Feed the Planet Worldchefs Congress & Expo Global Chefs Challenge World Chefs Without Borders Worldchefs Academy
SUBSCRIBE
Facebook-f Instagram Linkedin Youtube Twitter Podcast Flickr Tiktok
SUBSCRIBE

Author: Editor

Categories
Industry Trends

Behind the Pass: Sustainable Gastronomy Spotlight

sustainable gastronomy

At a busy kitchen in Singapore amid serving 40,000 consumers a day, Executive Chef Harish Arya has struck gold. He and his team have reduced food waste in their kitchen by an incredible 95%. For them, it’s both a point of pride and proof that getting creative with ingredients, training staff, and rethinking prep can make a measurable difference.

Stories like this are happening every day in kitchens around the globe. From high-end restaurants to vocational classrooms, chefs are finding smarter ways to work with what they have, reducing food waste, sourcing local, and reconnecting with seasonal ingredients.

Sustainablility asks chefs to make decisions that go beyond the plate. What’s in season? Where did this product come from? How can I use the whole ingredient? What’s the environmental cost of my protein choice? These questions are shaping how chefs cook, and how people eat.

Worldchefs members like Chef Harish offer real-world examples of how chefs are putting a new kitchen standard into practice through sustainable gastronomy.

Let’s go Behind the Pass with them to learn practical steps to create menus that check the boxes for flavor, creativity, sustainability and story.

sustainable gastronomy harish

“Trim – don’t consider it as a waste. It’s a kind of gold. We have to use it. And definitely we’ll have a global impact if you are able to reduce that kind of waste.”

Chef Harish Arya

Understanding Sustainable Gastronomy

What does sustainable gastronomy really mean in today’s kitchens? It’s about building a system that works for the planet, for producers, and for the people we feed. It connects the joy and creativity of cooking with a responsibility to use the power of food for good, protecting our planet’s resources, preserving cultural heritage, and supporting local economies.

According to the FAO:

Gastronomy is sometimes called the art of food. It can also refer to a style of cooking from a particular region. In other words, gastronomy often refers to local food and cuisine. Sustainability is the idea that something (e.g. agriculture, fishing or even preparation of food) is done in a way that is not wasteful of our natural resources and can be continued into the future without being detrimental to our environment or health.

Sustainable gastronomy, therefore, means cuisine that takes into account where the ingredients are from, how the food is grown, and how it gets to our markets and eventually to our plates. 

Culinary arts is an art. Caring is an integral part of the craft. By choosing ingredients that are seasonal, locally sourced, and ethically produced, chefs can translate this care into that measurable difference we’re all hoping to make.

From here we’ll dive into how Worldchefs’ industry leaders are making an impact, from zero-waste menu development to experimenting with alternative proteins.

sustainable gastronomy
Worldchefs Global Vegan Chefs Challenge, Denmark culinary team
Zero Waste for the Win

At the Sodexo kitchen in Singapore, Chef Manager Harish Arya is working to change mindsets through inventive menu items, pulling from his experience as an award-winning competition chef and inspiration from his mother’s approach to Indian cuisine.

With a focus on repurposing trimmings as valuable ingredients, Chef Harish integrates zero waste principles into routine culinary operations. His team prepares 20 to 30 dishes a day, each an opportunity for a creative spin, including zero-waste soup and shredded watermelon salad.

Deeply influenced by his upbringing in India, Chef Harish’s practices are inspired by the root-to-tip cooking he observed in his mother’s kitchen, and further informed through his experience in culinary competitions.

By using what others might consider waste, Chef Harish creates unique and delicious menu options that celebrate creativity. This everyday ingenuity in the kitchen reflects a broader vision of sustainable gastronomy, one that begins with how we see and use our ingredients.

Chef Harish shares more of his strategies in Episode 125: Making Every Ingredient Count: Leading Zero Waste Efforts with Sodexo Chef Manager Harish Arya, and you can find more ideas in this guide on how to go zero waste.

sustainable gastronomy third millennium farming
Ingredient Innovation

At Humber College in Canada, Professor of Culinary Arts Mark Jachecki is helping future chefs discover an unexpected protein that is gaining traction. Working with Jakub Dzamba, Co-Founder and CEO of Third Millennium Farming, he introduces insect protein as a practical solution for the modern kitchen with huge menu development potential in sustainable gastronomy.

Insect protein, derived from sources like crickets and mealworms, is packed with essential nutrients and requires far fewer resources to produce compared to traditional animal proteins. Insect protein can be used in a wide range of dishes, offering new textures and flavors to experiment with while reducing environmental impact.

These ingredients are already making their way into classrooms and kitchens, helping to shift perceptions and broaden ingredient choices. As part of Worldchefs’ Feed the Planet webcast series, Mark and Jakub shared insights on how chefs can help mainstream insect protein, such as cricket flour in pasta or high-protein snack bites, that are both novel and nutritious.

By exploring sustainable protein alternatives like insect protein, chefs can play with taste, versatility, and push the boundaries of what’s possible on the plate, for the palate and the planet.

Catch their conversation on Sustainability Around the World #48:  Insect Protein for Chefs: The Next Frontier in Sustainable Cuisine.

Culinary Heritage for the Future

In the hills of southern Italy, Ristolab is future-proofing the Mediterranean diet by looking both to the past and to the future. Led by Chef Amabile Cortiglia and food scientist Dr. Sofia Cavalleri, this unique culinary research lab and restaurant blends scientific and traditional knowledge to craft menus that promote sustainability, health, and culture.

Their approach uses food experience to protect biodiversity by using local, seasonal, and wild ingredients, many of which have been part of regional diets for centuries. By studying traditional farming methods and food preservation techniques, and pairing them with nutritional research, they create climate-friendly menus that shine a light on a budding future of eco-conscious dining and sustainable tourism.

For Chef Amabile and Dr. Cavalleri, preserving culinary heritage honors the past and applies it to today’s challenges. Through their menus,  they show how heritage cuisine can guide the future of sustainable gastronomy.

You can hear more from them on Sustainability Around the World #45: Ristolab, Where Science Meets Sustainable Gastronomy and find more on this topic in our recent article, Preserving the Past, Cooking for the Future: How Heritage Cuisine Nourishes Culture, Health, and Innovation.

Local, Seasonal, Smart: A New Kitchen Standard

From whole ingredient cooking to inspiration from generations past, these examples illustrate how much there is to explore when it comes to sustainability. It’s both a responsibility and an exciting lens that challenges us to get curious and creative.

How will you apply an understanding of sustainable gastronomy to your cuisine?

Next Steps for Chefs: Sustainable Gastronomy

For Chefs & Organizations:

  • Celebrate Sustainable Gastronomy Day on 18 June by signing for Sustainability Education for Culinary Professionals, a free, open-source course available in eight languages on Worldchefs Academy. Get certified in culinary sustainability and drive sustainable change in your daily life. You’ll gain a digital badge to promote your new knowledge and skills.
  • Watch our UN Oceans Conference side event webcast, Sustainably Sourced: Science & Seafood.
  • Register for the upcoming Art&Science webinar From Waste to Wonder.
  • Become a Sustainability Education for Culinary Professionals Approved Trainer and join our global network of sustainability experts. At the end of training, you’ll receive the trainer digital badge and certificate from Worldchefs and be able to teach the curriculum to your school, association or workplace.

Learn more about Worldchefs’ sustainability initiatives at feedtheplanet.worldchefs.org.

Categories
Uncategorized

Worldchefs to Host Second UN-Accredited Digital Event at 2025 UN Ocean Conference

Sustainable seafood UN Oceans Conference Worldchefs

Worldchefs Returns to UN Ocean Conference with Accredited Virtual Event on Sustainable Seafood

The World Association of Chefs’ Societies (Worldchefs) accredited UN Oceans event, Sustainably Sourced: Science & Seafood, highlights chefs’ power to protect oceans and promote sustainable seafood. 

  • Worldchefs will host an accredited virtual side event during the third 2025 United Nations Ocean Conference, to be held in Nice, France, from 9-13 June 2025.
  • This marks the second time Worldchefs has hosted a UN-accredited side event, following its 2022 event, Solutions for Food Services: Sustainable Seafood Consumption.
  • The 2025 Sustainably Sourced: Science & Seafood event will bring together leading voices in seafood sustainability and marine science to spotlight the essential role of chefs in ocean stewardship. 

Paris, 30 May 2025 – The World Association of Chefs’ Societies (Worldchefs) has been granted accreditation to host a digital side event as part of the third UN Ocean Conference, taking place in Nice, France from 9 to 13 June 2025, to support the implementation of Sustainable Development Goal 14 – Life Below Water: Conserve and sustainably use the oceans, seas and marine resources for sustainable development.

The Sustainably Sourced: Science & Seafood live online session will connect culinary professionals worldwide to a chef and sustainable seafood expert and a senior marine biologist, to explore chefs’ role in the overarching theme of the Conference: “Accelerating action and mobilizing all actors to conserve and sustainably use the ocean”. Through a live discussion and audience Q&A, the event will dive into essential knowledge for culinary professionals about aquaculture, sourcing choices, supplier relationships and traceability, to explore how chefs can contribute to fairer, healthier, and more sustainable seafood systems.

Sustainably Sourced: Science & Seafood

Moderated by Worldchefs Feed the Planet Chairwoman, Chef Shonah Chalmers, the 2025 event features:

  • Barton Seaver, Founder of Coastal Culinary Academy and one of the world’s foremost experts in sustainable seafood. After an illustrious career as an award-winning chef, he became an Explorer with the National Geographic Society. His expertise has garnered him positions with the United States Culinary Ambassador Corps, the New England Aquarium, and the Harvard School of Public Health, leading initiatives informing consumers and institutions about how food choices promote healthier people, environment, and thriving communities. He has authored seven seafood-centric books, including American Seafood, and contributes to numerous publications and media programs.
  • Børre Erstad, Senior Biologist and Head of Research & Development at Sterling White Halibut, a pioneer in aquaculture and traceable seafood production. The company farms halibut and is one of the few companies in the world that produces this exclusive fish species. Sterling White Halibut has control over the entire value chain from egg to slaughter, and Børre leads their R&D efforts to ensure sustainable practices and innovation in aquaculture.

Together, they will discuss topics including how chefs can support sustainable seafood supply chains, address common myths in seafood sourcing, and make choices in their kitchens to safeguard ocean health.

Worldchefs Builds on 2022 Legacy with Second Accredited Side Event at This Year’s UN Oceans Conference Event 

Reflecting a continued effort to provide chefs with knowledge to help reshape the seafood system from the kitchen out, this event marks the second time Worldchefs has received accreditation to contribute to the UN Ocean Conference. In 2022, Worldchefs organized a virtual side event entitled Solutions for Food Services: Sustainable Seafood Consumption during the UN Ocean Conference in Lisbon, Portugal. The session gathered 102 live participants and reached over 34,000 via social media. The expert-led webcast raised awareness around responsible seafood sourcing, overfishing, and shed light on sustainable practices for chefs to minimize the impact of the hospitality industry on oceans and their wildlife. The recording of this session is available on Worldchefs TV. 

Influencing an Industry Commitment to Ocean Action

“Chefs can influence both the supply chain and consumer choices,” says Chef Shonah Chalmers, Feed the Planet Chairperson and Culinary Professor at Humber College. “By understanding the science behind sustainable seafood, we can make informed decisions that protect our oceans. This event is about inspiring chefs to source and serve responsibly.”

Speaking to the organization’s commitment to sustainability and education, “We are very happy to be organizing this important UN-accredited side event. Chefs have a responsibility to know where their food comes from and how it impacts the world around us,” shares Worldchefs President, Chef Andy Cuthbert. “This joint initiative with the UN Ocean Conference marks a significant milestone for Worldchefs and our commitment to the ongoing education of chefs around the globe. Collaborations like these are essential to advancing sustainability in our industry, and they allow us to bring impactful opportunities to our members across the world.”

Sustainably Sourced: Science & Seafood is the 49th webcast from Sustainability Around the World series, part of Worldchefs’ ongoing Feed the Planet initiative. Developed in partnership with Electrolux Food Foundation and AIESEC, Feed the Planet empowers culinary professionals to promote sustainability, including through the free Sustainability Education for Culinary Professionals e-learning course, available at www.worldchefsacademy.com.

Registration is open for the accredited Sustainability Around the World #49 webcast, Sustainably Sourced: Science & Seafood, which will be held 12 June at 14:00 CEST,  and available for livestreaming on Zoom, Facebook Live, Twitter, and YouTube.

For live updates from the Conference, follow @UnitedNations, @GlobalGoalsUN, @joinundesa, @sustdev on Facebook and @UN, @GlobalGoalsUN, @UNDESA, @SustDev on X, engage with chefs on Instagram @worldchefs and @WACSworldchefs on X, and and track the event hashtag #SaveOurOcean.

About UN Ocean Conference
Worldchefs supports the UN Ocean Conference.

The 2025 United Nations Ocean Conference, co-hosted by France and Costa Rica, will mobilize people around the world and across sectors—including decision-makers in government, scientists, Indigenous communities, and business and civil society leaders—to accelerate action to conserve and sustainably use the ocean.

The ocean is essential to all life on Earth. But ocean health is threatened by interconnected environmental challenges, known as the triple planetary crisis: climate change, pollution, and biodiversity loss.

Despite headwinds, collective action on ocean governance to address these challenges is moving forward. When delegates gather in Nice, France between June 9 and 13 they will unite behind core themes and policy frameworks that collectively benefit climate, ocean, and people. This is a pivotal moment to unite global voices and catalyze bold action on Sustainable Development Goal 14: Conserve and sustainably use the oceans, seas and marine resources for sustainable development.

More information about the third UN Ocean Conference is available at https://sdgs.un.org/conferences/ocean2025.

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

  • Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
  • Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
  • Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
  • Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Visit www.worldchefs.org to learn more.

– END –

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Photo credit (in order of appearance):

Donato Anselmi / Worldchefs: Cover image and final image from Worldchefs 2024 Global Chefs Challenge European Semi-Finals

Shaun Wolfe / Ocean Image Bank: A scientific diver records observations while diving on a coral reef in American Samoa—part of efforts to protect coral reefs in the Pacific. 

The Ocean Agency: A fisherman uses sustainable trawling methods in the Seychelles. Healthy marine environments support the livelihoods of nearly 3 billion people living in coastal communities around the world. 




Categories
Industry Trends

In the Weeds: Why Kitchen Culture Must Change to Safeguard Mental Health & Wellness

As we mark Mental Health Awareness Month, the culinary world is still in the weeds.

The once-glorified kitchen culture of hustle and hard living has started to give way to a more sustainable ethos, one that recognizes that the future of the industry depends not just on innovation and skill, but on the health and happiness of those behind the pass.

But while awareness of the importance of mental health and wellness has increased, the culinary industry still faces unique challenges requiring attention and change in workplace culture. So where do we go from here?

The Mental Health Crisis in Hospitality: A Global Snapshot

The statistics paint a sobering picture. A 2023 survey by Cozymeal found that 44% of chefs who responded said that working at a restaurant had a negative impact on their mental health. 70% of chefs surveyed that they’d experienced anxiety as a result of working in a restaurant, and 65% said that toxic restaurant culture has made them feel isolated from the outside world.

Last year in 2024, over 76% of hospitality workers reported experiencing mental health issues during their careers, a significant rise from 56% in 2018. Factors such as long hours, high-pressure environments, the cost-of-living crisis, and the lingering effects of the COVID-19 pandemic have exacerbated these challenges. A recent study in Australia found that one in five chefs surveyed expressed a strong likelihood of leaving their jobs within the next year due to mental distress. Several studies have shown that 40% of turnover within the hospitality sector can be linked to mental health issues.

Despite a growing awareness to these issues, stigma remains a barrier. A 2024 UK survey revealed that 45% of employees feel uncomfortable discussing mental health concerns with their managers, fearing negative repercussions.

These numbers are still surprising, despite seeing the picture they paint on screen in most depictions of restaurant environments in movies and TV. While The Bear has made ‘Yes, Chef,’ viral, the data shows that much more must be done.

Prevention is Better Than Cure

That is what Michelin-starred Chef Emmanuel Stroobant’s wife told him. Fifteen years ago, Stroobant found himself burnt out, dependent on alcohol, and starting to spiral. Overseeing twelve restaurants and 350 staff members, the pressure caught up with him, but he managed to recognize the grip of alcoholism amidst the demanding pressures. It was this moment of awakening that shifted his view on mental health, a pivot towards both personal recovery and advocating within the industry.

Now, Emmanuel advocates for a culture that values rest, reflection, and mental resilience as much as culinary excellence. He realized that taking care of oneself is more than an act of self-preservation; it’s a responsibility we have towards those around us.

“The word chef in French doesn’t mean cook. It means leader.  It means somebody who is going to take and lead a team to execute something to the best potential perfection. And as a leader, it’s very important that you get your sh*t together, because if you lose it, well, your probably not going to be a very good leader or a very long leader,” says Stroobant. “It will have an impact on pretty much all or anything you’re going to be doing as a chef or as a man or a woman,” he adds. “[Prevention] is not an act of selfishness. When you take care of yourself, you actually do take care of the rest of the people around you.”

Emmanuel Stroobant speaks about burnout during Worldchefs Congress & Expo 2024

Emmanuel has also witnessed a generational shift in attitudes towards work-life balance. The millennials stepping into the industry view long hours and high stress differently than their predecessors. They may have been inspired to enter the industry by legends like Anthony Bourdain, who brought the underbelly of kitchens to the fore for so many (“it’s a life that grounds you down,” he said), but they have also had to grieve his loss and come to grips with his tragic suicide. Emmanuel stresses the importance of embracing the younger generation of chefs, bringing fresh perspectives, challenging the norms of rigorous hours and high stress. He sees their leadership as essential for the industry’s evolution.

He advocates for training teams in managing stress, open communication and creating supportive environments, to ensure better resources that go beyond understanding the issue to acting on it. Emmanuel’s story shows how essential this is, and that mental health isn’t contrary to strength; instead, it’s integral to sustainable success, both in and out of the kitchen.

Starting a Conversation

Formerly in the food supplier industry, Kris Hall witnessed firsthand the high-pressure environment that many experience. More importantly, he recognized the silent battles with depression that individuals faced within the industry.

In 2019, Hall founded The Burnt Chef Project. His personal battle with depression laid the foundation for this initiative, aimed at raising awareness and providing support for mental health issues in hospitality. Initially conceived as a photography campaign, the project quickly gained momentum, amplifying critical conversations about mental well-being across the globe.

Kris’ nonprofit organization is dedicated to raising awareness and providing support for mental health issues in the hospitality sector, highlighting the need to build a supportive community that understands and acts to improve mental health at work.

“Our mission to eradicate stigma and improve the working environment has been critical to our success,” says Kris. “I wanted to try and make a meaningful impact and a change to the industry that I fell in love with.”

One of The Burnt Chef Project’s remarkable accomplishments is its evolving network of volunteers across 184 countries. Their 2023/24 Social Impact Report highlights a marked increase in demand for mental health support services in hospitality, with their 24/7 text support service usage tripling in recent years.

These passionate individuals play a pivotal role in educating and supporting hospitality workers struggling with mental health issues. Their work is one example of how offering tools, educational resources, and therapeutic services can make an impact, and the need to reinforce a collective commitment to a culture shift.

Kris Hall, founder of The Burnt Chef Project
Shifting the Narrative: From Hustle to Health

Over the past few years, mental health has transitioned from a neglected issue to a trendy topic across various sectors. While we are on a better path towards understanding, the data shows we have a long way to go in prioritizing mental health and wellbeing in the workplace.

Advocates like Emmanuel Stroobant and organizations like The Burnt Chef Project are playing a pivotal role in changing the narrative around mental health services and calling for action. By empowering chefs with the right tools, education, resources, and a platform for open conversation, they are creating a culture where mental health is prioritized.

There is also a business case for prioritising and investing in mental health. For starters, companies that implement mental health training for managers report a 30% reduction in mental health-related absences. High turnover rates impact the bottom line, and fostering supportive, healthy work environments can reduce costs, improve retention, and drive long-term success.

The process towards destigmatizing mental health, changing entrenched workplace cultures, and creating supportive environments will require concerted efforts at every level. Hospitality leaders must actively engage with their teams, fostering open dialogues and prioritizing work-life balance. Addressing these issues at both grassroots and executive levels will lead to healthier, more resilient professionals, and better lives at work and at home.

Next Steps for Chefs: Cultivating Wellbeing in the Workplace

For Every Chef:

  • Prevention over cure: Prioritize self-care, and don’t neglect your nutrition.
  • Set boundaries: Communication is crucial; knowing when to say no helps maintain mental health.
  • Open dialogue: Foster conversations about mental health with peers and mentors.
  • Box breathing technique: Adopted from elite military training, ‘box breathing’ offers a method to manage stress seamlessly, promoting calmness in high-pressure situations.
  • Seek support: Utilise resources like CHOW and The Burnt Chef Project.

For Kitchen Leaders:

  • Implement team training & support: Provide mental health training for management to identify and address issues proactively. Equip teams with the tools to manage stress, and encourage open communication.
  • Foster supportive environments: Establish policies that promote work-life balance and psychological safety, as well as adequate time for breaks, sick leave, and health services.
  • Encourage feedback: Regularly invite input from staff to identify areas for improvement.

For Organizations:

  • Invest in resources: Allocate funds for mental health programs and support services.
  • Promote awareness: Engage in campaigns that destigmatize mental health discussions.
  • Monitor progress: Regularly assess the effectiveness of wellbeing initiatives and adjust as needed.
Podcasts & Webcasts: Deep Dive into Mental Health & Wellbeing

From Burnout to Breakthrough: Addressing Industry Wellbeing with The Burnt Chef Project CEO Kris Hall

Listen now

On this episode, Ragnar speaks with Kris Hall, CEO and founder of The Burnt Chef Project. Having faced his own mental health challenges throughout his career, Kris launched The Burnt Chef Project in 2019 to tackle the stigma around mental health in the industry. What began as a black-and-white photography campaign offering raw glimpses into the lives of hospitality professionals has since grown into a global movement spanning over 180 countries.

From Burnout to Balance: A Chef’s Guide to Mental Wellness with Emmanuel Stroobant,Chef-Owner of the two-Michelin-starred Saint Pierre

Watch now

In his session from Worldchefs Congress 2024, Chef Emmanuel explores the multifaceted impact of burnout on performance, customer satisfaction, and personal life. Burnout is more than just fatigue; it’s a pervasive challenge affecting both leaders and their teams. Through this conversation, Emmanuel emphasizes the necessity of balancing professional demands with personal well-being.

Prioritizing Mental Health – Wellness Tools for Chefs and Hospitality Workers with Jasmin Parks-Papadopoulos

Listen now

On this episode, Ragnar speaks with Jasmin Parks-Papadopoulos, Chief Growth Officer at CHOW (Culinary Hospitality Outreach Wellness) and a former chef turned certified life coach. They discuss the unique challenges faced by hospitality workers, community support, and trauma-informed tools—all aimed at promoting a sustainable and healthier work environment. Learn how CHOW is transforming the mental wellness conversation in hospitality.

Be Kind to Hospitality with Gordon McIntyre, Founder of Hospitality Health

Listen now

On this episode of World on a Plate, we break through the taboo to talk about an important mission: providing support to individuals within the hospitality industry in areas of mental health, addiction, and well-being. Hospitality Health is a Scottish charity, formed in August of 2018 to support staff in the amazing world of hospitality. It is clear that for several years the industry has become more stressful for an extremely hard working management and staff. The trustees decided it was time to act and help those who are in need of support, by providing wellbeing advice and signposting organizations that can help.

Stress in the Kitchen with Wonda Grobbelaar, Training Expert and Researcher

Listen now

On this episode, Ragnar speaks with Wonda Grobbelaar – chef, soft skills training expert, and Ph.D. candidate researching stress in the kitchen. She shares her findings on mental health and automation technology in back-of-house, contributing factors to stress, and recommendations for future-proofing the industry through training and education in emotional intelligence.

More Resources

Chefs, Commercial Kitchens, and Stress: Could Socio-Demographic Factors such as Personality, Age, and Gender Influence the Stress Level of a Chef?

This study explores the role of socio-demographic factors such as age, gender, and personality on the stress levels of a chef and what could be done to improve the stress levels that are causing many health problems among those around the globe. 

Learn more

CHOW Temperature Take — Downloadable PDF

Download this PDF to use the CHOW Temperature Take in your business, community or organization.

Download the PDF

Food & Wine: Why Your Favorite Server Quit — the Real Cost of Hospitality Burnout

Restaurants are back, but the people who work there may not be OK. Here’s what you need to know.

Read more

If you or someone you know is having suicidal thoughts, help is available. In the US, call the National Suicide Prevention Lifeline at 1-800-273-8255 or text TalkWithUs to 66746. For international lifelines, visit this list.

Categories
Industry Trends

Preserving the Past, Cooking for the Future: How Heritage Cuisine Nourishes Culture, Health, and Innovation

Think of a dish that instantly transports you to a different time. It could be your grandfather’s khorovats over an open flame, your favorite festival treat, or a street food classic that defined your neighborhood growing up.

As chefs, we know the plate is a powerful storyteller. Heritage cuisines are a collection of stories that connect past, present, and future. Written in time-honored techniques and place-making ingredients, traditional cuisines are celebrations of cultural identity, and a path for sustainable and healthy eating.

There is a rising movement among chefs to look back to tradition for inspiration, with a realization that without protecting these food traditions, we run the risk of losing them altogether. More than nostalgia, the need to reconnect with heritage cuisines is being driven and shaped by a sense of loss, from the old taste of an heirloom tomato to the homogenization of haute cuisine.

Heritage cuisine is increasingly (re)gaining traction, providing new opportunities to use traditional knowledge for a better next chapter in food.

What Is Heritage Cuisine and Why It Matters

Across cultures, food is memory, and heritage cuisine is how we remember. Around the world, the processes of growing, preparing, and sharing food are deeply connected to local traditions, many of which have been passed down over centuries. UNESCO has declared dozens of culinary practices and dishes as Intangible Cultural Heritage, affirming that food culture is a vital part of our shared human experience.

Heritage cuisine is a stage for regional ingredients, unique cooking techniques, local customs, and history, from sarma’s symbol of hospitality in the Balkans to gumbo’s melting-pot history.

Sarma (Balkans)
Gumbo (New Orleans, USA)

Our foodways carry so much knowledge, about our environments, our histories, and ourselves. As Chef Jay Reifel, author of History of the World in Ten Dinners, put it: “There’s no better way to connect people to their own history than giving them the immediacy of a dish in front of them.”

The Origins of Sustainable Gastronomy

Traditional cuisines often evolved out of and relied on what was available, and as a matter of necessity, focused on seasonal produce, nose-to-tail cooking, and low-waste principles, well before the buzz around sustainable gastronomy. Dishes were tied to places and people, charting periods of abundance and scarcity, social hierarchies, and ingenuity. From the Mediterranean diet, known for its emphasis on seasonal produce, to the sustainable philosophy of Indian Vedic knowledge, heritage cuisines reflect adaptive approaches to feeding people in diverse climates and cultures.

Beyond providing inspiration and knowledge for how we can rebuild sustainable practices, these cuisines often promote healthier eating, too. Many traditional diets are rich in grains, vegetables, and lean meats, contrasting today’s often processed food-driven diets.

Tradition Meets Technology

“When we talk about heritage food, we are not saying to take you back to the past. No! We are still learning of the heritage food of that time, and… today we have to go into the future with that food with modern technology, modern techniques,” said Manjit Gill on Episode 34 of Worldchefs’ podcast, World on a Plate.

Heritage cuisine has a lot to offer to the future. As technology expands, from AI to digitalized recipe archives, it is providing new ways to share and preserve culinary traditions. Historical cookbooks are now being translated and adapted thanks to modern tools. Chef Jay Reifel, for example, used online databases and expert translators to reconstruct dishes from ancient Rome to Baghdad.

AI can help preserve oral knowledge, match hard to find or lost ingredients with modern alternatives, and make global culinary heritage more accessible to chefs, scholars, and home cooks. However, as we embrace technology, we have to remember that the flavor is only part of the recipe. The real value of heritage cuisine comes from understanding the cultural context and shared experience behind the dish.

Culinary Competitions Bring Food Culture to the World Stage

Worldchefs’ local, regional, and global competitions, such as the Global Chefs Challenge, are platforms for bringing these dishes and their stories to a global stage. Through specific competition categories, chefs are encouraged to highlight their local food culture, ingredients, and techniques. These events offer young chefs, especially, the opportunity to showcase their roots while innovating for the global arena. With mentorship, skill-building, and visibility, these competitions keep heritage cuisine alive in both tradition and evolution.

The upcoming Global Chefs Challenge Finals at the 2026 Worldchefs Congress & Expo in Wales will continue this mission, spotlighting not only culinary skill, but culinary heritage as a dynamic, evolving force in shaping the future.

Next Steps for Chefs

How can you help to ensure traditional cuisines are not lost to time or trends?

  • Rediscover and connect: Dive into your region’s culinary past, from online sources and from your community. Seek out intergenerational learning by joining a Young Chefs Club or becoming a mentor.
  • Cook with context: Teach and share the story behind each dish, not just its methods, and showcase living traditions on your menus, like fermentation and local ingredients.
  • Celebrate heritage in competition: Use your platform to showcase traditional recipes with a contemporary spin.
  • Innovate respectfully: Use modern tools to adapt and elevate heritage dishes while including and celebrating their cultural significance.
Podcasts & Webcasts: Deep Dive into Culinary Heritage

A History of the World in 10 Dinners with Author Chef Jay Reifel


Explore how stories, history, and food culture come together in this episode featuring Chef Jay Reifel.

Listen now

Sustainability Around the World #46: Exploring Zimbabwean Cuisine


An exploration of Zimbabwe’s culinary traditions through the ‘Whatz Cooking’ project.

Watch now

More Resources

Worldchefs Cultural & Heritage Recipes Collection


Discover a collection of traditional recipes from around the globe, celebrating culinary heritage and diversity.


Explore recipes

Worldchefs Culture Cuisine & Heritage Food Committee


Discover the team engaged with initiatives to preserve and promote traditional culinary practices and philosophies.


Learn more

Cheese Spaetzle (Germany)

Taste of Tradition Digital Cookbook


A compilation of recipes blending tradition with innovation, crafted by leading chefs worldwide.


Download cookbook

Food of Asia, Soul of Asia E-Book


Embark on a culinary journey through Asia with this free e-book featuring authentic recipes from across cultures.


Access e-book

Calling All Young Chefs: Sustainable Gastronomy Week


Are you a young chef between the ages of 18 and 39 with a passion for sustainable gastronomy? The World Food Forum invites you to celebrate the unique heritage of your region by joining Sustainable Gastronomy Week 2025 (16-22 June). For more details, visit https://youth.world-food-forum.org/. Apply before the deadline on May 15.

Categories
Partnership

Calling All Young Chefs: Worldchefs Collaborates with World Food Forum Youth-Led Initiative for Sustainable Gastronomy Week 2025

world food forum sustainable gastronomy young chefs
Calling All Young Chefs: Showcase Local Flavors, Champion Sustainability for Sustainable Gastronomy Week
  • Worldchefs, the global voice of culinary professionals, is collaborating with the World Food Forum’s youth-led initiative to encourage young chefs to take the lead on sustainability efforts during Sustainable Gastronomy Week 2025.
  • Building on nearly a century of culinary leadership, this collaboration highlights Worldchefs’ commitment to protecting culinary heritage, local food producers, and promoting excellence in culinary arts, with a focus on this year’s theme: “Local Seeds, Local Eats.”
  • Young chefs participating in the World Food Forum’s Global Youth Action Initiative will gain international recognition, professional development opportunities, and the tools to showcase their skills and leadership on a global platform. Applications close May 15, 2025.

Paris, 29 April 2025 – The World Association of Chefs’ Societies (Worldchefs) is proud to announce its collaboration with the World Food Forum (WFF) Youth Initiative for Sustainable Gastronomy Week 2025. This partnership reflects a shared commitment to empowering young leaders to incite positive action for the culinary industry and agrifood systems as a whole.

Sustainable Gastronomy Week, celebrated June 16–22, 2025, builds on the United Nations-recognized Sustainable Gastronomy Day. The initiative promotes food security, sustainable agriculture, nutrition, and biodiversity through the professional excellence and social influence of chefs worldwide. Following a successful pilot year in 2024, Sustainable Gastronomy Week 2025 invites young culinary talent to develop and showcase menus aligned with the theme “Local Seeds, Local Eats,” with a focus on promoting sustainable sourcing from local farmers and producers, traditional ingredients, and regional culinary heritage.

Worldchefs’ Culture Cuisine and Heritage Food Committee has been integral to shaping this collaboration, ensuring that chefs continue to lead efforts in preserving food traditions, protecting biodiversity, and maintaining the highest standards of practice. “Our committee’s mission is to recognize the heritage status of traditional ingredients and time-honored techniques, and to foster platforms that encourage the sharing and exchange of traditional culinary philosophy,” explains Peter Tischhauser, Chairperson of Worldchefs’ Culture Cuisine and Heritage Food Committee. “Sustainable Gastronomy Week provides a wonderful opportunity for young chefs to honor this legacy while showcasing their leadership and innovation in building a more sustainable world.”

Worldchefs will be recognized among the World Food Forum’s collaborative partners, reinforcing the organization’s global role in shaping the future of gastronomy. “As President, my focus is on practical solutions for our industry, not just in the workplace but for how chefs have a positive impact on people and the planet. Supporting young chefs, strengthening education, and promoting sustainability are essential pillars for the future of our profession,” said Andy Cuthbert, Worldchefs’ President. “With Worldchefs’ strong foundation and global reach, our community is already leading by example and shaping the next chapter of culinary excellence. We’re proud to be a part of the World Food Forum’s efforts and the chance for our young leaders to shine and uplift their local food cultures.”

Worldchefs Calls Young Chefs to Action

Worldchefs invites chefs ages 18 to 39 to lead the way during this year’s Sustainable Gastronomy Week through sustainable sourcing, zero-waste culinary practices, energy-efficient cooking, and climate-friendly ingredients.

Chefs should ensure they are eligible to apply (see eligibility and requirements on the webpage). Apply using the form by 15 May.

Approved participants will:

  • Develop a menu of 2–6 items centered on seasonal ingredients from local producers that practice sustainable agriculture, reflecting the “Local Seeds, Local Eats” theme.
  • Serve the menu in a food establishment (restaurant, bakery, café, etc.) during June 16–22, 2025.
  • Be featured internationally through Worldchefs’ the World Food Forum’s platforms and communications.
  • Access marketing resources and co-branded materials, including menu templates featuring the FAO and WFF logos.

Participants will join a global network of young culinary professionals committed to excellence, innovation, and sustainability.

Applications are open now and close on May 15, 2025.
Apply here: Application Form

Through this collaboration, Worldchefs continues to empower the next generation of culinary leaders, pushing forward global standards and helping to create a sustainable future.

For more information about Sustainable Gastronomy Week, visit:
youth.world-food-forum.org/culture/sustainable-gastronomy-week/

– END –

About World Food Forum’s Global Youth Action Initiative

The World Food Forum (WFF) Global Youth Action Initiative (Youth Initiative) is a youth-led, independent global network. Launched in 2021, the youth initiative is hosted by the Food and Agriculture Organization of the United Nations (FAO), and established to harness the passion and power of youth and incite positive action for agrifood systems through youth empowerment.

The Youth Initiative serves as the premier global youth platform to actively shape agrifood systems for a better food future, accelerating the achievement of the Sustainable Development Goals (SDGs). Through youth action, science and innovation, and investment, the Youth Initiative forges new paths of action and multi-sector partnerships for agrifood impact at the local, regional and global levels to achieve a more sustainable, resilient, inclusive and hunger-free food future for all.

About Sustainable Gastronomy Day and Sustainable Gastronomy Week

Sustainable Gastronomy Day, celebrated every year on 18 June since 2017, was introduced by The Food and Agriculture Organization of the United Nations (FAO) and The United Nations Educational, Scientific and Cultural Organization (UNESCO) with the aim to promote food security, agricultural development, sustainable food production, nutrition and the conservation of biodiversity.

In 2025, the World Food Forum Youth Initiative is launching the second edition of Sustainable Gastronomy Week (SGW), following a successful first pilot year in 2024 which featured more than 20 young chefs across 9 countries.

The 2025 SGW theme is Local Seeds, Local Eats, and challenges young chefs worldwide to rethink what it truly means to eat locally and go further than simply sourcing ingredients from nearby farms.

The week’s objective is to utilize the power of young chefs and their food outlets to inspire behavioral change in consumers to make informed choices about food production and its consumption. It aims to encourage people to support local and sustainable agrifood systems, to contribute to a healthier planet through gastronomy and highlight the leadership role of youth as chefs and entrepreneurs in sustainable gastronomy.

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

  • Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
  • Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
  • Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
  • Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Visit www.worldchefs.org to learn more.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Categories
Industry Trends

Top 5 Culinary Industry and Career Trends for 2025

culinary industry trends 2025

The professional kitchen has always been a place of innovation, from establishing the brigade system to last-minute menu changes on the fly. While cooking is about instinct, it’s also about technology, strategy, and adaptability.

What skills will define the next generation of chefs? What tools will transform tomorrow’s menu? In this article, we explore five top culinary industry and career trends for 2025, backed by insights from Worldchefs’ programs and expert-led discussions, plus ways chefs can get equipped with the tools, certifications, and education needed to thrive.

1. Digital Credentials for Workplace Empowerment

The demand for verifiable skills and continuous learning is driving the adoption of digital credentials. Culinary professionals are increasingly looking to online certifications and digital credentials to showcase their expertise. Digital badges, such as those offered through Worldchefs webinars, help professionals gain global recognition and career mobility to position themselves for long-term success, especially as hiring practices evolve to prioritize certified competencies over traditional resumes.

For culinary schools and employers, investing in work-based training and a skills recognition tool like Global Culinary Certification is more important than ever to attract quality staff and develop a stronger team. Digital badges help build a successful employer brand, boost retention levels, and foster a work culture committed to professional development.

culinary industry trends 2025 digital credentials

2. AI in the Kitchen

The integration of AI into the F&B industry is changing the game for culinary associations, restaurants, and foodservice professionals. AI can work for you in different ways. Understanding how to leverage AI can improve efficiency, enhance cost-saving measures, and help support creativity.

Worldchefs is committed to helping culinary associations and chefs embrace technology as a tool for innovation rather than a replacement for craftsmanship. Explore AI insights and recommended tools here: Resources to Harness the Power of Technology.

culinary industry trends 2025 AI

3. Leadership and Skills Development

In 2025, setting yourself apart in the culinary industry means embracing continuous education and developing essential skills. Whether through open-source courses like those on Worldchefs Academy or top-tier education programs offered by Worldchefs Education Partners around the globe, investing in skills development is key.

In addition to structured learning, mentorship, global networking events, and leadership training are becoming essential for aspiring chefs who want to stand out. Chefs who expand their expertise in team leadership and business management will have a competitive edge in the evolving industry.

Showcasing a commitment to continuous learning and growth is equally as important, and achievable through international skills recognition frameworks like Global Culinary Certification.

culinary industry trends 2025 certification
4. Food as Medicine

Consumer awareness around nutrition and wellness is driving the demand for chefs who understand the connection between food and health. Chefs are incorporating functional foods, plant-based diets, and specialized nutrition programs into their menus to meet consumer demand for healthier options.

Worldchefs has covered food as medicine in depth, featuring insights from industry experts, including Certified Executive Chef Nazim Khan and Dr. Timothy Harlan, in their World on a Plate podcast episodes, and at the 2024 Worldchefs Congress.

culinary industry trends 2025 food as medicine

5. The Business Case for Sustainability

Sustainability is no longer optional, it’s a business imperative. Consumer awareness and demand for sustainable sourcing, waste reduction, and ethical operations continues to reshape the way foodservice businesses operate. Chefs and restaurateurs are integrating sustainable practices into their business models as a fundamental strategy for success.

For actionable strategies to improve operations in your kitchen, take the free Sustainability Education for Culinary Professionals course on Worldchefs Academy. Learn how sustainability can drive both profitability and positive impact, plus, get a digital badge that you can add to your LinkedIn, CV, or socials to showcase how you’re building skills for a better future.

culinary industry trends 2025 sustainability

Stay Ahead of the Curve

As the largest global network of professional chef associations and culinary education institutions, Worldchefs is shaping the future of the industry by equipping chefs with the knowledge and skills needed to stay ahead. From leveraging artificial intelligence to enhance efficiency to understanding the connection between food and health and embedding sustainability into daily operations, Worldchefs is here to help our membership adapt, innovate, and lead.

Keep learning and leading the way forward in 2025! Be sure to follow Worldchefs on Instagram @worldchefs and LinkedIn, and subscribe to newsletters for the latest industry insights.

Categories
Blog Career Tips Company / Partner Education Industry Trends News Partnership Press Releases

Future Menus 2024: Unilever Food Solutions Introduces New Global Report – Future Menus to Worldchefs

Worldchefs partner, Unilever Food Solutions, released the Future Menus report, providing a comprehensive look into the future of food service and evidence-based insights to help chefs stay ahead of the curve.

  • Unilever Food Solutions (UFS) Future Menus 2024 report highlights eight pivotal trends including waste reduction, nostalgic comfort foods, and plant-based innovations, designed to future-proof menus and inspire innovation.
  • The UFS Future Menus Trend Report findings are translated into practical, action-driven solutions for foodservice operators globally, including recipe inspiration, preparation techniques and ingredient suggestions to help chefs create menu items that are delicious, nutritious, on-trend, profitable, and efficient.
  • With a Global UFS launch in March 2024, it was specially introduced to Worldchefs’ audience at Congress 2024 in Singapore, where the UFS breakout session on the report’s findings showcased the trends, capturing the imagination of culinary professionals worldwide.

Paris, 13 December 2024 – Worldchefs (the World Association of Chefs’ Societies) is proud to announce the continuation of its strategic partnership with Unilever Food Solutions (UFS), highlighting UFS’s latest innovation: the Future Menus 2024 report. This collaboration underscores both organizations’ dedication to shaping the future of the culinary industry and empowering chefs worldwide with the resources and training on the latest trends, techniques, and sustainable solutions.

A Vision for Tomorrow’s Kitchens

The Future Menus 2024 report by Unilever Food Solutions offers a comprehensive look into the future of food service, providing key insights to help chefs stay ahead of the curve. The report identifies eight influential trends, including Low-Waste Menus, Modernized Comfort Food, and vegetable-forward culinary innovations.

Designed to inspire, it equips food service professionals with actionable strategies to navigate and thrive in a rapidly evolving industry. The report includes UFS’ Global Menu Trends​, 16 recipes developed by UFS chefs around the world, and tips, tools and techniques to help chefs create on-trend, profitable menus​, including professional insights on topics such as Gen Z & Millennial diners, menu streamlining, and AI in restaurants.

Rigorously researched, Future Menus 2024 draws on data from over 21 countries, including social media analytics with 77,000 keywords and feedback from more than 1,600 chef professionals via the UFS Online Operators panel. It also integrates insights from UFS’s 250 professional chefs and third-party industry reports.

Among the standout trends is Flavor Shock, reflecting Gen Z’s appetite for bold, fusion-driven dining experiences, and Plant-Powered Protein, which prioritizes plant-rich ingredients such as beans and legumes to meet the growing demand for sustainable, flexitarian diets. Additional highlights include Local Abundance, emphasizing locally sourced ingredients, and Low Waste Menus, offering strategies to optimize resources while maximizing sustainability and profitability.

download the report
Empowering Chefs Through Information and Education

UFS joined as a Worldchefs’ partner in November 2022, bringing together Worldchefs’ network of chefs in over 105 countries with UFS’s industry-leading creation and discussion of food trends, chef training, and product solutions. The collaboration united UFS’s online chef training portal, UFS Academy, with Worldchefs Approved Courses platform. Through this initiative, hospitality professionals gain unlimited free access to a selection of high-definition training videos, all filmed and created with expert chefs. The suite of training courses includes videos that are under two minutes to help learners achieve actionable skills in an accessible format, covering topics such as menu design, plant-based recipes, and mental health in the kitchen.

“Our partnership with Unilever Food Solutions exemplifies our shared dedication to culinary excellence and building a better future, providing chefs with the tools to innovate and lead in a dynamic industry,” said Ragnar Fridriksson, Worldchefs Managing Director. “Access to key consumer insights, coupled with skills training and education, is key to this process. The Future Menus 2024 report is an incredible resource for chefs aiming to future-proof their offerings and create meaningful impact, and we are proud to continue working with UFS to empower chefs everywhere with new information, resources, and opportunities.”

Shaping the Culinary Landscape

During the Worldchefs Congress 2024 in Singapore, Unilever Food Solutions introduced the Future Menus 2024 report with a breakout session, inviting attendees for an exclusive glimpse into the report’s findings. Garnering significant media attention, the session emphasized the importance of sustainability and innovation. Key themes included minimizing food waste, embracing nostalgia with a modern twist, and leveraging plant-based technologies to meet the growing demand for sustainable dining options.

Worldchefs invites chefs, educators, and culinary innovators to explore the Future Menus 2024 report and engage with key insights set to shape the future of the industry.

About Unilever Food Solutions

Unilever Food Solutions (UFS) is a business of chefs for chefs. Accounting for 20% of Unilever’s Foods Business Group, UFS operates in over 75 countries as a dedicated supplier to the food service industry. Drawing on the expertise of over 250 professional in-house chefs, UFS offers food service professionals high-quality products, industry inspiration and best-in-class services. Our highly regarded portfolio of key products and solutions features power brands like Knorr Professional and Hellmann’s that perform exceptionally well in the professional kitchen.

The UFS Positive Kitchens initiative helps to foster a positive culture in the professional kitchen by addressing the key challenges commonly encountered and providing tools, training and advice to promote well being. Our culinary training programmes provide chefs and food service professionals with best-in-class services and tools.

For details, visit www.ufs.com.

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

  • Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
  • Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
  • Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
  • Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Categories
FeedThePlanet

Worldchefs’ Feed the Planet Program Honored with Second Place in LIFE Climate Smart Chefs Award 2023-24 for Best Non-Profit Initiative

Celebrating global leadership in sustainable gastronomy, Worldchefs’ Feed the Planet program has been awarded second place in the prestigious LIFE Climate Smart Chefs Award 2023-24 for Best Non-Profit Initiative. This recognition highlights Feed the Planet’s innovative efforts to educate chefs and inspire sustainable food practices worldwide.

  • Feed the Planet was celebrated for its transformative initiatives, including chef education on sustainability, zero-waste practices, and community empowerment programs.
  • The award was presented at the LIFE Climate Smart Chefs Final Conference in Milan in December 2024, where stakeholders reflected on the project’s impact and advanced dialogue on sustainable gastronomy.
  • Learn more about how Feed the Planet is shaping a more sustainable future by exploring its initiatives at feedtheplanet.worldchefs.org.

Paris, 19 December 2024 – Worldchefs’ Feed the Planet program is proud to announce its second-place recognition in the prestigious LIFE Climate Smart Chefs (CSC) Award 2023-24 for Best Non-Profit Initiative. Presented at the LIFE Climate Smart Chefs Final Conference in Milan, this award highlights the program’s dedication to promoting sustainable gastronomy and environmental stewardship through culinary education.

Worldchefs Feed the Planet LIFE Climate Smart Chefs Award 2023-24 for Best Non-Profit Initiative

The LIFE Climate Smart Chefs project, a three-year initiative focused on educating chefs across Europe, emphasizes the vital connection between food, health, and the environment. By equipping culinary professionals with the knowledge and tools to make sustainable choices, the project supports healthier food systems and raises awareness of gastronomy’s role in achieving global sustainability goals.

At the Final Conference, stakeholders from across the European food community gathered to reflect on the accomplishments of the Climate Smart Chefs project. The event showcased innovative solutions, encouraged dialogue on sustainable gastronomy, and celebrated organizations and chefs driving meaningful change.

Worldchefs’ Feed the Planet program was recognized for its pioneering initiatives, including:

  • Sustainability Education for Culinary Professionals: A free, open-source curriculum designed to equip chefs with practical tools to implement sustainable practices in their kitchens and communities.
  • Like a Chef: An employment training program offering underprivileged individuals a pathway into the culinary industry with an emphasis on zero-waste and sustainability.
  • Food Heroes Challenge: A global educational project inspiring children to adopt sustainable food habits and become active participants in creating a better future.
Worldchefs Feed the Planet LIFE Climate Smart Chefs Award 2023-24 for Best Non-Profit Initiative
Ragnar Fridriksson, Worldchefs Managing Director, accepts the award in Milan.

“This award celebrates the incredible efforts of our global network of chefs who have made sustainability a cornerstone of their craft,” said Ragnar Fridriksson, Managing Director of Worldchefs, who accepted the award in Milan. “Feed the Planet is proud to be part of this vibrant movement advancing sustainable gastronomy, and we appreciate this recognition from the LIFE Climate Smart Chefs program.”

The LIFE Climate Smart Chefs Award reflects Worldchefs’ focus on addressing the critical challenges of food sustainability and environmental impact. As a leader in culinary innovation, Feed the Planet continues to engage chefs, educators, and communities worldwide to contribute to a sustainable food future, inspiring better cooking and eating habits through awareness and advocacy.

Feed the Planet was founded by Worldchefs in 2012 as a way to empower and mobilize our global chefs’ network passionate about building a better future. In 2016, Worldchefs joined forces with Electrolux Food Foundation and AIESEC, the world’s largest youth-led organization. Since that time, Feed the Planet has grown into a dynamic collaborative effort for inspiring social change. Through diverse and crosscutting programs, Feed the Planet creates impact through awareness, education and advocacy, supporting the training of key communities to help them put better food on the table, upskilling culinary professionals to help minimize environmental impact in professional kitchens, and encouraging sustainable food consumption through resources, webcasts, recipes, and more.

The success of Feed the Planet would not be possible without the support of its key partner, the Electrolux Food Foundation. Together, these initiatives aim to inspire positive change by leveraging the power of culinary professionals to drive sustainability and support communities in need.

Worldchefs Feed the Planet LIFE Climate Smart Chefs Award 2023-24 for Best Non-Profit Initiative

The Climate Smart Chefs project is part of the European Union’s LIFE program, which supports environmental, nature conservation, and climate action initiatives across Europe.

For more information about the LIFE program and awards, visit the LIFE Climate Smart Chefs Award website or find the full list of winners here.


Learn more about Worldchefs’ Feed the Planet programs at www.feedtheplanet.worldchefs.org.

VISIT FEED THE PLANET
Take action
Worldchefs Academy Culinary Education Sustainability Education for Culinary Professionals

Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.

Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.

Electrolux Food Foundation logo Singapore Culinary Culture Chef Eric Neo President of Singapore Chefs' Association Worldchefs Congress & Expo 2024
Read more in the latest issue of Worldchefs Magazine

Head to page 46 in Issue 30 to read more about how Feed the Planet programs are making an impact around the globe.

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

  • Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
  • Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
  • Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
  • Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Categories
Company / Partner Congress International Chefs Day News Press Releases World World News

International Chefs Day: Celebrating 20 Years of Advocacy

Celebrating two decades of advocacy and community engagement through International Chefs Day, we reflect on its history, the achievements and memorable moments of this year’s events, and its global impact.

  • International Chefs Day 2024 marked its 20th anniversary, uniting chefs in over 100 countries for a day of advocacy under the theme “Growing Great Chefs”.
  • The celebrations featured impactful activations and events large and small, including workshops, events at the Worldchefs Congress in Singapore, and widespread community engagement.
  • Learn more about International Chefs Day and its legacy here.
Vanessa Marquis, CEC, AAC
Chairman of Worldchefs International Chefs Day Committee
“Preparing Children for a Healthy Life”

Paris, 28 November 2024 – As the World Association of Chefs Societies (Worldchefs) commemorates the 20th anniversary of International Chefs Day, we are thrilled to share the incredible outcomes of this year’s celebrations.

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.

A Milestone Anniversary with a Purpose

This year, International Chefs Day adopted the theme “Growing Great Chefs,” reflecting a dedication to inspiring curiosity, creativity, and sustainable practices in the culinary arts. Activities spanned across the globe, uniting chefs and communities to celebrate the art of cooking while promoting the importance of healthy eating and environmental responsibility.

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

This year’s campaign connected with nearly 150 thousand 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.”

Growing Great Chefs at Worldchefs Congress 2024

During the 40th Worldchefs Congress & Expo in Singapore, an International Chefs Day workshop on October 19th and a special speaker session on October 20th celebrated this landmark year. Attendees explored practical approaches to culinary education and sustainability, with engaging discussions captured in our YouTube recap.

Community Highlights from Around the World

A diverse range of activities showcased the creativity and passion of the global culinary community. From hands-on cooking classes for children to educational sessions on urban farming, the reach and impact of this year’s initiatives continue to inspire.

Explore our community gallery here.

DSC_7906

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. The complete 2024 toolkit is available for download and can be used as an educational resource long after the 20th of October.

The Legacy of Dr. Billy Gallagher

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 the 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.

As we close this year’s chapter, we extend our heartfelt gratitude to every chef, partner, and participant who brought International Chefs Day 2024 to life. Together, we are growing great chefs and shaping a brighter future.

Watch our 20th Anniversary Video to see the highlights and celebrate this milestone achievement.

Looking Forward

As we move forward, chefs everywhere can leverage Worldchefs’ resources to continue making a difference for the next 20 years and beyond.

  • Explore educational materials, podcasts, webcasts and more available on Worldchefs website.
  • Take the free sustainability course with the Worldchefs Academy for training and professional development opportunities to strengthen your impact.
  • Stay connected with a free Worldchefs account on Hosco for the latest industry updates and stories from our global chef community.

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

  • Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
  • Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
  • Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
  • Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

– END –

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Categories
Congress

40th Worldchefs Congress & Expo 2024: Expanding Culinary Horizons in Singapore

The 40th Worldchefs Congress & Expo brought together culinary professionals from across the globe for six days of connection to expand our culinary horizons.

  • The 40th Worldchefs Congress & Expo 2024 was held in Singapore from October 20 to 25, uniting the world’s top culinary talent and food service professionals for a highly anticipated six-day event.
  • Marking a milestone year in Worldchefs history, the event welcomed more than 900 professionals from 76 countries, including chef delegates, competitors, judges, organisers, volunteers, and supporters, to celebrate culinary excellence, innovation, and future leaders.

Paris, 18 November 2024 – During the Worldchefs Congress & Expo 2024, hundreds of chefs and industry experts from around the world came together in Singapore for six days of connection and conversations from October 20 to 25.

The Worldchefs Congress & Expo 2024 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.

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. Held at the Marina Bay Sands Convention Center and FHA HoReCa Singapore Expo, 900 professionals from 76 countries came together to explore industry trends, participate in expert-led sessions, grow their network, and take part in expanding culinary horizons for the future.

Welcoming New Leadership: Worldchefs’ Newly Elected President and Board
40th worldchefs congress worldchefs executive committee
Alongside Chef Cuthbert, a newly appointed Executive Committee and Board of Directors brings together a dynamic group of industry leaders dedicated to serving the international chef community.

Worldchefs Congress 2024 also marked the introduction of the organization’s new leadership, with Andy Cuthbert announced as the new Worldchefs President. The new board, committed to guiding Worldchefs into a bright and sustainable future, brings fresh energy to the association’s ongoing mission to unite and uplift culinary professionals around the world. Learn more about Worldchefs’ new leadership team here.

A Focus on the Future: Billy Gallagher Young Chefs Forum

The Billy Gallagher Young Chefs Forum continued to play a crucial role in fostering the next generation of culinary talent, providing young chefs with the opportunity to learn, network, and develop their skills with guidance from renowned mentors. This year’s forum brought together 50 young chefs and mentors from around the world, including Canada, Norway, Finland, Sweden, UAE, India, Australia, Hong Kong, the Philippines, Malaysia, Indonesia, and South Africa. The program emphasized three key objectives: cultivating tomorrow’s industry leaders, promoting shared learning and growth, and providing participants with an immersive “slice” of Singapore’s rich culinary culture.

Young chefs had their own dedicated lounge space where they could connect and learn together, with unique Face-to-Face Sessions allowing them to interact closely with prominent figures like Iron Chef Thailand’s Martin Blunos, Bocuse d’Or winner Davy Tissot, and local pastry icon Janice Wong. These sessions allowed young chefs a space for open conversations,  fostering mentorship and providing invaluable insights in a supportive setting.

In addition to knowledge sharing, the forum offered engaging team-building activities that celebrated Singapore’s cultural heritage. Participants bonded over an Ondeh-Ondeh making session, collaborated on a Chinatown walkabout to explore kitchen hardware shops, and enjoyed a satay dinner at Lau Pa Sat. Post-congress, young chefs explored Singapore’s culinary and agricultural landscape with visits to Green Harvest farm and the 133-year-old Kwong Cheong Thye Soy Sauce Brewery. They also experienced Tekka Market and traditional hawker center breakfast, learned to make Singaporean Popiah, and toured the Peranakan Katong neighborhood, tasting the iconic Katong Laksa and sampling traditional kuehs under the guidance of Way of the Kueh author Christopher Tan.

The Billy Gallagher Young Chefs Forum received enthusiastic feedback, with participants praising the forum’s unique opportunities for hands-on learning, cultural immersion, and networking. Many expressed excitement to bring their newfound knowledge and inspiration back to their own countries, making the forum a transformative experience for young chefs and reaffirming its impact in shaping the future of the culinary profession.

Celebrating Key Moments
International Chefs Day’s 20th Anniversary

The Congress also marked a special milestone with the 20th anniversary of International Chefs Day, celebrated on October 20, which coincided with the event’s first official day. In addition, an activation event on October 19 welcomed twenty local children in Singapore, who participated in a workshop led by chefs from the Singapore Chefs Association, focusing on healthy eating and sustainable food choices.

Discover Hawker Heritage

Shi Long, Co-Founder of Style Palate presented a cooking demo on Singapore’s iconic hawker cuisine alongside KF Seetoh, Singapore’s street food guru.

Cooking for a Happy Gut: the Gut-Brain Connection through Food

Jeremy Lim, CEO and Co-Founder of AMILI, explored the gut-brain connection and how what we eat impacts all aspects of our well-being.

Elevating Ingredients: Smoked Eel, Beetroot, and Caviar in Harmony

Davy Tissot, Président International des Bocuse d’Or and Winner of Bocuse d’Or 2021, brought a bit of the Bocuse d’Or to the Congress stage with a culinary demonstration on elevating ingredients.

The Digital Revolution in the Kitchen

Belinda Moore, Strategic Planning Expert and Director of Strategic Membership Solutions, gave expert insights on technology and AI innovations for associations.

Breakout session UFS

Unilever Food Solutions (UFS) hosted a vibrant “Culinary Infinity” activation, inspired by insights from its recent Future Menus Report 2024. Through an infinity-shaped setup, UFS chefs guided guests through four emerging food trends, such as Local Abundance and Low-Waste Menus, forecasting key insights set to shape the next chapter of the culinary industry.

World Chefs Without Borders Charity Dinner

Alongside the Congress events, Worldchefs’ humanitarian initiative World Chefs Without Borders played a key role in a charity dinner, working in close collaboration with the National Kidney Foundation Singapore (NKF) and the Singapore Chefs Association. The NKF55 Charity Gala Dinner raised 1.8 million SGD to support kidney failure patients in Singapore. With contributions from Michelin-starred chefs Julien Royer, Emmanuel Stroobant, and Jason Tan, the event showcased the power of the culinary community to create a meaningful impact for those in need.

A Line Up of Industry Leaders

In addition to these key moments, each session at the 40th Worldchefs Congress & Expo offered something exceptional. The lineup featured industry experts sharing insights and 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.

All Worldchefs Congress 2024 speaker sessions are available to watch online: Day 1, Day 2 and Day 3.

New Titleholder of World’s Best Chef

A centerpiece of Worldchefs Congress, the Global Chefs Challenge 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 Best 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 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.

For a complete list of results, competitor profiles, and more, visit www.globalchefschallenge.org.

DSC_3564
See the full collection of Worldchefs Congress 2024 photos here.
Global Chefs Challenge 2024: Showcasing the Best in Culinary Excellence
Read more about the Global Chefs Challenge 2024 competition here.

Taking Congress Forward: New Vision, New Momentum

Reflecting on the event’s resounding success, Worldchefs President Andy Cuthbert extended his thanks to all attendees, sponsors, and organizers who contributed to the Congress’s success. “We are immensely grateful to our community for joining us here in Singapore, and we look forward to seeing how the relationships, insights, and skills developed during this Congress will impact the industry in years to come. We can’t wait for 2026 in Wales!”

Worldchefs Congress & Expo 2024 brought to the fore the commitment of the global chef community to advancing culinary standards, supporting sustainable practices, and strengthening the bonds within the global chef community.

As the industry looks ahead, the Congress served as an inspiring reminder of the power of unity, creativity, and innovation in shaping the future of food.

Worldchefs Congress 20 Oct-751
See the full collection of Worldchefs Congress 2024 photos here.

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

  • Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
  • Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
  • Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
  • Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

About Worldchefs Congress & Expo

The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds. 

This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network. 

For more information on Worldchefs Congress, kindly refer here: www.worldchefscongress.org

Thank you to Nestlé Professional and Electrolux Professional, along with all of our sponsors, for making the Worldchefs Congress & Expo 2024 possible.

– END –

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

EXPLORE

COMPETITION

Global Chefs Challenge

Competition Seminar Series

Competition Endorsement

Worldchefs Competition Management App

Worldchefs Competition Seminar

EDUCATION

Global Culinary Certification

Recognized Schools

Worldchefs Approved Courses

Worldchefs Academy

Art & Science

Educational Webinars

NETWORKING

Worldchefs Online Community

Worldchefs Magazine

Worldchefs Podcast

Worldchefs Webcast

Worldchefs TV

Worldchefs Villages & Tradeshows

Worldchefs Congress & Expo

FEED THE PLANET

Sustainability Education

Like a Chef : Culinary Employment

Food Heroes Challenge

Food Waste Challenge

Worldchefs Without Borders

International Chefs Day

AWARDS & RECOGNITION

NEWSLETTER

CONTACT US

15 Rue Tiquetonne, 75002 Paris, France

Email Us

+33 (0) 1 80 06 58 30

worldchefs_skype
Copyright © - Worldchefs Ltd. 2025
A-Z SITE INDEX
|
CONTACT
|
FAQ
|
PRIVACY NOTICE
|
TERMS OF USE

Subscribe

* indicates required

What are you looking for?

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

ABOUT

Who we are
Latest

EVENTS & COMPETITION

WORLDCHEFS EVENTS
EVENTS

TRAINING & CERTIFICATION

GET RECOGNISED
TRAINING

GET INVOLVED

JOIN
TAKE ACTION

Signup/Login Shop Donate

Facebook Instagram Linkedin Youtube Twitter Podcast Flickr