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The popular Classic Line from HUG FOOD SERVICE is growing!
The new flower-shaped Tartelette will turn any dessert in an unique piece of art – your guests will be delighted.
The flower tartelettes are vegan and a thin layer of vegetable oil ensures that the tartelettes keep their shape and stay crispy for a long time.
Interested? Follow the link below for more informations:
HUG Dessert-Tartelettes Classic Round Flower 5.0 cm (8 x 23 = 184 pieces) | HUG Food Service
As a global federation of chef associations, we at Worldchefs recognize the growing role of technology, and notably AI, in our industry. To help you make the most of technology and its advancements, we invite you to explore the following resources:
1. AI in Culinary Innovation 💡
At the Worldchefs Congress & Expo 2024, Belinda Moore gave an informative presentation on artificial intelligence. Here are some resources from her session:
2. Boardroom Magazine Technology Issue 2024 ⭐
As part of the exclusive partnership between the European Society of Association Executives (ESAE) and Boardroom Magazine, we are pleased to share Worldchefs’ digital transformation experience, from Boardroom’s technology issue.
In the article, you’ll find:
1. A strategy on how you can implement technology to drive success
2. A case study on Worldchefs’ digital transformation with specific tips & tools
Click the button below to read the article, and don’t hesitate to contact us should you have any questions.
3. Our Suggestions: Useful Digital Tools for You ✔️
Discover more useful digital tools by clicking the button below.
4. Other AI Updates & Insights…
Still wanting more? Keep up with the latest AI News with this TLDR Newsletter or check out YouTube channels such as https://www.youtube.com/@OpenAI.
Worldchefs partner, Unilever Food Solutions, released the Future Menus report, providing a comprehensive look into the future of food service and evidence-based insights to help chefs stay ahead of the curve.
Paris, 13 December 2024 – Worldchefs (the World Association of Chefs’ Societies) is proud to announce the continuation of its strategic partnership with Unilever Food Solutions (UFS), highlighting UFS’s latest innovation: the Future Menus 2024 report. This collaboration underscores both organizations’ dedication to shaping the future of the culinary industry and empowering chefs worldwide with the resources and training on the latest trends, techniques, and sustainable solutions.
The Future Menus 2024 report by Unilever Food Solutions offers a comprehensive look into the future of food service, providing key insights to help chefs stay ahead of the curve. The report identifies eight influential trends, including Low-Waste Menus, Modernized Comfort Food, and vegetable-forward culinary innovations.
Designed to inspire, it equips food service professionals with actionable strategies to navigate and thrive in a rapidly evolving industry. The report includes UFS’ Global Menu Trends, 16 recipes developed by UFS chefs around the world, and tips, tools and techniques to help chefs create on-trend, profitable menus, including professional insights on topics such as Gen Z & Millennial diners, menu streamlining, and AI in restaurants.
Rigorously researched, Future Menus 2024 draws on data from over 21 countries, including social media analytics with 77,000 keywords and feedback from more than 1,600 chef professionals via the UFS Online Operators panel. It also integrates insights from UFS’s 250 professional chefs and third-party industry reports.
Among the standout trends is Flavor Shock, reflecting Gen Z’s appetite for bold, fusion-driven dining experiences, and Plant-Powered Protein, which prioritizes plant-rich ingredients such as beans and legumes to meet the growing demand for sustainable, flexitarian diets. Additional highlights include Local Abundance, emphasizing locally sourced ingredients, and Low Waste Menus, offering strategies to optimize resources while maximizing sustainability and profitability.
UFS joined as a Worldchefs’ partner in November 2022, bringing together Worldchefs’ network of chefs in over 105 countries with UFS’s industry-leading creation and discussion of food trends, chef training, and product solutions. The collaboration united UFS’s online chef training portal, UFS Academy, with Worldchefs Approved Courses platform. Through this initiative, hospitality professionals gain unlimited free access to a selection of high-definition training videos, all filmed and created with expert chefs. The suite of training courses includes videos that are under two minutes to help learners achieve actionable skills in an accessible format, covering topics such as menu design, plant-based recipes, and mental health in the kitchen.
“Our partnership with Unilever Food Solutions exemplifies our shared dedication to culinary excellence and building a better future, providing chefs with the tools to innovate and lead in a dynamic industry,” said Ragnar Fridriksson, Worldchefs Managing Director. “Access to key consumer insights, coupled with skills training and education, is key to this process. The Future Menus 2024 report is an incredible resource for chefs aiming to future-proof their offerings and create meaningful impact, and we are proud to continue working with UFS to empower chefs everywhere with new information, resources, and opportunities.”
During the Worldchefs Congress 2024 in Singapore, Unilever Food Solutions introduced the Future Menus 2024 report with a breakout session, inviting attendees for an exclusive glimpse into the report’s findings. Garnering significant media attention, the session emphasized the importance of sustainability and innovation. Key themes included minimizing food waste, embracing nostalgia with a modern twist, and leveraging plant-based technologies to meet the growing demand for sustainable dining options.
Worldchefs invites chefs, educators, and culinary innovators to explore the Future Menus 2024 report and engage with key insights set to shape the future of the industry.
Unilever Food Solutions (UFS) is a business of chefs for chefs. Accounting for 20% of Unilever’s Foods Business Group, UFS operates in over 75 countries as a dedicated supplier to the food service industry. Drawing on the expertise of over 250 professional in-house chefs, UFS offers food service professionals high-quality products, industry inspiration and best-in-class services. Our highly regarded portfolio of key products and solutions features power brands like Knorr Professional and Hellmann’s that perform exceptionally well in the professional kitchen.
The UFS Positive Kitchens initiative helps to foster a positive culture in the professional kitchen by addressing the key challenges commonly encountered and providing tools, training and advice to promote well being. Our culinary training programmes provide chefs and food service professionals with best-in-class services and tools.
For details, visit www.ufs.com.
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:
Media contact:
Olivia Ruszczyk [email protected]
As we recognize the International Day of Awareness of Food Loss and Waste on 29 September 2024, it’s crucial to reflect on the significant role that chefs and culinary professionals play in reducing food waste.
“As chefs, we see firsthand the large amounts of food and energy that can be wasted through traditional culinary practices – both inside the kitchen and in all the preceding steps in the food supply chain,” says Thomas Gugler, Worldchefs President.
Chefs’ unique position as food chain connectors allows us to influence both the sourcing and preparation of ingredients to reduce waste, and influence consumer habits. Chefs play a central role in helping to implement and inspire systemic changes, turning kitchens into hubs for sustainability. From selecting locally-sourced, seasonal ingredients to tracking food waste in your kitchens, there are so many ways to get started on your journey towards a more conscious kitchen.
The United Nations General Assembly designated 29 September as the International Day of Awareness of Food Loss and Waste (IDAFLW). The day is co-convened by the Food and Agriculture Organization of the United Nations (FAO) and the United Nations Environment Programme (UNEP).
The goal is to raise awareness on food loss and waste, possible solutions, and promote global efforts and collective action towards meeting the Sustainable Development Goal Target 12.3. The target aims to halve per capita food waste at the retail and consumer level by 2030, and reduce food losses along the food production and supply chains. Learn more at www.stopfoodlosswaste.org.
“Chefs have become increasingly involved in
Chefs As Agents of Change, FAO and UNESCO Collaboration on Food and Culture
the global movement to reduce food waste,
championing food waste reduction efforts in their
own restaurants, as well as empowering local
communities to fight food waste… the World Association of Chefs Societies (Worldchefs) shed light on the
links between the culinary industry and food waste,
environmental degradation, and hunger.”
Worldchefs offers resources and education to empower culinary professionals worldwide to be food champions. Whether it be tuning in to Worldchefs’ webcast Sustainability Around the World or exploring Feed the Planet programs, everyone has the opportunity to take action.
One key initiative is Sustainability Education for Culinary Professionals, an open-source online curriculum available on Worldchefs Academy. This comprehensive course, consisting of eight lessons, equips chefs with the knowledge and tools to think and act sustainably. Topics range from sustainable sourcing and food waste reduction to energy efficiency and community engagement. By completing this course, chefs can become champions of sustainability, influencing their peers, patrons, and the broader community.
This October, Worldchefs’ global community will gather together in Singapore for the 2024 Worldchefs Congress. Join the discussion surrounding the biggest challenges and opportunities facing culinary professionals and help inspire trends that will shape the future of the hospitality industry.
Check out the Speakers to discover hospitality professionals paving the way toward a sustainable future. Meet thousands of chefs from around the world with a shared commitment to making a difference.
Register today!
With the Paralympic Games underway in Paris, the world is witnessing a historic celebration of inclusivity and a testament to the fact that nothing is above our ability to make it accessible.
Just as the Paralympics shine a spotlight on these exceptional athletes, the professional kitchen can embrace similar principles, ensuring that every chef, regardless of their background or abilities, has the opportunity to excel.
With the Olympic Village setting its own sports record as the world’s biggest restaurant, feeding thousands of athletes while keeping social and environmental progress top of mind, these Games not only highlight the abilities and achievements of athletes with disabilities but also embody a broader message about the power of inclusivity.
The Paralympic Games are a powerful reminder that with the right commitment, support, and mindset, barriers can be broken. These athletes train rigorously, overcome immense challenges, and redefine the limits of possibility, all within a framework designed to celebrate diversity and ensure fair competition.
But why stop at top athletes? The professional kitchen can take a page from this playbook by fostering an environment where inclusivity is not just an ideal but a standard practice.
To help accelerate a more inclusive and welcoming industry for the world’s largest marginalized community, Worldchefs works to foster inclusivity through its Equality & Inclusion Culinary Committee. The committee’s mission is to create career opportunities for individuals with special needs.
Chris Sandford, Chairman of the committee and founder of the Culinary Ability Awards, created in 2005, has been a pioneer in advocating for chefs with disabilities. In 2020, he and his Culinary Ability Awards team made history—the first-ever team of chefs with disabilities to compete in the Culinary Olympics since its founding in 1900. A talented crew of five chefs from Scotland, Ireland, Italy, and Germany competed on the global stage. This groundbreaking achievement highlighted the incredible potential of other-abled chefs and challenged the industry to rethink traditional notions of who belongs in the kitchen.
“I believe our industry needs this opportunity. We don’t have the solution to the staffing crisis, but, we have a partial solution that helps youngsters who are often overlooked. This will really highlight the ability in disability.”
Chris Sanford, Chairman of Worldchefs Equality & Inclusion Committee
Creating an inclusive kitchen begins with embracing diversity, and celebrating the richness of culture, gender identity, abilities, and learning styles. Kitchens that prioritize inclusivity benefit from a broader exchange of ideas and experiences, leading to innovation and new solutions to help drive progress in the culinary world. Diverse backgrounds mean diverse perspectives, whether they show up on the menu or messaging, making it more adaptable and resonant with a wider audience.
However, inclusivity in the kitchen goes beyond just hiring practices. It requires a commitment to accessibility, from designing workspaces that cater to all physical abilities to offering training that accommodates different learning needs. Just as the Paralympic Games are structured to highlight the strengths of every athlete, kitchens should be equipped to allow every chef to showcase their talents, regardless of their circumstances.
As the culinary world continues to evolve, we must champion inclusivity as a core value and embed inclusive values into our organizations and businesses. Let’s take inspiration from the Paralympic athletes who redefine what’s possible and ensure that our kitchens are places where every chef can thrive.
Start today by assessing your kitchen’s inclusivity. Look at your team, your recruitment process, your workspace, and your training methods. What changes can you make to ensure that your kitchen is a place where everyone, regardless of their background or ability, can thrive? Progress often starts with conversation, so ask your team how you can better understand and support their needs.
Inclusivity isn’t just a goal—it’s the recipe for a stronger, more innovative culinary future. The 2024 Paris Paralympic Games are keeping the flame burning bright. It’s up to us to ignite the stoves and cook up a more equitable and inclusive tomorrow.
Keep exploring how you can build an inclusive hospitality environment by tuning in to Worldchef’s podcast, World on a Plate:
Are you a chef in Paris, or in town for the Games?
Top Chef alum Chef Bérangère Fagart, together with Paralympic athletes Arnaud Assoumani and Marie Patouileet, is hosting the first culinary marathon at her restaurant, Sélune, to support the French Paralympic Team. From September 5 to 9, around 30 chefs will collaborate in randomly assigned teams to create 10 new dishes using three specific ingredients.
From Thursday, 5 September to Monday, 9 September, book your seat for the marathon menu benefitting PLAY International, an NGO dedicated to promoting inclusion and well-being through sports, celebrating 25 years of impact.
Cover image: Sport the Library via Wikimedia Commons | Madison de Rozario at the 2012 Summer Paralympic Games in London
Quantum Pro is the flagship product line of Q Industries, crafted with a passion for culinary excellence and designed for professional use. Understanding the challenges that most chefs face in their kitchen endeavors, Quantum Pro was created to make food preparation easier. Offering products in five main categories: Pots & Pans, Kitchen Utensils, Knives, Cutting Boards, and Food Storage Containers.
Crafted from premium 304 stainless steel, Quantum Pro pots and pans offer exceptional durability. Their performance-driven design withstands the harshest kitchen conditions. Featuring a special aluminum core, these pots and pans ensure rapid, even heat transfer for perfectly cooked food. Sturdy, hollow handles reduce heat transfer, keeping handles cool and secure. Versatile in use, they are compatible with gas, electric, and induction cooktops, making them a great choice for kitchens.
Quantum Pro kitchen utensils are available in versatile sizes and dimensions, they cater to all culinary needs, from precise tasks to handling larger utensils. Engineered to withstand high heat, they are perfect for grilling, baking, and diverse cooking techniques. The ergonomic design ensures a comfortable grip and effortless usability.
Quantum Pro’s kitchen knives are of the highest quality with the broadest line of knives designed for professional chefs across the globe. Made with X50Cr-MoV15 (X50), our German molybdenum vanadium steel alloy blades are gently curved for precision performance in any kitchen.
Each knife is a laser goniometer tested on the cutting edge to ensure the sharpest blade. Paired with injection molded Dupont resin handles, we ensure comfort and safety with every use.
Made from premium polypropylene (HDPE 500), Quantum Pro cutting board meets food safety standards, is non-slip, and is exceptionally easy to clean, reducing the risk of cross-contamination. The cutting boards are designed for heavy use in the most demanding conditions. Chop, cut, slice, dice, filet and carve easily without worry of deterioration or warping. Enjoy the benefits from our ultra-durable high-density polypropylene design that is gentle on knives and makes prep-work and clean-up a breeze.
Quantum Pro GN containers are crafted from durable 201 stainless steel with a gauge of up to 0.8mm. These corrosion-resistant containers come in a comprehensive range of European standard GN sizes and depths, including perforated options. Our unique anti-jamming design ensures convenient use in busy kitchens. Additionally, Quantum Pro offers versatile lid options, including standard, notched, and silicon seal lids. Designed with finished, smooth edges all around, these containers enhance safety and are perfect for professional kitchen environments.
With nearly 40 years of experience, Q Industries is dedicated to fulfilling all procurement needs with innovative and cost-effective solutions tailored to clients’ business. Headquartered in Singapore, with offices across Southeast Asia, we offer an extensive range of products that grace the world’s most reputable hospitality establishments.
Comprehensive Product Range: Our diverse product selection spans multiple styles, designs, and price points, ensuring we meet the unique requirements of clients in various sectors of the hospitality and food service industries. From the initial inquiry to the final delivery, our integrated services simplify procurement decisions, providing a seamless experience from start to finish.
Visit Q Industries https://qindustries.com/ and follow us to get a professional consultant for your culinary and hospitality solutions.
Natural Luxury Sommelier Challenge: The Beginning of a Global Quest
Dilmah Tea launched the Natural Luxury Sommelier Challenge, a global quest celebrating the artistry of tea. There was no better place to debut this competition than Sri Lanka, the land renowned for producing the world’s finest tea.
This competition focuses on the intricate process of transforming a versatile yet complex ingredient, into a culinary experience while honouring its natural origins. Sri Lanka, with its rich heritage in tea production, provided the perfect backdrop for this inaugural event.
Held at BMICH, Colombo, the challenge brought together top F&B and culinary experts to showcase their creativity with natural ingredients, especially tea. Dilmah, dedicated to showcasing the versatility of tea and natural ingredients in high-end gastronomy and mixology, aligns this challenge with its mission to celebrate natural ingredients and make the world a better tea.
The event redefined fine dining with nature at its core, promoting sustainability and the hidden potential of tea in luxury dining. Dilmah’s mission is to highlight the versatility of tea in high-end gastronomy and mixology, setting new standards that honour nature.
Judged by Chef Manjit Gill, Chef Bernd Uber, and Menura Rathnayaka, the competition featured exceptional tea-inspired performances. Galle Face Hotel emerged as the Overall Winner, with Cinnamon Grand and Shangri-La Colombo as runners-up. Special awards went to Galle Face Hotel for Best Team, Cinnamon Grand for Best Sommelier, and Heritance Ahungalla for Best Tea Pairing.
Stay tuned as we prepare to take this tea-inspired extravaganza global.
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.
On Sustainable Gastronomy Day, we celebrate the vital role chefs play in crafting a more sustainable food system. As culinary professionals, chefs possess a unique influence over consumers, driving cultural and behavioral shifts toward sustainable practices. Chefs are not merely creators of exquisite dishes; they are educators, innovators, and advocates for a healthier planet.
Chefs have the power to shape public opinion and influence food choices. By promoting locally sourced and seasonal ingredients, chefs can guide consumers towards more sustainable eating habits. The culinary arts can be a conduit for sustainability, fostering a deeper appreciation for traditional food practices that respect natural resources and cultural heritage.
Sustainable Gastronomy Day highlights how chefs, through their creativity and commitment, can address global challenges such as food waste, climate crisis, and the loss of biodiversity. By integrating sustainability into their menus, chefs can be agents of change.
Culinary professionals are pivotal in championing sustainability in their kitchens and communities, connecting to a global movement towards a better future. Here are 10 practical steps chefs can take to promote sustainability, protect livelihoods, and foster a sustainable food system:
By embracing these actions, chefs can make a significant impact on global sustainability efforts.
Chefs can further this impact by engaging in policy advocacy and public education. By collaborating with governments, NGOs, and industry stakeholders, chefs can influence food policy to support sustainable practices. Participating in forums, policy discussions, and campaigns allows chefs to advocate for a food system that prioritizes sustainability, inclusion, and health.
By reducing food waste, sourcing sustainably, and supporting ethical practices, chefs can contribute to United Nations Sustainable Development Goals (SDGs), especially SDG 2 (Zero Hunger), SDG 3 (Good Health and Well-being), SDG 12 (Responsible Consumption and Production), and SDG 13 (Climate Action). Moreover, by advocating for fair trade, local sourcing, and protecting the livelihoods of farmers and producers, chefs also support SDG 8 (Decent Work and Economic Growth) and SDG 10 (Reduced Inequalities).
On this Sustainable Gastronomy Day, let’s celebrate the transformative power of chefs as agents of change. By taking simple, everyday actions, chefs can lead the way toward a more sustainable and delicious food future for all. Through education, advocacy, and practical action, culinary professionals can make a lasting impact on both people and the planet.
“Chefs have become increasingly involved in
Chefs As Agents of Change, FAO and UNESCO Collaboration on Food and Culture
the global movement to reduce food waste,
championing food waste reduction efforts in their
own restaurants, as well as empowering local
communities to fight food waste. In June 2018, the
World Association of Chefs Societies (World Chefs)
met in Kuala Lumpur, Malaysia to shed light on the
links between the culinary industry and food waste,
environmental degradation, and hunger.”
Worldchefs offers resources and education to empower culinary professionals worldwide to be food champions. Whether it be tuning in to Worldchefs’ webcast Sustainability Around the World or exploring Feed the Planet programs, everyone has the opportunity to take action.
One key initiative is Sustainability Education for Culinary Professionals, an open-source online curriculum available on Worldchefs Academy. This comprehensive course, consisting of eight lessons, equips chefs with the knowledge and tools to think and act sustainably. Topics range from sustainable sourcing and food waste reduction to energy efficiency and community engagement. By completing this course, chefs can become champions of sustainability, influencing their peers, patrons, and the broader community.
This October, Worldchefs’ global community will gather together in Singapore for the 2024 Worldchefs Congress. Join the discussion surrounding the biggest challenges and opportunities facing culinary professionals and help inspire trends that will shape the future of the hospitality industry.
Check out the Speakers to discover hospitality professionals paving the way toward a sustainable future. Meet industry leaders like Emile van der Staak, Head Chef of Restaurant De Nieuwe Winkel, and thousands of chefs from around the world with a shared commitment to making a difference.
Register now to expand your network and gain skills for a more conscious kitchen.
Cover image: A plate from Restaurant De Nieuwe Winkel’s current menu: Awakening.
The Secret to Elevate Your Drink or Dish
Dilmah Elixir of Ceylon Tea is a dream ingredient for elevated gastronomy and mixology to create exotic and sophisticated dishes and drinks. It is a natural extract of single-estate tea infused with other high-quality ingredients to make a range of.
It is equally useful for professional mixologists and chefs, because high-quality ingredients are all available in one bottle, and a new creative flair can be added to whatever you wish to create.
When cooking, world-renowned Chefs have used it in salad dressings, marinades, desserts, soups and sauces to add a unique flavor profile to their dishes. With its real tea content and naturally sweetened flavor profile, it can be used in a number of ways to heighten sweet or savory dishes.
For the mixologists, whether you are making iced tea, cocktails, mocktails, smoothies, slushies, or milkshakes simply pour the Elixir of Ceylon Tea into the drink and give it a mix.
Since only the finest Ceylon Tea is used when creating the Elixir, it is rich in plant antioxidant goodness and uses low sugar. That combination makes it a guilt-free indulgence that is quick and easy to use.
This May, Dilmah’s all-natural Elixirs of Pure Ceylon Tea made a spectacular debut in Asia’s Cocktail Capital! Tea Grower and Dilmah Chairman/ CEO Dilhan C. Fernando, led guests on a delightful journey, tasting our exceptional teas and discovering the unique terroir of Ceylon before introducing our low-sugar, naturally sweetened Elixirs with their distinctive flavour profiles.
Star mixologists Bannie Kang and Vijay Mudaliar impressed the gathering with their tea-inspired iced teas, t-cocktails, and low-ABV creations. Tea is truly a natural luxury that inspires, and Dilmah’s Elixir of Ceylon Tea range can effortlessly elevate this experience to extraordinary heights. After all, it’s mixology and gastronomy inspired by nature.
Dilmah brought the exciting news to Asia first but it is soon to be unveiled in other regions. Stay tuned!
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.
Real Tea for Real Tea People; the newest addition to the Dilmah family
Dilmah Tea is delighted to introduce yet another exquisite addition to their long-standing legacy of producing exceptional teas at Dilmah. This collection features some of the finest Ceylon tea, meticulously packaged in luxury tea bags. This selection pays homage to Dilmah’s humble beginnings in 1985 and reflects the values, principles, and unwavering commitment of their Founder, the World’s Teamaker, to produce the finest Ceylon tea.
Crafted with care by a family of tea growers, each of these small-batch, luxury, artisanal teas embodies their passion and love for tea.
It’s not just tea. It’s real tea for real tea people.
Shop the Dilmah 85 Reserve and more: https://shop.dilmahtea.com/collections/85-reserve
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.
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