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Foodradio’s The Culinary Passport podcast returns with an exciting launch for its third season, featuring a landmark interview to kick off the year. This episode spotlights Australian chef Andy Cuthbert, who was recently elected as the President of the World Association of Chefs’ Societies (Worldchefs), exploring his prestigious new role and extensive culinary career.
To discover more about the episode, read here.
Unilever Food Solutions (UFS) is home to some of the world’s best-loved food brands, from Hellmann’s to Knorr Professional. For over 100 years, they’ve been supporting chefs and food service professionals by providing high-quality recipes and superior product solutions.
Their free annual food report, Future Menus, helps chefs stay ahead of the game with the hottest trends, recipes and techniques, while the UFS Training Platform offers best-in-class culinary masterclasses, leadership training and wellbeing resources to drive positive kitchens.
The 2024 Food Menus report explores the major trends dominating the industry, from the rise of Plant-Powered Protein to Local Abundance, or the increased demand for locally sourced produce.
Within the context of soaring ingredient prices and business costs, one trend has emerged as particularly relevant to the changing needs of the industry: Low-Waste Menus. Research tells us increasing profitability is the main reason why chefs embrace this trend, while 54% do so to be more sustainable.
In the report, the rise of Low-Waste Menus is explored through two main avenues – Less Is More: The Benefits Of A Smaller Menu and How To Get Creative With Waste. While the former focuses on crafting more selective and data-driven menu options, the latter is brimming with solutions to help you reimagine your approach and make the most of your ingredients.
As we explain, “waste” has always been a dirty word when it comes to food. Specifically, it conjures up images of rotting vegetable offcuts piled up at the bottom of the bin. In recent years, buzzwords like “upcycled” and “ugly foods” have helped to shift the negative narrative surrounding food waste, and chefs are embracing the idea of getting creative with would-be waste.
With the cost of produce rising year-on-year, it’s never been more important to make use of every last edible part of the ingredients we use. This is something Brandon Collins, Executive Chef for UFS North America, is passionate about. “Anything that you don’t throw into the bin is going to translate to dollars on the plate,” he explains. “Utilizing would-be waste provides excitement for customers and also forces us chefs to be more creative and adventurous.”
“One of the very first ways that I got into utilizing waste was thinking about the things that I knew were edible,” Brandon shares.
“Cores of cauliflower, broccoli stems, mundane things that we often throw out can be turned into soups. Or perhaps take those stems and slice and pickle them.”
Brandon adds, “One of the things that I’ve done with banana peels is dice them really small, mix them with vinegar, sugar and a little bit of jalapeño and then use it over oysters. It became a cool mignonette sauce. Super simple, but it brought that beautiful fruitiness of the banana out.”
Chef Brandon Collins offers five tips on how to start your food upcycling journey.
1 Find the Perfect Pickle Brine
My top tip is to find a pickle brine that you love. Once you have a universal brine, you can pickle anything. You can ferment or pickle garlic, you can pickle cabbage, eggs, whatever you want!
2 Do Your Research
One of my go-to books is Surplus: The Food Waste Guide for Chefs by Vojtech Végh. It’s amazing and full of useful information.
3 Eat Global
There are so many cuisines that are based on fermented food, preserved food or the utilization of waste. So start exploring!
4 Look to the Past
If you look at historic recipes, they utilize everything. Looking back into the past can help propel us into the future and inspire us.
5 Rethink Waste
Look at what you throw in the bin, or what you traditionally remove from an item and ask yourself if you actually have to remove it. Do I have to peel that carrot? Do I have to peel that banana? Are these things necessary for creating the dish or the flavor profile that I’m looking for? Nine times out of ten, leaving it on actually creates a better dish.
Stay prepped for tomorrow by downloading the free report here.
With rising costs and evolving diner expectations, chefs today are battling with the question of how to serve more with less. But, chefs are under more stress than ever due to the increasingly steep price of ingredients and rising business costs. The answer? Finding new, efficient methods of delivering dishes that excite while showcasing chefs’ creative skills.
This is where the Future Menus 2024 Trend Report by Unilever Food Solutions comes in. It has been compiled from hours of detailed research, including industry reports by leading third-party sources, social media analytics, perspectives from UFS’ 250 professional chefs, and in-depth feedback of more than 1,600 chef professionals.
As well as identifying the biggest menu trends in the food service world, these insights have been translated into practical, action-driven solutions, including recipe ideas, techniques, and ingredient solutions.
Among the trends identified is Flavor Shock: a trend which dives into the rising Gen Z demand for unforgettable dining experiences and which entails a no-holds-barred approach including wild fusion and chaos cooking.
There’s also Plant-Powered Protein: a trend which delves into the rising demand for plant-rich proteins, such as beans, pulses, legumes and vegetables. It prioritizes innovation in this space and opens up opportunities to get creative.
Elsewhere, Local Abundance is an ingredients-focused trend about celebrating local produce and staying close to nature – encouraging chefs to look to their local farm and providing recipe suggestions.
Meanwhile, in today’s high-cost environment, Low Waste Menus involves advice on how to get creative with waste and crafting smaller menus to increase profitability and sustainability.
The Irresistible Vegetables trend provides inspiration for chefs to offer new and interesting dishes which center vegetables and can help to attract new diners and stand out from the competition.
Modernized Comfort Food looks at the continuing demand for classics with a twist and provides insights on how to deliver authentic dishes while providing something new for diners.
Feel-Good Food, on the other hand, encourages chefs to explore new cuisines to satisfy the appetite for nutritious and tasty dining as well as advice for building better eating habits.
Finally, The New Sharing provides insights – including the benefits of AI – on attracting more guests to enjoy bonding over food that’s good for the soul.
For more insight and solutions, click here.
The second Asian Pastry Young Chefs Challenge (APYC) 2024, held on September 25-26 at the Guangzhou Import and Export Commodity Fair, marked a historic milestone in China’s culinary scene as the country’s first national young pastry competition to receive endorsement from the World Association of Chefs’ Societies (Worldchefs). Organized in collaboration with the China Cuisine Association, Guangdong Imported Food Association, Constellar Worldex, the Association of Staff and Workers Education and Vocational Training in Shenzhen, and the JIYI Cultural Planning Committee, the event brought together talented young pastry chefs from across Asia.
Endorsed by Worldchefs, APYC 2024 attracted competitors from eight Asian countries and regions, including China, Indonesia, South Korea, Singapore, India, Malaysia, Macau China, and Vietnam. The theme of this year’s competition, ‘Heritage and Innovation’, invited teams to fuse traditional pastry skills with modern techniques, displaying exceptional creativity. The challenge fostered cultural exchange and culinary collaboration, showcasing the diversity of Asian food cultures and contributing to the advancement of global pastry arts.
This year’s event was supported by Chef Willment Leong, Worldchefs Continental Director for Asia, and Chef KK Yau, Worldchefs Vice Continental Director for Asia. The competition upheld the highest standards of excellence, with four Worldchefs-certified Continental Pastry judges, led by International Pastry Judge Kenny Kong serving as Chairman of the Jury.
During the seven-hour challenge, the young chefs skills were tested. Singapore emerged as the champion team, earning the “Best Chocolate Praline,” “Best Chocolate Cake,” and “Best Plated Dessert” awards. Malaysia was named first runner-up for creativity, while South Korea placed third and was awarded “Best Artistic Showpiece.”
China’s team demonstrated exceptional teamwork, earning the Gold Medal along with awards for “Best Team Spirit” and “Best Chocolate Degustation.” Vietnam earned a Silver Medal, while Indonesia, Macau China, and India each received Bronze Medals. The overall level of skill, creativity, and dedication from all teams was truly remarkable.
Many devoted hotel management and pastry chefs generously supported the event, including Executive Pastry Chefs from Guangzhou, Chef Kenny Chen, Chef Owen Xiao, Chef Mak Keng Seng, Chef Andy Chen, Chef Eric Lai, Chef Jay Pan, Chef Sam Dong from Macau, Chef Gary Lim and Chef Desmond Lee from Singapore, Chef Eric Kim from South Korea, and Chef Cherry Le and David from Vietnam. Special thanks to Chef Jessie Pan from Macau and Kyna Tan from Malaysia, who volunteered as MCs and did a fantastic job.
This year’s APYC 2024 also received approval from China Post, commemorating this historic milestone with a First Day Cover stamp release on September 25-26, 2024. This gesture signifies the importance of the event for the pastry arts scene in China and more globally, across Asia. The success of APYC 2024 would not have been possible without the generous support of our sponsors:
Their invaluable support was essential to the success of the event and allowed for a significant achievement and advancement for pastry arts in Asia.
Take your competition to the next level with Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality. This endorsement provides exceptional opportunities for visibility to an audience of culinary professionals.
Benefits include:
Learn more and apply to endorse your competition: https://worldchefs.org/Endorsement/
Nestlé Professional is delighted to announce the three visionary chefs who have been awarded the inaugural ‘Green Spatula’ at the Global Chefs Challenge Finals in Singapore.
Created in collaboration with the World Association of Chefs’ Societies (Worldchefs), this prestigious new award celebrates the fusion of culinary excellence with a deep commitment to sustainability, recognizing chefs who excel in both creating world-class dishes and adopting environmentally responsible practices in their kitchens.
The ‘Green Spatula’ Award was presented to chefs competing across three categories: the Global Chefs Challenge, Global Young Chefs Challenge, and Global Vegan Chefs Challenge. Each winner demonstrated outstanding leadership in waste management, and energy and water optimization, setting a new benchmark for sustainability in the culinary industry.
The 2024 ‘Green Spatula’ Award winners are:
Tom Lamers, Global Chefs Challenge – Hailing from the Netherlands, Tom impressed the judges with his innovative culinary skill as well as his approach to sustainability in the kitchen.
Andreas Enger Fjellheim, Global Young Chefs Challenge – Competing with other chefs who are 25 years or younger, Andreas, from Norway, not only won the Global Young Chefs Challenge he also won the Green Spatula Award.
Dinars Zvidrinš, Global Vegan Chefs Challenge – Competing in the first edition of the Global Vegan Chefs Challenge, Dinars, from Latvia, captured the jury’s attention with his inventive plant-based dishes and sustainable kitchen management.
Cornel Krummenacher, Global Head of Food at Nestlé Professional, highlighted the importance of the award, stating, “The Green Spatula Award is more than just recognition—it’s a symbol of the industry’s shift towards sustainability. These chefs are leading the way, showing us how responsible cooking can inspire future generations.”
Rick Stephen, Chairman of the Worldchefs Culinary Competition Committee, added, “The new Nestlé Professional ‘Green Spatula’ Award is a critical step in recognizing chefs who lead by example in sustainable cooking. Through competitions like the Global Chefs Challenge, we’re encouraging chefs to push the boundaries of sustainability, not only in the dishes they create but in how they approach resource management in their kitchens.”
For more information on the Green Spatula Award and the Global Chefs Challenge Finals, visit www.nestleprofessional.com and www.worldchefs.org.
Related article on the Green Spatula Award: https://www.nestleprofessional.com/news/new-nestle-professional-award-celebrates-top-chefs-sustainability-focus
It is with profound sadness that we share the details of the service to honour the life of our beloved husband, father, grandfather, and friend to many, Patrick O’Brien OAM.
Family, friends, and all those whose lives Patrick touched are warmly invited to join us as we come together to celebrate his extraordinary life and legacy.
We have set up a tribute page for Patrick https://tinyurl.com/2e879xa2. The live stream link will go live on Wed 6th, & the webcast will commence at the beginning of the Ceremony.
Rosary:
7:15 PM, 6th November
Our Lady of the Mission Church
270 Camberwarra Drive, Craigie
Funeral Mass:
11:00 AM, 7th November
Our Lady of the Mission Church
270 Camberwarra Drive, Craigie
Dress Code for Chefs: Optional Chef Jacket – Gentlemen, can you please wear shirt & tie under jacket
Burial:
1:00 PM, 7th November
Pinnaroo Valley Memorial Park
Whitfords Avenue, Padbury
We are deeply grateful for the love, messages, and support we have received during this time. Your kindness has been a great comfort, and we look forward to gathering with you, whether in person or virtually, to honour Patrick’s memory.
With sincere thanks,
The O’Brien Family
The 33rd China Chef’s Day & Expo, hosted by the China Cuisine Association, will be held in Yibin from October 25th to 27th. It is a high-standard, full-chain, and new business format catering industry expo. This year’s China Chef’s Day & Expo has invited many leading brands such as Wuliangye, Lee Kum Kee, Mrs. Lee’s, Xue Tian Salt Industry, Nestlé, Yihai Kerry, and Meituan to participate.
The Expo has attracted a diverse range of high-quality catering-related enterprises from home and abroad, including agricultural products, specialty foods, condiments, beverages, kitchenware, tableware, and equipment, covering the entire industry chain from raw material supply to final consumption. It provides a multi-dimensional, one-stop, and cost-effective procurement platform for catering entrepreneurs and chefs.
This year’s Expo also invites enterprises that focus on exploring intangible cultural heritage, geographical indications, regional flavor foods, and deep processing of agricultural products to exhibit, bringing healthy and functional specialty foods that cater to consumers’ healthy eating needs. It promotes the high-quality development of catering service consumption by integrating tradition with development and innovation within development.
Domestic and international catering peers are welcome to observe and exchange. See details below to join the event in Yibin!
Venue: Yibin, Sichuan – China
Date: 25th – 27th October, 2024
To learn more, scan to join the Wechat account.
Chefs Association of Pakistan (CAP), in the strategic partnership with College of Tourism & Hotel Management (COTHM), Chocolate Academy and Diet Studio hosted the highly anticipated International Chefs Day 2024 and Chefs Achievement Awards 2024 (2nd Edition) on October 18, 2024 at Alhamra Hall 1, Mall Road, Lahore. With more than 5000 professional chefs donning their signature white jackets from across Pakistan, the event was a grand celebration of culinary excellence and innovation.
Shan Foods took the lead as the event’s platinum sponsor, while the occasion was powered by Cheezious and Unilever Food Solutions. Other notable partners included Ambassador Commercial Kitchen Equipment, KnN’s, and Blue Band.
The event was graced by Chaudhary Shafay Hussain, Minister for Industries, Commerce & Investment, as the Chief Guest. Esteemed figures such as Asim Javed, Director General of the Punjab Food Authority (PFA), Shahid Nazeer Chaudhry, Vice President of the Lahore Chamber of Commerce & Industry (LCCI), Nisar Chaudhry, Executive Director of Yum Group, Ammar Mohsin, Co-Partner at Rina’s Kitchenette, and Brig. (Retd.) Muhammad Sajid Khokhar, Chairman of TEVTA, attended as guests of honour.
CAP President Ahmad Shafiq welcomed the guests and emphasized the importance of celebrating the chefs’ community and its contribution to the country’s culinary landscape. A symbolic awareness walk was held to commemorate the contributions of professional chefs. The event concluded with a cake-cutting ceremony, sponsored by Bread & Beyond.
Awards and Recognitions
The second edition of Chefs Achievement Awards was organized on the day of the event to recognize the services of culinary maestros across various culinary categories. A special tribute was paid to the professional trainers of COTHM and the Chocolate Academy, honoring them with certificates of appreciation for their exceptional contributions.
The winners of Chefs Achievement Awards 2024 are listed below:
Young Chefs Awards:
Chefs Achievement Awards:
Many more contributing chefs were recognized for their significant industry impact.
Lifetime Achievement Awards were bestowed upon Chef Tariq Amin and Chef Mehboob Khan, acknowledging their extraordinary contributions to Pakistan’s culinary heritage.
The event also witnessed the induction of Chef Hamza Malik and Chef Ahsan Khan into the National Culinary Team of Pakistan (NCTP), where they were awarded their ceremonial belts.
CAP President Ahmad Shafiq took the opportunity to announce the Pakistan International Culinary Championship 2025 – Season 7, slated for the year 2025, with teams of professional chefs from across the globe expected to participate. He proudly highlighted the growing influence of Pakistan’s chefs, noting that the overwhelming turnout is a proof of the vibrant and dynamic chef community in the country.
CAP Vice President (Corporate) Waqar Ilyas also expressed that CAP continues to champion the rights and professional development of chefs across Pakistan.
The Chief Guest Chaudhary Shafay Hussain commended CAP and COTHM for organizing such a remarkable event, noting the pivotal role these platforms play in uplifting Pakistan’s culinary sector.
Tourism, Archaeology, and Museums Department Secretary, Farid Ahmad Tarar, emphasized that the chefs’ community is the driving force behind the success of the tourism sector. He also extended his heartfelt congratulations to CAP and COTHM for organizing such a grand and successful gathering.
LCCI Vice President Shahid Nazeer Chaudhry and PFA DG Asim Javed echoed similar sentiments, lauding the efforts of CAP and COTHM in strengthening the chefs’ community and fostering culinary talent.
This prestigious gathering proved to be a milestone in the recognition and celebration of Pakistan’s chefs, further elevating the standards of the culinary industry.
It is with immense sadness that we announce the passing of Patrick O’Brien OAM, a deeply loved and respected member of the Australian food community. Patrick was not only a long-standing leader within the Australian Culinary Federation but also a cherished mentor and advocate for chefs and young professionals across the nation. His impact on the hospitality industry and countless lives will forever be remembered.
Patrick’s remarkable journey began at St Mary’s College of Catering in Ireland, where his talent saw him work in renowned restaurants before making Australia his home. His drive to nurture the next generation of chefs took him from kitchens into the world of education, first through Hospitality Group Training and later at North Metropolitan TAFE (NMTAFE), where he spent 18 transformative years. As the Director of Hospitality, Tourism, and Culinary Arts at NMTAFE, Patrick’s influence extended beyond classrooms. He led 87 staff at the Joondalup campus, building a program that shaped future foodservice professionals and set a benchmark for excellence. His passion for inspiring students to achieve their best resulted in extraordinary success – guiding young chefs to gold medals at the Culinary Olympics and international competitions across Germany, India, and Thailand.
Patrick’s ability to elevate others defined his career. From mentoring individuals who now excel in prestigious restaurants worldwide to personally coaching national culinary teams, his dedication was unwavering. He was an enthusiastic advocate, holding roles such as WA President and National Board Member of the Australian Culinary Federation, Master Craftsman with the Catering Institute of Australia, and Worldchefs Grade A Judge. In recognition of his lifelong service, Patrick was awarded the Medal of the Order of Australia (OAM), an honour he humbly embraced, saying, “I love what I do because I get to make a difference to young people’s lives. Encouraging them to be the best they can possibly be.”
Patrick was also celebrated with numerous awards, including the President’s Award for Education from the World Association of Chefs’ Societies and induction into the Restaurant and Caterers Hall of Fame. Beyond the professional realm, Patrick gave generously to community initiatives, recruiting volunteers for causes like the Cancer Council Joondalup Fun Run and the Long Table Lunch for Breast Cancer.
On International Chefs Day, Patrick left us – a fitting final gesture from a man who gave his heart and soul to the industry. His passing leaves an immeasurable void in the lives of his wife Rose, children Ann Maree, Anthony, and Martina, and their families, as well as among his colleagues, friends, and the countless chefs he inspired.
“Patrick was not only a colleague but a dear friend who touched my life in ways words cannot describe. We shared a love for our Irish heritage and a passion for nurturing young chefs. His kindness, wit, and unwavering dedication left an indelible mark on me and everyone fortunate enough to know him. I adored him and will forever treasure the memories we shared.”
–Karen Doyle, President of the Australian Culinary Federation
“Patrick was the kind of person you only meet once in a lifetime. He was a mentor, a friend, and an inspiration. Working alongside him was a privilege, but it was his friendship that I valued most. Patrick’s generosity of spirit, his humour, and his ability to lift those around him will never be forgotten. I’ll miss him dearly.”
-Peter Tischhauser, close friend of Patrick
Patrick’s work was never about personal recognition; it was about building something meaningful, nurturing potential, and making a lasting impact. Today, we honor his legacy, knowing that his influence will continue to thrive in the kitchens and careers he helped shape.
Patrick O’Brien OAM – leader, mentor, and friend – your legacy lives on in every meal prepared with heart, every student encouraged to chase their dreams, and every chef inspired to make a difference.
Rest peacefully, Patrick, we will miss you and everything you stood for.
Patrick O’Brien OAM dedicated his life to mentoring, inspiring, and uplifting chefs around the world. Now, it’s our turn to give back.
The Australian Culinary Federation is raising funds to bring Patrick home from Singapore and help his beloved wife Rose and family with funeral expenses. Every contribution, no matter how small, will make a difference during this challenging time. Let’s honor Patrick with the farewell he deserves.
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