Author: Julia

Read the original article at https://www.rtl.lu/radio/newsbreak/

The EHTL, the Ecole Hôtellerie et de Tourisme Luxembourg, recently celebrated its 75th anniversary. Among the well-wishers was the Worldchefs Association President, Andy Cuthbert. The Worldchefs President, a native Australian who has been living and working in Dubai for 20 years, was elected to this position in October 2024. Christian Schmit interviewed him on the sidelines of the academic session.

From washing dishes at his cousin’s restaurant in Melbourne to becoming the General Manager at one of the most renowned hotel resorts in the United Arab Emirates, and now President of Worldchefs. Where do the challenges for the future of gastronomy lie? How do we feed the world’s population? The keyword is “My plate my planet”.

“So for us as chefs it is important that we are able to know and be aware of where our products, food, actually come from. How can we best process these and when should that product be processed. A good friend of mine in the United Arab Emirates, originally from Syria, told me that maybe we should think again about working with food from our own country, instead of always importing everything. Using ingredients, valuing them and trying to bring in those that come from one’s own country and culture, and then refining such recipes in our kitchen.”

It is also important to make the difference between what is truly sustainable: is it just green washing? is it just for the sake of having a lot of followers on social media? Worldchefs also sees the responsibility of ensuring that less food is thrown away.

“When you see how much food is thrown away every day around the world, it’s huge. And when you see that farmers destroy their crops for whatever reason… That shouldn’t be, we have to work on that. And we as the Worldchefs Association have to pass that message on to our members, but also through education in schools. Our Worldchefs Group ‘Feed the Planet’ must communicate this message to the younger generations so that they become more aware of this problem.”

Yes, Andy Cuthbert is particularly fond of the next generation. They are excited about the “Power of the White Jacket.”

“The young must be convinced and supported to work and stay in their job, with passion. Not just for 10 years but for their entire lives, just as we have dedicated our lives to the gastronomy industry. But in the development of young chefs, we must listen to what they want, and understand their dreams. We must tell them the dreams of hospitality and gastronomy that we have experienced, just as we have experienced our own.”

The Worldchefs Association was founded in 1928 by August Escoffier at the Sorbonne in Paris. The association is already planning for its centenary, with 100 member countries and more to come. Worldchefs wants to continue to be the recognized voice for chefs around the globe, but also the advocacy partner for the food industry, and even work with larger organizations such as the United Nations and the WHO, the World Health Organization. 

And then we come to talk about EXPOGAST and the Culinary World Cup 2026 with Andy Cuthbert as Worldchefs President.

“Oh yes, this is going to be a big moment again. The quality of the EXPOGAST with the teams that are coming, the whole organization, the support of the students from the hotel school in service. EXPOGAST, for me, is a competition that no one should miss, now as  president of Worldchefs even more so, and I will be there.”

Chefs Association of Pakistan (CAP), the only national association of chefs in Pakistan affiliated with Worldchefs, organized a grand membership award ceremony at Al-Hamara Mall Road, Lahore, Pakistan. The event was attended by a large number of junior chefs, professional chefs, and home chefs, all of whom received their membership certificates.

The event was graced by several prominent figures, including International Hospital Expert John Lohr, Cheezious CEO Imran Ijaz, ODR Foods CEO Shahzad Makki, Former CM Complaint Cell Director Shahid Qadir, renowned businessman Azhar Pasha, former Mayor of Lahore Colonel Mubasher, and Prime Minister Youth Program Representative Rizwan Anwar, among others.

Above 1000 junior chefs, professional chefs and home chefs received their membership certificates on the occasion.

CAP, on the occasion, also announced its team that is going to take part in ‘The Ultimate Chefs Challenge’ in Bangkok, Thailand from May 27 – May 31, 2025.

To honour and acknowledge the hard work of female chefs, a group of female home chefs was also awarded with honourary memberships of CAP.

Speaking on the occasion, Ahmad Shafiq, President of the Chefs Association of Pakistan, emphasized that the Chefs Association of Pakistan is the only national organization representing Pakistani chefs on an international level. He also highlighted that members of the Chefs Association of Pakistan automatically become part of Worldchefs, which offers them opportunities to grow internationally in their field.

New members of the Chefs Association of Pakistan shared their excitement, stating that it is the only platform in Pakistan where they can effectively showcase their skills and abilities.

This month, Worldchefs administrative team had the pleasure of welcoming Chef Myo Sandar Htun, who traveled all the way from Myanmar, to the office headquarters in Paris.

Myo Sandar Htun made the quick visit to Paris before heading to Bouzigues, France, where she will be working in a restaurant for the next several months. As a dedicated and innovative Sous Chef with over five years of experience in kitchen management and food preparation, she is eager to see where this exciting professional venture takes her.

A Profound Passion for Culinary Arts

A Special Visit to Worldchefs’ Headquarters

Stopping in Paris before continuing to the south of France, Chef Myo visited the Worldchefs office to meet the administrative team and discuss ways to grow the involvement of Myanmar chefs in Worldchefs’ programs. As the Young Chefs Ambassador for Myanmar, she engaged in an open discussion with the team about how young chefs from Myanmar can get involved.

As she begins her culinary journey in France, her deep passion for this field fuels Chef Myo’s daily work.

A New Chapter in Bouzigues, France

Nestled on the edge of the Thau Lagoon, La Palourdière offers breathtaking views of the oyster farms that have made Bouzigues famous, with Sète and Mont Saint-Clair as a stunning backdrop. It is a place where time seems to stand still, offering an unforgettable experience for both the eyes and the taste buds.

La Palourdière takes pride in working with local suppliers to provide guests with fresh, high-quality ingredients. Their commitment to supporting local producers allows the restaurant to showcase the authentic flavors of the region.

Words of Advice

To all aspiring chefs, she offers this advice: “Keep pushing forward and never stop honing your craft!” Chef Myo acknowledges that success in the industry requires skill, passion, enthusiasm and a continuous desire to learn. The journey to becoming a chef is challenging, but every experience—whether in the classroom, the kitchen, or a new country—shapes a stronger and more creative professional.

As she takes on this new adventure in France, Chef Myo serves as an inspiration for young chefs in Myanmar and around the world.

The culinary industry is steeped in tradition—one where change is slow and barriers for women remain high. But to build a more inclusive and innovative future, action must be taken now.

That’s exactly what Cheryl Cordier is doing.

As the founder of International Culinary Studio, Cheryl is accelerating action in culinary education, breaking through outdated systems, and proving that quality training doesn’t have to be confined to a physical kitchen. By embracing digital innovation, she’s opening doors for aspiring chefs worldwide—especially those who would otherwise be excluded from traditional pathways.

“Culinary education shouldn’t be limited by four walls,” Cheryl says.

Her work is reshaping not only how chefs are trained but who gets the opportunity to step into leadership roles in the industry.

Breaking the Chef’s Code: Challenging Tradition

In an industry built on rigid hierarchies, the idea of teaching professional cooking online was unthinkable.

“The pushback was intense,” Cheryl recalls.

Many argued that apprenticeships were the only way, but Cheryl saw the flaws in that system.

“Some argued that you can’t learn to cook online, that apprenticeships are the only way. But here’s the thing—traditional apprenticeships often just pass down bad habits.”

Determined to accelerate change, Cheryl set out to prove that professional culinary training could be both accessible and high-quality. Today, International Culinary Studio holds more accreditations than any other online culinary school globally—a direct challenge to outdated industry norms.

“We didn’t just want to be different; we wanted to be better.”

From Solo Hustle to Leadership: The Power of Mentorship

Women founders often face unique challenges—balancing business growth with personal responsibilities, breaking through male-dominated spaces, and securing the right support.

For years, Cheryl led the business solo, feeling stuck on what she calls “the founder’s hamster wheel”—working harder but not necessarily moving forward.

“I knew we had something special, but I also knew I needed help to take it to the next level,” she shares.

That’s when she joined Founder Catalyst, a programme designed to support entrepreneurs.

“The mentorship experience was transformative,” Cheryl says. “I came in thinking I needed funding, but what I really needed was perspective.”

She learned that the right partner isn’t just about money—it’s about shared vision and complementary skills.

“Running a scaled business requires different skills than starting one. It’s okay to admit you need help—in fact, it’s crucial for growth.”

Pioneering the Future of Culinary Education

Beyond breaking industry norms, International Culinary Studio is evolving to meet the future of the industry. The business is exploring ways to expand content and integrate emerging technologies like augmented reality to enhance the learning experience.

“The fundamentals of cooking may remain unchanged, but the industry is evolving rapidly. From automated machinery to augmented reality, technology is transforming how modern kitchens operate.”

For Cheryl, staying ahead of these changes isn’t optional—it’s essential.

Her work is proving that excellence in culinary arts doesn’t require decades of unpaid apprenticeships—it requires quality training and a willingness to adapt.

Balancing It All: The Reality of Women in Leadership

Running a global education platform while maintaining a family life isn’t easy.

“I’m essentially ‘on’ for 13 hours a day,” Cheryl shares. “Between running the business and school pickups, some days feel impossible.”

Her solution? Non-negotiable self-care.

“Every Thursday is yoga day—nothing interrupts that. And yes, I live on a beautiful golf course that I never have time to play,” she adds with a knowing smile.

For many women in leadership, the challenge isn’t just growing a business—it’s doing it while juggling everything else.

Shaping the Next Generation of Chefs

As she continues to push the boundaries of culinary education, Cheryl is driven by the impact she sees.

“Meeting students in South Africa wearing uniforms from my college—students who weren’t even born when I started this journey—that’s what reminds me why I do this.”

International Culinary Studio isn’t just changing how people learn to cook. It’s accelerating action by opening doors for aspiring chefs who might never have had the opportunity.

As Cheryl looks ahead, she’s focused on scaling the business, finding the right partners, and continuing to challenge the norms of culinary education.

This International Women’s Day, Cheryl’s story is a reminder that women aren’t just shaping industries—they’re accelerating action to transform them.

From experimenting in her neighbor’s kitchen to qualifying for the finals of an international culinary competition, Constantina Papaioannou’s journey is one of passion and perserverance. The young chef from Cyprus recently qualified at the Global Young Chefs Challenge Semi-Finals in Rimini, Italy, securing her place at the finals in Wales 2026.

A Passion Ignited Early

Constantina’s culinary journey began in her childhood village in Cyprus, where she spent most of her afternoons learning how to cook traditional dishes in her Italian neighbor’s home. At only 12 years old, this early exposure to cooking fueled her decision to follow a culinary path. By 15, she was honing her skills at a technical and vocational school in Limassol, Cyprus, where she learned the basics from experienced chefs and had the opportunity to work in a professional kitchen for the first time. She continued her education with a three-year Culinary Arts Management program at another institution in Cyprus, where internships took her from Cyprus to Paris, refining her techniques and expanding her culinary worldview.

It was during one of her internships that Constantina was introduced to the Cyprus Chefs Association. At the time, the association was organizing national culinary competitions, so she quickly embraced the competitive culinary scene, earning a gold medal in the national “Young Chef of the Year” competition. At 19 years old, Constantina joined the National Culinary Team of Cyprus, instilling in her a deep passion and intrigue about culinary competitions that remains today.

The Road to Rimini

Competing at the Global Chefs Challenge European Semi-Finals was no small feat. The months leading up to the event were filled with relentless practice, fine-tuning every detail of her dish to meet the competition’s standards. “It wasn’t easy practicing and perfecting my dish for so many months, constantly thinking about every detail, but the entire process and the emotions it brought were worth it,” she shared.

A Chef’s Perspective

For Constantina, the magic of being a chef lies in the process. From hand-selecting the best ingredients – the touching, feeling and smelling to choose the right ones – all the way to the chopping and cooking, Constantina enjoys creating something spectacular from simple ingredients. The artistic side of being a chef is what she enjoys most.

“I also appreciate the opportunity to learn how to manage a kitchen, stay organized, communicate effectively, minimize costs, reduce waste, and so many other aspects that come with experience in a professional environment. By being a chef, you get to use all of your senses and qualities, and every day is a challenge.”

Beyond the craft, she values the camaraderie within the culinary world, and the chance to meet and connect with talented chefs. “The connection between chefs creates a unique community that, perhaps, no other profession can replicate in the same way,” she reflected.

Constantina’s success as a chef is an inspiration, especially to young women entering the industry. While the culinary world has long been male-dominated, she believes the future holds space for more female chefs and leaders. “Growing up I was very lucky to have various female mentors around me such as my grandmother who inspired me to keep going and follow my dream. My advice to other female chefs is to always believe in yourself and keep trying to achieve your goals. The industry is in need of many other female chefs and leaders,” she said.

Looking Ahead

With Worldchefs Congress & Expo and the Global Chefs Challenge Finals lined up to take place in Wales 2026, Constantina is already gearing up for the next challenge. As she continues to practice and push her creative boundaries, she carries with her the lessons, experiences, and passion that have brought her this far.

Witness Constantina and all the qualifiers compete at the Global Chefs Challenge Finals during the Worldchefs Congress & Expo 2026 in Newport, Wales.