Worldchefs Magazine Issue 31

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 230 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

CÀSÀ - CULINARY ARTS CENTER OF AZERBAIJAN INTERNATIONAL SCHOOL

ALMA - THE SCHOOL OF ITALIAN CULINARY ARTS

KES COLLEGE

PITHM - PAKISTAN INSTITUTE OF TOURISM & HOTEL MANAGEMENT ACP INDONESIA

HRC ACADEMY

FINNISH NATIONAL CULINARY TEAM

NORDIC CHEFS ASSOCIATION

WORLDCHEFS MAGAZINE ISSUE 31

PUBLISHER

WORLDCHEFS

15 Rue Tiquetonne

75002 Paris

FRANCE

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

E: office@worldchefs.org

CONTRIBUTORS

Aditya Rajesh Nair

Belinda Moore

David Ocampo

Shonah Chalmers

COVER PHOTO

The Global Chefs Challenge semi-finals kicked off with the European Grand Prix 2025 in February. Read more on page 27.

50 A Taste of the Future

57 Tea & Wellness

60 Digital Transformation: A Strategic Guide

63 Making the Most Out of AI

WORLDCHEFS MAGAZINE TEAM marketing@worldchefs.org

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

Andy Cuthbert, President

Rick Stephen, Vice-President

Alain Hostert, Secretary General

Kristine Hartviksen, Assistant Vice President

Uwe Micheel, Assistant Vice President

BOARD OF DIRECTORS

Thomas Gugler, Past President

IN THIS ISSUE

02 About Worldchefs

05 President´s Message

06 Managing Director´s Message

10 News from Around the Globe

13 Breaking Barriers

17 Upcoming Events

22 Congress 2024: Expanding Culinary Horizons

27 The Road to Wales

Harry Linzmayer, Continental Director Americas

Martin Kobald, Continental Director Africa/Middle East

Peter Wright, Continental Director Pacific Rim

Willment Leong, Continental Director Asia

Neil Thomson, Continental Director Europe North

Mike Pansi, Continental Director Europe Central

George Damianou, Continental Director Europe South

ADVERTISING

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29 20 Years of Advocacy

30 Shaping the Future of Worldchefs

37 Bringing Culture to the Table

38 Celebrating Learning Legacies

41 Career Fast Track with Digital Credentials

42 A Decade of Feed the Planet

43 An Ambassador for Sustainability

47 Teaching Farm to Table

For culinary training, anywhere, anytime!

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

Durch kulinarisches training überall und jederzeit

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

Per una formazione culinaria, ovunque, in ogni momento!

Dear members of Worldchefs,

Firstly, I’d like to thank you all for the support, the trust, and the courage in electing me and my team, together with the Board of Directors, to lead us for the next four years. This will be a pivotal time in our association to build on the strong foundation we have and to take us into the future.

Since October 2024, the Board has been very busy preparing itself based on what we promised on stage in Singapore, during what was, for me, one of the greatest Congresses we have had in many years. I would like to take a moment to thank the team of the Singapore Chefs´ Association and the F&B and culinary teams of Marina Bay Sands for an outstanding four days of culinary excellence and wonderful camaraderie. I also pass my grateful thanks to the team of our Paris office, who work diligently day in and day out, and plan for our Congress every two years. Well done to the team.

As we move into this new era of Worldchefs, we need to remember why our association was formed in 1928. We have come a long way in the past 97 years, and we still have some time to go before we celebrate our 100th anniversary back home in Paris in October of 2028. Worldchefs is built on professionals and dedicated individuals, and all of you, as members of our association, are those professionals and individuals that will take us into the next 100 years.

I encourage all of you to review what we do in Worldchefs, what we stand for in Worldchefs, and how we operate in Worldchefs. We have in place our bylaws and standing rules, and our committees that are already starting to be very active. These committees are an important part of our daily lives to ensure that we keep our association relevant and progressive. Our communication needs to be strong and thorough, and we need to be able to reach all our 97 plus country members—not only the presidents but our chefs on the ground. Communication will be key to ensure the transparency that we promised back in October 2024.

All of us have an incredible opportunity to leave a great legacy by working together and ensuring a fully inclusive platform globally to help our industry, which I call the greatest industry in the world. We have an opportunity to help and encourage young people to look up to the culinary and gastronomy industry as an industry that can change your life and build a strong career path, and one where you can help so many other individuals along the way.

Our Education Committee has now incorporated Worldchefs Academy as part of their scope, led by three strong educators from around the world. I believe that we have now an excellent opportunity to promote and enhance our education platform and to continue the great work that has been done in the past, continuing our efforts to make culinary training more accessible and more relevant across the globe to different levels of skills. Building skills in our workforce and driving forward international standards remains a mission and responsibility for us, to ensure we do what is in our power to make a difference using modern technology to utilize the skills within our community of chefs around the world. We have a wealth of experience in our Honorary Life Members, many of whom are still extremely active, working and passionate about what they’ve been doing all their lives—cooking, teaching, and supporting young people to grow. We need to embrace all they have to offer and utilize their skills and their wisdom. Together with our committees, I’m sure that many of them will wish to be mentors and advisors.

Our office in Paris will continue to play a crucial role with the day-to-day running of our association and I encourage all of you, when the opportunity arises, to travel to Paris. Drop in and say

hello to this team of great individuals. The office stands strong in Paris—our home—and the work that they do will ensure that your wishes, your dreams, and those of you on committees, will be supported. We as the Executive Committee were very lucky to visit the Paris office earlier this year, where we had a two-day brainstorming meeting, listening to the team’s insights on what they needed and what they expected, not only from the Executive Committee and the Board of Directors, but also from you as members of the association. In turn they listened to what we feel the office can do to support our global membership.

In many of our member countries, we see ongoing conflict and natural disasters affecting our community and their families. I would like to think that the white jacket we wear is a symbol of peace, and that the peace of the white jacket will bring us all peace when we work together.

In closing, I wish you all a wonderful year ahead. I look forward to seeing everybody in 2026 in Wales at our Congress, and hopefully many of you before then.

With warm regards and grateful thanks from the Board of Directors.

Andy Cuthbert President, Worldchefs

“As we move into this new era of Worldchefs, we need to remember why our association was formed in 1928. We have come a long way in the past 97 years, and we still have some time to go before we celebrate our 100th anniversary back home in Paris in October of 2028. Worldchefs is built on professionals and dedicated individuals, and all of you, as members of our association, are those professionals and individuals that will take us into the next 100 years.

Andy Cuthbert, Worldchefs President

A Message to the Global Culinary Community

The Worldchefs office team with the Executive Committee in Paris, January 2025.

Being elected as the Vice President of Worldchefs is a prestigious honor, and I hope with my style of leadership, I can contribute to the global culinary community. This role involves representing chefs worldwide, promoting culinary excellence, and fostering international collaboration and education. It is not what I can get out of it; it is what we all can contribute to the growth of our profession.

“ ”One of my goals in Worldchefs is to help bring more young chefs into our community, giving them the chance to grow while learning from those with experience. Worldchefs is more than a network; it’s a place where chefs at every level can learn, share, and grow together. The future of Worldchefs depends on this collaboration. By bringing young chefs and experienced mentors together, we create a dynamic, thriving community—one that respects the past, embraces the present, and builds a stronger future.

“ ”I look forward to four years of constructive teamwork between the Board, Committees and all member countries. Together we can achieve a lot and grow Worldchefs. Can’t wait to see you all at the 2026 Congress in Wales. The team is in full swing to plan a great event for us.

I have a long history in the association. 25 years, with various positions locally in Norway, the national association in Norway and in the Nordic countries. The experiences from this work, being a “Nordic family” I want to bring forward. I want to focus on promoting the profession and recruiting for our industry. Collaboration across countries and cultures, women and men, and not least, age. Thinking new and innovatively, but with great respect for history. The collaboration with our partners, how to make each other better, learn from each other, is important to me. We will never be good alone. As you can see, community and people are important to me.

Rick Stephen, Vice President – Australia

Alain Hostert, Secretary General – Luxembourg

Uwe Micheel, Assistant Vice President – UAE

Kristine Hartviksen, Assistant Vice President – Norway

Culinary Changemakers

Worldchefs was founded in 1928 with the founding tenets of solidarity, respect, and the preservation of culinary arts. Since that time, Worldchefs has united over 230 international members to maintain and improve the culinary standards of global cuisines through education, training and professional development.

The chef jacket symbolizes our collective commitment to culinary professionals and communities. Worldchefs members use their influence to address issues inside and outside the kitchen, knowing that food has the power to unite.

Together, we can ensure the culinary arts continue to inspire, nourish, and bring joy to the world. 97

National Society/ Affiliate Members

Today, as yesterday and tomorrow, this World Association’s objective has been and will be to act as a link, a platform, a useful and necessary instrument for the universal community of cooks. Our tasks, as outlined in 1928, are still of topical significance since they call for: greater effectiveness, friendly relationships between affiliated societies owing each other aid and protection, representing the general interests of the profession, enhance its standing, promote culinary arts in all their forms, afford members of affiliated societies moral, and where necessary, matertial support to coordinate international exhibitions, facilitate exchanges and employment opportunities for cooks throughout the world.

– Worldchefs President Emile Perrin, 1968

In

This Issue

This edition of Worldchefs Magazine showcas es the incredible achievements of national culi nary associations, training institutions, and chefs worldwide driving forward the culinary arts. Across the globe, Worldchefs’ members are shaping the future of food and beverage through education, international collaboration, and indus try-leading conversations. From the preservation of culinary traditions to cutting-edge advance ments in creative gastronomy, food science, and sustainability, we highlight the impact of competi tions, mentorship, and global skills recognition in elevating professional standards. As we continue to push boundaries while honoring our craft, let’s explore the stories that define our shared pur suit of excellence.

Worldchefs Congress Stavanger 1994 Honorary President Emile Perrin

SYRIAN CULINARY GUILD

MASTERCOOKS OF BELGIUM

The Mastercooks of Belgium unites the country’s culinary leaders under the banner of craftsmanship and creativity. Their members include Michelin-starred chefs, renowned restaurateurs, caterers, brasserie and party hall owners, consultants and promising young talents. Through mentorship programs and collaborations with culinary schools, the Mastercooks nurture the next generation, emphasizing sustainability and a deep respect for regional producers and local ingredients—from the fishermen of the North Sea to world-class chocolate. Outside Belgium, Mastercooks and Young Masters serve as culinary ambassadors, representing the nation at international competitions and gastronomic events and elevating the country’s reputation as a top-tier culinary destination. Read more about culinary competitions on page 15

MALTA CHEFS SOCIETY

As part of Worldchefs’ global community, the Malta Chefs Society (MCS) champions culinary excellence and promotes Malta’s food culture beyond its borders. Malta’s inclusion in the Michelin Guide since 2020 has been a milestone, with the 2025 edition highlighting 43 establishments, including a newly awarded One Michelin Star restaurant. International competitions have played a key role in driving excellence in the Maltese chef community, with MCS chefs gaining valuable experience on the world stage. Their biennial Malta Kulinarja competition drew 250 chefs, fostering innovation and tradition while elevating Malta’s status as a world-class gastronomic destination.

“Translating and recording this course into the Arabic version alongside my family and colleagues proved to be real teamwork. It’s not simply a matter of changing the words, but we worked to find new examples to place throughout the curriculum that align with Arabic culture and are meaningful to the Arabs who enroll. I’m looking forward to not only study it, but also implement it in our lifestyle.” Chef Majed Al Sabagh – Worldchefs Academy Arabic Trainer and Advisor. Discover how Chef Majed Al Sabagh is making a difference in sustainability education and expanding access to Worldchefs’ open-source trainand Episode 43

The Palestinian Chefs Club Association is dedicated to preserving and promoting the rich culinary traditions of Palestine. A proud member of Worldchefs, the General Workers Union of Hotels, Restaurants and Tourism Services, and the General Union of Labor in Palestine, the association represents over 1,400 chefs committed to advancing their profession, improving working conditions, and showcasing the deep-rooted traditions that define the Palestinian kitchen. Since its founding in 2012, the Palestinian Chefs Club Association has worked to elevate local gastronomy through education, collaboration, and a focus on youth empowerment. By mentoring the next generation of chefs, they ensure that Palestinian cuisine remains a vibrant and evolving expression of craft, culture, and resilience. Read more about culinary heritage on page 35

School of Culinary Arts’ Boulder campus. “Through our partnership with Kristen Kish, we are redefining professional development and empowering students to shape the future of the culinary world.” Escoffier’s Chef-in-Residence partnership with Kristen Kish continues Auguste’s legacy and inspires the next generation of chefs. With a faculty of more than 100 chef educators, Escoffier students can gain real-world expertise through diploma and degree programs in Culinary Arts, Baking and Pastry Arts, Food Entrepreneurship, Plant-Based Culinary Arts, Hospitality and Restaurant Operations Management, and Holistic Nutrition and Wellness. Learn more about Escoffier’s partnership with Chef Kristen Kish and read the latest news from Worldchefs Education Partners on page 30

From left to right: Benoit Bourivain, Vice-President Wallonia; Geert Gheysels, Vice-President Flanders; Philippe Vanheule, National President; Patrick Meirsman Vice-President Brussels.

A Strong Start to the Year

INDIA

The Indian Federation of Culinary Associations (IFCA) started off 2025 with the Worldchefs Asia Pacific Forum and launch of the International Indian Center for Culinary Leadership (IICCL). A global hub for collaboration, IICCL aims

culinary legacy worldwide. Chef Nimish Bhatia’s appointment to Worldchefs committee further elevates Indian cuisine on the global stage. IFCA has also established task forces to further drive education, sustainability, and industry growth,

Exciting news for Indonesia’s pastry and bakery scene! ACP Indonesia has officially launched the Indonesian Pastry Bakery Society (IPBS), a new community dedicated to bringing together pastry and bakery professionals from all backgrounds. Chef Louis Tanuhadi leads the IPBS as its first president, supported by Vice President Ardhika Dwitama and Secretary General Lalita Setiandi. Committed to education and professional growth, IPBS aims to foster a strong, connected community of Indonesian pâtissiers and bakers, enhancing skills, nurturing the next generation of talent, and inspiring innovation through

What’s new in the Swedish Chefs Association?

2025 will be a fun and eventful year, says association president Maria Pettersson. May marks a significant milestone for the Swedish Chefs Association, as it hosts its 11th congress while celebrating 90 years of culinary excellence and professional development. The association will also host the Nordic Chefs Association Congress at the scenic Tjörns Havspensionat on Sweden’s west

MALAYSIA

The Professional Culinaire Association Malaysia (PCA Malaysia) rang in the Year of the Wood Snake with an industry networking dinner, bringing together over 70 members and industry partners. Organized by Deputy President Pele Kuah and held at Calia Pavilion, the celebration began with the traditional Prosperity Toss Salad, followed by curated courses by Chef Richard Tay and desserts by Pastry World. An air of culinary friendship filled the air with laughter and happiness, true to the saying “Good food brings joys and happiness.” Follow PCA Malaysia on Insta-

coast, set to be a fantastic gathering of chefs from across the Nordic region. Additionally, new team managers have been appointed for the Swedish National and Junior Culinary Teams, ensuring strong leadership for the future of Swedish gastronomy on the international stage. Stay tuned for more updates as we continue to celebrate and develop Swedish culinary excellence! Visit svenskakockarsforening.se for the latest updates.

Showcasing Culinary Celebrations

ICELAND

The Icelandic Chefs Association hosted its 28th annual gala in January, bringing together 440 guests, including newly elected President of Iceland Halla Tómasdóttir, ministers, and key supporters of the culinary community. The evening showcased Icelandic excellence with a stunning 10-course menu, paired wines, and performances by top musicians. Nearly 100 chefs and 50 waitstaff ensured a flawless dining experience, while bespoke art plates by Norwegian brand Figgjo, featuring emerging artist Hildigunnur Birgisdóttir, added a unique artistic touch. Association President Thorir Erlingsson hailed the event as one of the best ever, setting a new benchmark for culinary celebrations both in Iceland and beyond.

WALES

The Welsh International Culinary Championship 2025 showcased the best of Wales’ food and drink industry while inspiring the next generation of culinary professionals. Hosted at the International Convention Centre Wales (ICC) in Newport, the event brought together craft chefs, butchers, and front-of-house professionals for three days of intense competition. Students from three highschools were invited by the Food & Drink Skills programme to experience the excitement firsthand. Engaging workshops covered food photography, sensory testing, Welsh food heritage, and career pathways across the industry. “One of the main aims of this event is to showcase the industry as a viable and vibrant industry to be part of,” says Arwyn Watkins OBE, President of the Culinary Association of Wales. “Who knows—maybe one of these pupils who visited us during the three days may well be the next ‘National Chef of Wales’!”

This February, the Iran Culinary Guild, in collaboration with Worldchefs Youth Chefs Club, hosted an inspiring three-day culinary program at the Mehr Afshan Training Center in Tehran. Young chefs honed their skills under the guidance of accomplished mentors: Chef Pishro and Chef Mohammad Reza Ghasemi introduced essential cooking techniques and flavour balanc-

From left to right: Paula Ojala, Markku Ojala - President of Finish Chef Association, Hanna Katrín Friðriksson - Minister of Industries, Ragnhildur Sverrirsdóttir, Björn Skúlason, Halla Tómasdóttir - President of Iceland, Thorir Erlingsson - President of Icelandic Chef Association, Katrín Ósk Thráinsdóttir, Hildigunnur Birgisdóttir - Artist, and Jón Þór Finnbogason.

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Breaking Barriers Through Culinary Inclusion

PAKISTAN

The Pakistan International Culinary Championship (PICC) 2025, now in its seventh season, was a four-day celebration of culinary excellence and inclusivity. Organized by the Chefs Association of Pakistan (CAP), in partnership with COTHM and endorsed by Worldchefs, the event welcomed over 5,000 participants from 15 countries to the Royal Palm Golf & Country Club in Lahore, making it one of the largest culinary celebration in the region. A key highlight of this year’s championship was the groundbreaking Senses in the Kitchen segment, where 26 participants, including 18 visually impaired chefs and eight individuals with different abilities, showcased their culinary skills. With 25 live kitchens and competitions across 26 categories, PICC 2025 reinforced its status as one of the region’s most prestigious culinary events, and a leader in creating a more inclusive industry. Scan the QR to read more about how CAP and COTHM organized Pakistan’s first-ever culinary event for visually impaired persons last year.

UAE

Chef Rohit Manek’s journey is a testament to perseverance, passion, and the power of inclusion in the culinary world. Featured in the January 2025 edition of Gulf Gourmet, his story highlights how the industry can be an adaptive and empowering space for people with special needs, focusing on skills over limitations. Chef Rohit, who is deaf, got his start through the Dubai Center for Special Needs with an internship at Jumeirah Emirates Towers, then earning a diploma in culinary arts from the International Center for Culinary Arts (ICCA). Celebrated for his exceptional work ethic and creativity, Chef Rohit has earned the prestigious “Heart of the House” award for three consecutive years, inspiring his team and aspiring chefs alike. With over 12 years as part of the inclusive culture of Jumeirah Emirates Towers, he credits his success to mentorship, supportive colleagues, and inspiration from others to fuel dedication, passion, and resilience in his career. His advice: “Follow your dreams, whatever they may be. Nothing worthwhile is ever achieved sitting in a rocking chair. It takes courage and determination, but the rewards are worth the effort.” Scan the QR code to read his full interview in Gulf Gourmet.

I truly believe no man is an island; everyone I’ve met and worked with has contributed to my journey.

–

Chef Rohit Manek

Going for Gold

FINLAND

In 2024, Finland made history by winning the gold medal at the IKA Culinary Olympics in Stuttgart, marking the first time the Finnish National Culinary Team secured the top position in the prestigious competition. This victory was a testament to the team’s dedication, precision, and innovative approach to Nordic cuisine, earning international recognition for Finnish gastronomy. Now, a new chapter begins as the Finnish National Culinary Team prepares for the next major competition: the Culinary World Cup 2026 in Luxembourg. The team, under the leadership of Team Manager Katja Tuomainen, has already started intensive training, refining techniques and crafting a competition menu that will once again showcase Finland’s culinary excellence on the global stage. Stay tuned as we continue this jour ney toward another remarkable performance in 2026! Follow the Finnish National Culinary Team @kokkimaajoukkue.

CZECH REPUBLIC

The Association of Chefs and Confectioners of the Czech Republic has long supported culinary excellence through creative competitions. The annual Czech Carp competition helps chefs build skills while showcasing the national fish, focusing on boneless processing techniques. The longstanding Spa Cup at Grand Hotel Pupp platforms the countries top chefs and rising young talent. Beyond competitions, the association also prioritizes training opportunties to keep up with the latest food science and innovations. National Team chefs have shared their expertise through workshops across the country, passing on their experiences to inspire the next generation. Follow for more from the Czech Republic @narodnitymkucharu.

NORWAY

The ASKO Servering Norgescup 2025 brought Norway’s top chef and waiter apprentices to Stavanger’s Jåttå Upper Secondary School this February for an intense competition showcasing the next generation of culinary talent. Out of 90 initial teams, Fyr Bistronomi’s Mari Solhaug Moi and Mathias Johnsen emerged victorious in the chef category, while Statholdergaarden’s Milja Mitchell Christinsdatter and Kjersti Frøslie Frey claimed the waiter title. Finalists tackled challenges including a three-course menu featuring snow crab, Beef Wellington, and an artisanal cheese course with selections from TINE. At the same event, the TINE Matcup 2025 gathered Norway’s top culinary students, with team Tramonto from Glemmen Upper Secondary School securing the win. Their Italian and Mediterranean-inspired menu showcased impressive technique and creativity. With strong team spirit, professionalism, and a passion for their craft, these young talents demonstrated why Norway’s culinary future is in great hands.

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Upcoming Events

USA

The 2025 ACF National Convention promises to be even bigger and better than the hugely successful 2024 edition! Join ACF in Las Vegas, July 2731, for an expanded lineup of competitions, including the Freedom Chefs Challenge, Worldchefs Global Chefs Challenge semi-finals, exciting new competitions, and the prestigious ACF National Championships. Don’t miss this opportunity to be part of the premier culinary event of the year. Visit www.acfchefs.org to learn more and secure your spot.

Take Your

Competition

to the Next Level

Endorse your event with Worldchefs and get exclusive access to our new Competition Management System, a digital tool to manage registrations, scores, and stats in real time. Scan the QR code to learn more.

UAE

Organized by the Emirates Culinary Guild and endorsed by Worldchefs, the Emirates Salon Culinaire (ESC) brings together chefs and pastry chefs, cooks and bakers for a high-energy showcase of skill and creativity. Held alongside ExpoCulinaire 2025, this year’s event features the Worldchefs Global Chefs Challenge Semi-Final for Africa & the Middle East and the new Indigenous Cuisine Team Challenge, where 18 teams compete with global flavors. For details and participation, visit www.emiratesculinaryguild.net. Read more about the Global Chefs Challenge and the Road to Victory on page 27

Opening Doors for Myanmar’s Young Chefs: A Call for Support

For over 13 years, the Myanmar Chefs Association (MCA) has been dedi cated to training and uplifting young culinary talent, offering vocational pro grams in professional cooking and bakery skills. With civil war and escalating violence limiting opportunities at home, Myanmar’s young chefs now seek pathways abroad to continue their culinary journeys.

Through its Global Chefs @ Aktion Myanmar initiative, MCA is calling on the international culinary community to support these aspiring chefs by offering work placements and further training in leading restaurants and hotels worldwide. Countries such as the UAE, Singapore, the Maldives, and Europe could provide these young professionals with the experience needed to refine their craft and build a future in the global culinary industry. Among them is Miss Naw Chit Hnin Wai, recently named Best Culinary & Best Bakery Student at MCA’s professional exam. Passionate about fine dining, she—along with many other talented young chefs—dreams of gain ing hands-on experience in world-class kitchens.

MCA urges chefs and restaurateurs to open their doors to Myanmar’s next generation of culinary professionals, helping them turn their skills into lasting careers. Those willing to support young Myanmar chefs can contact angelatmyanmar@gmail.com and visit www.aktionmyanmar.org to learn more.

MCA President Oliver E Soe Thet presents Young Chef Naw Chit Hnin Wai with a new knife set to support her career journey.

Marking a Historic Milestone with China’s Second Asian Pastry Young Chefs Challenge

The second Asian Pastry Young Chefs Challenge (APYC), held in September 2024 at the Guangzhou Import and Export Commodity Fair, marked a historic milestone in China’s culinary scene as the country’s first national young pastry competition to receive Worldchefs Endoresement.

Organized in collaboration with the China Cuisine Association, Guangdong Imported Food Association, Constellar Worldex, the Association of Staff and Workers Education and Vocational Training in Shenzhen, and the JIYI Cultural Planning Committee, the APYC 2024 brought together talented young pastry chefs from across Asia.

Endorsed by Worldchefs, the event attracted competitors from eight Asian countries and regions, including China, Indonesia, South Korea, Singapore, India, Malaysia, Macau China, and Vietnam. The theme of this year’s competition, ‘Heritage and Innovation’, invited teams to fuse traditional pastry skills with modern techniques, displaying exceptional creativity. The challenge fostered cultural exchange and culinary collaboration, showcasing the diversity of Asian food cultures and contributing to the advancement of global pastry arts.

This year’s event was supported by Chef Willment Leong, Worldchefs Continental Director for Asia, and Chef KK Yau, Worldchefs Vice Continental Director for Asia. The competition upheld the highest standards of excellence,

Young Chefs Club of Korea Launches Official Website

By Jake Kim Founder & Chairman of Young Chefs Club of Korea

On 22 January 2025, Young Chefs Club of Korea (YCK) official website was born! The website – www.koreayoungchef.com – serves a crucial function in conveying YCK’s identity, showcasing our past accomplishments, and outlining our future endeavours. While social media platforms have become ubiquitous, we recognized the necessity for a dedicated website tailored to prospective sponsors. This realization prompted us to initiate the development and launch of our official online presence, designed to provide a comprehensive and professional representation of our organization. Please stay tuned for new functions to the website such as seminar information sharing, recipe exchanges, and job opportunity listings.

ABOUT YCK

Since 2015, Young Chefs Club of Korea (YCK) has been dedicated to serving Young Chefs in South Korea. With a slogan “Until The Day Mentees Become Mentors”, our mission goes beyond teaching culinary skills. We believe in opening new worlds for aspiring young chefs filled with dreams and passion. Beyond the confines of traditional schooling, we offer them

with four Worldchefs Certified Continental Pastry Judges, led by Certified International Pastry Judge Kenny Kong serving as Chairman of the Jury. During the seven-hour challenge, the young chefs’ skills were tested. Singapore emerged as the champion team, earning the “Best Chocolate Praline,” “Best Chocolate Cake,” and “Best Plated Dessert” awards. Malaysia was named first runner-up for creativity, while South Korea placed third and was awarded “Best Artistic Showpiece.”

China’s team demonstrated exceptional teamwork, earning the Gold Medal along with awards for “Best Team Spirit” and “Best Chocolate Degustation.” Vietnam earned a Silver Medal, while Indonesia, Macau China, and India each received Bronze Medals. The overall level of skill, creativity, and dedication from all teams was truly remarkable. This year’s APYC 2024 also received approval from China Post, commemorating this historic milestone with a First Day Cover stamp. This gesture signifies the importance of the event for the pastry arts scene in China and more globally, across Asia. Special thanks to all the participants, chefs, and sponsors who made this milestone event such a success.

the experience of true culinary artistry. We provide hands-on experiences with premium ingredients, cutting-edge cooking techniques, and world-class

tors of tomorrow; when today’s learning becomes tomorrow’s teaching,

Expanding Culinary Horizons

A celebration of our profession and the power of the white jacket, Worldchefs Congress & Expo 2024 drew together 900 professionals from 76 countries for a gathering of global culinary leaders and a platform for lasting impact. With a future-forward theme, Culinary Horizons: Designing Our Future, the event brought to the fore innovation, sustainability, and the next generation of chefs. Legacy came to life through a stellar line-up of industry experts, the Bill Gallagher Young Chefs Forum, International Chefs Day, and the NKF Charity Gala. With education, connection, and community service, we came away from Congress 2024 with more than memories—it laid the foundation for a stronger culinary future.

of Culinary Connection

The 40th Worldchefs Congress & Expo united culinary professionals from across the globe for six days of inspiration to expand our culinary horizons. From 20 to 25 October 2024, hundreds of chefs and industry experts gathered in Singapore for an impactful series of conversations, competition, and connection. As the global culinary community reunited in Asia’s food capital, the event offered world-class education and networking, and a deeper focus on building lasting impact through youth engagement, sustainability, and humanitarian initiatives.

The event marked the much-anticipated return of the global culinary community to Singapore, with a stellar line-up of educational speakers, intense competition with the world final of the Global Chefs Challenge, and a vibrant expo taking place at FHA-HoReCa, a global marketplace for leading foodservice & hospitality suppliers in Asia.

Each session at the 40th Worldchefs Congress & Expo offered something exceptional. The lineup featured industry experts sharing insights and

Day 1 Day 2 Day 3

skills—including Chef Emmanuel Stroobant’s talk on mental wellness, “From Burnout to Balance,” and Chef Eric Teo’s inspiring “It’s Not How You Start But How You Finish.” From hawker heritage to AI, every session and speaker elevated the Congress experience, ensuring attendees returned to their kitchens inspired and connected, ready to bring new knowledge and passion to their culinary careers and communities.

As a long-standing industry tradition since 1928, Worldchefs Congress & Expo once again provided a global stage for industry networking, knowledge exchange, and international culinary competition. We can’t wait for Wales 2026!

For more on Worldchefs Congress 2024, scan the QR code to read A Historic Return to Singapore: The Success Story of Worldchefs Congress & Expo 2024.

All Worldchefs Congress 2024 speaker sessions are available to watch online: Day 1, Day 2 and Day 3. Scan the QR codes to watch the videos.

Global Chefs Challenge 2024: Celebrating the World’s Top Culinary Talent

A centerpiece of Worldchefs Congress, the 2024 Global Chefs Challenge Finals showcased the skills and creativity of the world’s top chefs. National culinary teams competed across categories, including the Global Chefs Challenge, the Global Pastry Chefs Challenge, the Global Young Chefs Challenge, and, for the first time, the Global Vegan Chefs Challenge.

After four days of top-level competition and showcasing some of the world’s most talented culinary professionals, Chef Ale Mordasini of Switzerland, took home the coveted title of World’s Top Chef.

The Global Chefs Challenge has become a leading international competition for chefs to test their skills and bring their best work to the table, while setting the standard for excellence within the industry. This year’s competition was notably marked by the addition of the first-ever Global Vegan Chefs Challenge category and the inaugural Nestlé Professional Green Spatula Award. The introduction of this new competition category and sustainability award underscores the commitment of culinary professionals and Worldchefs’ members to sustainable gastronomy and culinary innovation, reflecting the evolving demands of consumers and chefs worldwide.

“The Global Chefs Challenge showcases the highest level of skill and commitment, where chefs aren’t just competing against each other but against a rigorous set of global standards. The Congress offers the ideal stage to share these experiences, connect as professionals, and drive the industry forward,” said Rick Stephen, Chairman of the Worldchefs Competition Committee. “It’s about testing skills, focus, and teamwork in an environment that champions excellence. Watching competitors rise to the occa-

sion, showcase the talent and diversity of our global chef community, and build international camaraderie, reinforces why this event is so essential to a bright future for our industry.” Competitors prepared dishes that demonstrated exceptional craftsmanship, a commitment to quality ingredients, and a passion for sustainable gastronomy.

Global Chefs Challenge

Winner: Ale Mordasini, Switzerland

1st Runner Up: Giuseppe De Vincenzo, Italy

2nd Runner Up: Aloysius Tay Yu Wei, Singapore

Best Fish: Francis Derick Flores, Canada

Best Veal: Ale Mordasini, Switzerland

Green Spatula: Tom Lamers, Netherlands

Best Use of Dilmah Tea: Phanttanant Thongthong, Thailand

Global Young Chefs Challenge

Winner: Andreas Enger Fjellheim, Norway

1st Runner Up: Joe Chong Ming Jie, Singapore

2nd Runner Up: Francesco Locorotondo, Italy

Best Fish: Joe Chong Ming Jie, Singapore

Best Veal: Andreas Enger Fjellheim, Norway

Green Spatula: Andreas Enger Fjellheim, Norway

Global Pastry Chefs Challenge

Winner: Luca Bnà, Italy

1st Runner Up: Ng Kia Yi, Singapore

2nd Runner Up: Park Sang Sou, South Korea

Best Use of Dilmah Tea: Simon Tsang, Hong Kong

Global Vegan Chefs Challenge

Winner: Steve Lentz, Luxembourg

1st Runner Up: Nigel Peh, Singapore

2nd Runner Up: Arvi-Christopher Agra, Philippines

Green Spatula: Dinars Zvidrinš, Latvia

Scan the QR code to listen to episode 118 Winning the Global Chefs Challenge – A Taste for Victory with World’s Best Chef Ale Mordasini.

#ThisIsWorldchefs

The greatest thing is that you make friends with everybody. This is I think the most important part of competition. Yes, everybody’s there to win and to compete and do our best. But the real

Chef Giuseppe De Vincenzo, Italy

1st Runner Up, Global Chefs Challenge Final 2024 Winner, European Grand Prix and Global Chefs Challenge European

Hear more from Giuseppe, from strategies for competition success to creating a global culinary identity, on World on a Plate Episode 122: The Making of a Top Chef - On the Road to Victory.

NESTLÉ PROFESSIONAL GREEN SPATULA AWARD

The Road to Wales: Who Will Compete at the 2026 Global Chefs Challenge Finals?

The Global Chefs Challenge semi-finals kicked off with the European Grand Prix 2025 in February. The Worldchefs Global Chefs Challenge European Semi-Finals united over 50 skilled chefs from Europe for three exciting days of competition. Teams competed across four competition categories, with chefs including Italy’s Giuseppe De Vincenzo securing their spot to compete at the Global Chefs Challenge Finals in Wales 2026.

Follow along as competitors from around the world compete for their place at the Global Chefs Challenge Finals in Wales during the 2026 Worldchefs Congress & Expo.

Scan the QR code to learn more about the Global Chefs Challenge and the Road to Wales 2026.

STAY TUNED FOR THE UPCOMING SEMI-FINALS:

The Global Chefs Challenge – Africa & Middle East will be held in Sharjah, United Arab Emirates 21-23 May, 2025.

The Global Chefs Challenge – Americas will be held in Las Vegas, USA 27-31 July, 2025.

The Global Chefs Challenge – Asia will be held in Kuala Lumpur, Malaysia 23-26 September, 2025.

The Global Chefs Challenge – Pacific Rim will be held in Nikao, Cook Islands, 2-4 October, 2025.

Croeso i Gymru A Warm Welsh Welcome to Wales In 2026

16-19th May 2026

Pasture, Passion, Plate: The Essence of Worldchefs Congress 2026

The theme Pasture, Passion, Plate embodies the journey of food from its origins to the final dish, celebrating sustainability, craftsmanship, and the love of cooking.

PASTURE

This represents the land, the source of ingredients, and the commitment to sustainable agriculture. In Wales, our lush green landscapes and thriving farming traditions provide some of the world’s finest produce—from grass-fed lamb to artisan cheeses and fresh seafood. But this is a universal story—every country has its own “pasture,” its own natural resources that shape its culinary identity.

PASSION

Passion is the driving force behind every great chef, farmer, and food producer. It’s the dedication to excellence, the pursuit of innovation, and the respect for tradition. Whether in Wales or across the globe, passion fuels the culinary world, inspiring chefs to push boundaries while honouring their roots.

PLATE

The final destination—where ingredients and creativity come together. The plate is more than just food; it’s a story of culture, history, and sustainability. It’s where the pastures and passion of a nation are showcased to the world.

This theme highlights how food connects us all, from farm to fork, across borders and cultures. As the 2026 Worldchefs Congress takes place in Wales, it will be a platform for celebrating global culinary traditions while showcasing the best of Welsh produce and hospitality.

Scan the QR code to register to Worldchefs Congress & Expo 2026.

World Chefs Without Borders Charity Dinner Raises 1.8 Million SGD for Kidney Patients in Singapore

World Chefs Without Borders, the humanitarian initiative of Worldchefs, proudly partnered with the National Kidney Foundation Singapore (NKF) and the Singapore Chefs Association to host the NKF55 Charity Gala Din ner in October 2024. Held at W Singapore – Sentosa Cove, this extraordi nary event raised an impressive 1.8 million SGD to support kidney failure patients in Singapore.

The gala, an event coinciding with Worldchefs’ presence in Singapore for the 40th Worldchefs Congress & Expo 2024, brought together Miche lin-starred chefs Julien Royer, Emmanuel Stroobant, and Jason Tan, alongside celebrated chefs Tony Khoo, KK Kong, Lee Lay, and Rene Oskam, to deliver a remarkable culinary experience to over 300 guests. Dr. Amy Khor, Senior Minister of State for Sustainability and the Environment and Ministry of Transport, graced the occasion as the Guest-of-Honour, underscoring the event’s significance.

WORLD CHEFS WITHOUT BORDERS: A LEGACY OF GIVING BACK

World Chefs Without Borders played a pivotal role in making this event a success by providing resources, amplifying awareness, and showcasing how the culinary community can unite for impactful causes. The funds raised will go directly toward providing life-saving dialysis treatments and holistic care for over 5,700 patients in Singapore, ensuring ongoing support for individuals in need.

Commenting on the event’s success, World Chefs Without Borders Chairman Willment Leong shared: “This event represents the heart of what World Chefs Without Borders stands for—using the power of the culinary community to inspire change and improve lives. Together with our partners, we’ve demonstrated how chefs can go beyond the kitchen to create a profound and lasting impact.”

A LIFELINE FOR KIDNEY FAILURE PATIENTS

Each day in Singapore, six individuals are diagnosed with kidney failure, many requiring lifelong dialysis to sustain their lives. Dialysis is not only physically and emotionally demanding but also financially burdensome, costing patients over $2,500 per month. The NKF55 Charity Gala Dinner provided an avenue for the global culinary community to unite and address this urgent need, exceeding its initial fundraising goal through the generosity of donors and supporters.

A COLLECTIVE COMMITMENT TO CHANGE

Worldchefs is proud to have been part of this meaningful initiative, continuing its legacy of giving back through World Chefs Without Borders. This event exemplifies the organization’s ongoing mission to harness the talents and generosity of chefs worldwide to support those in need.

To learn more about World Chefs Without Borders and their humanitarian efforts, visit www.worldchefswithoutborders.org

Celebrating 20 Years of Advocacy

Launched in 2004 by the late Dr. Bill Gallagher, International Chefs Day has become a pivotal platform for chefs worldwide to unite in fostering education, sustainability, and the love of cooking among future generations. The 20th anniversary was marked with vibrant celebrations and impactful initiatives. Chefs in over 100 countries organized workshops, demonstrations, and interactive events to engage children and communities. These initiatives highlighted the power of culinary arts to shape healthier and more sustainable futures.

REMARKABLE RESULTS FROM A GLOBAL EFFORT

2024’s campaign connected with nearly 150,000 participants globally, a testament to the enduring power of International Chefs Day. From large-scale events in culinary hubs to smaller community gatherings, each activation contributed to a shared mission of building a healthier, more sustainable future through food.

279 events • 5,865 chefs and young chefs • 149,220 children reached

Vanessa Marquis, Chairperson of the Worldchefs International Chefs Day Committee, shared her thoughts: “For 20 years, International Chefs Day has brought together chefs from every corner of the globe to engage with children for a better future, using their craft to educate and empower. It’s inspiring to see how they’ve prioritized this initiative, finding creative ways to participate, even beyond the official date of October 20th, to make a positive impact on children’s health.”

Worldchefs President Andy Cuthburt added, “International Chefs Day is a celebration of our profession and its potential to influence the world for good. This anniversary reminds us of the incredible unity and creativity within our community and the bright future we are building together.”

NESTLÉ PROFESSIONAL: A DEDICATED PARTNER

For over a decade, Nestlé Professional has partnered with Worldchefs to bring International Chefs Day to life. This collaboration began in 2014, with a shared mission to inspire and educate children about healthy eating habits while promoting sustainable food practices. Through their dedicated efforts, Nestlé Professional has helped to expand the reach and impact of International Chefs Day, ensuring that its message resonates across global communities. Nestlé Professional also provides a toolkit to support chefs in hosting their International Chefs Day events. This resource includes detailed instructions, educational materials, recipes, and social media tips, ensuring that participants have everything needed to create impactful and engaging activities. Find out more at www.worldchefs.org/internationalchefsday.

The late Dr. Billy Gallagher, affectionately known as the “Father of International Chefs Day,” was instrumental in shaping this global celebration. As a former president of Worldchefs, his vision extended beyond the kitchen, aiming to unite chefs worldwide in a shared mission of education, mentorship, and sustainability. Dr. Gallagher’s passion for the culinary arts was matched by his belief in its power to bring about meaningful change. International Chefs Day stands as a tribute to his legacy, fostering a global movement that champions healthier, more sustainable practices and inspires future generations to carry forward his remarkable vision.

We extend our heartfelt gratitude to every chef, partner, and participant who has brought International Chefs Day to life over the last 20 years.Together, we are growing great chefs and shaping a brighter future.

Scan the QR code to watch the 20th Anniversary Video.

The Legacy of Dr. Billy Gallagher

Shaping the Future of Worldchefs

Since the creation of Worldchefs’ committees, they have continued to grow, reaching a record of 180 committee members representing 64 countries for the 2024 - 2028 term. Committee members serve as Worldchefs’ ambassadors, growing our voice and programs at a global scale. Each committee plays a vital role in advancing Worldchefs’ initiatives, from education and sustainability to competitions and global outreach. We look forward to an exciting journey ahead and encourage all members to engage with our committees to help shape the future of our industry.

Congress Committee

In addition to the Executive Committee, Board of Directors, and Vice Continental Directors, Worldchefs has 11 other committees, each with their own unique focus.

International Chefs Day Committee

Objective: to enable Worldchefs and its members to celebrate their profession on the 20th of October each year, using the opportunity to make a positive change in local communities.

Worldchefs Academy and Education Committee

Objective: to identify, review, support, implement and give mentorship to individual schools; to enhance and embrace lifelong learning pathways; to improve culinary and hospitality skills and standards; to develop and share multi-language educational opportunities.

Finance and Sponsorship Committee

Objective: to review the financial affairs of Worldchefs; to make appropriate recommendations to the Board regarding financial matters such as fundraising, expenditure or investments.

Culture Cuisine and Heritage Food Committee

Objective: to recognize heritage status of traditional ingredients, culinary techniques and inventions; to protect global food heritage, to boost national pride and international renown; to create platforms that encourage the sharing and exchange of traditional culinary philosophy, science and art; to initiate and improve nationwide programs to protect heritage produce, encourage growers and the natural environment.

Historical Committee and Honorary Life Membership

Objective: to ensure that the historical significance of our craft is preserved and recorded; to provide a platform for all of our various chefs’ societies to be able to contribute their history; to ensure that we recognize members who have contributed extensively to Worldchefs’ goals by honoring them with the title of Honorary Member, the organization’s highest award.

Objective: to provide the association a sustainable framework for future Worldchefs Congress events, building on past experiences and the changing needs of membership; to give members an enjoyable, educational and fun Congress to be remembered.

Culinary Competition Committee

Objective: to ensure that culinary competitions are fair to all competitors; to realize and apply international regulations adapting these, where necessary, according to circumstances and conditions.

World Chefs Without Borders Committee

Objective: to support and mobilize a global network of volunteer chefs, providing education and resources to those in need and afflicted by natural disasters; to perform Chefs Social Responsibility (CSR); to inspire chefs to assist others whenever there is an opportunity.

By-Laws Committee

Objective: to be responsible for updating and maintaining Worldchefs Statutes and Standing Rules that guide our organization and outline our basic governance rules, roles and responsibilities; to evaluate any proposed changes and make recommendations to the Board.

Feed the Planet, Sustainability & Inclusion Committee

Objective: to inspire sustainable food consumption among communities and professionals; to support people in need through emergency relief, food poverty alleviation, and education; to provide career opportunities for individuals with special needs; to deliver passionate and valuable team members to professional kitchens.

Young Chefs Committee

Objective: to drive and encourage the development of Young Chefs Clubs around the world; to provide mentorship and leadership to our global network of Global Young Chef Ambassadors and Young Chefs Clubs; to deliver a world class educational mentoring forum; to engage and promote friendship and culinary excellence for the next generation of industry leaders.

Scan the QR code for more about Worldchefs’ committees, including the full list of committee members.

What inspired you to join your specific Worldchefs committee, and what do you hope to achieve during your term?

To join a team of dedicated members to advocate for culinary commitments and educational challenges for all communities around the world.

How do you see your committee’s work impacting the global culinary community over the next four years?

Hopefully all committees gain a better understanding regarding global concerns, global footprints, positive sustainability initiatives and educating towards future change through global connections.

Worldchefs is…

A recognized global body of dedicated and committed culinary experts, educating the future industry with passion and flare.

#ThisIsWorldchefs

Aditya Rajesh Nair Young Chef Ambassador,Young Chef Development

What inspired you to join your specific Worldchefs committee, and what do you hope to achieve during your term?

Last year, I was part of the Indian delegation to the Worldchefs Congress in Singapore, where I witnessed firsthand the true power of the white coat—how it extends beyond the walls of a kitchen. For young chefs like myself, understanding and experiencing this influence can be life-changing, whether in sustainability, advocacy, or other fields. My aim is to raise awareness about these opportunities and work towards ensuring that all young chefs receive the recognition and support they deserve.

What are the biggest challenges facing chefs in your area of focus, and how do you plan to address them through your committee’s initiatives?

Young chefs face limited opportunities, mentorship, low pay, and work-life balance challenges. I will advocate for better working conditions, mental health awareness, and fair treatment to ensure they thrive. If the culinary industry needs a stronger workforce, why are young chefs—the future of the industry—often the ones treated the worst? This needs to change.

What does Worldchefs mean to you?

Worldchefs is a global community that empowers chefs beyond the kitchen. To me, it represents the opportunity and the responsibility to shape the future of our industry. It’s a platform where chefs, young and experienced alike, can advocate and inspire real, lasting change.

The Future Starts Here

CÀSÀ - CULINARY ARTS CENTER OF AZERBAIJAN

CÀSÀ’s

accelerated six-month programs provide world-class training in culi nary fundamentals, pastry arts, baking, and restaurant management, awarding an internationally recognized certificate that opens doors worldwide. Stu dents proudly represent CÀSÀ at global competitions like the Youth Chef Olympiad, earning top titles. The academy also offers specialized hospitality programs, including the AHLEI course, combining online and in-person train ing. Upcoming masterclasses will highlight Azerbaijani national cuisine, giving participants the chance to explore the country’s rich culinary heritage.

DIG offers one and two year national apprenticeship programs, accredited by the Distance Education Accrediting Commission (DEAC), along with a newly added Associate of Applied Science (AAS) in Culinary Arts. By combining hands-on experience with flexible, remote learning, DIG allows students to train while balancing work schedules through self-paced, instructor-led classes. With a user-frieldy digital program for documenting and approving skills and hours, DIG streamlines the process for both students and mentors and enhances the learning experience by making it easier to track progress. As an accredited school, apprenticeship sponsor, and mentor support system, DIG can deliver apprenticeships across the US and provides a pathway to ACF membership, expanding opportunities for aspiring chefs across the country. Additionally, DIG introduces the value of certification to both mentors and apprentices, emphasizing its importance in professional development and career advancement.

GCCA is preparing students for the dynamic world of modern gastronomy. With a strong emphasis on sustainability, students learn farm-to-table sourcing, zero-waste cooking, and ethical food production, ensuring they become environmentally responsible chefs. The college embraces food technology, incorporating molecular gastronomy into its curriculum. Through techniques like spherification, foaming, and liquid nitrogen applications, students blend science with creativity, redefining culinary experiences. With industry-driven training, expert mentorship, and exposure to global cuisine trends, Golden Chef College is shaping future culinary leaders. Whether aspiring to be a chef, pastry artist, or mixologist, students graduate ready to innovate and inspire in the world of modern gastronomy.

CÀSÀ chef, student ambassador and graduate Leyla Valiyeva represented Azerbaijan at the 10th International Young Chefs Olympiad held in India, taking home the title of World’s Best Young Chef and the Golden Trophy.

Hardeep Kaur (front) after passing the Certified Sous Chef Practical Exam, with (from left to right) DIG School Director Chef John T. Piazza and evaluators Chef Fernando Jim Churches, Chef Kurk Kwiatkowski and Chef Gerneil Franklin

GCCA - GOLDEN CHEF COLLEGE

WORLDCHEFS ACADEMY

Sustainability Education for Culinary Professionals, created by Worldchefs’ Feed the Planet initiative, is now available in Arabic on Worldchefs Academy. This course offers a free 8-course curriculum for learners to deepen their knowledge of sustainable culinary methods and key topics in food systems. Recognizing the growing demand for sustainability education from Arabic-speaking chefs, Worldchefs took a major step forward in 2023 by launching the Arabic version of the Sustainability Education trainers’ program, made possible by the expert translation of Ms. Shourouk Mohamed and Chef Haitham H. Hassoon. With the expansion of this course to its second language on Worldchefs Academy, it becomes more accessible, now able to reach tens of thousands of Arabic-speaking chefs around the world.

Chef Majed Al Sabagh, a highly respected culinary educator and Director of the training and consultancy center, Chef International Center (CIC) in the UAE, along with his team, volunteered to adapt all of the Sustainability Education for Culinary Professionals curriculum into Arabic on Worldchefs

KICA is a premier culinary school in Pakistan, offering professional culinary training and education. Founded in 2015, KICA aims to nurture culinary talent, promote Pakistani cuisine, and set international standards for culinary excellence. KICA’s faculty consists of experienced chefs and industry experts, providing hands-on training and mentorship to students. With state-of-theart facilities and a comprehensive curriculum, KICA graduates are equipped to succeed in the global culinary industry. KICA is committed to innovation, creativity, and community engagement, fostering a new generation of culinary leaders in Pakistan.

Academy, ensuring the program resonated with Arabic-speaking learners. Thanks to the help and support of these key contributors, Worldchefs deepens its commitment to providing accessible learning opportunities for chefs around the world, inspiring positive environmental and social impact in kitchens and communities.

The response to the Arabic version of the course has been overwhelmingly positive, empowering 12 newly-approved trainers from Arabic-speaking countries to lead the way in sustainability education. Already, over 3,600 students have graduated from the program.

Scan the QR code to read more and flip to page 40 for more

KICA - KARACHI INSTITUTE OF CULINARY ARTS

Chef Majed Al Sabagh

VITO Frying Oil Filter & Tester

From Class to Community

ing the future of aspiring chefs by providing them with world-class training and global opportunities. One of its proudest success stories is that of Aditya Rajesh Nair, a dedicated and talented young chef whose journey exemplifies the academy’s mission to empower students. As a Worldchefs Education Partner, the academy offers students international recognition. This affiliation played a crucial role in Aditya’s training as a distinguished young chef, ultimately leading to his appointment as India’s Young Chef Ambassa-

AUGUSTE ESCOFFIER SCHOOL OF CULINARY ARTS

The Auguste Escoffier School of Culinary Arts continues to shape the future of the industry as the largest culinary school brand in the U.S. Its Chef-in-Residence partnership with acclaimed chef, author, and Emmy-nominated television host Kristen Kish unites two culinary forces committed to developing the next generation of professionals. Kish kicked off the collaboration with an inspirational commencement speech to a record of 4,092 graduates, urging them to embrace individuality and curiosity. “Find your own voice, stay true to yourself, and build a community that inspires you to grow,” said Kish. As Chef-in-Residence, she will engage with students through lectures, exclusive content, and other activities. This partnership reinforces Escoffier’s curriculum, which blends culinary techniques, sustainability, and business acumen to prepare chefs, pastry artists, and entrepreneurs to lead with skill, passion and purpose.

dor to the Worldchefs Young Chefs Development Committee. Through rigorous training, exposure to global culinary standards, and mentorship from industry experts, at BCA, Aditya was able to refine his skills and build a strong professional network. By actively engaging with national and regional culinary associations, BCA ensures students receive the best opportunities to excel. With a commitment to excellence, mentorship, and global exposure, the academy continues to pave the way for young chefs to thrive.

Find your own voice, stay true to yourself, and build a community that inspires you to grow. – Chef Kristen Kish

Gastronomy & Mixology

Inspired by Nature

A natural extract of handpicked Ceylon Tea for tea-inspired cocktails, smoothies, dishes & more.

Bringing Culture to the Table

SRM Institute of Hotel Management celebrated International Chefs Day 2024 with an International Carving Workshop led by Chef Van Hoang Pham, Vietnam’s renowned master sculptor, giving students hands-on experience in intricate carving techniques. The event also featured a live Thai cuisine demonstration by Chef Wikanda Srivangrach, Head Chef at Matichon Academy Culinary School, Thailand. Students observed the preparation of Som Tum (Papaya Salad), Thai Green Curry Chicken, and Pad Thai with Shrimp, followed by an exclusive tasting session. The workshop welcomed distinguished guests, including Mr. Racha Aribarg, Consul General of the Thai Consulate, and Chef Ram Kumar of Kappa Chakka Kandhari Foods.

Accredited by Worldchefs in 2022, Musem Academy is dedicated to preserving and evolving Gaziantep’s rich culinary heritage. As a UNESCO Creative City of Gastronomy, Gaziantep’s traditions are deeply rooted in the academy’s mission: teaching authentic Gaziantep cuisine while preparing students for the modern gastronomy world. The Professional Culinary Arts, Pastry, and Bakery Training program equips aspiring chefs with advanced kitchen skills through an 8-month curriculum, combining hands-on training at the academy with a 4-month internship in professional kitchens. Graduates earn a nationally recognized certification, ensuring they are prepared for careers in the food and beverage industry. Musem Academy also encourages chef candidates to establish their own brands and businesses, ensuring Gaziantep’s culinary legacy continues for future generations.

When you hear Costa Rica, you probably think of mountains, sunshine, and beaches. Advanced culinary students José Manuel and Andrea Caamaño crafted the Citrus Cas Cocktail to bring tropical paradise to you in a cocktail. Drawing inspiration from the Caribbean, they chose to celebrate the Limón province drink known as “Agua de Sapo,” made with ginger, limón mandarina juice and raw cane sugar. A layered cocktail representing the cul tural diversity of Limón, at the bottom is raw cane sugar syrup infused with ginger. The middle layer features a distilled spirit called Cas de Luz made from cas fruit, indigenous to Costa Rica, cold-infused with Costa Rica’s other gastronomic icon, limón mandarina peel, as well as a botanical bitter made from traditional herbs including lemongrass and juanilama. Finally, the light and frothy top layer is crafted using ginger and gin. When mixed, Agua de Sapo’s traditional flavors stand out with the fruity notes of cas and limón mandarina shining through, creating a cocktail that’s truly “Pura Vida.”

IFSE is a globally recognized center of excellence for Italian food and wine culture, focused on the promotion and enhancement of Made in Italy. It is the only institute in Italy to have received the Recognition of Italian Excellence at the General Secretariat of the Italian Republic. A reference point for professionals, aspiring chefs, and food enthusiasts eager to deepen their knowledge and expertise in Italian cuisine, IFSE courses are constantly updated, maintaining high-quality standards and experimenting with the most innovative technologies and techniques, also with the support of partner companies. The academy places a strong focus on the Mediterranean diet, which is taught and explored in an area recognized by UNESCO for its cultural and gastronomic heritage, and it is located in one of the most charming Italian medieval castles, in the Piedmont region, which was named the most beautiful region in the world by Lonely Planet in 2019.

IFSE - THE INTERNATIONAL ACADEMY OF ITALIAN CUISINE

MUSEM ACADEMY

SRM INSTITUTE OF HOTEL MANAGEMENT

Celebrating Learning Legacies

Since its founding in 2004, ALMA has been a leading educational and training center for hospitality professionals. With 2024 marking its 20th anniversary, the school continues to honor Italy’s rich agricultural and culinary heritage through two key initiatives. First, the Premio Maestro d’Arte & Mestiere, a biennial award, recognizes master artisans who uphold and pass on Italian craftsmanship. Second, ALMA has new courses for international students, the Italian Pastry Program and the Italian Pasta Program, focused on two of Italy’s most iconic culinary traditions. Alongside the Italian Culinary Program, a comprehensive one-year course, these offerings provide concrete opportunities for aspiring professionals. With a network of 20+ partner schools across the globe and students from 85+ countries, ALMA continues its legacy of bringing the very best in Italian food culture to the world.

INTERNATIONAL SCHOOL OF GASTRONOMY AT UNIVERSIDAD ANÁHUAC CANCÚN

Celebrating 61 years of culinary excellence, Silwood School of Cookery is built on passion, devotion and skill through three generations of women. Voted “Africa’s Best Culinary Training Institution” at the World Culinary Awards 2024, Silwood has held this prestige’s title for three consecutive years. Founded in 1964 by Lesley Faull, Commanderie des Cordons Bleus de France, the school is located in Cape Town, the World’s Best Food City. Silwood offers a unique & innovative chefs culinary education equipping graduates with the classic skills required in top international kitchens and needed to run their own businesses. Students are exposed to the best culinary networking opportunities during their training. Silwood’s worldclass reputation of excellence attracts students from all over the world and boasts student achievement unmatched by any other cookery school in the country. Most recent achievements adding to the ever-growing list, is Alumni Chef James Gaag is Executive Chef of Africa’s No. 1 restaurant,

Over the last 15 years, the International School of Gastronomy at Univer sidad Anáhuac Cancún has established itself as a global leader in culinary education. Through its dual degree with Le Cordon Bleu, students receive top-tier training that prepares them for success in the global gastronomic industry.Their graduates have thrived, with many founding their own restau rants and contributing to innovation and growth in the sector. Illustrating a continued commitment to raising educational standards, 100% of their stu dents passed the General Exam for Graduation (EGEL) by CENEVAL, with two earning Academic Excellence awards, a recognition that highlights their high performance and dedication. This anniversary is one that continues to motivate their vision to train passionate professionals who will transform the industry with innovation and leadership. Thank you to the International School of Gastronomy at Universidad Anáhuac academic community and graduates for being part of this great success story!

SILWOOD SCHOOL OF COOKERY

Silwood welcomes the 2025 learners on their exciting culinary journey ahead. The hours are demanding, but each dish created will bring them closer to mastering their craft and keeping the passion for food alive.

ALMA - THE SCHOOL OF ITALIAN CULINARY ARTS

Culinary Champions in the Making

Dusit Thani College (DTC), a leading culinary arts and hospitality educa tion under Dusit International, provides students with hands-on learning through competitions and industry collaborations. Most recently, DTC partnered with Unilever Food Solutions (UFS) Thailand to host The Future Food Menu 2024, challenging students to create contemporary Thai dish es under three themes: Flavor Shock, Local Abundance, and Modernized Comfort Food. The project included a workshop to learn about UFS ingre dients and design their dishes, and in December, 56 students competed in

OTTIMMO International continues to make its mark on the global culinary stage. A distinguished culinary chef lecturer and several of OTTIMMO students won the sixth place at the LaCuisine 2024 competition at JIExpo Jakarta. Their education, skills, creativity, and dedication to the culinary arts led them to victory. OTTIMMO has also expanded its international opportunities for students through its partnership with Rosewood International College. Students can earn a Certificate IV in Kitchen Management and a diploma in hospitality from Rosewood while completing their three-yearpetitive edge. To further support apsiring chefs, the Gourmet International

2024 was a remarkable year for ICCA Dubai and Abu Dhabi. Their ded icated team made it all possible, whose passion and expertise empower students to leave a lasting impact wherever they go. Homegrown in the UAE for the world, ICCA’s competitions, masterclasses, and professional development programs provide hands-on learning with industry experts, reinforcing its application-focused and outcome-driven approach to culinary education. From hosting the first Indonesian Chefs Challenge in Dubai and the tenth consecutive Chaîne des Rôtisseurs Young Chefs

Competition to collaborating on events including the Marriott Business Council’s Sustainability Challenge Finals and Pro Chef of the Year by Good Food, ICCA continues to drive forward international standards. ICCA also launched its own Taste-ICCA Culinary Challenge, conducted on Foodverse Compete, an innovative app for competition management. Beyond competitions, ICCA students made history with victories at Salon du Chocolat and a Guinness World Record for the World’s Largest Fortune Cookie.

DUSIT THANI COLLEGE

OTTIMMO students and one chef lecturer celebrate their victory at the LaCuisine Competition.

OTTIMMO INTERNATIONAL

ICCA

Career Fast Track

INTERNATIONAL CULINARY STUDIO

The CTS Culinary Trainer School of Gastronomy, under the leadership of General Director Marcia Bravo Delgado, has been a leader in South Amer ica’s culinary education for over 22 years. The institution prides itself as the only regional school registered under international ISO standards, focusing on sustainability, culinary research and innovation, entrepreneurship, and food safety. This comprehensive approach has resulted in the graduation of more than 15,000 professionals equipped to meet the demands of the industry.

A significant advantage for CTS graduates is the opportunity to attain Worldchefs Certified Chef de Partie status through the school’s Global Culinary Certification Fast Track program. Worldchefs Global Culinary Certification recognizes culinary professionals’ skills, knowledge, and experience against international benchmarks, enhancing employability and career advancement opportunities. By aligning its curriculum with Worldchefs standards, CTS ensures that its students receive education that meets global industry requirements, elevating the institution’s credibility and providing graduates with a competitive edge when looking for their first or next job. Through strategic partnerships and a commitment to excellence, CTS continues to lead in the training of gastronomic professionals in Ecuador and internationally.

At the International Culinary Studio (ICS) in Christchurch, New Zealand, students gain internationally recognized qualifications that open doors to careers worldwide. In 2024, the school awarded its first Worldchefs Digital Badges, marking a milestone in providing globally recognised credentials. We are delighted to see these achievements enhancing career opportunities!

The flexibility of these courses allows students to balance study with work. Ibrahim, a recent Global Diploma graduate, shares, “ICS is the perfect place to study culinary. [Worldchefs Digital Badges] helped me get a promotion, and now I hope to secure a position in a European country.”

ICS offers a variety of programmes, including:

• Global Certification & Qualifications

• NZQA Accredited Culinary Certifications

• Home School Culinary Programme

• Junior Chef Programme

The school is approved to offer Commis Chef and Chef de Partie digital certifications from Worldchefs. These, along with the Global Diploma and Global Advanced Diploma in Professional Cookery, align with the Worldchefs Global Culinary Certification and are recognized by the American Culinary Federation. With graduates working in commercial kitchens worldwide and some launching their own businesses, International Culinary

FEED THE PLANET

Thank you to the entire Feed the Planet community – chefs, volunteers, partners, trainers, and more – for making these results possible. Your collective efforts bring us one step closer to achieving our goals! Scan the QR code to read about the work of our 157 Sustainability Education Trainers, including HRC Academy’s Viktorija Baltutyte-Bacheva in Bulgaria and her class, pictured here.

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Being an Ambassador of Sustainability

We’d like to introduce Chef Shonah Chalmers as the new chairperson of Feed the Planet, but she’s by no means new! With a strong background in culinary education at Humber College in Toronto and a deep commitment to sustainability, Chef Shonah has been a part of the Feed the Planet vision for years. She shares her vision and plans for empowering sustainable practices in the culinary world.

What is Feed the Planet Committee, and why did you get involved? I helped grow Feed the Planet and start it from its beginnings. Back when I first started, I had no idea what I was doing in sustainability. The fear is always ‘Am I going to know enough? Can I be enough to be a part of this committee?’ And yes, you can, because you already have the skills. You just don’t know how to articulate them. The Feed the Planet committee works in tandem with all the other committees within Worldchefs. You can’t have sustainability without having everyone else.

What has been like to drive this impact with our Feed the Planet partners, Electrolux Food Foundation? Their support has been unbelievable. Working with them has really opened up doors for what we can do for growing the Sustainability Education for Culinary Professionals curriculum.

How has Feed the Planet evolved since you started? I’ve seen a lot of changes since I joined in 2016. The progression of the Sustainability Education curriculum—it’s really been brought to life, from sort of a ‘chalk and talk’ to something that you can see and get at your own pace. We’ve trained so many more trainers now, it’s happening globally and exponentially, which is fabulous. The Like a Chef program, now we have it in eight different places globally, and we’re looking to start partnering for others. We created the Food Heros program to teach young people about sustainable food choices. It’s very multifaceted, but it’s all focused on the same thing—creating a more sustainable food service industry.

What are the main barriers to implementing sustainable practices in kitchens today? A lot of times the barriers are education or accessibility. It can seem very overwhelming to chefs. They think it’s going to be a lot of

energy spent or cost prohibitive. The other challenge is sourcing sustainable ingredients, working to build new relationships. Once you have these pieces in place, it will actually be more profitable and give you more space and time because you’ll have it more structured. Having that education is one of the key factors.

We have to make the movement. We have to make the demands. We have to talk to the farmers and the growers and the full food supply chain to keep the progress going. I believe that’s how we can affect change as chefs. It is a challenge for sure, but I think it’s an opportunity for us to really engage with the people that are producing our food.

What are your goals for your role as chairperson of Feed the Planet? I want to continue fostering that global movement of sustainability, but I don’t want to say things that are pie in the sky and that just sound like political talk. I want to create more tools for chefs. Along with inspiring and wanting people to be a part of what we do. If you have something that you can do, share it with other people so we can put that in the toolbox.

How can chefs and individuals get involved with Feed the Planet initiatives? I encourage people to look at what we have on the Feed the Planet website. Delve in and ask ‘How can I be a part of things?’ Every single choice you make matters. Reach out to us! We are united by the chef’s coat. We have a group of chefs that love the idea of sustainability and foodservice and want to help you get better at it. There are pieces that we can always improve on. Anytime anyone is doing everything they can, there’s still more to do. We want you to be engaged.

Chef Shonah’s leadership is a beacon for chefs worldwide, showcasing how culinary professionals can be powerful ambassadors for sustainability and positive change. Hear more from Shonah on World on a Plate Episode 121: Every Choice You Make Matters – Taking Sustainable Steps.

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.

ticipants learned the fundamentals of culinary operations through Worldchefs Academy’s Pre-Commis Chef curriculum.This included practical modules on knife skills, salads, stocks, soups, poultry, cakes, and desserts, coupled with lessons on business operations and food entrepreneurship.

The program also incorporated Worldchefs’ Sustainability Education for Culinary Professionals curriculum, empowering participants even further to integrate sustainable practices into their kitchens. This comprehensive approach equipped the chefs with the tools necessary to contribute positively to the environment, helping to reduce food waste, promoting local ingredients, and encouraging sustainable sourcing, responding to Saint Lucia’s food system needs.

PROGRAM OUTCOMES, IMPACT & FUTURE

In 2024, the Like a Chef program in Saint Lucia had three cohorts, with a total of 26 participants. Of the participants, 80% were aged 17-35, with a smaller group of 20% over 35. In addition to the culinary and sustainability training, the program also provided education on food business fundamentals, including the financial aspects of running a food business and how to craft a strong business plan.

Empowering St. Lucia’s

The Caribbean island nation of St. Lucia, known for its vibrant tourism industry and diverse food culture, has faced challenges related to food security, climate change, and a reliance on imported goods. Local efforts, bolstered by Feed the Planet’s sustainability programs supported by Worldchefs and Electrolux Food Foundation, are striving for a shift toward a more sustainable and resilient food system.

THE START OF A POWERFUL COLLABORATION

Recognizing the importance of creating a more self-sufficient and sustainable food system, EcoFood Training and Certification Agency, led by CEO Jordann Norbert, has sought to help change the future of the island’s food systems. As the agency’s goals aligned closely with the objectives of Worldchefs’ Feed the Planet programs, a collaboration began, aiming to empower local food professionals through education in sustainable practices and culinary skills.

EcoFood introduced the Like a Chef program in Saint Lucia, an employment training program that equips underserved communities with culinary workplace skills. The course promotes sustainable cooking with a zero food waste approach, designed to provide essential culinary skills and promote sustainability within the food industry. Over a 12-week training period, par-

Underscoring the success of this program, EcoFood Training & Certification Agency was awarded for their work in Saint Lucia in the category of Food Security and Nutrition 2023-2024 under SLUDTERA’s Anita James Social Impact Award. The impact of the program is already being felt, with plans for 2025 to further expand the reach of the program to include food operators, school cooks, and more underserved communities across Saint Lucia. The next cohort is set to begin in June.

The EcoFood Training and Certification Agency remains committed to its mission of creating sustainable food systems in the Caribbean, and with the ongoing support of Worldchefs and the Electrolux Food Foundation, the Like a Chef program will continue to make a profound difference in both the lives of individuals and the broader food system in Saint Lucia.

Teaching Farm to Table

Chef David Ocampo shares the importance of teaching young chefs to appreciate local, seasonal ingredients, and how he incorporates farm and market visits into his curriculum to connect students with local food heroes.

By David Ocampo

Educator and Trainer

Sustainability

As a Culinary Educator and Trainer of Sustainability at Apicius Culinary School in Legazpi, Albay, Bicol in the Philippines, my goal is to bring students to the amazing local markets in Bicol to experience what they offer.

I like fresh, tasty food and produce grown nearby that I can eat right after it is picked. It just tastes so much better. Flavor is what makes me a chef. My epiphany started when I was very young. We had a small vegetable garden and my mom would just harvest corn whenever I wanted to have a snack. We planted all sorts of fruits and vegetables, that was my idea of how food should be cooked, right off the farm. It made me realize that this was how I wanted to cook.

Years back, I visited a farm where they teach each family to be self-sufficient. They cooked food from their own harvest. I was so amazed that I want all my students to understand and benefit from sustainable farm-to-table practices. As chefs, we demand more flavor, more diversity and more availability. So introducing my culinary students to the wonders of seasonal cooking is important. I think that having the knowledge of knowing when a particular fruit or vegetable is in season and at its peak flavor will help future chefs develop menus that are thoughtful, and most importantly, flavorful. They will see why mustard greens and chards grow at the same time, same like

Cultivating Sustainable Food Cultures

At the Pakistan Institute of Tourism & Hotel Management (PITHM), we’re passionate about culinary excellence and sustainability. Recently, we hosted an anti-waste and sustainability workshop, where Ms. Karolina Brzuzan shared innovative approaches to reduce food waste. Our students also celebrated International Chefs Day 2024 with a special session on Sustainability Education for Culinary Professionals. Meanwhile, our young Food Heroes learned about healthy food and environmental sustainability through an interactive workshop.

In other exciting endeavors to connect diverse food cultures and sustainable practices, our Advanced Food & Beverage Diploma students explored the rich world of Korean Cuisine. PITHM also launched the Tourist Guide Training Program, where participants discovered the ancient ruins of Mohenjo-daro. At our Junior Chef Summer Camp, young chefs whipped up delicious alfredo pasta and received certificates from esteemed guests. And at our Turkish BBQ Masterclass and Sushi Masterclass, culinary enthusiasts and cultural connoisseurs came together to celebrate the vibrant flavors and traditions of Turkey and Japan. At PITHM, we’re dedicated to nurturing culinary talents, promoting sustainability, and fostering cross-cultural appreciation.

#THISISWORLDCHEFS

Congratulations to Macdonald Mopalami, a newly certified Worldchefs Sustainability Education Trainer who has been teaching our valuable sustainability curriculum in South Africa!

“The training has indeed been a success and we really hope to embark on other Worldchefs programs. The students are really excited with the knowledge that they have acquired through this program and they feel that they are really going to put what they have learnt into action in the world of work.” – Macdonald Mopalami, Worldchefs Sustainability Education Trainer

Scan the QR code to learn more about Sustainability Education for Culinary Professionals.

Apicius students differentiate a prawn from a shrimp and learn about different crustaceans, mollusks and cephalopods in Naga City’s People’s Market, September 2024.

Culinary

of

at Apicius Culinary School in the Philippines

The heat-resistant & creamy Mayonnaise for professionals

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Free range eggs

The House of Fries: Your Go-To Platform for Everything About Fries

The House of Fries is a new Aviko brand concept—a knowledge hub, an inspiration center, and a practical tool designed to help chefs and food professionals to bring their fries to the next level. Whether it’s about improving efficiency, exploring new menu ideas, or adapting to market trends, the House of Fries offers the expertise needed to make fries a standout element in any foodservice operation.

At the heart of the House of Fries are four key departments, each designed to address an essential aspect of fries in professional kitchens. The Department of Fries Improvement focuses on mastering the product, covering everything from selecting the right potato variety to understanding cut sizes, coatings, and preparation methods.

The Department of Kitchen Operations is dedicated to helping foodservice businesses improve efficiency and streamline workflow. From choosing the right equipment to optimizing staff training and reducing waste, this department provides chefs and restaurant managers with the tools they need to serve high-quality fries consistently and profitably.

Innovation is at the core of the Department of New Concepts, where creativity and global trends take center stage. As fries continue to evolve from a simple side to a signature dish, this department explores new ways to enhance their appeal. Loaded fries, premium seasonings, unique flavor pairings, and visually striking plating techniques transform fries into a so cial-media-worthy experience.

Looking towards the future, the Department of New Horizons is focused on sustainability and responsible sourcing. As eco-conscious dining be comes increasingly important, this department explores sustainable potato farming, vertical agriculture, and waste reduction strategies.

With the House of Fries, Aviko is transforming the way professionals think about fries. By staying ahead of trends and embracing new possibilities, chefs can take their fry game to the next level with Aviko’s expertise and innovation.

INTRODUCING AVIKO THIN WEDGES

Crispy Homestyle Extra Thin Wedges make every bite unforgettable! Uniquely shaped, skin-on wedges with an irregular, handcrafted look that feels fresh from the kitchen. With their thin, skin-on cut and handmade feel, they add a rustic charm to your menu that your guests will love. Thin Wedges are also a more sustainable choice. Made from whole potatoes with minimal waste, they align with the growing demand for eco-conscious menu options. It’s a perfect fit for a variety of dishes - served as a stylish side, loaded with creative toppings, or included in sharing platters for a premium, yet effortless, offering.

A Taste of the Future

With rising costs and rising diner expectations, chefs today are battling with the question of how to serve more with less. Diners are on the lookout for unforgettable dining experiences, whether it be delicious food or novel entertainment. But chefs are under more stress than ever due to labor shortages and the increasingly steep price of ingredients and rising business costs. The answer? Finding new, efficient methods of delivering dishes that excite while showcasing chefs’ creative skills – all the while trying to stay on top of the social media trends which develop and decline at lightning speed.

This is where the Future Menus 2024 Trend Report by Unilever Food Solutions comes in – a rigorous look at the current trends in the food service industry. It has been compiled from hours of detailed research, including industry reports by leading third-party sources, social media analytics using 77,000 keywords representing 69 million searches across more than 21 countries, perspectives from UFS’ 250 professional chefs, and in-depth feedback of more than 1,600 chef professionals located in 21 markets worldwide via the UFS Online Operators panel research tool.

As well as identifying the biggest menu trends in the food service world, these insights have been translated into practical, action-driven solutions for food service operators globally, including recipe ideas, techniques, and ingredient solutions that operators can use on their menus.

Among the trends identified by the Future Menus 2024 Trend Report is Flavor Shock: a trend which dives into the rising Gen Z demand for unforgettable dining experiences, and which entails a growing preference for wild fusion, chaos cooking and a no-holds-barred approach to the dishes diners see on the menu.

There’s also Plant-Powered Protein: a trend which delves into the rising demand for plant-rich proteins and prioritizes innovation in this space. People are seeking new culinary experiences that revolve around plant-rich proteins such as beans, pulses, legumes and vegetables, opening up opportunities to get creative. As part of this trend, the rise of flexitarianism is explored, alongside key ingredient suggestions.

Elsewhere, Local Abundance is an ingredients-focused trend about celebrating local produce and staying close to nature – encouraging chefs to look to their local farm and providing recipe suggestions. It’s worth tuning in as, according to research, over three quarters (77%) of Gen Z diners and 70% of Baby Boomers are willing to pay more for dishes with locally sourced ingredients.

Meanwhile, in today’s high-cost environment, Low Waste Menus is a highly relevant trend for food service industry professionals. Allowing chefs to maximize resources through productivity, the trend involves advice on how to get creative with waste and crafting smaller menus to allow chefs to follow this pathway to increasing profitability and sustainability.

The Irresistible Vegetables trend provides inspiration for chefs to offer new and interesting dishes which center vegetables and can help to attract new diners and stand out from the competition. Alongside bountiful recipe suggestions, the report also delves into the future of regenerative agriculture.

Modernized Comfort Food looks at the continuing demand for classics with a twist and provides insights on how to deliver authentic dishes while

sines to satisfy the appetite for wholesome dining – delving into the balance between nutritious and tasty dining as well as advice for building better eating habits. Finally, The New Sharing provides insights on attracting more guests to enjoy bonding over food that’s good for the soul while looking into how the rise of AI might change restaurants going forward.

For more insight and solutions, scan the QR code now.

Partnering for Performance in Every Professional Kitchen

As a chef, you’re always on the lookout for products that deliver consistent performance—ingredients that save you valuable time while ensuring precision in every dish. You need more than just quality products; you need a partner who works as hard as you do.

ANCHOR FOOD PROFESSIONALS: YOUR PERFORMANCE PARTNER

It’s been said that it takes 10,000 hours to master something. With a 135year history of dairy expertise and specialist leadership, we can proudly say that we have mastered our craft.

Anchor Food Professionals helps you grow your business. We work in genuine partnership with our customers by evolving alongside each other. With our New Zealand heritage as the foundation, we set the standard with our deep foodservice knowledge and team of industry leading experts. Our insights and performance focused solutions are what make us channel-led experts, strengthening our position as global leaders in foodservice dairy performance.

“

Anchor Food Professionals isn’t just our dairy supplier—they’re a true performance partner. Their team works closely with us to understand our kitchen

WORLD-CLASS PRODUCTS DESIGNED TO PERFORM

Exceptional performance begins with our world-class range of dairy products, purposefully designed for foodservice professionals and trusted by globally renowned chefs.

From cream formulated for extra yield or superior whip stability to precision-engineered butters for seamless lamination, we transform chef insights into innovative solutions. Our range of butters, creams, cheeses, and cream cheeses delivers unmatched performance and efficiency—ensuring you have functional products you can rely on.

PARTNERING FOR SUCCESS

From quick-service restaurants and dining establishments to bakeries and beverage houses, our expertise spans the entire foodservice industry. We know the business of food. With innovations, insights, and inspiration to help you stand out from the crowd - from menu ideation, to supply chain and sales solutions.

As a trusted partner in over 50 countries, we are fueled by care, commitment, and passion for foodservice. Behind every high-performing culinary and bakery business is a partnership between premium products and passionate food professionals like you.

Consistency and performance are critical in a professional pâtisserie, and Anchor Food Professionals’ range of creams delivers on both. Their whipping cream whips quickly with excellent volume whilst providing sharp definition and stability. Reliability is essential in a high-pressure environment and I can always trust Anchor Food Professionals. – Executive Pastry Chef Kate Bresolin

Welcome to

Your Go To platform for everything about fries

VITO FT Connect: The Smart Solution for Oil Quality Management

The new VITO FT CONNECT frying oil tester is changing the way professional kitchens manage their oil. This innovative, smart tester offers a simple yet precise way to measure oil quality by analyzing the amount of polar compounds (TPM) in the oil. With a built-in traffic light system, the FT CONNECT gives immediate, easy-to-understand feedback:

Green: Oil is good to continue using

Yellow: Oil change is recommended soon

Red: Time for an oil change

This smart approach not only helps kitchens maintain consistent frying quality, but also extends the life of the oil, reducing waste and cutting costs. But that’s not all – the FT CONNECT seamlessly connects to the digital VITO connect platform, where all measurements are stored and documented according to HACCP standards. Together with the VITO frying oil filter, the FT CONNECT forms the optimal duo for efficient, smart frying oil management. This combination ensures the oil is always in top condition, optimizing both the quality of your food and the sustainability of your kitchen operations. Suitable for every professional kitchen, from large restaurants to mobile food trucks.

5 Reasons to Choose a High Speed Oven

In fast-paced kitchens, efficiency is key. The high speed oven offers a game-changing solution, improving productivity while maintaining food quality. Here are five reasons to invest in one:

1. Efficiency: Time saved and quality preserved

High speed ovens combine heat and speed, significantly reducing cooking times without compromising flavour or texture. This allows chefs to prepare a wider variety of dishes quickly, enhancing both efficiency and output.

2. Versatility: A wide array of cooking options

High speed ovens can handle anything. Electrolux Professional’s High Speed Oven is equipped with a variety of cooking modes, including microwave, convection and impingement and combination modes, for an array of cooking options. This versatility enables operators to experiment with new recipes and techniques, creating exciting new dishes.

3. Energy-efficiency: Pioneering sustainability

Designed for sustainability, the Electrolux Professional High-Speed Oven minimizes energy use, cutting business costs. Its fast operation reduces heating time, further enhancing savings.

4. User-Focused Design: Intuitive and Seamless Maintenance

The Electrolux Professional High Speed Oven is all about making things easy for your staff. With intuitive controls for selecting cooking programs, adjusting settings, and monitoring progress, this oven is simple to use. It also features an easy-to-clean design, saving staff time and effort.

5. Compatibility with GourmeXpress and SpeeDelight

For enhanced functionality, this oven pairs well with GourmeXpress and SpeeDelight, expanding menu options and boosting kitchen efficiency. This combination enables rapid preparation of paninis, sandwiches, and more, impressing customers with variety and speed. If you’re on the hunt for appliances that can do it all—versatile, efficient, and super user-friendly, Electrolux Professional high speed solutions are a great solution. Level up in terms of functionality and productivity. Plus, your operators will have a bunch of new menu options to play with to wow your customers and leave a lasting impression.

Tea & Wellness: Elevating Culinary Experiences with Nature’s Healing Touch

Tea is more than a beverage—it’s a sensorial journey into taste, goodness and purpose. At Dilmah, we believe in crafting teas that reflect the purity of nature, offering a variety of flavors while nurturing the mind, body and soul. Rooted in Taste, Goodness & Purpose, our teas are handpicked at peak perfection, rich in antioxidants and celebrated for their ability to aid digestion, promote relaxation and support overall well-being.

For chefs, tea presents a canvas for culinary creativity, seamlessly integrating into wellness-focused menus. Delicate white teas complement light seafood dishes, green teas enhance umami-rich broths and bold Ceylon black teas elevate marinades and desserts.Tea infusions in broths, reductions and even sorbets add depth while embracing natural, healthful ingredients.

Beyond the plate, tea rituals invite consumers into a mindful experience— sipping with intention, embracing the warmth and slowing down to appreciate the moment. This connection to slow living resonates with today’s conscious consumers, seeking balance in their dining experiences. By incorporating the art of tea into gastronomy, chefs have the power to create meals that heal, inspire and honour the timeless elegance of tea. With every cup, taste meets wellness and dining becomes an experience in harmony.

Cress Compass: Koppert Cress’ New Magazine

Koppert Cress, together with its innovative sister Division Q, presents the first edition of its sustainability magazine ‘Cress Compass’!

This magazine offers a unique opportunity to gain insight into the company’s vision, approach and initiatives on sustainability ahead of the 2025 CSRD regulation. The magazine takes readers on an inspiring journey through Koppert Cress’ Ikigai, based on a Japanese way of life the Ikigai serves as a compass and guide for its sustainability goals.

For Koppert Cress, sustainability means minimising negative impact and maximising positive contribution. From a regenerative perspective, it feels responsible for ecological restoration. While it is already ahead in this in some areas, such as environment, it sets ambitious targets for other key challenges. For example, it wants to be climate-positive by 2026, no longer use fossil fuels and only discharge clean water. Completely emission-free cultivation, in other words.

Division Q was set up to carry out all sustainability projects at Koppert Cress. The company tests and validates sustainable technical innovations in practice. Only it doesn’t stop there. Division Q will also be actively engaged in sharing these techniques and experiences to make an impact sector-wide. Scan the QR code above to learn more!

Flower-Tartelettes: Delight for the Eyes & the Palate

The popular Tartelettes Classic Line from HUG FOOD SERVICE grew at the beginning of this year. The new tartelettes in flower shape will turn any dessert into an original piece of art. The benefit is not only the unique shape—the tartelettes are also vegan. With the thin layer of flavour-neutral vegetable oil, the tartelettes stay crispy & stable for a long time.

HUG has once again created a tartelette where creativity has no limits! If you are looking for some inspiration for your next creation, make sure to take a look at their website. On the HUG FOOD SERVICE website, you will find the largest tartelettes recipe database with over 100 different recipes for savoury, sweet, vegan & non-vegan creations. Visit their website for more inspiration!

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,

to Bring Online Gelato Training to Chefs Worldwide

Artisan gelato is making its way into the kitchens of top restaurants, thanks to an exciting collaboration between Worldchefs and Carpigiani Gelato University. This partnership introduces a brand-new online training portal, providing chefs, pastry chefs, and foodservice professionals with specialized education on incorporating gelato into their culinary creations.

“Since its founding in 2003, Carpigiani Gelato University has been a global leader in promoting the art of artisan gelato,” says Kaori Ito, Director of Carpigiani Gelato University. “With the launch of this innovative portal, we are making high-quality gelato education accessible to chefs worldwide. By attending the online video courses, professionals will master the fundamen tals of gelato making and learn how to seamlessly integrate it into their kitchen operations.”

By subscribing to the web portal, chefs and pastry chefs gain access to a comprehensive video library, offering step-by-step guidance on gelato production, from classic recipes to innovative techniques. The subscrip tion-based platform features:

• Understanding Gelato – The fundamentals of artisan gelato.

• Ingredients for Gelato Making – How to use everyday restaurant ingredients to craft gelato.

• Gelato Production Operations – Techniques for producing gelato within a restaurant setting.

• Milk-Based and Water-Based Gelato – Methods for creating both traditional gelato and refreshing sorbets.

• Advanced Techniques – Mastering the perfect gelato quenelle and experimenting with savory gelato flavors.

• Dessert Innovations – Creative ideas for plated gelato desserts, take-away treats, and molded presentations.

ELEVATING MENUS WITH ARTISAN GELATO

With this exclusive training, chefs can expand their dessert menus and enhance their culinary offerings with artisan gelato, creating unique dining experiences that stand out in the industry. Whether served as a classic Italian delicacy or reimagined in a fine-dining context, gelato is a versatile addition that brings creativity and elegance to any menu.

Scan the QR code for more information on how to enroll in the online courses.

What Makes a Successful Digital Transformation? A Strategic Guide for Association Executives

ByConnie Lau, Director of Operations&Projects

How many times did you touch your phone today? On average, smartphone users touch, tap, or swipe their phone 2,617 times a day. Whether you’re responding to an email, checking your project mangement app, or asking AI to help write that message you just can’t seem to get right, digitalization is already a reality in our day-to-day work. Embracing digital transformation is no longer a luxury but rather a necessity for associations aiming to stay relevant and efficient. By leveraging technology, organizations can streamline operations, cut costs, and enhance the skills of their staff. This article provides an overview and practical guide to how associations can incorporate technology into their strategic planning and daily operations, drawing on the experiences and successes of Worldchefs.

Why Technology and Digital Transformation?

Digital technologies are already reshaping every industry. Embracing technology is essential for staying competitive in a digitalized world, and meeting the evolving needs of stakeholders. A thoughtful and strategic digital transformation enables associations to operate more efficiently, reduce costs, and improve member engagement. It allows for better data management, enhanced communication, and the ability to offer new services and benefits to members.

What Needs to Be Done?

Transformation is a continuous process, and like any change, requires careful consideration and a well laid out plan for implementation. Taking a structured approach to integrating digital tools and technologies into your association will help to ensure its success. Additionally, plans must be agile, allowing your organization to adapt quickly to new developments and feedback to stay ahead in a rapidly evolving landscape.

Step 1: Analyze Current Problems and Issues

The first step in any digital transformation journey is to identify the current challenges and inefficiencies within your organization. This involves conducting a thorough analysis of existing processes and pinpointing areas that can be improved through technology.

Step 2: Identify Problems Solvable by Technology

Once key issues are identified, the next step is to determine which problems can be addressed with technological solutions. This could range from automating repetitive tasks to implementing advanced data analytics for better decision-making. Understanding which tools can help you meet your goals allows you to better incorporate technology into your overall growth strategy.

Step

3: Identify the Target Audience

Understanding who will benefit from the new technology is key. This includes members, clients, and other stakeholders. Tailoring the technology to meet the needs of these groups will ensure higher adoption rates and greater overall success, andstaying focused on your audience’s needs allows for a more agile response. Consider how you can engage with your members in this process to gather valuable feedback and increase the likelihood of successful adoption.

Step 4: Find Suitable Tools and Technology

Selecting the right tools and technologies is crucial for a successful digital transformation. Associations should consider solutions that align with strategic goals and enhance existing operational models. More importantly, choose technologies that are scalable and flexible to accommodate future growth and changes. This ensures that your in vestment remains valuable over time.

Step 5: Develop an Implementation Plan

Create a structured plan outling the digital tools needed, key phases, timelines, and assigned responsibilities. This plan is crucial to ensure a smooth transition, minimise disruptions, and keep the project on track. Prioritizing projects based on impact and feasibility to achieve quick wins and demonstrate value to stakeholders. Allocate resourc es and set milestones for better progress tracking. Even a small step towards integrating technology and AI is better than doing nothing, as it can significantly enhance your association’s capabilities. A clear plan maximizes the benefits for your association and its members.

Step 6: Train and Support Your Staff

Investing in staff training is essential to ensure that your team can effectively use new technologies. Preparing, training, and supporting your staff with a change management strategy ensures they are learning while you are transitioning to new tools, systems, and technologies. This is one of the most important actions to make your digital transformation successful. Providing ongoing education and training programs to your staff helps them stay up-to-date with the latest tools and best practices, and better communicate the benefits to your members

Step 7: Set Future Vision and Goals, and Stay Close to Technology

Establishing a clear vision and set of goals is vital for guiding the digital transformation process. Associations should continuously monitor technological advancements and be ready to adapt strategies to leverage new opportunities.

By following these steps, you empower your association to deliver enhanced value to your members, improve internal efficiences, and make a greater impact. With a thoughtful strategy incorporating the steps of this guide, you can be a digital-savvy leader in your association. Don’t wait to change—act now to ensure your association remains competitive and relevant.

Scan the QR code for more information on digital transformation tools.

Our veal is produced within our chain. It is mild in flavour, tender, easily digestible and rich in vitamins and minerals. We make widely appreciated veal products, which are prepared in a great variety of ways in international kitchens.

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Portioned and ready-to-cook, convenience, organs or veal on the bone, fresh or frozen, delivered in custom-made boxes or crates, our companies are more than happy to prepare it for you according to your wishes.

Making the Most Out of AI

An Interview with Belinda Moore, CEO of Strategic Membership Solutions

With years of experience in the association industry, Belinda Moore brings a wealth of knowledge and expertise to the table. We caught up with her to learn more about how culinary associations can make the most out of AI and emerging technologies.

What are the most effective AI tools chefs and culinary organizations should be using today? AI is like having an extra pair of hands in the kitchen. For example, GPT-based assistants can spark fresh recipe ideas while data analytics tools help predict seasonal trends and manage inventory. And then there’s visual recognition software that ensures every dish looks as good as it tastes. In short, these tools work as a smart sous-chef, handling the routine stuff so you can focus on getting creative and bringing innovation to your culinary creations.

What practical steps should chefs and culinary businesses take to start using AI effectively in their daily operations? If you’re looking to get started, I’d recommend beginning with the basics. Identify routine tasks - like inventory tracking or customer feedback analysis—that could be automated with user-friendly AI tools. Give these a go, train your team on them, and monitor the results. It’s all about gradually integrating AI into your daily operations to boost efficiency without overwhelming your dayto-day workflow.

What is one beginner tool you would recommend for an association just beginning to explore AI? If you’re just starting out – and only wanting to deeply immerse yourself in a single tool - I’d recommend ChatGPT. It’s got a deep range of functionality and will quickly become indispensable.

What is your top tip for using AI most effectively? Honestly, the best advice I can give is to treat AI as a partner rather than a replacement. Use it to complement your skills by reviewing its outputs and blending those insights with your own intuition. Think of it as having a reliable assistant who handles the busy work while you steer the ship. This balanced approach lets you enjoy the efficiency of AI without losing your unique creative touch.

What are some real-world examples of how culinary professionals and associations are using AI to support efficiency and creativity? In many kitchens today, AI is already making a difference. Chefs use it for managing inventory and predicting seasonal trends, which frees up more time for creative cooking. Associations are getting clever with AI-powered social media tools that personalise member engagement and streamline communications. I’ve even seen chefs experimenting with AI-driven recipe generators that mix unexpected ingredients to spark new ideas. It’s really exciting to see technology opening up fresh avenues for both efficiency and creativity.

How can AI increase membership and engagement in industry associations? I’ve seen associations get really creative with AI lately. Some are developing custom GPT tools that let members tap into a wealth of data in a conversational way - imagine being able to “talk to” research, legislation, and even the association archives as if you were chatting with an expert. This interactive approach makes data exploration intuitive and engaging. On top of that, they’re repurposing content like webinars into multiple formats and languages. This means a single webinar can be transformed into engaging blog posts, podcasts, infographics, and more, making their expertise accessible to a much wider audience. It’s all about using AI to make interactions smarter and more inclusive.

How do you see AI changing the culinary industry, particularly for professional chefs and chef associations? I see AI as a real game-changer in our field. It’s not about replacing chefs but about enhancing their capabilities. For professionals, AI can refine recipes, manage resources more effectively, and even forecast trends. Chef associations can use AI to boost member engagement, provide a deeper level of service, and streamline their communications. Essentially, it adds a digital flavour that complements traditional skills, paving the way for a future where culinary creativity and efficiency work hand in hand to create something truly incredible.

Scan the QR code for more resources from Worldchefs on how culinary associations can use AI to their advantage.

BelindaMoore, CEO of Str ategic MembershipSolutions