From 23 to 27 January 2025, Worldchefs Village made its first appearance at Sirha Lyon, a world reference event for food service and hospitality in Lyon, France.
This January, Worldchefs Village made its first appearance at SIRHA Lyon, the world reference event for food service and hospitality. Welcoming 257,363 attendees, the five-day trade show ran alongside the Pastry World Cup and Bocuse d’Or 2025, making it an opportunity for significant visibility for both Worldchefs and the partners who joined Worldchefs Village.
Thank you to our members and partners for joining us: Kentaur Workwear, Alto-Shaam, HUG Food Service, Uzbekistan Travel & Tourism, and Worldchefs Tunisia (Maîtres des Saveurs et Gastronomes de Tunisie). Our booth with a truly global display of culinary excellence, cultures, conversations and connections.
From Our Exhibitors
“Sirha Lyon is one of the greatest shows for chefs and we got the best out of it. It’s a great family and a great ambiance at Worldchefs Village. There was a wide range of visitors – at our booth we had professionals, chefs, schools, restaurant owners and chain owners. It has been our first Worldchefs Village experience and we loved it. The types of contacts we had… it was unbelievable.”
Francesca La Chiusa, Europe Sales Director at Alto-Shaam
“The five-day experience at Sirha Lyon was excellent. We got a lot of contacts, met a lot of customers, new customers, potential customers- it was a very good exchange with all people we met at the booth. It was a nice collaboration with all the staff of Worldchefs and good synergy for both. There were very different people and customers at Sirha. For us, it was a good opportunity to meet our distributors all over the world, and also some very famous chefs from different countries, but also the main focus was final customers from France – traiteurs, restaurants, chefs, hotels – very different types of customer channels.”
Frédéric Cherpin, Key Account Sales Manager Exportat HUG Food Service
“I’m very happy to be here this year it’s my first time participating in the Worldchefs Village. I exchanged a lot about our product Tunisian Couscous Express Warda 4 minutes and I got to experience international products – Norway, Uzbekistan, French, Italian, Switzerland – it’s a great team at Worldchefs Village Sirha Lyon 2025.”
Latifah Khairi, Worldchefs Tunisia
Click here to discover the experience at Sirha Lyon 2025.
Why exhibit with us at Worldchefs Village?
Get Access: Reach a targeted audience of chefs, hospitality professionals, educators, and food service leaders around the world.
Gain Exposure: Showcase your products, association or institution with your designated space and the opportunity to host live demonstrations and tastings.
Get Recognized: Gain an exclusive opportunity to be seen as a Worldchefs Trusted Brand on an international platform alongside key industry players.
Enjoy this Turnkey Solution: Take a back seat on logistics! Worldchefs handles the planning and animation of your booth space. Our features often include:
Spacious pavilion (40-500sqm) to meet with potential customers, host live demonstrations, etc.
Dedicated brandable area for co-exhibitors
Prime access to Worldchefs community and partners
Customized communications opportunities on Worldchefs’ official channels
“Worldchefs Village is a great way for us to engage with chefs and professionals from different countries, and connect them with our partners and associations. Each time we finish a Worldchefs Village event, we have new contacts and conversations that make the experience very worthwhile. For our first time with a booth at Sirha Lyon, it was certainly a success.”
Ragnar Fridriksson, Worldchefs Managing Director
Upcoming Events:
Ready to secure your spot and join us at an upcoming Worldchefs Village? Here are the upcoming dates:
With its rich 98-year history spanning 39 cities globally, the Worldchefs Congress & Expo is a biennial culinary event that continues to advance culinary arts, sustainable food practices, and professional development.
A Historic Return to Singapore
Thirty-five years ago, Singapore made history as the first country in Asia to host the Worldchefs Congress & Expo in 1990. “We look forward to making history again,” said Eric Neo, President of Singapore’s Chefs’ Association, as the prestigious event returned to the country from 20 to 25 October 2024.
Organised by the World Association of Chefs Societies (Worldchefs) and Singapore Chefs Association (SCA), the 40th edition drew more than 900 attendees from five continents, including culinary professionals, industry leaders, and emerging talents. The event also featured 30 international speakers and industry experts, offering valuable insights through presentations, workshops, and educational programmes. The exchange of ideas and expertise fostered international collaborations, positioning Singapore as a hub for culinary education, innovation, and investments.
The landmark event unfolded across two prestigious venues: the Congress programme at the Sands Expo & Convention Centre from 20 to 22 October, followed by the Global Chefs Challenge Finals at Singapore Expo from 22 to 25 October as part of FHA-HoReCa.
Congress Programme: Shaping Culinary Futures
Under the theme “Culinary Horizons – Designing Our Future”, the congress programme kicked off with an opening address by Senior Minister of State for Ministry of Trade & Industry, and Ministry of Culture, Community and Youth Low Yen Ling. “Our city is known as a food paradise and home to excellent culinary skills,” she said. “As a global food capital, we continue to scale new culinary heights and are inspired by the incredible talents gathered here.”
The main congress programme provided a rich lineup of presentations, workshops, and educational sessions that addressed the pressing challenges and opportunities in today’s culinary world. Topics ranged from sustainability and plant-based gastronomy to the preservation of cultural heritage and the integration of technology in kitchens. Leading voices included Emile van der Staak, Head Chef of the award-winning vegetable restaurant De Nieuwe Winkel and Frank Fol Founder & Chairman of We’re Smart® World. Together, the plant-based food advocates delivered the groundbreaking session “Eat More Plants!”, exploring how botanical gastronomy can contribute to global sustainability efforts. Singapore’s celebrity chefs Emmanuel Stroobant and Eric Teo offered insights into modern Asian cuisine and innovation, while local food critic KF Seetoh and Chef Shi Long celebrated the city’s hawker culture in a compelling session on its evolution and preservation.
Bill Gallagher Young Chefs Forum: Nurturing Future Leaders
At the Worldchefs Congress, The Bill Gallagher Young Chefs Forum continued its legacy as a cornerstone of culinary development, fostering the growth of the next-generation talent. Named in honour of the late chef Billy Gallagher and his dedication to training and mentorship, the forum brought together 50 young chefs and mentors from around the globe, including Canada, Norway, Finland, the United Arab Emirates, India, Australia, Malaysia, and more.
This year’s edition offered participants a comprehensive experience, combining the main programme with tailored elements designed to maximise learning and networking opportunities. With tickets at an accessible price point, the forum enabled more young chefs to gain invaluable insights from industry leaders like Michelin-starred British chef Martin Blunos and Singapore’s award-winning pastry chef Janice Wong. Attendees also explored Singapore’s vibrant culinary scene through curated city tours, immersing themselves in its rich heritage.
The forum’s holistic approach left a lasting impression on the participants. As one young chef reflected, “Worldchefs Congress taught me a lot of different ideas that I will share with the other young chefs in my country. It made me realise that [being a chef is] more than just cooking and serving to guests, it’s about empowering and giving opportunities to others.”
Food for Good: Nourishing Local Communities
The Worldchefs Congress 2024 also demonstrated a deep commitment to social responsibility and community engagement through a series of impactful activities. In celebration of the 20th International Chefs Day, Worldchefs partnered with Nestlé Professional to host a special event for children at the Nestlé Professional Customer Engagement Centre.
Under the guidance of esteemed chefs from the SCA, the young participants learned to prepare nutritious dishes gaining memorable hands-on cooking experiences and knowledge about healthier eating.
“Together with the Singapore Chefs’ Association, we are committed to excite the next generation of potential chefs. We believe that empowering children with the knowledge and skills when making food choices will lead to healthier lifestyles and hopefully trigger them to join the wonderful global family of chefs,” said Paul Nagelkerken, Country Business Manager at Nestlé Professional Singapore.
The Congress’s dedication to community service reached new heights with the National Kidney Foundation 55 Charity Gala Dinner, organised by the Worldchefs and SCA in collaboration with World Chefs Without Borders and the National Kidney Foundation Singapore. The dinner successfully surpassed its fundraising goals to raise S$1.8 million, which will go directly towards providing life-saving dialysis treatments and holistic care for over 5,700 kidney failure patients in Singapore.
Held at W Singapore – Sentosa Cove, the evening featured exquisite culinary creations by Michelin-starred chefs including Julien Royer, Emmanuel Stroobant, and Jason Tan, who delivered a remarkable dining experience to over 300 guests. Dr. Amy Khor, Singapore’s Senior Minister of State for Sustainability and the Environment and Ministry of Transport, graced the occasion as Guest-of-Honour, highlighting the event’s significance in bringing together the culinary community for this vital cause.
Global Excellence at the Expo
The event culminated at Singapore Expo with the Global Chefs Challenge Finals where 72 chefs from 25 countries showcased their extraordinary talent. Claiming the top spot was the Swiss national team comprising Ale Mordasini and Laura Loosli, a former junior national team star.
Together they created a four-course meal for 2 guests in just five hours. Reflecting on their win, Mordasini emphasised the significance of mental preparation in such a high-stakes environment: “It brings you security and a good base you can stand on.”
Making history, this year’s competition introduced its first-ever Global Vegan Chefs Challenge. Steve Lentz from Luxembourg earned top place with a culinary performance rooted in sustainability. “We made it a point of honour not to waste anything, which is very important in this kind of competition,” Lentz shared. These victories not only celebrated exceptional skill but also highlighted the growing movement toward sustainability and mindfulness in the culinary arts.
Singapore: A Global Culinary Capital
The Worldchefs Congress & Expo 2024 showcased Singapore not only as the ideal host destination for large-scale culinary events, but also a food paradise that blends rich heritage with modern innovation. From celebrating local hawker culture to championing sustainability and cutting-edge gastronomy, the event highlighted the city’s unique ability to bridge tradition and progress.
As a melting pot of diverse culinary traditions and a hub for innovation, Singapore provides the perfect backdrop for global culinary leaders to exchange ideas, showcase expertise, and shape the future of the industry. With a steadfast commitment to fostering future leaders in the culinary arts, Singapore continues to strengthen its reputation as a global food capital. As the global culinary landscape continues to evolve, Singapore stands ready to play a pivotal role in advancing sustainable food practices and nurturing the next generation of culinary talent.
In this issue of Gulf Gourmet’s magazine, get inspired by the philanthropic efforts of the Emirates Culinary Guild, hear how French Master Chef Pierre Gagnaire believes emotions shape the dining experience, and more.
ScanBox and the World Association of Chefs’ Societies (Worldchefs) have renewed their global partnership, strengthening their commitment to equipping culinary professionals with innovative food transport, heating and cooling solutions.
ScanBox, the market leader in food holding equipment, continues as a Global Partner of Worldchefs, supporting professional chefs with cutting-edge food transport and holding solutions.
ScanBox continues as an Official Partner of the Worldchefs Global Chefs Challenge Final, enhancing competition conditions with state-of-the-art food holding technology.
ScanBox is confirmed as an Official Partner of the Worldchefs Congress in Wales 2026 and Paris 2028.
Paris, 5 March 2025 – Worldchefs (The World Association of Chefs’ Societies) has announced a renewed partnership with ScanBox, a market leader in sustainable food logistics solutions. The continued collaboration is based on a mutual commitment providing chefs worldwide with more efficient food logistics, improved working conditions, and the tools they need to deliver remarkable dining experiences.
ScanBox has 30 years of experience in developing insulated food transport and holding equipment with a focus on ergonomics, safety and ease of operation for customer satisfaction. All products are developed and built in their factory in Olofström, Sweden. In 2024, ScanBox was recognized as one of Sweden’s fastest-growing companies, earning the DI Gasell Award from Dagens Industri.
Operating worldwide, their unique food holding and transportation carts are used by thousands of chefs around the globe and across a range of industries. With more than 1,300 customers and a presence in over 60 markets, ScanBox delivers reliable food logistic solutions to professional kitchens worldwide.
Food service simplified
ScanBox simplifies food logistics in professional kitchens with the market’s widest range of food transport trolleys for cold and hot holding. ScanBox products provide the flexibility to combine exactly the functions culinary professionals need, all in one box. Innovative design and construction provide numerous advantages compared to traditional cooling and heating boxes, with logistical challenges in mind to ensure stability and ease in demanding work environments.
ScanBox’s new product selector helps foodservice professionals find the solution for their unique needs, whether it’s for keeping food warm, cold, or neutrally stored.
Enhancing Culinary Competitions with ScanBox Solutions
As an Official Partner of Worldchefs Global Chefs Challenge, ScanBox will continue to provide high-performance insulated food transport carts, ensuring that top culinary competitors have the best tools to optimize their performance. The Global Chefs Challenge brings together top chefs representing countries from around the world , and ScanBox’s innovative solutions will contribute to the highest standards for competition conditions.
“We are delighted to extend our partnership with ScanBox. Scanbox has now been with us many years and their devotion to our competitions is a great partnership between our association and their company,” says Andy Cuthbert, President of Worldchefs. “With ScanBox’s expertise, our chefs will have access to the best food holding solutions, enabling them to perform at their highest level.”
Strengthening Presence at Worldchefs Congress
ScanBox will also continue as an Official Partner of the Worldchefs Congress in Wales 2026 and Paris 2028, showcasing its latest advancements in food holding technology. The biennial Worldchefs Congress & Expo brings together industry leaders, chefs, and innovators, fostering knowledge-sharing and collaboration across the global culinary community.
“Our renewed partnership with Worldchefs is an exciting opportunity for ScanBox,” says Johan Olsson, Global Sales Director at ScanBox. “We are proud to support professional chefs by providing smart, efficient, and ergonomic food holding solutions. Being part of Worldchefs’ events allows us to engage with the global culinary community and continue developing innovations tailored to their needs.”
Bringing Your Food with Care
At ScanBox, sustainability is an integrated part of business. ScanBox products and solutions are designed to support more sustainable food logistics by creating efficient and optimized workflows that reduce food waste and energy consumption.
In the global commercial kitchen industry, where working conditions are often demanding and stressful, ScanBox food logistics solutions contribute to improved working conditions. By creating more balanced and efficient workflows, they hope to support both social and economic sustainability in the industry.
The continued partnership between ScanBox and Worldchefs reaffirms a shared dedication to equipping culinary professionals with the tools they need to excel. As ScanBox continues to set new standards for food holding technology, Worldchefs remains committed to fostering excellence, sustainability, and innovation within the industry.
About ScanBox
ScanBox offers food transport, heating & cooling solutions that are utilized in kitchens worldwide and across a wide range of industries. ScanBox food transportation boxes ensure the food will retain its quality from preparation through transport to final service.
ScanBox offers the market’s widest range of food transport trolleys for cold and hot holding, with the flexibility to easily combine different functions in one box.
Contributing to reduce food waste and optimize energy consumption
At ScanBox, sustainability is a natural and integrated part of the business. Their products and solutions are designed to support sustainable food logistics by creating efficient and optimized workflows that reduce food waste and energy consumption.
30 years experience
ScanBox was established in 1992 and has since grown to a global business with more than 1,300 customers and a presence in over 60 markets.
Focus on growth
ScanBox has experienced steady growth, selling over 100,000 units since its inception and was named a Swedish Gasell company in 2024.
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.
Read below to discover GastroGilde’s February 2025 Newsletter
EVENT: 31/3 Purmerend CuliQuiz / GG Panel
🎉 Invitation GG Panel and CuliQuiz Battle on March 31 🎉 Monday, March 31 is the time to meet again, get inspired and enjoy an unforgettable afternoon! A great program has been prepared for you. Join us, meet other members and literally and figuratively taste what makes our Gastronomic Guild so special!
Participate in the GG Panel? We as the Gastronomic Guild are participating with a team/panel of members and board members led by president Hans Everse. If you would like to be on this panel of up to 6 people, you can let us know by sending an email to hans.everse@gastronomischgilde.nl and we as a board will choose someone. The winners who participate will receive the CuliQuiz game as a gift anyway!
On Monday, March 31, 2025 the big CuliQuiz Battle will take place in the H20 Esports Stadium in Purmerend, GG members and other (young) professionals are cordially invited! The CuliQuiz Battle will be an afternoon full of education, inspiration, culinary challenges and lots of chances to win great prizes, including a Big Green Egg, SVH Meestertour and internship at De Librije. The Battle will be presented by Gault&Millau hostess of the year 2023 Caroline Berends and mister CuliQuiz; Tjitze van der Dam.
Date: Monday, March 31, 2025 Location: H20 Esport Stadium, Purmerend Admission is free of charge, registration required.
Program
12:30 – 14:15 pm Workshops and master classes. 13:30 – 14:00 hours Wildcard round. 14:15 – 15:00 hours Professionals Battle 15:15 – 16:00 hours The CuliQuiz Battle 16:00 – 16:30 hours Award ceremony We look forward to seeing you there!
NEW SPONSOR: Local Harvest
We are very happy with our new sponsor Local Harvest. On March 3, they were also present at our event and we were able to get acquainted with Machiel and Pieter and not unimportantly with the assortment of delicious delicacies they can provide for on the drinks board.
Local Harvest is constantly looking for the most beautiful products from Dutch soil that are made with care and love. To do this, they work closely with small-scale producers and suppliers. As a result, they have everything they need for the cocktail menu.
Local Harvest works according to four guarantees: everything for the drinks menu You can find high quality local specialties for the drinks menu. (also) vegetarian assortment An extensive assortment for vegetarian or vegan drinks menu is offered. local suppliers We work as much as possible with local producers and suppliers from the Netherlands. respect for animals and nature We only work with producers who respect animals and nature.
Local Harvest only delivers to the hospitality industry. Of course they prefer to visit you to show and taste the products. After all, good taste comes first! Interested? Please contact Machiel or Pieter: Machiel Laumans – 06 1433 7233 Pieter Bos – 06 1159 5770
DEALS: Free Terrace Guide – Book deal “SPICES”
ENTREE Terrace Guide 2025 What’s in store for the hospitality industry this patio season? What’s in store this patio season? Entree Magazine figured it out for you based on trends and openings.
Read about, among other things:
☀️ Spritzers are wildly popular: ‘We sell 500 a day.’ ☀️ Full terrace when the sun isn’t shining? Wouter Verkerk tells how! ☀️ Friesland is the culinary destination this summer. ☀️ Design trends on the terrace: ‘It’s more than just a place to relax.’ ☀️ And many more trends!
Tom Lamers: ‘t Raedthuys* in Duiven has 1 kitchen, but 2 star chefs for the next 3 years It took some getting used to for Tom Lamers (34). After five years as head chef at Het Koetshuis* in Bennekom, since the beginning of this year he shares the kitchen with star chef Hans den Engelsen (65) at ‘t Raedthuys* in Duiven. For the next three years they will be behind the stove there together. “Two chefs in one kitchen, that also took some getting used to for our apprentice chef,” Lamers says with a laugh in an interview. Read the entire interview here By: Wieteke Posthumus ~ ~ ~ Ruben van Zanten, ‘t Havenmantsje in Harlingen: ‘Keep developing yourself’ Partner ENTREE Magazine talked to Gastronomic Guild member Ruben van Zanten. Ruben van Zanten (25) started four years ago as an apprentice at ‘t Havenmantsje in Harlingen, since last year he has been at the helm there as head chef. To develop himself he participates a lot in competitions, recently he won the HANOS Gouden Koksmuts at Horecava and took Gold in Rimini (Italy), qualifying him for the WorldChefs Global Chefs Challenge in Wales next year. What is the young chef’s vision? “Short lines, an open atmosphere and good cooperation in the kitchen is crucial.” Read the entire interview here By: Madelief de Weerd
Gastronomic Guild unpacks!
Report event Gastronomic Guild on March 3 by Gerard Walters.
REMEKER
What a warm reception at the farm where Remeker cheese is made.
Jan Dirk and our chairman Hans welcomed us with Joris cake and fresh butter from the Jersey cows. With coffee, a convivial atmosphere soon developed and there was plenty of talk about the trade and what keeps everyone busy.
After fifteen minutes Jan Dirk took the floor and took us into farming life 3.0. What an expertise and vision! He explained how to run a farm in a circular and environmentally friendly way, with maximum biodiversity. Together with his two sons he divides the work.
We were explained about the cheese making process and the importance of nutrition for cows. For example, we learned that a cow’s horns act as thermometers, and that you can tell its age from its “annual rings. Every two years, cows have offspring: the bulls go to a rearing facility and young cows enter the herd as older animals go out. Cows over ten years old are no exception here – and they still give just as much milk. Slaughtered cows are returned to the farm store as loosely packed meat cuts. That store is open three days a week – a gourmet candy store!
Of course, this extraordinary company did not come out of the blue. Years of research, cooperation with scientists, like-minded farmers and good contacts with “The Hague” form the basis.
Jan Dirk explained, “It all started when I understood what was happening in the soil.” The magic word is mycorrhiza, a form of cooperation between fungi and plants via the roots. Almost all plants cooperate with fungi underground. This makes for super-healthy soil. And with 550 worms per m², the soil is well aerated and remains permeable to water.
On the first days of March, the 90 cows produce about 33 cheeses every two days. But especially for us, the cows went out to pasture this Monday at a quarter past two for the first time this year and are eating 100% grass again. Result: next week they are already making 40 cheeses per two days, more cheese, less concentrate. A nice profit.
At lunch we enjoyed delicious hot meat, Remeker cheese and bread from Arjan van Buren: Joris bread; pure, nutritious and tasty.
FERMENTING
Because the program ran late, we arrived a little later at the second part of this “H ”honest day: a fermentation workshop at Christian Weij in Ede.
Again, a warm welcome and an inspiring explanation of the fermentation process. According to Christian fermentation is not difficult if you know the rules: time, pure ingredients and the right amount of salt. Vegetables were laid out on all the tables and on the work table was a rich assortment of herbs and spices. Half and full liter preserving jars ensured that everything we made could be properly preserved.
So let’s get to work! Among other things, we made:
Kimchi of pointed cabbage
Pickles of red cabbage with yellow beet and spices like star anise, peppercorn, bay leaf and mace that we pickled in Oosterschelder Purified Seawater (which has the perfect salinity for fermenting, probably the same technique was discovered with vegetables in seawater).
Miso made from emmer wheat and chickpeas
Fermentation is an ancient technique that for a time was less popular due to prosperity and abundance. Sustainability and the fight against waste are now rightly getting attention again. You could tell from everything that real artisans were at work here: cutting, smelling, tasting; everything to arrive at the right quality. Occasionally Christian’s finger or nose would pass through the jars for an approving look.
When all the pots were full, it was time for a beer and a ball from our new sponsor Local Harvest who were also represented.
After a nice thank you from chairman Hans to Christian for the wonderful workshop, everyone went home satisfied. This day showed that our profession is alive and kicking. There will always be interest in honest and healthy food; as long as there are cooks who practice their profession with knowledge and passion.
So: members of the Gastronomic Guild, spread the word and recruit new members!
Oh yes … in the corridors we heard that on Monday, April 14 at ‘Klein Zwitserland’ the first asparagus from Limburg will be cut, prepared and tasted. And before that on March 31 the CuliQuiz Battle in Purmerend where I may be on the GG Panel 😊. See you then!
In the catering and food service industry, it is required by law and regulations that the kitchen is equipped with cooling machines that can rapidly decrease the temperature of hot food to maintain the quality and safety of food. Thanks to this process, food can be safely stored to be consumed at a later stage. The fast-cooling process is known as blast chilling. But what exactly is blast chilling and what does it entail? Find out more in this article.
And what is a blast chiller?
A blast chiller is a robust cooling machine that blows chilled air on to food, rapidly decreasing its temperature to the core. This process is much faster than traditional cooling methods, and it helps avoid the spread of bacteria that can occur during slower cooling processes. Blast chillers are found in commercial kitchens and are not a replacement for standard refrigerators. They are used to accelerate the cooling process of cooked dishes and maintain high food quality and health standards.
Food waste is a growing global problem, with a significant environmental and economic impact. It’s important to recognize the role that the food service industry plays in this issue. While delicious food is a cornerstone of our industry, so is minimizing waste. Thankfully, innovative solutions like blast chilling offer a powerful tool to combat food waste and ensure a more sustainablefuture for food service.
Why are blast chillers and blast freezers essential in any commercial kitchen?
A blast chiller is essential in any commercial kitchen as it reduces the temperature of cooked or heated food from 70 °C to 3 °C (158 °F to 37.4 °F) within 90 minutes, which follows health and safety guidelines for the food and catering industry. In fact, bacteria tend to multiply faster in temperatures between +8 °C and +68 °C (46.4 °F to 154.4 °F).
Electrolux Professional’s Blast Chillers are a top-of-the-line solution for rapidly chilling and preserving food in commercial kitchens. These specialized appliances use advanced technology to quickly bring the temperature of cooked food down to safe levels, which can help prevent bacterial growth and ensure the quality and freshness of food. Electrolux Professional has been respectful of the HACCP process since 1998 and has received the HACCP International Certification, which confirms their commitment to ensuring the highest hygiene standards along the entire food chain.
Blast freezing is another safe way to keep cooked food protected from bacteria growth while preserving its taste and nutritional value. Blast freezers are kept at an air temperature as low as -41 °C, compared to standard freezers that are kept at around -18 °C (-0.4 °F ). Blast freezing accelerates the process and takes only 4 hours to freeze food, compared to the 6-12 hours it takes for a normal freezer. The freezing temperature and quick cooling time help to maintain the high quality of the food, including its nutritional value and appearance. Chefs can prepare menu items and freeze them for long-term storage without compromising their initial quality, which reduces food waste and increases efficiency.
The perfect blast chiller to suit your business needs
Blast chillers are essential appliances in modern commercial kitchens, required by local health and safety regulations to reduce time and food waste. When choosing a blast chiller, it is important to select one that meets the needs of the business and staff. Electrolux Professional offers cutting-edge technology products that are safe to use and ergonomic certified.
From small countertop units to larger models designed for high-volume operations, the company’s blast chillers and freezers are built to last, with durable stainless-steel construction and user-friendly controls that make them easy to operate and maintain. Whether you are running a restaurant, bakery, or catering service, Electrolux Professional blast chiller – freezers can help you improve food safety and efficiency while maintaining the highest standards of quality and achieving your business’ own sustainability goals.
Conclusion
By rapidly cooling cooked food, blast chillers significantly reduce the timeframe for bacterial growth, extending shelf life and minimizing the risk of spoilage. This translates to less food waste, which benefits both your bottom line and the environment.
Electrolux Professional Group is committed to developing innovative solutions that empower businesses to operate more sustainably. Together, we can make a positive impact on the future of food service.
Pakistan International Culinary Championship (PICC) 2025, Season 7, an exhilarating four-day celebration of culinary excellence was held at the Royal Palm Golf & Country Club in Lahore. Organized by Chefs Association of Pakistan (CAP) and strategically partnered with College of Tourism & Hotel Management (COTHM), the event was endorsed by Worldchefs, making it one of the largest and most prestigious culinary events in the region.
Held from January 27 to January 30, 2025, PICC 2025 brought together over 5,000 participants, including professional chefs, culinary students, and industry experts, from around 15 countries. The event was a platform for culinary exchange, creativity, and innovation, showcasing a remarkable blend of global talent and local culinary expertise.
The championship featured 25 live operational kitchens where participants showcased their skills and creativity in real-time. The kitchens, set up for various categories, allowed chefs to demonstrate their cooking techniques, offering an immersive experience for guests and culinary professionals. The event also featured a huge baking lounge, where some of the finest baking talent from around the world displayed their impressive creations.
One of the key highlights of PICC 2025 was the introduction of the “Senses in the Kitchen” segment – a first-ever initiative that allowed 26 participants, including 18 visually impaired individuals and eight persons with different abilities, to showcase their culinary talents. This groundbreaking segment was a celebration of inclusivity, highlighting the capabilities and passion of these participants and breaking down barriers in the culinary world.
The event was graced by a range of notable guests and dignitaries, including federal and provincial governments’ officials, ministers, industry leaders, and figures from the culinary world. They were joined by representatives from leading international culinary bodies and diplomatic missions, further adding prestige to the event.
Additionally, a Nations Parade was held on all the four days of the event, where all the participating country were proudly represented through their flags, further celebrating the global nature of the event. Guests and participants took part in this grand procession, marking an exciting and visually stunning highlight each day.
The four-day event also featured various competitions, workshops, and master classes, where professional chefs and culinary students had the opportunity to enhance their skills, exchange ideas, and connect with experts. With over 5,000 participants from 15 countries, PICC 2025 became a true celebration of culinary arts, promoting cultural exchange and strengthening the global culinary community.
In addition to the competitions, the event offered a range of networking opportunities for industry professionals, creating an environment where new ideas, techniques, and trends in the culinary world could be explored and discussed.
The culmination of the event was marked by an awards distribution ceremony where Industries, Commerce & Investment Minister Chaudhary Shafay Hussain and NAVTTC DG Haider Abbas were the chief guests. Cash prizes worth a total of Rs 5 million/- were awarded to the top performers across various categories. Medals and certificates were presented to the winners, first runners-up, and second runners-up, recognizing their exceptional talent and hard work.
The successful completion of PICC 2025 not only solidified the event’s position as one of Pakistan’s most significant culinary celebrations but also emphasized the growing importance of the culinary arts in the country’s tourism and hospitality sectors. With the active support of partners like National Foods as title sponsor, Nestlé Professional, KnN’s and Cheezious as gold sponsors and Young’s Food, Shangrila, Coca Cola and Ambassador Commercial Kitchen Equipment as silver sponsors, PICC continues to be a catalyst for innovation and excellence in Pakistan’s culinary scene.
Ahmad Shafiq, President of the Chefs Association of Pakistan, while talking to media, expressed his gratitude to all the participants, sponsors, and attendees, stating: “PICC 2025 has exceeded our expectations in every way. From the incredible culinary talent on display to the meaningful conversations and exchanges that took place, this event truly showcased the global reach and significance of the culinary arts. We are pleased with the outcome and look forward to continuing this journey of growth and collaboration in future editions.”
In this edition of National Culinary Review (an American Culinary Federation publication), discover the highly anticipated 2025 Trends Report, explore the timeless allure of Peking duck, and get an inside look at how university chefs balance innovation, education, and feeding students. Dive in for fresh insights and inspiration to start the year strong!
Worldchefs’ Feed the Planet program is continuing to make a tangible difference around the world, with recent success stories from the EcoFood Training and Certification Agency in Saint Lucia.
This Caribbean island nation, known for its vibrant tourism industry and diverse food culture, has faced challenges related to food security, climate change, and an over-reliance on imported goods. However, local efforts, bolstered by Feed the Planet’s sustainability programs supported by Worldchefs and Electrolux Food Foundation, are striving for a shift toward a more sustainable and resilient food system.
Recognizing the importance of creating a more self-sufficient and sustainable food system, EcoFood Training and Certification Agency, led by CEO Jordann Norbert, has sought to help change the future of the island’s food systems. As the agency’s goals aligned closely with the objectives of Worldchefs’ Feed the Planet programs, a collaboration began, aiming to empower local food professionals through education in sustainable practices and culinary skills.
The Start of a Powerful Collaboration
To begin this strategic collaboration, EcoFood introduced the Like a Chef program in Saint Lucia, an employment training program that equips underserved communities with culinary workplace skills. The course promotes sustainable cooking with a zero food waste approach, designed to provide essential culinary skills and promote sustainability within the food industry.
Over a 12-week training period, participants learned the fundamentals of culinary operations through Worldchefs Academy’s Pre-Commis Chef curriculum. This included practical modules on knife skills, salads, stocks, soups, poultry, cakes, and desserts, coupled with lessons on business operations and food entrepreneurship.
The program also incorporated Worldchefs’ Sustainability Education for Culinary Professionals curriculum, empowering participants even further to integrate sustainable practices into their kitchens. This comprehensive approach equipped the chefs with the tools necessary to contribute positively to the environment, helping to reduce food waste, promoting local ingredients, and encouraging sustainable sourcing, responding to Saint Lucia’s food system needs.
Training the Next Generation of Culinary Professionals
The Like a Chef program not only focused on skills development but also on job readiness. Participants received job training, including resume building and soft skills development. To further enhance their employability, several students were placed into internships with local restaurants and hotels. The program’s impact is evident, with 35% of participants engaging in internships, 24% securing employment, and 40% pursuing self-employment.
The Like a Chef participants also made an impact in classrooms of Saint Lucia, hosting a Food Heroes Challenge workshop at local schools. The workshop aimed at educating children about sustainable food practices and engaged 60 students between the ages of 8-12 years old.
Program Outcomes and Impact
The 2024 Like a Chef program in Saint Lucia featured three cohorts, with a total of 26 participants. Of the participants, 80% were aged 17-35, with a smaller group of 20% over 35. In addition to the culinary and sustainability training, the program also provided education on food business fundamentals, including the financial aspects of running a food business and how to craft a strong business plan.
With 3 cohorts completing the program throughout 2024 in Saint Lucia, changed lives and inspiring stories were displayed among the 26 total participants.
Underscoring the success of this program, EcoFood Training & Certification Agency was awarded for their work in Saint Lucia in the category of Food Security and Nutrition 2023-2024 under SLUDTERA’s Anita James Social Impact Award. The impact of the program is already being felt, with plans for 2025 to further expand the reach of the program to include food operators, school cooks, and more underserved communities across Saint Lucia. The next cohort is set to begin in June.
The Future of Feed the Planet Programs in Saint Lucia
The EcoFood Training and Certification Agency remains committed to its mission of creating sustainable food systems in the Caribbean, and with the ongoing support of Worldchefs and the Electrolux Food Foundation, the Like a Chef program will continue to make a profound difference in both the lives of individuals and the broader food system in Saint Lucia.
As the world faces increasing challenges related to climate change and food security, initiatives like these will continue to inspire change, promote sustainability, and empower the next generation of culinary professionals.
To learn more about Feed the Planet, discover our latest episode of World on a Plate, with Chair Shonah Chalmers:
See the Arabic version below / انظر أدناه للاطلاع على النسخة العربية.
Sustainability Education for Culinary Professionals, created by Worldchefs’ Feed the Planet initiative, is now available in Arabic on Worldchefs Academy. This course offers a free 8-course curriculum for learners to deepen their knowledge of sustainable culinary methods and key topics in food systems.
With the expansion of this course to its second language on Worldchefs Academy, it becomes more accessible, now able to reach tens of thousands of Arabic-speaking chefs around the world.
Learn more about Feed the Planet programs including Sustainability Education for Culinary Professionals at feedtheplanet.worldchefs.org.
Paris, 1 February 2025 – Worldchefs Academy is proud to announce the launch of Sustainability Education for Culinary Professionals course now in Arabic— a significant step in making this valuable education even more inclusive and accessible.
This launch marks a significant milestone for Worldchefs, as the course becomes a resource available for the tens of thousands of Arabic-speaking chefs worldwide.
A Global Initiative with Local Impact
Recognizing the growing demand for sustainability education from Arabic-speaking chefs, Worldchefs took a major step forward in 2023 by launching the Arabic version of the Sustainability Education trainers’ program, made possible by the expert translation of Ms. Shourouk Mohamed and Chef Haitham H. Hassoon.
This year, Chef Majed Al Sabagh, a highly respected culinary educator and Director of the Chef International Center (Chef Training And Consultancy) (CIC) in the UAE, along with his team, volunteered to adapt all of the Sustainability Education for Culinary Professionals curriculum into Arabic on Worldchefs Academy, ensuring the program resonated with Arabic-speaking learners. Thanks to the help and support of these key contributors, Worldchefs deepens its commitment to providing accessible learning opportunities for chefs around the world, inspiring positive environmental and social impact in kitchens and communities.
Celebrating Graduates from Arabic-Speaking Countries
The response to the Arabic version of the course has been overwhelmingly positive, empowering 12 newly-approved trainers from Arabic-speaking countries to lead the way in sustainability education. Already, over 3,600 students have graduated from the program including:
Egypt: 2,262 graduates
Saudi Arabia: 361 graduates
Iraq: 662 graduates
Jordan: 314 graduates
Algeria: 60 graduates
“Translating and recording this course into the Arabic version alongside my family and colleagues proved to be real teamwork. It’s not simply a matter of changing the words, but we worked to find new examples to place throughout the curriculum that align with Arabic culture and are meaningful to the Arabs who enroll. I’m looking forward to not only study it, but also implement it in our lifestyle,” said Chef Majed.
To hear more about this important project, click here.
“We now have a remarkable opportunity to more deeply connect with Arab-speaking chefs through education. On behalf of the entire Worldchefs Board of Directors, we’d like to thank everyone whose dedication and expertise made this possible. We are extremely proud of this achievement and we look forward to furthering Worldchefs’ commitment to providing sustainability education in as many languages as possible,” said Worldchefs President, Andy Cuthbert.
Get started today by enrolling in Sustainability Education for Culinary Professionals, in Arabic or English at https://worldchefsacademy.com/.
– END –
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:
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
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.
Worldchefs تطلق النسخة العربية من دورة تعليم الاستدامة للمحترفين في فنون الطهي
تعليم الاستدامة للمحترفين في فنون الطهي، الذي تم إنشاؤه من خلال مبادرة “إطعام كوكب الأرض” التابعة لـ Worldchefs، أصبح الآن متاحًا باللغة العربية على أكاديمية Worldchefs . يقدم هذا المقرر الدراسي منهجًا مجانيًا من 8 دورات لتوسيع معرفة المتعلمين بأساليب الطهي المستدامة والموضوعات الرئيسية في نظم الغذاء
مع توسيع هذا المقرر ليصبح متاحًا بلغة ثانية على أكاديمية Worldchefs ، أصبح الوصول إليه أكثر سهولة، حيث أصبح قادرًا الآن على الوصول إلى عشرات الآلاف من الطهاة الناطقين بالعربية في جميع أنحاء العالم
للتعرف على المزيد حول برنامج “إطعام كوكب الأرض” بما في ذلك تعليم الاستدامة للمحترفين في فنون الطهي، يمكنك زيارة الرابط feedtheplanet.worldchefs.org
باريس، 1 فبراير 2025 – أكاديمية Worldchefs تفخر بالإعلان عن إطلاق دورة “ تعليم الاستدامة للمحترفين في فنون الطهي” الآن باللغة العربية — خطوة هامة في جعل هذا التعليم القيم أكثر شمولاً وقابلية للوصول
يُعد هذا الإطلاق علامة فارقة لـ Worldchefs، حيث أصبح المقرر الآن موردًا متاحًا لعشرات الآلاف من الطهاة الناطقين بالعربية في جميع أنحاء العالم
مبادرة عالمية بأثر محلي
مع تزايد الطلب على تعليم الاستدامة من الطهاة الناطقين بالعربية، اتخذت Worldchefs خطوة كبيرة إلى الأمام في عام 2023 بإطلاق النسخة العربية من برنامج تدريب “تعليم الاستدامة للمحترفين في فنون الطهي”، الذي تحقق بفضل المترجمة الخبيرة للسيدة شروق محمد والشيف هيثم حسن حسون.
هذا العام، تطوع الشيف ماجد الصباغ، وهو معلم طهي محترم ومدير مركز الشيف للتدريب والاستشارات (CIC) في الإمارات، وفريقه لتكييف جميع مقررات برنامج “تعليم الاستدامة للمحترفين في فنون الطهي” إلى اللغة العربية على أكاديمية Worldchefs، لضمان أن البرنامج يتناسب مع المتعلمين الناطقين بالعربية. بفضل المساعدة والدعم من هؤلاء المساهمين الرئيسيين، تعمق Worldchefs التزامها بتوفير فرص تعلم متاحة للطهاة في جميع أنحاء العالم، مما يلهم تأثيرًا بيئيًا واجتماعيًا إيجابيًا في المطابخ والمجتمعات.
الاحتفال بتخريج المتعلمين من الدول الناطقة بالعربية
كانت الاستجابة للنسخة العربية من الدورة إيجابية للغاية، مما أتاح لـ 12 مدربًا جديدًا معتمدًا من الدول الناطقة بالعربية قيادة الطريق في تعليم الاستدامة. حتى الآن، تخرج أكثر من 3,600 طالب من البرنامج بما في ذلك:
مصر: 2,262 خريجًا
السعودية: 361 خريجًا
العراق: 662 خريجًا
الأردن: 314 خريجًا
الجزائر: 60 خريجًا
قال الشيف ماجد: “ترجمة وتسجيل هذه الدورة إلى النسخة العربية جنبًا إلى جنب مع عائلتي وزملائي كان عملًا جماعيًا حقيقيًا. لم يكن الأمر مجرد تغيير الكلمات، بل عملنا على إيجاد أمثلة جديدة لتضمينها في المنهج تتماشى مع الثقافة العربية وتكون ذات معنى للعرب الذين يلتحقون بالدورة. أتطلع إلى تنفيذ هذه الدورة في نمط حياتنا أيضًا.”
للاستماع إلى المزيد حول هذا المشروع المهم، يمكنك الضغط هنا:
قال رئيس Worldchefs ، آندي كاثبيرت: “نحن الآن أمام فرصة رائعة للتواصل بشكل أعمق مع الطهاة الناطقين بالعربية من خلال التعليم. نيابةً عن مجلس إدارة Worldchefs، نود أن نشكر كل من ساهم بخبراته واهتمامه لتحقيق ذلك. نحن فخورون جدًا بهذا الإنجاز ونتطلع إلى تعزيز التزام Worldchefs بتوفير تعليم الاستدامة بأكبر عدد ممكن من اللغات.”
ابدأ اليوم بالتسجيل في برناج “تعليم الاستدامة للمحترفين في فنون الطهي”، باللغة العربية أو الإنجليزية على الرابط: https://worldchefsacademy.com/.
النهاية
عن Worldchefs
جمعية الطهاة العالمية، والمعروفة باسم Worldchefs، هي اتحاد مكون من 110 جمعيات طهاة وطنية. باعتبارها صوتًا رائدًا في صناعة الضيافة، فإن Worldchefs تحمل تاريخًا طويلاً منذ تأسيسها في عام 1928 في السوربون على يد الطاهي الشهير أوغست إسكوفية.
تمثل Worldchefs أعضاء دوليين نشطين من المهنيين في فنون الطهي، وهي ملتزمة بتطوير المهنة واستخدام تأثير سترة الطاهي لتحسين صناعة الضيافة وإنسانية العالم.
تعمل Worldchefs على رفع معايير الطهي وزيادة الوعي الاجتماعي من خلال مجالات التركيز الأساسية التالية:
الإنسانية والاستدامة – برنامج “إطعام كوكب الأرض” و”طهاة بلا حدود” تخفف من فقر الغذاء، وتقدم الدعم في الأزمات، وتعزز الاستدامة في جميع أنحاء العالم.
التعليم – تقدم Worldchefs دعمًا للتعليم والتطوير المهني من خلال برامج أكاديمية Worldchefs التدريبية عبر الإنترنت، وشبكة متنوعة من شركاء التعليم التابعين لـ Worldchefs والمناهج الدراسية، وأول شهادة طهي عالمية معترف بها عالميًا للاعتراف بالمهارات المكتسبة في مجال الضيافة.
التواصل الشبكي – تقوم Worldchefs بربط المهنيين في مجال الطهي في جميع أنحاء العالم من خلال منصتها المجتمعية عبر الإنترنت وتوفر بوابة لفرص التواصل الصناعي من خلال الفعاليات المعتمدة ومؤتمر ومعرض Worldchefs biennial .
المسابقات – تحدد Worldchefs معايير عالمية لقواعد المسابقات، وتوفر ندوات حول المسابقات وضمان القضاة المعتمدين من Worldchefs، وتدير تحدي الطهاة العالمي المرموق.
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