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Member News

LTB Philippines Chefs Association Newsletter – Vol. 2, Issue 14 – August. 2025

In the latest issue (Vol. 2 Issue 14) of LTB Philippines Chefs Association Newsletter, explore updates from their recent competition seminar, relive the Philippine Culinary Cup and discover their upcoming events!

To learn more about Worldchefs, click here.

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Partnership

Worldchefs Renews Longstanding Partnership with Dilmah as Premium Partner

  • Worldchefs renews its partnership with Dilmah Ceylon Tea Company, a Sri Lankan family tea company and Worldchefs Premium Partner since 2008.
  • This collaboration promotes a shared vision for a sustainable and equitable future, empowering communities through education and innovation.
  • Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris, 27 August 2025 – Worldchefs is proud to announce the renewal of its partnership with Dilmah Ceylon Tea Company PLC, a Sri Lankan family tea company and longstanding Worldchefs partner since 2008. This valued partnership continues to strengthen the strong bond between the global culinary community and one of the world’s most passionate advocates for quality, authentic and ethically-produced tea.

Founded by Merrill J. Fernando in 1974, Dilmah has remained true to its founding philosophy that “business is a matter of human service.” Guided by this principle, the company directs its profits to the MJF Charitable Foundation and Dilmah Conservation. This supports humanitarian and environmental initiatives across Sri Lanka. These efforts have made a lasting impact on thousands of lives and demonstrate Dilmah’s commitment to responsible business.

Dilmah Tea Founder Merrill J. Fernando earning the Lifetime Achievement Award at Worldchefs Congress 2018
Empowering Communities Through Education

Worldchefs and Dilmah’s collaboration continues to focus on shared values of education, sustainability and community empowerment. These values are demonstrated through Dilmah’s involvement in Worldchefs’ Like a Chef program, an an employment training program that equips underprivileged people with culinary workplace skills.

Through this partnership, Dilmah’s Empower Culinary & Hospitality School, which offers free education and training to young adults from marginalized communities, has been officially recognized Like a Chef Training Center. Graduates receive a Worldchefs Like a Chef Diploma, opening doors to culinary careers and expanding opportunities.

Together, Worldchefs and Dilmah are committed to building stronger, more inclusive communities through education.

Best Use of Dilmah Tea Award presented at the Global Chefs Challenge Finals 2024 in Singapore
A Partnership Rooted in Shared Values

The partnership also extends to the competition arena. As an official sponsor of the Global Chefs Challenge Finals, taking place in Wales in May 2026, Dilmah’s teas will be a featured ingredient, underscoring the versatility of tea and sparking culinary innovation for some of the world’s top chefs.

“Worldchefs is proud to continue our partnership with Dilmah, a company that leads with purpose,” says Worldchefs President, Andy Cuthbert. “We are looking forward to continuing to elevate the future of the industry through this collaboration, while shaping a more equitable world.”

Read more from Dilmah in our latest edition of Worldchefs Magazine.

For more information on Dilmah and their products, visit www.dilmahtea.com.

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

– END –

About Dilmah Tea

Dilmah Founder Merrill J. Fernando had a unique vision. He wanted to offer consumers the finest tea on earth and to do so with ethics and integrity. That pledge is fulfilled in our commitment to garden fresh, unblended tea. We pride ourselves in manufacturing the finest Ceylon tea in the world. Our Founder’s intention to make his tea ethical is honoured in the work of MJF Charitable Foundation and Dilmah Conservation. In making our business a matter of human service, the natural goodness in every cup of Dilmah is extended by the positive humanitarian and environmental impact Dilmah has on comunities and ecosystems.

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
Cultural & Heritage Recipes

Korean Traditional Napa Cabbage Kimchi

See below for recipe

Kimchi is a quintessential element of Korean cuisine, widely recognized and respected for its deep flavors, vibrant colors, and health benefits. The most iconic variety is Baechu Kimchi (Napa cabbage kimchi). It is a fermented vegetable dish, generally spicy and tangy, enjoyed by Koreans for centuries and now celebrated globally.

Kimchi offers probiotics, vitamins, and antioxidants, contributing to digestive and overall health. Kimchi is served as a banchan (side dish) with nearly every Korean meal. It can also be used in stews, pancakes, fried rice, and more.

Cultural Significance

Kimchi is not just food—it symbolizes Korean tradition and community. Before winter, families gather for Kimjang, the communal process of making kimchi. This event is listed by UNESCO as an Intangible Cultural Heritage.

Traditional Korean napa cabbage kimchi is a symbol of Korean heritage, nutrition, and communal spirit. Making kimchi at home is a rewarding experience, introducing you to the flavors and culture of Korea.

Korean Traditional Napa Cabbage Kimchi – Recipe

Adapted by JAKE KIM
Ingredients
  • 2 large Napa cabbages (baechu) (about 2.5-3kg total)
  • 1 Korean radish (mu)
  • 1 cup coarse sea salt
  • 2 tablespoons minced garlic
  • 1 tablespoon minced ginger
  • 1 cup gochugaru (Korean chili flakes; adjust to taste)
  • 4 tablespoons fish sauce (or 3 tablespoons salted shrimps
  • 1 bunch green onions, chopped
  • 1 tablespoon sugar (optional)
  • Water (enough for soaking cabbage)
Instructions
  1. Prepare the ingredients.
  2. Salting the Cabbage
    • Cut the cabbages into quarters lengthwise and remove the tough core.
    • In a large basin, dissolve sea salt into enough water to cover cabbage.
    • Dip cabbage pieces in the saltwater, then layer them in a large bowl, sprinkling more salt between leaves.
    • Let it sit for 2–3 hours, flipping every 30 minutes.
    • Rinse salted cabbage 2–3 times with fresh water and drain in a colander.
  3. Prepare the Filling
    • Julienne the Korean radish and chop green onions.
    • In a large bowl, mix radish, green onions, minced garlic, ginger, gochugaru, fish sauce (or salted shrimp), and sugar.
  4. Mixing and Stuffing
    • Wearing disposable gloves, spread the seasoning mixture. between each leaf of the drained cabbage quarters. Ensure the mixture is evenly distributed.
  5. Fermentation
    • Fold each seasoned cabbage quarter and pack tightly into a clean glass or plastic container.
    • Leave at room temperature for 1–2 days to jump-start fermentation (depending on the season/room temperature), then refrigerate.
    • Kimchi tastes best after 1–2 weeks in the fridge but can be eaten fresh or aged to preference.

Tips

  • Use Korean coarse red chili flakes (gochugaru) for authentic taste and color.
  • Adjust the amount of chili flakes and fish sauce to personal preference.
  • Traditional recipes often incorporate salted fermented seafood for rich umami, but vegetarian/vegan alternatives are possible.

For more recipes, visit www.worldchefs.org/news.

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Member News

Worldchefs’ Sustainability Around the World Reaches 50 Episodes of Global Knowledge-Sharing

This month, Worldchefs’ webcast series Sustainability Around the World reached an exciting milestone of 50 episodes! Launched in May 2020 as part of Worldchefs’ Feed the Planet initiatives, Sustainability Around the World has become a platform for culinary professionals worldwide to connect with sustainability experts and advocates, explore solutions, and inspire action in kitchens across the globe.

The very first episode, hosted by Worldchefs’ former Feed the Planet Chair Chris Koetke, set the tone for what has become a rich archive of sustainability conversations (watch the first episode here). Now under the leadership of current Feed the Planet Chair, Shonah Chalmers, Sustainability Around the World has continued to grow, offering monthly deep dives into topics shaping the future of food. This year alone, over 300,000 people have tuned in, whether joining live or a replay.

A Platform for Expertise and Ideas

Since its beginnings, Sustainability Around the World has brought leading voices to share insights on building sustainable food systems. Chefs, educators, entrepreneurs, and researchers have chimed in to share their expertise, empowering culinary professionals to take action.

Each episode offers unique perspectives on critical topics from sustainable event planning and tourism, to food waste, to refrigeration.

Many sessions also highlight cutting-edge products, helping chefs discover solutions like cage-free eggs, emerging fungi varieties, and algae-based innovations.

To make sessions more dynamic, several episodes feature live demonstrations. “From Ikejime to Caviar: The Global Evolution of Seafood“, the first episode of 2025, included a live demo of Ikejime. This taught viewers the traditional Japanese method of harvesting fish that enhances flavor, quality, and freshness.

Seafood Matters. Barton Seaver
Barton Seaver

This session was led by Barton Seaver, Founder & Chief Education Officer at Coastal Culinary Academy and one of the world’s leading sustainable seafood experts. After a celebrated career as an award-winning chef, Barton became an Explorer with the National Geographic Society and has led initiatives with Harvard School of Public Health and the US. Culinary Ambassador Corp. Having joined the webcast three times, Barton represents the caliber of expertise that is offered from all the experts who join Sustainability Around the World.

For those who want to dive further into specific topics, many of our webcast guests have generously provided presentations for continued learning, such as exploring the Mediterranean diet and how Crete is utilizing regenerative agriculture.

Shining Light on Different Corners of the World

One of the series’ strengths lies in its ability to highlight and spread global perspectives. Sustainability Around the World has showcased case studies from various corners of the globe. It shares local challenges, cultural traditions, and innovative solutions that can be adapted in other parts of the world.

Episodes have taken viewers to Crete, showing a powerful model for sustainable food destinations that connects farmers, tourism leaders and local communities; to a culinary research lab and restaurant in Southern Italy; and to Zimbabwe, where initiatives like the ‘Whatz Cooking’ project help local chefs protect the food system and address its challenges.

These regional insights provide practical inspiration for Worldchefs’ global community.

Exploring Bold Ideas and Pushing Boundaries

Part of Sustainability Around the World’s impact also comes from sparking important conversations about where the industry is headed. Episodes have explored innovative, and sometimes even controversial ideas, such as using insect protein as an alternative source of nutrition. These boundary-pushing topics often generate lively debate but reflect the importance of curiosity, courage, and open dialogue in driving sustainable progress.

Paving the Way for New Collaborations

In June 2025, Worldchefs was proud to host a digital side event at the UN Ocean Conference, bringing Sustainability Around the World to a wider audience and reaffirming our role as a leading voice for the industry. Our Sustainability Around the World episode, Sustainably Sourced: Science & Seafood, connected chefs worldwide with a sustainable seafood expert and a senior marine biologist to explore how culinary professionals can safeguard ocean ecosystems.

Sustainable seafood UN Oceans Conference Worldchefs
Diver; photo from UN Ocean Conference

The discussion focused on practical strategies for sourcing seafood responsibly, covering aquaculture, supplier transparency, traceability, and the role of chefs in building fairer, healthier food systems. This marked the second time Worldchefs has been accredited to contribute to the UN Ocean Conference, reflecting our profound commitment to sustainability and opening doors for further collaborations with UN bodies.

A Recognized Impact

Feed the Planet, the umbrella initiative behind Sustainability Around the World, has earned international recognition for its contributions to sustainability. Recent awards include the “Best Non Profit Initiative” from the LIFE Climate Smart Chefs Awards and the “Sustainability Education Excellence” Award from Acquisition International in 2025, underscoring the program’s influence in reshaping the future of food.

With 50 episodes completed and more to come, Sustainability Around the World continues to inspire and empower Worldchefs’ global community. By sharing knowledge, skills, and inspiring stories, the series helps chefs lead the way in building a sustainable food future.

Ragnar Fridriksson, Worldchefs Managing Director, representing Worldchefs at the LIFE Climate Smart Chefs Awards

To find out when our next episode will be taking place, follow Worldchefs on Instagram, Facebook and LinkedIn. Previous episode replays are available on Worldchefs website or YouTube channel.

About Worldchefs’ Feed the Planet

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. We’re committed to using our voices to help ensure a more equitable and sustainable food system for all.

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. Visit the Electrolux Food Foundation website here, explore Replate at replate.com. To learn more about Feed the Planet, visit our website: https://feedtheplanet.worldchefs.org/

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Member News

Worldchefs Food Heroes Program Inspiring Healthy Futures in Ireland

Worldchefs Food Heroes Program Inspiring Healthy Futures in Ireland

Around the world, Worldchefs’ Food Heroes program is inspiring positive change, teaching young people about the importance of healthy food for our bodies and environment. One of Worldchefs’ Feed the Planet sustainability initiatives, Food Heroes is an interactive workshop that has reached more than 247,000 worldwide. Paolo Armani, an employee of Compass UK in Ireland, shares how this program is changing lives and launching careers. To date, over 19,000 children and parents have participated in Ireland alone.

For Paolo and Compass Group, Worldchefs Food Heroes platform has become a hands-on, adaptable structure that enables children and young adults to step into the kitchen, understand healthy choices, and gain excitement for food.

Paolo’s journey originally began in disadvantaged schools, called ‘Desh schools’ in Ireland, where Compass Group’s original idea of a Healthy Starts program brought cooking a healthy breakfast into these institutions. Over time, they added nutritional education, along with Worldchefs Food Heroes curriculum, with its structured resources and take-home worksheets that provided the ideal framework for their needs.

Amidst the work, a chance conversation with Children’s Health Ireland sparked a new chapter for Paolo, expanding these workshops to support children and families within the hospital system.

Tailoring Culinary Education to a Hospital Setting

Today, Paolo and Compass Group supports Children’s Health Ireland with two projects. The first is a W8TGO program for kids referred due to obesity and unhealthy eating. This 6-week program teaches how to read labels and shop, building up to the session where Paolo’s team joins to invite kids and families to their Aviva Stadium site. Taking the Food Heroes principles, Paolo and his team utilize this time to shape the next generation of culinary leaders.

“We then have the kids cooking and we engage with the parents, trying to make it a fun event and very laid-back approach as we are there to support, advise and help them.”

The second is a program for diabetic clinics, where they provide education on carbohydrate counting, following a similar interactive format as the Food Heroes workshop. Paolo notes that in general, the participation of the parents helps the children be more involved.

Leaving a Lasting Impact

One memorable moment for Paolo was learning that two children who participated in his sessions later pursued catering college:

“I was informed that 2 of the kids that were on the Children’s Health Ireland program later finished school and went on to catering college. Must admit I did get a tear in my ear when I heard that, as it made me feel as though I had actually made a difference in someone’s life which I don’t think you can really articulate into words the feelings or emotions that has on you.”

Food Heroes shows children and young adults that small dietary changes can have significant results on their health and wellbeing. It teaches them that anybody can be involved, and most importantly, according to Paolo, that cooking is fun.

“Cooking should be fun and if people really enjoy it, the fine tuning of healthy eating, sustainability etc, is a lot easier to get across.”

Become a Food Hero

Paolo’s work with Children’s Health Ireland exemplifies how this Worldchefs initiative can support people of all backgrounds and environments. By fostering culinary education and promoting healthy habits, anyone can become a Food Hero and champion a more sustainable future.

Worldchefs invites you to join our network and host a Food Heroes workshop in your local communities. Let’s all shape a healthy, sustainable future!

To learn more and get involved, visit: https://feedtheplanet.worldchefs.org/food-heroes-challenge/

“If we all change one life, we can change the future.”

About Worldchefs’ Feed the Planet

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. We’re committed to using our voices to help ensure a more equitable and sustainable food system for all.

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. Visit the Electrolux Food Foundation website here, explore Replate at replate.com. To learn more about Feed the Planet, visit our website: https://feedtheplanet.worldchefs.org/

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Member News

SA Chef Magazine – August 2025

In this August 2025 issue of the South African Chefs Association’s SA Chef Magazine, discover the association’s new leadership, read about upcoming events, get inspired with recipes, and more!

To learn more about Worldchefs, click here.

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Member News

China Cuisine Association Delegation Visits UNESCO Headquarters and Conducts Gastronomy Showcases for International Dialogue

In a significant move to promote Chinese food culture on the global stage, the President of the China Cuisine Association (CCA), Ms. Yang Liu, along with a distinguished delegation, recently paid a visit to the UNESCO headquarters in Paris. This visit was marked by in-depth exchanges on the international dissemination and promotion of Chinese food culture. Additionally, the CCA delegation actively participated in gastronomy showcases in line with the “International Day of Dialogue among Civilizations”, further highlighting Chinese cuisine’s role in cultural diplomacy.

As a proud Worldchefs member, the China Cuisine Association’s engagement with UNESCO reflects our shared commitment to strengthening collaboration with UN bodies, fostering cultural exchange, and advancing the global culinary community.

Visit to UNESCO Headquarters: A Dialogue on Cultural Heritage

During the visit to UNESCO’s headquarters, Ms. Yang Liu and her delegation were warmly received by Mr. Qu Xing, the Deputy Director General of UNESCO, as well as China’s Permanent Representative to the UNESCO, Ambassador Yang Xinyu, and Deputy Representative Ms. Wang Ying. The discussions centered on the vital role of Chinese cuisine in fostering cross-cultural understanding and its growing impact as a medium of cultural exchange.

President Yang Liu and her delegation with Representative Yang Xinyu and Deputy Representative Wang Ying

Mr. Qu Xing commended the CCA’s efforts in promoting Chinese cuisine globally, particularly noting the successful organization of Chinese culinary events at UNESCO. These events have garnered high praise from representatives of various countries, effectively bridging cultural divides and enhancing global appreciation for Chinese culinary arts. They have become a significant part of China’s cultural diplomacy, earning widespread acclaim on the international platform.

President Yang Liu and her delegation with Deputy Director-General Qu Xing

Ms. Yang Liu emphasized the CCA’s long-standing commitment to positioning Chinese cuisine as a vital window to understanding China. Through international events, professional training, and storytelling of Chinese culinary history, the association has significantly boosted Chinese cuisine’s global presence. In the realm of intangible cultural heritage (ICH) protection, the CCA has collaborated with local governments and industry organizations, successfully enlisting several Chinese culinary techniques in ICH registers at various levels. This ensures the preservation and promotion of these precious cultural assets.

Furthermore, the CCA is actively supporting Chinese cities in their bids to join UNESCO’s Creative Cities Network as “City of Gastronomy”. By integrating resources, offering professional guidance, and highlighting local food, the association is helping cities uncover the unique value of their local food cultures and refine their application.

President Yang Liu presented Deputy Director-General Qu Xing with a commemorative porcelain plate
Gastronomy Showcases for the “International Day of Dialogue among Civilizations”

Prior to the visit, the CCA, in collaboration with the Quanzhou Municipal People’s Government, presented a remarkable gastronomy showcase at UNESCO’s headquarters on June 5. In celebration of the “International Day of Dialogue among Civilizations” initiated by China at the United Nations, this event, titled “Dialogue among Youth on the Silk Road”, aimed to foster cultural exchange through the universal language of food.

The showcase featured a diverse menu that highlighted Quanzhou’s unique food heritage, intertwined with flavors from across China. The event included 7 cold dishes, 11 hot dishes, 5 street food, 2 main courses, 1 soup, and 14 tea snacks. Each dish was carefully crafted to reflect the rich cultural legacy of Quanzhou, a starting point of the Maritime Silk Road, and the depth of Chinese food culture.

The event was attended by over 400 guests, including officials from UNESCO, representatives of member states, international organizations, academic experts, and youth representatives. Ambassador Yang Xinyu, in her address, praised the efforts of the Quanzhou and the CCA in organizing the event. She underscored the power of food as a cultural ambassador, capable of transcending linguistic and cultural barriers to foster friendship and mutual understanding among nations. The event was lauded as a successful platform for cultural dialogue, effectively promoting mutual respect and understanding among diverse civilizations.

Looking Ahead: Continued Collaboration and Cultural Exchange

The CCA’s visit to UNESCO and the gastronomy showcases during the “International Day of Dialogue among Civilizations” mark significant milestones in the association’s mission to promote Chinese food culture globally. These activities not only highlight the cultural richness of Chinese cuisine but also underscore its potential as a powerful medium for international dialogue and understanding.

Moving forward, the CCA is committed to deepening its collaboration with UNESCO and other international organizations. By organizing more impactful events and initiatives, the association aims to further the global reach of Chinese food culture, contributing to the broader goals of cultural exchange and the building of a community with a shared future for humanity.

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Cultural & Heritage Recipes

Bread Pudding

See below for recipe

New Orleans, a city renowned for its rich history, vibrant culture, and delectable Creole cuisine, has long been a melting pot of flavors and traditions. Among the city’s many culinary claims to fame, one dessert stands out as a quintessential New Orleans treat: bread pudding.

Bread pudding, a dessert made from stale bread, sugar, eggs, and spices, has its roots in medieval Europe. The dish was originally created as a way to repurpose stale bread, which was a common problem in households before the advent of modern bread preservation techniques. Over time, bread pudding spread throughout Europe and eventually made its way to the Americas, where it was adapted and modified by various cultures.

In New Orleans, bread pudding became a staple dessert in the 18th and 19th centuries, particularly among the city’s Creole population. The Creoles, who were descended from French, Spanish, African, and Native American ancestors, brought their own unique culinary traditions to the city, including a fondness for bread pudding. New Orleans’ bread pudding was distinct from its European counterparts, featuring a blend of French, Spanish, and African influences that reflected the city’s cultural melting pot.

French and Spanish cuisine played a significant role in shaping New Orleans’ bread pudding tradition. The French, who founded the city in 1718, introduced their own bread pudding recipes, which featured ingredients like baguette, butter, and eggs. The Spanish, who controlled the city from 1762 to 1800, added their own twist to the dish, incorporating ingredients like citrus and spices.

The resulting bread pudding was a unique blend of French and Spanish flavors, with a dense, moist texture and a rich, caramelized crust. This style of bread pudding became a hallmark of New Orleans’ Creole cuisine, and its popularity endures to this day.

Over time, bread pudding in New Orleans has undergone significant changes, reflecting the city’s evolving cultural and culinary landscape. In the 19th and early 20th centuries, bread pudding was a staple dessert in many New Orleans restaurants, particularly those serving Creole cuisine.

However, with the rise of modern desserts like cakes, pies, and ice cream, bread pudding’s popularity began to wane. By the mid-20th century, bread pudding had become a relic of the past, relegated to the menus of a few traditional Creole restaurants.

In the 1980s and 1990s, a culinary renaissance swept through New Orleans, as chefs and restaurateurs sought to revive the city’s traditional Creole cuisine. Bread pudding, with its rich history and cultural significance, was at the forefront of this revival. Chefs like Paul Prudhomme and Emeril Lagasse popularized bread pudding through their cookbooks and television shows, introducing the dessert to a new generation of foodies. At the same time, restaurants like Dooky Chase’s Restaurant and Cafe Maspero began serving innovative bread pudding dishes, featuring ingredients like bourbon, pecans, and chocolate.

New Orleans-style bread pudding is distinct from other versions of the dish due to its use of French bread and a blend of spices and ingredients that reflect the city’s cultural heritage. The bread pudding is often made with a combination of white and brown sugar, which gives it a rich, caramel-like flavor. Additionally, the use of eggs, butter, and cream adds moisture and a velvety texture to the dish.

Another key ingredient in New Orleans-style bread pudding is the use of bourbon or other types of liquor, which adds a depth of flavor and a slightly boozy kick. Some recipes also include nuts, dried fruit, or other mix-ins, which add texture and flavor to the dish. Overall, the combination of ingredients and spices in New Orleans-style bread pudding makes it a truly unique and delicious dessert.

Bread Pudding – Recipe

Adapted by John Coletta

Yields 8 servings

Ingredients
  • 30g. Butter; Unsalted; Room Temperature; Soft
  • 350g. 2-day old French bread; Cubed
  • 500ml. Heavy Cream; 40% Butter Fat  
  • 1ltr. Milk; Whole; Pasteurized or Raw
  • 6 Eggs; Extra large
  • 400g. Sugar; Brown; Granulated
  • 20ml. Vanilla Extract
  • 8g. Cinnamon; Powder; Vietnamese
  • 6g. Nutmeg; Fine Grind
  • 2g. Salt; Sea; Fine Grind
  • 50g. Raisins; Dark
  • 50g. Raisins; Yellow
Instructions
  1. Preheat the oven to 175-Degrees C
  2. Gather a 20 x 33 centimeter baking pan. Utilizing a pastry brush, liberally spread the baking pan with the butter.
  3. Place the bread cubes in a large non-reactive bowl.
  4. In another non-reactive bowl add the cream, milk, eggs, brown sugar, vanilla, cinnamon, nutmeg, salt and raisins. Stir to combine and then pour over the bread cubes. Allow to sit at room temperature for 60-minutes.
  5. Transfer the mixture to the butter prepared pan and bake until the center of the pudding is set, 50 to 60 minutes.
Rum or Bourbon Sauce
Ingredients
  • 500ml. Heavy Cream; 40% Butter Fat
  • 250ml. Milk; Whole; Pasteurized or Raw
  • 100g. Sugar; Granulated
  • 30g. Cornstarch
  • 100ml. Rum or Bourbon
  • 2g. Salt; Sea; Fine Grind  
  • 30g. Butter; Unsalted
  • 100ml. Rum or Bourbon
  • 60g. Sugar; Confectioner’s
  • 8 Vanilla Ice Cream; Scoops
  • 80g. Pecans; Toasted
Instructions
  1. Place a heavy bottom 2-liter saucepan over a low heat. Add the heavy cream, milk, and sugar.
  2. Place the cornstarch and rum or bourbon in a small bowl and whisk into a slurry.
  3. Pour the slurry into the cream sauce and bring to a boil. Once the sauce boils, reduce the heat to a gentle simmer and cook, stirring occasionally for 5 minutes.
  4. Remove the sauce from heat. Stir in the salt, butter, and remaining rum.
  5. Strain thru a fine mesh strainer and transfer to an appropriate serving vessel.
  6. Divide the cooked bread pudding into 8-equal serving portions and transfer onto an appropriate serving vessel. Dust liberally with the confectioner’s sugar, a scoop of vanilla ice cream, toasted pecans and serve with the Rum or Bourbon Sauce.

For more recipes, visit www.worldchefs.org/news.

Categories
Member News

China Cuisine Association Showcases Chinese Gastronomy at World Intellectual Property Organization

Geneva, Switzerland July 12, 2025

The China Cuisine Association (CCA), a Worldchefs member, recently held a successful Chinese Gastronomy Reception at the headquarters of the World Intellectual Property Organization (WIPO) in Geneva, Switzerland. This event, held during the The 66th series of meetings of the Assemblies of the Member States of the WIPO, aimed to promote Chinese food culture and foster international dialogue through the universal language of food. The reception attracted over 1,500 delegates from around the world, showcasing the unique charm and rich heritage of Chinese cuisine.

On-site at the Chinese Gastronomy Reception

Chinese Gastronomy Reception at WIPO Headquarters

On July 8, the CCA, led by its President, Ms. Yang Liu, organized a remarkable gastronomy showcase at the WIPO headquarters. The event was attended by prominent figures, including Mr. Hu Heping, Deputy Minister of the Publicity Department of the Central Committee of the CPC, and Ambassador Chen Xu, Representative of the Permanent Mission of the People’s Republic of China to the United Nations Office at Geneva and other international organizations in Switzerland.

President Yang Liu and Master Chef Wang Haidong introduced the dishes prepared for the reception to Vice Minister Hu Heping

The reception featured a diverse menu prepared by 25 master chefs from 10 provinces and municipalities across China, including Beijing, Shanghai, Tianjin, Hebei, Liaoning, Shandong, Zhejiang, Fujian, Sichuan, and Xinjiang. The chefs presented 34 exquisite Chinese dishes, comprising 6 cold dishes, 6 hot dishes, 8 main courses, and 14 street food. The event highlighted the depth and variety of Chinese culinary traditions, with dishes that showcased local specialties and the unique flavors of Chinese cuisine.

Distinguished guests sampled exquisite Chinese cuisine

Ambassador Chen Xu and his wife were among the distinguished guests who attended the event. They praised the CCA’s efforts in organizing such a successful reception, highlighting the importance of Chinese cuisine as a cultural ambassador. The event was lauded for its ability to bridge cultural divides and promote mutual understanding through the shared experience of food.

Ambassador Chen Xu and his wife posed for a group photo with the renowned-chef delegation of the China Cuisine Association

Meeting with Ambassador Chen Xu

On July 9, President Yang Liu of the CCA visited the official residence of Ambassador Chen Xu at his invitation. During the meeting, they discussed the international dissemination of Chinese cuisine and the protection of intellectual property rights in the catering industry.

Ambassador Chen Xu and President Yang Liu exchanged views

Ambassador Chen Xu commended the CCA’s professional capabilities and the success of the gastronomy showcase, describing it as one of the most successful culinary events he had witnessed during his tenure at the United Nations. He encouraged the CCA to continue organizing such events abroad to promote Chinese food culture and enhance international understanding.

Ambassador Chen Xu and President Yang Liu

President Yang Liu expressed her gratitude to Ambassador Chen Xu for his support and detailed the CCA’s ongoing efforts to promote Chinese cuisine globally. She emphasized the association’s commitment to protecting culinary intellectual property and fostering international exchanges. She also highlighted the importance of using food as a medium to tell Chinese stories and promote cultural exchanges.

Group picture of attendees
Categories
Member News

British Culinary Federation’s Culinary News Magazine – Summer 2025

In this Summer 2025 issue of British Culinary Federation’s Culinary News magazine, read about upcoming events, discover the latest stories, and more!

British Culinary Federation Culinary News Magazine Summer 2025

To learn more about Worldchefs, click here.

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