come easy; everyone has to step out of their

comfort zones and work hard with passion. After all, everyone should start from the bottom because that’s where we learn valuable lessons in life on our way up. Recently, my CTH B3 and B4 students and I went mangrove planting in Pio Duran, Albay, to help them understand the importance of mangrove forests along coastlines. With my CTH B5 students, we planted rainforest trees in the mountains of San Francisco, Albay, teaching them the importance of propagating endemic tree species and the concept of erosion. Being an educator never ends in the classroom or kitchen. I will always impart the values and importance of soft skills, including good leadership, adaptability, teamwork, and effective communication.

After all, chefs should never stop learning whether inside or outside the kitchen.

160,000 kids inspired to be Food Heroes

1,350 lives changed through Like a Chef

12,500 Sustainbility Education graduates

191million community viewers

Feed the Planet works to inspire positive and sustainable change, thanks to the dynamic and ongoing collaboration between Worldchefs, Electrolux Food Foundation, and AIESEC. Learn about all of Feed the Planet’s programs at feedtheplanet.worldchefs.org

Scan the QR code to find out how you can get involved with Feed the Planet.

Albay this June.

Sterling Halibut with a Taste of Asia

Summer in the northern hemisphere means getting creative with cooking outside! Here’s a quick recipe from Sterling Halibut to satisfy your green curry craving anywhere, from kitchentop to campfire.

SERVES 2

INGREDIENTS

200 grams Sterling Halibut filet

1 red pepper

3 spring onions

Half a red onion

1 tbsp cooking oil

1 tbsp green curry paste

3 dl coconut milk

INSTRUCTIONS

Heat the cooking oil in a casserole over a gas stove or campfire. Add red pepper and onion. Saute until onion is shiny and soft. Pour the coconut milk, and bring to a boil. Add the Sterling Halibut fillet, turn down the heat and let it simmer for 1 minute. Be careful so the fish doesn’t get too much heat. Add 1 tablespoon of green curry paste, and stir carefully. Add the chopped spring onion, and enjoy fireside.

Scan the QR code to see this delicious dish come together on a camping stove.

Sunway Young Chefs: Pioneering Planet-Saving Recipes

The Sunway School of Hospitality and Service Management, through its Young Chefs Club, has teamed up with the Sunway Centre for Planetary Health to publish “Planet Saving Meals,” a cookbook designed to inspire readers with plantbased recipes for a sustainable lifestyle. The initiative, spearheaded by Professor Tan Sri Dr.

Tuna Tartar Tart

For a delicious take on tuna tartar, try this tart recipe from HUG.

MAKES 10

INGREDIENTS

180 g tuna – sushi quality

80 g spring onion

40 g chives

10 g olive oil

2 g chili flakes

2 g salt

50 g sight soya sauce

25 g lime juice

4 g black pepper

10 g caviar

15 g sour cream

0.1 g chives

10 piece HUG Mini Snack-Tartelettes Filigrano Butter Round 3.8cm

INSTRUCTIONS

Jemilah Mahmood, underscores Sunway University’s dedication to sustainability: “Our cookbook is a call to action, encouraging readers to explore the world of sustainable cooking and savor mouthwatering dishes that are good for their bodies and the planet.” Featuring over 30 recipes from around the globe, each illustrated by Young Chef Scholar Ms. Cheang Sweetie, the cookbook was launched at the 2024 Planetary Health Summit. Project Lead Chef Soon Pau Voon highlighted the project’s aim to extend sustainability education beyond the kitchen. Available digitally from August 2024, with print copies in October, this follows their award-winning “Edible Waste: a cookbook,” recognized at the 2022 Gourmand World Cookbook Awards.

Cut the tuna in small cubes. Chop the spring onions and chives.Mix all the ingredients together and let rest for a few minutes. Use a small metal ring to form the tartar and place it into the tart. Decorate with caviar, sour cream, and chives.

Scan the QR code for more inspiration and recipes.

Multifunctionality that matters!

Elegance brings flexibility that saves time, staff and money.

Our products are stylish and can be placed front of house right next to the buffet line or food station. This reduces redundancies in the workflow saving you time, staff and money. Get long-term use of your investment and reduce straining among employees with lightweight, easy-to-use and heavy-duty equipment. They keep even temperatures, has optimal air flow and moisture control which makes them perfect for preserving food quality for your guests. These are some of many reasons why ScanBox has been the first choice among hotels, restaurants and the best culinary teams in the world. Why settle for less? It’s a keeper!

Zallotti Blossom and Honey Madeleines

decorative purple flowers further add to the delicate nature of these elegant cakes, perfectly finished with a light dip in Xoco Gourmet Tuma Yellow chocolate.

MAKES 20

INGREDIENTS

120 g plain flour

5 g baking powder

10 g ground almonds

60 g unsalted butter

75 g eggs

60 g caster sugar

38 g full fat milk

38 g honey

1 punnet Zallotti Blossom – flowers stripped off the stalks and finely chopped

Tempered Xoco Gourmet 80% Tuma Yellow dark chocolate

Cornabria Blossom and/or Zallotti Blossom flowers to decorate

Extra flour and spray oil to dust moulds

Prepare a madeleine mould – if silicone, spray lightly with baking release oil, if metal, spray with oil then and dust with flour.

Blitz the almonds, flour and baking powder together in a blender (eg.Thermomix) until almonds are very fine.

Melt butter gently and set aside to cool slightly.

Whisk eggs and sugar together until light and fluffy.

Fold the dry ingredients in to the sugar and egg mix, then stir in the honey, milk, then butter and finally the Zallotti Blossom.

Place mix in a tub, cover and rest the mix for at least an hour (can be overnight)

Pipe the mix into the prepared tins to nearly full.

Bake at 180C for approx 10-12 minutes until golden brown and risen (different ovens and size of tins will affect cooking time).

Best served immediately, but you can also let them cool to room temperature, and dip one end of the madeleines in tempered dark Xoco Gourmet chocolate and decorate with a Cornabria Blossom and/or Zallotti Blossom flowers.

Learn the Art of Gelato with Carpigiani

Delve into the world of gelato with Carpigiani, the global leader in artisanal gelato machines. Carpigiani Gelato University (CGU) offers extensive online and in-person courses to help Worldchefs members master the art of gelato and sorbets. Founded in 2003, CGU aims to spread Italian artisan gelato culture worldwide and is a renowned incubator for gelato entrepreneurs.

In 2023-2024, CGU organized 500 courses in 12 languages, totaling 14,000 lectures across 22 countries. Its headquarters are in Anzola dell’Emilia, Bologna, with 24 satellite campuses in 23 countries, including the USA, UK, China, and Australia. “Our school has become a hub for studying international trends due to its widespread campus network. Our team of over 50 instructors travels globally, exchanging ideas and flavors to keep our courses innovative,” said Kaori Ito, Director of CGU.

Additionally, Carpigiani offers curricula in three Specialty Schools: Frozen Dessert University for traditional American ice cream, Gelato Pastry University for pastry chefs, and Foodservice Professionals for chefs looking to incorporate gelato into their menus.

Scan the QR code to learn more about the Carpigiani Gelato University.

A Taste Like No Other: Anchor Food Professionals and Worldchefs Unite with the Taste of Tradition Campaign

Anchor Food Professionals, New Zealand’s leading foodservice dairy brand, stands as the trusted dairy partner of Worldchefs, delivering a range of high-performing dairy products carefully crafted for foodservice professionals. Anchor Food Professionals and Worldchefs have united in our shared passion to showcase diverse flavors and culinary traditions through the Taste of Tradition campaign.

Taste of Tradition celebrates the culinary talent of eleven world-leading chefs, who have reimagined traditional dishes by refining them with a modern dairy twist. The recipes have been bought together in a digital cookbook and feature Anchor Food Professionals high-performing products and showcase the transformative impact its dairy can have on enhancing the taste, texture, and appearance of a dish.

From pure New Zealand Butter, the flavour carrier to many culinary masterpieces, to the versatile Chef’s Classic Whipping Cream, Anchor Food Professionals provides peak performance, and high-quality products endorsed by world renowned chefs. The line-up for the Taste of Tradition digital cookbook includes prestigious chef Tom Lamers, whose skill and dedication have consistently earned him recognition on the international culinary stage.

Chef Tom Lamers says, “As a Michelin-starred chef, my career focuses on sustainable, quality ingredients. We [chefs] truly understand the power of exceptional produce and their influence on the finished product. Using Chef’s Classic Whipping Cream for my Pearl of White Chocolate and Strawberry, Vanilla Cream, and Almond Biscuit ensured precision and enhanced the architecture of my take on the Netherland’s classic, Strawberries and Cream.”

Each chef brings a unique perspective and expertise to their recipes, honoring traditional flavors while embracing modern techniques. Amongst the global chefs is the rising star Amber Heaton, who reimagined the popular Australian dish, Chicken ‘Parmi’ Parmigiana. “The Chicken Parmigiana is a crowd-favourite in Australia, found on every pub’s menu. I loved rethinking this classic using Extra Yield European Cooking Cream and Mozzarella Cheese, which expedite prep time offering exceptional flavor and stretch,” commented Chef Amber. Taste of Tradition is a tribute to culinary creativity and heritage, highlighting the rich and diverse flavors of the world.

the Anchor Food Professionals range and download the digital cookbook.

Aviko Passion for Plating: Celebrating Culinary Dedication

In the culinary world, passion drives creativity and excellence. At Aviko, passion is the essence of every great dish. Their Passion for Plating concept is about more than just beautiful presentations, it’s about celebrating the dedication and artistry that chefs bring to their kitchens every day.

Aviko believes that inspiration knows no bounds. Whether you’re a seasoned professional or a budding culinary artist, their diverse range of products is designed to inspire and empower. Aviko also recognizes the multifaceted journey chefs embark on every time they step into the heart of their kitchen. A chef’s craft is more than a profession—it’s a passion, a pursuit of perfection that demands the right ingredients to bring culinary vision to life.

A chef’s passion is evident in every detail, from sourcing the best ingredients to innovating new techniques. Aviko’s Passion for Plating concept celebrates this dedication, transforming dishes into expressions of love and commitment to the craft.

Aviko Master Chef Mallorca 2024 A Celebration of Culinary Passion

The Aviko Master Chef Mallorca 2024, held on April 29th-30th, was a spectacular showcase of culinary passion and skill. Bringing together twelve talented chefs from around the globe, this competition was a true celebration of creativity, professionalism, and craft. The event featured teams from the Netherlands, UK, Poland, Balkans, Baltics, Czechia, Hungary, Romania, Italy, Germany, and USA. Each team picked an inspirational theme to work on through a lucky draw, setting the stage for a creative. The main challenge was to create dishes for three target groups: Easy & Affordable, Green & Sustainable, Distinctive & Indulgent.

To ignite the chefs’ creativity, the event began with a tour of Palma de Mallorca, including local product tastings and an exploration of the island’s culinary heritage. Then chefs procured ingredients from a local market, emphasizing resourcefulness and the ability to create high-quality dishes under budget constraints. The cooking took place in a picturesque finca surrounded by olive groves, a winery, and mountains, providing an ideal setting for culinary innovation.

A distinguished panel of judges, evaluated the dishes based on presentation, taste, relevance, theme alignment, marketability, and budget management. The event concluded with a memorable dinner featuring live music, fostering camaraderie among participants. The Aviko Master Chef Mallorca 2024 stands as a testament to the endless possibilities in the culinary world and the value of continuous learning and inspiration. Stay tuned for the results.

To learn more about the Passion for Plating concept and to stay updated on upcoming events, visit Aviko’s website at avikofoodservice.com and subscribe to their newsletter. You might even be the one attending next year’s edition!

“Creating

maximum customer value through the chain while taking responsibility for our people and the impact on animals and climate” OUR MISSION AND AMBITIONS:

The VanDrie Group is all about its unique chain. This is where we make our quality products: veal and beef, animal feed, dairy raw materials and calf skins. As a leading company in the Dutch animal protein chain, we believe we should contribute to making livestock farming more sustainable. We therefore strive to achieve long-term value for our customers, while acting responsibly towards our planet and society. In doing so, we seek cooperation with our stakeholders.

We upgraded the vealcuts app with new features.

Do you want to read more about our mission...

One-Stop Destination for Integrated Hospitality Solutions

With nearly 40 years of experience, Q Industries is dedicated to fulfilling all procurement needs with innovative and cost-effective solutions tailored to clients’ business. Headquartered in Singapore, with offices across Southeast Asia, we offer an extensive range of products that grace the world’s most reputable hospitality establishments.

COMPREHENSIVE PRODUCT RANGE

Our diverse product selection spans multiple styles, designs, and price points, ensuring we meet the unique requirements of clients in various sectors of the hospitality and food service industries. From the initial inquiry to the final delivery, our integrated services simplify procurement decisions, providing a seamless experience from start to finish.

QUANTUM PRO: THE PREMIUM KITCHENWARE BRAND DEVELOPED BY CHEFS, FOR CHEFS

Quantum Pro is the flagship product line of Q Industries, crafted with a passion for culinary excellence and designed for durability. This elite range includes Pots & Pans, Knives, Kitchen Utensils, Cutting Boards, Food Storage Containers. Made from high-quality STS 304 stainless steel, Quantum Pro meet food safety standards and is globally recognized for its premium quality, continually improving through advanced manufacturing processes and superior materials.

Experience the ideal blend of expertise and innovation with Q Industries through www.qindustries.com

Extending Oil Life by 400% with Oil

Filtration: A Customer

Success Story

In the food service industry, ensuring customer satisfaction hinges upon maintaining high standards of quality and consistency. For Tonkotsu, a premier Ramen spot in the UK, achieving consistency in their signature meals has been challenging. A few years ago they discovered a game-

How to Reduce Food Waste: The Cook and Chill Process

The cook and chill process is a method of preparing and cooking food before rapidly chilling it to ensure safety and extend shelf life. The SkyLine Cook and Chill solution, consisting of a combi oven and a blast chiller, is the necessary piece of equipment to perform the cook and chill process safely and efficiently. Setting up a cook and chill system requires careful planning of both workflow and appliance selection to ensure seamless integration in kitchen operations and maximum benefits for your business.

4 KEY CONSIDERATIONS:

1. Reduced labor costs: Coupled with efficient workflows, cook and chill systems save time. Standardizing food preparation and portioning in advance allows kitchen staff to work more efficiently.

2. Ergonomic design: To maximize the benefits of the cook and chill process, it’s important to consider ergonomically designed appliances and efficient workspace design.

3. Reduced wastage: Correct implementation extends food shelf life, preserving flavor, texture, appearance, and nutritional value, and saving money by reducing waste. Attention to critical control points is essential to avoid spoilage.

4. Food safety: The process enhances food safety by minimizing time in the “danger zone” (8°C to 68°C) where bacteria grow rapidly. Proper chilling can store food longer without spoilage or contamination, thus reducing waste. Rapid yet controlled blast chilling (cooling from 70°C to 3°C within 90 minutes) prevents bacterial growth and ensures food safety.

changing solution in VITO frying oil filters. The introduction of the VITO oil filtration system transformed their kitchen operations like nothing else. “In Notting Hill, our busiest site, we’d

tween services. When introduced to VITO port-

able oil filtration on a three-week trial, the results were unbelievable, especially with oil prices having risen by 140% recently. We now change our oil every four days, a 400% extension in oil life. At the same time, the consistency of our foods is fantastic, no matter at what point in the oil’s lifecycle it’s cooked,” Ken Yamada, co-founder of the restaurant remarks. The VITO portable oil filtration system not only extends the lifespan of their oil by 400% but also streamlines their operations and ensures optimal quality of their fried products. With oil prices on the rise, the savings realized through VITO were miraculous for Tonkotsu.

PGI Citrus fruits, the best of the Mediterranean

Unique recipes featuring our exceptional flavours and no added sugar.

Siracusa Lemon, Corsican Clementine, Sicilian Blood Orange: our 3 new flavours are made using Protected Geographical Indication (PGI) fruit. These no-added-sugar purées offer an exceptional opportunity to enhance your creations and fulfil your customers’ expectations. To discover your recipes and our range, log in to my-vb.com