Partnership Blog

A culinary dream that came true

A culinary dream that came true

From a young dreamer to a creator of culinary art… this is young Azradeen’s awe-inspiring culinary journey. His story in which he allowed his dreams to lead him rather than allowing his hurdles to push them.

Learn more about Azradeen’s culinary journey below:


Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.


Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.


 A New Ingredient in the Mix: Anchor Food Professionals and Worldchefs Announce Global Partnership 

A New Ingredient in the Mix: Anchor Food Professionals and Worldchefs Announce Global Partnership 

  • Anchor Food Professionals has joined the largest culinary trade association as a Worldchefs Global Partner and official dairy sponsor of Worldchefs Congress & Expo 2024.
  • As a part of Fonterra brand, a co-operatively owned global dairy company from New Zealand, Anchor Food Professionals creates high quality, fit-for-purpose products and solutions for foodservice professionals in over 50 countries.
  • Learn more about Worldchefs partnership opportunities at

Paris, 29 of May 2023 – Anchor Food Professionals and Worldchefs have announced a new global partnership. Joining as a Worldchefs Global Partner, Anchor Food Professionals is now the official dairy sponsor of Worldchefs Congress & Expo 2024. A part of Fonterra, a co-operatively owned global dairy company from New Zealand, Anchor Food Professionals creates high quality, fit-for-purpose products and solutions for foodservice professionals in over 50 countries. 

The partnership marks a key opportunity for collaboration in culinary expertise and trends with the largest international culinary trade association. Putting the brand’s New Zealand dairy heritage and experience to good use, Anchor Food Professionals expands their insights for kitchens large and small around the world while showcasing grass-fed, natural dairy nutrition; free from GMO, growth hormones and antibiotics*. 

Anchor Food Professionals works with customers to help improve their products and grow their businesses. The company’s Global Advisory Chefs provide technical knowledge, develop new products, provide menu ideation and deliver first-hand experience of busy kitchens to help customers gain a competitive edge. Through industry insights and world-leading research and innovation, Anchor Food Professionals continuously introduce new dairy ingredients and service solutions that help meet the demands of today’s foodservice professionals.

Steven Ong, Global Advisory Chef for Anchor Food Professionals

“I’m super excited about our partnership with Worldchefs—the World Association of Chefs’ Societies—as it’s the global authority of the culinary industry,” says Steven Ong, Global Advisory Chef for Anchor Food Professionals. “With Worldchefs, we get the opportunity for prominent visibility, raising our profile in front of a captivated audience of chefs through more than 110 member countries on all continents. We will also be able to showcase our premium AFP products to a targeted audience of chefs and gastronomy opinion leaders by being the ‘Worldchefs most trusted dairy brand.’”

“The world of food is constantly evolving, and it is rare to find a company that has made the intentional choice to dedicate resources to really learning with and listening to food service professionals,” says Rick Stephen, Chairman of Worldchefs Culinary Competition Committee and former Continental Director for Asia. “We welcome their chefs to our international network and look forward to meeting them in kitchens around the globe.”

By adding Anchor Food Professional’s cream and butter into the mix at Worldchefs Congress & Expo 2024 in Singapore, thousands of the world’s best chefs will experience world-leading products at trade events, global showcases, and more.

Visit for more information on their products.

Learn more about Worldchefs partnership opportunities at

*When cows are sick and require antibiotic treatment, it is under veterinary advice. Antibiotics can only be prescribed by a veterinarian in New Zealand, and animals requiring treatment are removed from the herd and do not contribute to a farm’s milk supply until their withholding period has concluded and they are clinically recovered. 

Learn more about Worldchefs partnership opportunities at


 Energy saving with commercial refrigerators 

Energy saving with commercial refrigerators 

From counters to cabinets, commercial refrigeration equipment represents nearly a third of the energy used within a professional kitchen. As it is rarely – if ever – switched off, operators could be forgiven for thinking that high running costs are unavoidable. However, when properly specified and regularly maintained, that needn’t be the case.

What is an energy-efficient commercial refrigerator?

The easiest way to determine the energy efficiency of a commercial refrigerator is to look at its energy label. Energy labels were first introduced for commercial catering equipment under the EU Energy Labelling Directive (part of the Ecodesign Directive) in July 2016. Appliances are rated ‘A+++ to G’, with ‘A+++’ being the most efficient class and ‘G’ being the least.

Energy labels for commercial refrigeration equipment also display further key information, such as the total recommended capacity and the annual energy consumption (kWh/annum).

Another helpful performance indicator for operators to be aware of is Climate Class, which illustrates the appliance’s ability to correctly preserve food in different working conditions. Given the typically high temperatures in a professional kitchen, operators should consider commercial refrigeration units built to Climate Class 4 or 5. This will ensure the appliance can operate efficiently, even if the ambient temperature reaches 30- 40°C.

Energy savings with commercial refrigerators

The latest commercial refrigerators and freezers maximise efficient operation thanks to a host of innovative technology.

For example, the Electrolux Professional ecostore Premium range features the Optiflow intelligent air circulation system. This ensures the interior temperature remains consistent, no matter how many times the door is opened or closed.

However, there are a variety of other factors which can impact the efficiency of commercial refrigeration, including the refrigerant gas, the choice of insulation materials and the thickness. Indeed, Electrolux Professional models use the natural R290 refrigerant gas which is both more sustainable than hydrofluorocarbon (HFC) refrigerants, and less corrosive of the compressor and other core internal parts.

Energy saving tips for a commercial refrigerator

The easiest way to keep energy consumption down is to invest in the most efficient model you can afford. However, there are a few tips and tricks that operators can do to maximise the efficiency of any appliance:

  1. First and foremost, operators should never exceed the storage capacity listed on the energy label. Doing so can limit the airflow around the contents and potentially cause it to spoil earlier. While not strictly linked to utility consumption, food waste is still an expense that should be avoided at all costs. Thanks to its innovative design, the Electrolux Professional ecostoreHP Premium counters range, for example, benefits from an increased 20% capacity compared to other units with a similar footprint.
  2. Secondly, the condenser coil should be cleaned at least every three months to prevent the build-up of dust or debris. Doing so will also stop the appliance from overheating and help it to run as efficiently as possible. Alternatively, operators could opt for models with wire frame condensers, such as the ecostoreHP  Premium series, as they have lower maintenance demands.
  3. Finally, all door seals should be frequently removedcleaned, and checked for leaks. Failing to do so may inadvertently increase power consumption as the unit will have to work even harder to maintain temperature. However, seals are straightforward to replace and keeping on top of regular maintenance will keep any issues at bay.  Electrolux Professional models feature a triple chamber magnetic gasket which can easily be removed and cleaned without impacting the insulation properties of the appliance

While commercial refrigeration may be among the most energy-intensive items in a professional kitchen, there are many ways operators can make savings. From specifying high-efficiency models to engraining regular cleaning and maintenance best practice, refrigeration no longer needs to be a major drain on energy bills.

Save more with Electrolux Professional


Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

News Recipes

Arroz Campero

Arroz Campero

A traditional way for cooking rice in the Spanish countryside.
By Luis Soto Villalta.


Arroz Campero is a traditional dish hailing from the rural regions of Spain, where it has been cooked for generations over a woodfire since the Medieval times. This rustic dish typically consists of rice cooked in a large pot along with a variety of meats and vegetables, giving it a hearty and flavorful profile.

The process of cooking over a woodfire is an art in itself. It requires a certain level of expertise and patience to cook the rice to perfection without overcooking or burning it. The woodfire adds a smoky flavor to the dish that cannot be replicated by any other cooking method.

The ingredients used vary depending on the region and personal preference. However, the most common ingredients include chicken, pork, bell peppers, onions, garlic, and tomatoes. The meats are typically cooked first in the pot, followed by the vegetables and rice. Once everything is added, the pot is covered and left to cook over the woodfire until the rice is tender and fluffy.

The dish is often served with a simple side salad or some crusty bread. Arroz Campero is not only delicious but also incredibly filling and nutritious, making it a popular choice for large family gatherings and special occasions.

The woodfire cooking method is slowly disappearing in modern times, with many opting for more convenient and modern cooking methods. However, those who still cook it over a woodfire insist that it is the only way to achieve the authentic smoky flavor and rustic charm that has made this dish a staple of Spanish cuisine in the countryside.

Ingredients for 6 Servings
  • 600g of rice.
  • 1 kg of pork ribs.
  • 1 chicken, cut into pieces.
  • 3 onions, chopped.
  • 3 tomatoes, chopped.
  • 2 green bell peppers, chopped.
  • 2 red bell peppers, chopped.
  • 2 teaspoons of sweet paprika.
  • A pinch of saffron.
  • 2,4 liters of water.
  • Salt and pepper.
  • Olive oil.

To control the woodfire and avoid burning the rice, you can follow some tips: using well dry hard wood, using a metal grate, controlling the embers with a poker, and adding or removing wood to control the boiling, making sure the water doesn’t stop boiling but doesn’t boil excessively (150-175ºC), avoiding stirring the rice too much but making sure it doesn’t burn on the bottom.

  1. Start by lighting a fire with wood in a large pot or paella pan, allowing it to burn down to embers.
  2. Season the pork ribs and chicken with salt and pepper and brown them in the pot with some olive oil.
  3. Remove the meats from the pot and set them aside.
  4. Add the chopped onions, tomatoes, and bell peppers to the pot and cook until the vegetables are soft and lightly browned.
  5. Stir in the paprika and saffron and cook for a few more minutes.
  6. Add the rice to the pot and stir to coat it in the vegetable mixture.
  7. Pour in the water, and return the meats to the pot, pushing them down into the rice mixture.
  8. Simmer over low heat, stirring occasionally, for about 20-25 minutes or until the rice is tender and the liquid has been absorbed. If the water dries up while the rice is still hard, you can add more water, but must be hot to avoid interrupting the boiling process.
  9. Remove the pot from the heat and allow it to rest for a few minutes.
  10. Serve hot, garnished with chopped parsley and lemon if desired.

About the Author

Luis Soto Villalta

My mother and grandfather introduced me to professional cooking. As people say in Spain: I learned to cook from the bottom of my mother’s skirt. The tradition in the family comes from my grandfather when he founded the first restaurant of the family in 1916. I have later studied both professional cooking and hotel management. I focused my career on kitchen and accommodation management, especially in the rural environment and the wilderness.

Luis Soto Villalta

Find more recipes at


In Memory of Paddy Brady 

In Memory of Paddy Brady 

Dear members of the Panel of Chefs of Ireland, Worldchefs and colleagues,

It is with great sadness that we convey the news that our dear friend and colleague Paddy Brady passed away peacefully on Tuesday, 2 May, surrounded by his loving family.

Paddy was a lifelong member of the Panel of Chefs and played a pivotal role in the development and growth of the organization.   He held many senior positions including Branch Secretary,   National Secretary, National President, and more recently Vice President and Board member. Paddy devoted so much of his time and commitment to many projects, including the Chef Ireland Culinary Competitions, working with sponsors and other organizations to promote the work and profile of chefs throughout Ireland. He loved encouraging and supporting competitors who participated in the various competitions that were held across the country and beyond. Paddy was a great supporter of Worldchefs in their role of promoting and enhancing the profile of chefs across the globe, and he made many friends when attending congresses and meetings.

Paddy trained and worked in some of Irelands top hotels, including the Shelbourne and Berkley Court, also working and teaching abroad in Switzerland, before returning home to Ireland and taking up the position of Executive Chef at the Westbury Hotel, where he spent more than 20 years. He was there to witness the Hotel being recognised as one of the best hotels in the world, an achievement and accolade  that made him and his team so proud. 

He hosted many top chefs from abroad when they participated in their annual International Culinary weeks showcasing some of the world’s finest cuisines. 

Paddy was instrumental in creating an in-house trainee programme for his apprentice chefs, many of whom have gone on to establish their own distinguished careers in both hospitality and education. Paddy was highly respected both as an individual and in his professionalism by all who knew him and who were fortunate to have worked with him, He would often remark at how proud he was to see and hear of their successes.

While Paddy will be remembered for his lifelong commitment and dedication to our craft, he will also be remembered as a true Gentleman, Chef and friend. On behalf of the Board of Directors and members, we extend our deepest sympathy to his wife Helen and family, and his wide circle of friends.  Our thoughts are with you at this difficult time in dealing with his enormous loss.

paddy brady
Member News

IICA – IANS Shines At AAHAR 2023

IICA – IANS Shines At AAHAR 2023

AAHAR – The International Food & Hospitality Fair is a flagship event organized by India Trade Promotion Organisation (ITPO), the premier trade promotion body of the Government of India.

Culinary Art India 2023, the 15th culinary contest and display of excellence challenge, hosted by the Indian Culinary Forum and organized by ITPO and Hospitality First, is held in conjunction with the 37th edition of AAHAR  International Fair 2023, the International food, hospitality, and beverages tradeshow, which ran from March 14 to March 18, 2023, Pragati Madan, New Delhi.

During its 15th edition, Culinary Art India (CAI) witnessed live demonstrations by over 300 renowned chefs demonstrating their excellent cooking skills. This professional culinary challenge drew national-level participation from senior and apprentice chefs from India competing on an internationally modeled platform.

IICA is proud of its long-standing association with the Indian Culinary Forum & Chef Davinder Kumar (President, ICF), who gave the institute a wonderful platform to showcase the culinary talent of our budding chefs. In addition to one of the highest active participation of students in the competition, ICF Invited IICA Executive Chef – Sumit Gupta and Executive Pastry Chef – Akash De to conduct live demonstrations promoting and teaching healthy millet recipes to the audience comprising of chefs & students from various institutes.

Institute’s joy and pride were doubled when the young chefs grabbed silver and bronze medals in various culinary and bakery competitions and brought accolades to the institute and the accrediting partners, City & Guilds, and the World Association of Chefs’ Societies.

City & Guilds plays a vital role in providing high–quality vocational education and training & helping individuals to achieve their career goals. IICA is proud to be the first institute to be approved in India by both awarding bodies.

The culinary challenge was judged by Worldchefs certified noted chefs from India and abroad, while well-known Chef Sireesh Saxena was the organizing secretary.

AAHAR Winners! Kudos to you all…

Silver Medal Awardees

  • Chef Ishita Singh (Student Culinary Arts, Level 3– Batch 2022)
  • Chef Radhika Goel ( Student Culinary Arts, Level 3 – Batch 2021)
  • Chef Rina Nangbia (Student Diploma & Patisserie, level 3 – Batch 2022)

Bronze Medal Awardees

  • Chef Priyanka Sihra (Student Culinary Arts, Level 3 – Batch 2022)
  • Chef Rahul Kumar (Student Culinary Arts, Level 3 – Batch 2022)
  • Chef Ishaan Rohra (Student Culinary Arts, Level 3 – Batch 2022)

Mr. Arjun S. Datta was moved by seeing the young chefs with their medals and came to cherish this amazing and successful association.

“As an avid food lover and professional in the food industry, I cannot speak highly enough about AAHAR & ICF. This amazing International Food & Hospitality Fair not only brings together some of the most talented chefs and culinary experts from all over the world but also promotes and showcases local food & culture in a unique and exciting way. We have had the privilege of attending several of their festivals and each one has been a remarkable experience.” – Mr. Arjun Datta (Managing Director & COO – IICA, New Delhi)

Mr. Arjun Datta (MD & COO – IICA, New Delhi), Chef Uwe Micheel (President of the Emirates Culinary Guild), and Chef Sumit Gupta( Executive Chef – IICA, New Delhi) at AAHAR 2023

AAHAR 2023 became more special and nostalgic for our executive chef, Sumit Gupta, as it brought back the memories of his early days of becoming a chef and working with Chef Uwe Micheel (President of the Emirates Culinary Guild) at Radisson Blu, Dubai Dehra Creek. From trying and developing new recipes to curating restaurant menus together, they cherished the time and earlier days of their careers.

Learn more about becoming a Worldchefs Education Partner here.


How to Create a Green Commercial Kitchen 

Slash energy bills and make a positive contribution to saving the environment with cutting-edge energy efficient commercial kitchen equipment. 

Rising oil and gas prices have added to the stress of running a commercial kitchen and with companies looking to do their part to tackle climate change, making our kitchens more energy efficient brings business benefits and helps our planet. 

You and your team can take some simple steps straight away to start saving on your energy bills. It starts with explaining key changes that can be made to your team and making sure they’re on board with your energy-saving plan. When it comes to replacing your commercial kitchen equipment, you can make significant savings by investing in new, energy-efficient options, ensuring they pay for themselves in a surprisingly short timeframe. 

Easy energy-saving tips for commercial kitchens

There are some simple changes you can implement right away to become more energy efficient. For example, wear and tear on refrigerator and freezer doors is a common and costly problem that’s often ignored. If the doors don’t close properly, the cooling equipment has to work much harder to keep the contents cold. Replace worn-out door seals and keep them clean. 

Try to ensure natural ventilation as much as possible as when the ambient temperature in your commercial kitchen rises, refrigerators and freezers have to work harder to keep your food chilled. One way is to create areas in your kitchen, one for fridges and another for cookers. 

Look at investing in water-saving devices and taps to reduce excess use and take steps such as ensuring that dishwashers are fully loaded before use. By replacing all lighting with LEDs, you won’t just reduce energy consumption, you’ll also reduce the ambient temperature.

Why upgrading your appliances matters 

Upgrading professional kitchen equipment is a key component of any energy efficiency strategy. Following the initial outlay, you’ll enjoy long-term energy savings and can ensure you also hit your sustainability targets as a company.

Professional kitchen fridges are switched on 24 hours a day, 365 a year to preserve food and keep it fresh, taking up a huge chunk of energy consumption in the kitchen. On top of that, US and EU regulations are becoming increasingly stringent. 

Investing in energy efficient commercial kitchen equipment can save your kitchen thousands of dollars in operational costs and play a role in tackling climate change.

Evolving your kitchen appliances

At Electrolux Professional, they believe in social responsibility and the need to be transparent regarding energy consumption and Electrolux Professional’s equipment’s impact on the environment. All their products are designed and built for the future, with the next generations in mind and are labeled to indicate compliance with energy regulations.

Electrolux Professional always seeks to improve energy efficiency in kitchen appliances, even before regulations came into place. Their R290 high-efficiency HD refrigeration cabinets were already in production in 2011, before energy labels were introduced in 2016. 

A fresh approach to refrigeration

ecostore refrigerators, available in class A, are designed for heavy duty working conditions, guaranteeing more capacity and best in class in energy efficiency. The electricity bill can be cut by 80%* with ecostore refrigerators in class A.

While upgrading your kitchen appliances to more energy-efficient models saves you money in the long run. For example, by switching from a class G to a class B refrigerator, you can save a whopping 78%* of energy costs. And if you switch your freezer from a class G to a class C, you’ll save 70%* on average. 

New refrigeration appliances also help reduce food waste while saving energy by keeping power consumption at a minimum even in the hottest of kitchens. Their devices all use airflow to ensure that temperature and humidity are evenly distributed. 

Designed with the planet in mind, Electrolux Professional ecostore refrigerators use natural gasses such as cyclopentane in the insulation and hydrocarbons, such as R290, which has a very low global warming potential. Hydrocarbons have a less aggressive effect on the refrigerator’s components, meaning that they are less prone to wear and tear and therefore last longer. 

Their insulation system also helps limit energy consumption with a greener and more cost-effective solution. They use 90mm thick stainless steel and cyclopentane gas to keep consistent internal temperatures, cutting energy consumption and compressor activity.

An efficient approach to every appliance

While professional kitchen fridges may be the worst offender efficiency-wise in a kitchen, the cumulative effect of all appliances can send energy bills soaring. Electrolux Professional has worked to ensure all commercial kitchen equipment they develop is as efficient as possible, to help businesses and the planet. 

If you’re looking to upgrade your equipment, consider some of these options for your commercial kitchen.


Choose between our induction cooktops or electric “Ecotop” solid tops to save energy in your kitchen. Our induction cooktops are made to measure and automatically stop energy flow when no pans are detected. This cooking system reduces energy consumption by 60%. Our electric solid tops with the special “Ecotop” coating assure 35% less energy consumption.

Electric grills

Our high-performance electric grills reduce grilling time, saving on energy, and can be kept on minimum while not in use. They then quickly reach high temperatures for grilling thanks to our quick heat technology. Choosing an Electrolux Professional electric grill saves 30% on energy consumption compared to other standard models.


Our SkyLine combi oven reduces running time and is designed with the user in mind, with ergonomic features. It relies on a Plan&Save feature that’s based on Artificial Intelligence that optimizes cooking sequences to enable 10% energy savings.

High-speed cooker

The SpeeDelight high-speed cooker uses 60% less energy than regular cookers thanks to its innovative energy-saving mode. It also includes a new feature that puts the unit on standby after a customizable amount of time, helping you to save even more energy. 


Choose the ‘green&clean’ Rack Type dishwashers to use less water, detergent, electricity, and rinse aid for 34% energy savings. Our single rinse Rack Type guarantees the lowest running costs, which can save you €3,530* a year. It’s also a sustainable choice as you’ll be using 53%* less water, reducing energy consumption by 19%*, and using 53%* less detergent and rinse aid.

*based on internal tests

Final thoughts

With energy prices showing no signs of dropping and a more urgent focus on what we’re doing to help protect our planet, now is the time to make changes in your kitchen. From small everyday changes to investing in energy efficient commercial kitchen equipment, there are many ways to be greener and save business costs.

Save more with Electrolux Professional


Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

Member News

Pakistan International Culinary Championship 2023 Becomes the Biggest Ever Culinary Championship of Pakistan

PICC 2023 Becomes the Biggest Ever Culinary Championship of Pakistan

Pakistan – 7 April 2023 – The Chefs’ Association of Pakistan (CAP) with the endorsement of Worldchefs, and the strategic partnership of College of Tourism & Hotel Management (COTHM), arranged the 5th season of Pakistan International Culinary Championship (PICC) 2023 on 14-26 March 2023 at the Royal Palm Golf & Country Club. With the participation of thousands of professional chefs not only from Pakistan, but also from abroad, PICC 2023 turned out to be the biggest-ever culinary championship of Pakistan.

Professional chefs from around 100 local hotels, restaurants, cafes, catering companies, and more participated in the culinary competition in different categories. International chefs from Worldchefs’ National Member Associations not only competed for the title of ‘Best International Chef,’ but also performed the duties of judges for all the professional competitions. Besides the active participation of international culinary teams, National Culinary Team of Pakistan (NCTP), National Women Culinary Team of Pakistan (NWCTP), and Young Chefs Team of Pakistan (YCTP) in different cooking competitions, the championship also featured amazing food displays, fun eating competitions, Worldchefs Competition Seminar, and many other exciting activities.

Young chefs from different mainstream schools, colleges, universities and culinary colleges also competed in different categories. A large number of professional and young chefs joined the event from Karachi, Islamabad, Multan, Gujranwala, Kasur, Okara, Bahawalpur, and Rahim Yar Khan. 

The event was presented by Coca Cola as platinum sponsor, powered by KnN’s and Cheezious Pakistan as gold sponsors, while Unilever Food Solutions, Shangrila Foods, Young’s Food, Gobi’s Paints and Ambassador Commercial Kitchen Equipment sponsored the event as silver sponsors. Realite Organic Farms joined the event as ‘Vegetable Partner’, Gobi’s Paints as ‘Décor Partner’ while The Rich Hotel & Apartments acted as ‘Hospitality Partner’. 

Originations like Lahore Restaurant Association (LRA), Pakistan Tourism Development Corporation (PTDC), Punjab Food Authority (PFA), Walled City of Lahore Authority (WCLA), Parks & Horticulture Authority (PHA), and Discover Pakistan TV Channel supported the event as strategic partners. Discover Pakistan did exclusive shows on PICC 2023 during all three days of the event.

Dignitaries from different walks of life joined the event on all the three days and admired the job done by CAP and COTHM. Former Punjab governor Chaudhry Muhammad Sarwar, Member National Assembly Shaista Pervaiz Malik, PTDC Director General (DG) Aftab ur Rehman Rana, senior journalist Sohail Warraich, WCLA Director General (DG) Kamran Lashari, Coca Cola Government Affairs Head Dr Faisal Hashmi and many other senior officials from different private and public sector departments joined the event as guests of honour. Famous singer Adeel Barki also attended the event and performed on stage for the amusement of the chefs’ community.

The ‘Nations Parade’ was a distinct feature of PICC 2023, in which chefs from different countries of the world participated and marched from the entrance of the venue towards the competitions arena. The parade was held on all the three days and not only international personalities but also local chefs, socialites, celebrities and other important personalities participated in that. Marching band and a group of students with international flags in their hands led the parade followed by all the guests and participants and had a round of arena. The international guests appreciated the spirit of Pakistani chefs and admired the services of Chefs’ Association of Pakistan (CAP) for the chefs’ community of Pakistan.

Coca Cola Pakistan & Afghanistan Vice President & General Manager Fahad Ashraf, Cheezious Pakistan Chief Executive Officer (CEO) Imran Ijaz, K&N’s Foods (Pvt) Limited Chief of Multinational & Central Sales Syed Mughees A. Pirzada, Shangrila Foods Brand Manager Shahbaz Ali, Young’s Food Business Development Manager (Lahore) Faizan Khan, Unilever Food Solutions Marketing Lead Umar Waqar, Gobi’s Paints Brand Manager Hamza Hashmi visited and spent time at the venue along with their teams. They all were also awarded with exclusive souvenirs in recognition of their invaluable support for PICC 2023.

Competitions were held all the three days at Royal Palm’s Silver Bell Marquee from 10AM to 8PM and around 3000 chefs competed in almost 17 different cooking categories. Professional chefs from various big brands of Pakistan competed for the titles of ‘Best Cuisiner of Pakistan’, ‘Best Pastry Chef of Pakistan’, ‘Best Chef Pakistani Cuisine’, ‘Best Carving Artist of Pakistan’, and ‘Best Four Course Gourmet Team of Pakistan’. International chefs from different countries competed for the title of ‘Best Cuisiner International’. National Culinary Team of Pakistan (NCTP) Captain Chef Raees supervised all the competitions while ensuring transparency and impartiality throughout the event.

A wonderful team of local and international chefs comprised the jury of PICC 2023. Under the headship of Chef Majeed Alsabagh (Head of Jury) from Syria and Waqar Ilyas Khan (Chief Coordinator-PICC 2023, Coach-NCTP, SVP-CAP), Chef Muhammad Raees (Pakistan/USA), Chef Manzoor Hassan Balghari (UAE), Chef Rima Zaid (USA), Chef Amer Rabah (Iran), Chef Domenico Maggi (Italy) and Chef Tauseef Butt (Pakistan) performed the duties as senior judges while Chef Usama Asghar, Chef Tipu Imran, Chef Muhammad Razzaq, Chef Sadaqat Sohail, Chef Shumaila Zafar, Chef Rizwan ul Haq, Chef Jahangir Hussain, Chef Asif Butt, Chef Hassan Arshad, Chef Faiza Iqbal, Chef Sher Ali and Chef Nawaz performed the duties as judges. 

Chef Shamoon Barkat from Café Aylanto won the title of ‘Best Cuisiner of Pakistan’, Chef Muniza Khalid from COTHM Karachi grabbed the title of ‘Best Chef Pakistani Cuisine’, Chef Asad Malik from Cakes & Bakes took the title of ‘Best Carving Artist’, Chef Kahadam Hussain from English Tea House won the title of ‘Best Pastry Chef of Pakistan’, while the team of Chef Rizwan Abbasi, Chef Umer Chaudhary and Chef Muhammad Waqas from Pearl Continental Bhurban won the title of ‘Best Four Course Gourmet Team’. Other than the main titles, a large number of chefs also won Gold, Silver and Bronze medals in different categories. To appreciate the chefs on their participation in the competitions, all the chefs were also awarded with participation certificates.

Take your competition to the next level with Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality. This endorsement provides exceptional opportunities for visibility to an audience of culinary professionals.

Benefits include:

  • Tap into a global community of chefs for greater networking and business opportunities.
  • Unlock new possibilities with optional digital badging and event competition software.
  • Gain free of charge digital badges for competitors and winners with co-branding opportunities.
  • Gain access to downloadable evaluation and scoring sheets on Worldchefs website.

Learn more and apply to endorse your competition:


Like A Chef  Program Empowers Egyptian Women

Like a Chef Program Empowers Egyptian Women

  • Feed the Planet partners Worldchefs and Electrolux Food Foundation have launched the Like a Chef employment training program in cooperation with Wahda Gedida Initiative, Baheya Hospital and the Egyptian Chefs Association.
  • 20 women undergoing or recovering from cancer treatments receive culinary skills and job placement assistance to help them identify suitable employment and secure a source of income.
  • The unique Like a Chef initiative was launched in 2017 with a goal to educate and train 3,000 people worldwide by 2030. Learn more about Feed the Planet programs including Like A Chef at

Paris, 23 of March 2023 – Feed the Planet partners Worldchefs and Electrolux Food Foundation have launched the Like a Chef employment training program in cooperation with the Wahda Gedida Initiative, Baheya Hospital and the Egyptian Chefs Association (ECA). The five-week culinary training program trains and empowers women in Egypt with culinary skills that will help them identify suitable job opportunities and secure a source of income.

Baheya Hospital selected 20 women undergoing or recovering from cancer treatments to participate in the latest Like a Chef training in Cairo, Egypt. Professional chefs from Worldchefs’ National Association member ECA provide culinary training and assistance to program graduates to obtain jobs at a number of major restaurants and hotels. 

“Our goal with the Like a Chef program was to develop women’s culinary skills by bringing in global expertise to help them secure promising job opportunities and sustainable income,” says Maissam Hannawi, Managing Director of Electrolux Egypt. “It was equally important for us to be part of this initiative because we are doing something special for these women who have faced health challenges. We are giving them back a sense of empowerment and belief in what they can accomplish. Because we believe in the principle of equal opportunities and the need to support women in all possible ways.”

Impacting Communities

The Feed the Planet partnership provides meaningful community initiatives that educate, empower and mobilize people in professional kitchens and at home to create real change. Developed by Electrolux Food Foundation, Worldchefs and local partners, the unique Like a Chef initiative equips underprivileged people with culinary workplace skills. Like a Chef is currently active in Brazil, Sweden, Poland and Egypt.

The Wahda Gedida initiative amplifies inspiring stories from women throughout the region, highlighting equality and empowerment issues aligned with Egypt’s Sustainable Development Plan 2030. Together with Baheya Hospital, a renowned hospital for the support, research and treatment of breast cancer, Like a Chef Egypt is making an impact for women in the local community. 

Culinary Training

Divided into three waves of students, each wave of the Like a Chef Egypt program delivers five weeks of training to attendees. Participants learn how to prepare and cook local cuisine with a sustainable mindset to minimize food waste. At the end of the training, Electrolux Group employees teach additional business skills, including basic accounting, sales and marketing. Each day the women arrive ready to learn, with a sense of comradery building as they boil, whisk and steam their way through the lessons. 

The Like a Chef initiative was launched in late 2017 with a goal to educate and train 3,000 people worldwide by 2030. The Cairo program is the latest development in Feed the Planet partner’ mission to achieve this goal. Providing more than cooking skills, Like a Chef graduates walk away with a renewed self of self-confidence and job assistance. Most importantly, they tie their apron with a new sense of empowerment. 

“This experience meant so much to me,” says Dina Medhat, Like a Chef trainee from Baheya Foundation. “Going through cancer treatments wasn’t always easy. Sometimes you lose a little bit of yourself. This program gives back. Together, we become close like friends with a shared experience. And it gives us skills and self-confidence to know we can do so much.”

To learn more about Feed the Planet and the Like a Chef program, visit Visit Egypt Vision 2030 to read more about sustainable development and women empowerment programs in Egypt.

For more stories about the 1,000 lives changed by the Life a Chef initiative to date, click here.


Here’s a Tea-licious Recipe

Here’s a Tea-licious recipe for the health-conscious foodies out there

It’s smoked, crispy and served in a complex tea broth…

Here’s a glimpse of MasterChef Australia Finalist, Simon Toohey creating an immunity-boosting Smoked Eggplant with Toasted Sourdough infused with ‘Comfort’ – a natural herbal tea with Cinnamon, Indian Sarsaparilla, Clove, Nutmeg, and Cocoa from Dilmah’s Arana range of Herbal Teas & Infusions.

To delve into a myriad of mouth-watering, tea-inspired recipes by Dilmah Tea:


Sri Lankan family tea company Dilmah, was established by Merrill J. Fernando to bring quality, Single Origin Ceylon Tea, garden fresh and unblended, to tea drinkers around the world. His Dilmah Tea brand was the first genuinely ethical tea brand, bringing a smile to the faces of the underprivileged in Sri Lanka, whilst giving consumers quality, authenticity and natural goodness in their cup of tea.


Partner with Worldchefs to get connected with our international membership of professional associations, hospitality schools, and companies around the globe.

Learn more about our partnership opportunities here.

Tea-licious recipe

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