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
Chef Myo began her culinary journey in Myanmar shortly after finishing high school. In 2009, she enrolled in culinary school and started working at KanDawGyi Palace Hotel as a Commis Chef. Over time, her skills expanded, and she progressed from Commis Chef to Chef de Partie. From 2014 to 2017, she trained at the Centre for Vocational Training in Myanmar in partnership with Switzerland Hospitality and Gastronomy. In 2022, she completed the Training of Trainers (TOT) course at Vocational Skills Development Project (VSDP), furthering her expertise.
In addition to her extensive training, Chef Myo competed in several culinary competitions. A proud member of the Myanmar Chefs Association, she has had the privilege of training under the association’s leader, Chef Oliver.
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.
Chef Myo provided insights to the team about the chef experience in Myanmar and discussed how Worldchefs programs can empower aspiring chefs in the country.
Leaving the Worldchefs office in Paris, Chef Myo was on her way to Bouzigues, France, to join the restaurant La Palourdière. As she embarks on her next professional adventure, Chef Myo hopes to inspire young chefs back home, proving that with dedication and perseverance, opportunities in the global culinary scene are within reach.
“For me, being a chef is more than just cooking—it is an art, a form of storytelling, a way to preserve tradition, and an opportunity to innovate. It means honoring ingredients, respecting the craft, and constantly pushing the boundaries of what is possible on a plate.”
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.
During the preparation and actual event, Constantina gave insights as to what she learned. “I gained new techniques and explored different flavors – I also learned how to think outside the box to create a dish that truly represents myself and my country. I discovered how to properly get organized during the competition, and I plan to carry this same philosophy into my daily work.”
The competition itself was a test of skill, creativity, and composure under pressure. When the results were announced, emotions ran high. “It was very rewarding to feel that all the sacrifices and efforts were finally worth it. I am ready for the next step and look forward to competing in Wales,” she said.
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.
Last month, the Worldchefs Global Chefs Challenge European Semi-Finals united over 50 skilled chefs from Europe for three exciting days of competition. Teams competed across four competition categories for the chance to secure their spot at the Global Chefs Challenge Finals in Wales 2026.
Relive the Global Chefs Challenge Europe Semi-Finals
Ready to relive the action? View the photos and watch the videos by clicking on the images below.
World on a Plate: The Making of a Top Chef with Giuseppe De Vincenzo
In our newest podcast episode, meet the winner of the European Grand Prix 2025: Chef Giuseppe De Vincenzo. Learn practical advice for competitions and discover what Giuseppe prepared during the event.
Finally, we’d like to give a special thank you to the sponsors of this event, whose support was essential in making the competition a success! We are proud to work alongside these partners and look forward to continued global collaborations.
If you wish to put your talent to the test, contact your National Chefs Association for opportunities to participate. Visit worldchefs.org/Members for a list of member nations.
Global Chefs Challenge Finals at Worldchefs Congress & Expo 2026
Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in cities around the world throughout its illustrious 96-year history. The forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, an international trade exhibition, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.
The 2026 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Wales, hosted by the Culinary Association of Wales.
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!
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