5 Ways to Take Action on International Day of Awareness of Food Loss and Waste
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.
Here are five actionable ways to make a difference:
Make this No Waste Recipe: Follow along with Chef Robert Van de Kolk of the Gastronomisch Gilde in the Netherlands to make his zero-waste recipe for slow-cooked pointed cabbage with curry oil, Jerusalem artichoke croquettes, shiitake ‘hachee’, salsa verde, fresh herbs, and red onion confit.
Watch the Sustainability Around the World webcast The Human Factor – Chefs & Food Waste: Learn from Vojtech Vegh, Chef & Founder of Surplus Food Studio, to get started with better food waste management and gain insights into how chefs can be catalysts for change in addressing food waste.
Tune in to World on a Plate episode The Big Picture on Food Waste with Benjamin Lephilibert: Hear from Benjamin Lephilibert, a Food Waste Solution Designer and Managing Director of LightBlue. Benjamin shares innovative ways to combine sustainability with business excellence, offering invaluable strategies for food waste prevention in the hospitality industry.
Start the free Sustainability Education for Culinary Professionals Courseon Worldchefs Academy: Enhance your knowledge of food waste reduction with Worldchefs’ Sustainability Education for Culinary Professionals. This eight-part course covers the latest practices in sustainable culinary operations, from waste management to energy conservation, and ends with a digital badge to recognize your achievement. It’s a comprehensive resource to help chefs become champions of sustainability in their kitchens.
Register for Worldchefs Congress 2024 in Singapore: Join a global community of forward-thinking chefs at the Worldchefs Congress this October 20-25 for key sessions like Beyond the Plate: Empowering the Brigade of Tomorrow, a panel discussion on sustainability practices in the kitchen. Engage with top industry leaders including ChefEmile van der Staak, Head Chef at two-Michelin-starred, Green-Starred, and five-We’re-Smart-Green-Guide-Radishes awarded De Nieuwe Winkel, and Emmanuel Stroobant, chef-owner of two-Michelin-starred Saint Pierre, known for their dedication to zero-waste cooking and innovative plant-based cuisine.
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.
Join Us: Take Action with Worldchefs
The Feed the Planet team, June 2024. Read more about the Feed the Planet partnership here.
“Chefs have become increasingly involved in 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.
“The food forest was the catalyst for our story around botanical cuisine. We realise that many of the challenges we face come back to our plates. Our food system is one of the biggest drivers of global warming. That’s why we only use plants: botanical gastronomy.” — Emile van der Staak
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.
Lessons from the Paralympic Games
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.
Advancing Inclusivity Through Worldchefs’ Equality & Inclusion Culinary Committee
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
Sanford (far right) with his Culinary Ability Awards team at IKA 2020. Photo: Culinary Ability Awards
Beyond Hiring: Building an Inclusive Environment
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.
IKA 2024: Double gold for the Live Cavers. Photo: IKA/Culinary Olympics
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.
Taking Action Towards Inclusivity
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:
The Unexpected Chef – Empowering Trans Lives Through Culinary Education with Ikal Luzon: Ikal Luzon is the local program coordinator for the Like a Chef project in Argentina. The Like a Chef initiative, created under the Worldchefs Feed the Planet partnership, aims to equip underprivileged individuals with culinary and workplace skills. Ikal shares her inspiring journey from working in kitchens to becoming an ambassador for the Electrolux Food Foundation. Listen here.
The Untapped Potential of Neurodiversity in the Kitchen:Max Simpson, a trailblazer in neurodiversity and inclusion, discusses the pivotal role of neurodivergent individuals in enriching and diversifying the hospitality industry. Listen here.
Autistic, Gifted, and Welcome in the Kitchen with Chef Franklin Becker: Franklin Becker, an award-winning chef, Top Chef alum, and autism awareness advocate, shares his story of family, learning, and action, with insights on how the industry can empower neurodivergent individuals. Listen here.
Read more: It’s Time for Michelin to Break the Glass Ceiling. The century-old institution can make or break a restaurant. It could also be doing a lot more to break the glass ceiling. Read the article here.
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 – By Chefs for Chefs, Professional Culinary Tools: A Chef’s Choice for Commercial Kitchens
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.
Pots & Pans
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.
Kitchen Utensils
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.
Knives
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.
Cutting Boards
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.
Food Storage Containers
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.
Q Industries – One-Stop Destination for Integrated Hospitality Solutions
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.
ABOUT 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.
BECOME A WORLDCHEFS PARTNER
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.
10 Ways to Celebrate Sustainable Gastronomy Day: chefs as catalysts for change
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 as Influencers and Educators
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.
Feed the Planet’s Like a Chef St. Lucia graduates, 2024. Read more here.
Taking Action: 10 practical steps for a more conscious kitchen
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:
Source Locally and Seasonally: Explore the journey from farm to fork, and prioritize ingredients from local small-scale farmers and suppliers to support regional economies. Engage with local producers to understand the harvesting schedules and plan menus around seasonal produce. This not only ensures the freshest ingredients but also promotes biodiversity and sustainable agriculture.
Minimize Food Waste: Implement strategies to reduce food waste in kitchens, such as nose-to-tail cooking and repurposing leftovers. Educate kitchen staff on proper storage techniques to extend the shelf life of ingredients. Utilize food waste tracking tools to identify and address key areas where waste can be minimized.
Educate and Inspire: Use your platform to educate staff and customers about the importance of sustainable practices. Share stories about the farmers and producers you work with and the benefits of sustainable sourcing. Create awareness through menu descriptions and signage that highlight your commitment to sustainability.
Engage in Continuous Learning: Enroll in programs like Sustainability Education for Culinary Professionals to stay informed about the latest sustainability practices. Attend workshops, conferences, and seminars focused on sustainable gastronomy. Network with other chefs and sustainability experts to exchange ideas and best practices.
Optimize Energy and Water Use: Invest in energy-efficient kitchen equipment and implement practices to reduce water usage. Regularly maintain and update appliances to ensure they operate efficiently. Educate staff on simple habits, such as turning off equipment when not in use and using water-saving techniques during food preparation and cleaning.
Reduce Single-Use Plastics: Transition to reusable, recyclable, or compostable packaging and serving materials. Encourage customers to bring their own containers for takeout and provide incentives for doing so. Work with suppliers to reduce plastic packaging for delivered goods.
Promote Biodiversity: Incorporate diverse and heirloom varieties of fruits, vegetables, and grains into your dishes. Incorporating beans and legumes into your menu not only promotes biodiversity but also provides a nutritious and sustainable protein source. Experiment with lesser-known ingredients that can add unique flavors and nutritional benefits to your menu.
Engage in Community Outreach: Partner with local food banks and shelters to donate surplus food. Organize cooking classes and workshops that teach sustainable cooking techniques to the community. Participate in local farmers’ markets and food festivals to promote sustainable gastronomy.
Lead by Example: Demonstrate leadership in your kitchens by ensuring fair wages, equal opportunities, and continuous training for your team. Champion women’s empowerment in agriculture and culinary arts, advocating for better representation and support in these fields.
Advocate for Change: Participate in community and industry initiatives that promote sustainable food systems. Collaborate with local schools and organizations to teach children about healthy and sustainable eating. Be a citizen chef by advocate for policy changes supporting sustainable agriculture and food systems.
By embracing these actions, chefs can make a significant impact on global sustainability efforts.
Local to Global: taking your impact to the world stage
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.
Join Us: how you can inspire change with Worldchefs
The Feed the Planet team, June 2024. Read more about the Feed the Planet partnership here.
“Chefs have become increasingly involved in 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.
“The food forest was the catalyst for our story around botanical cuisine. We realise that many of the challenges we face come back to our plates. Our food system is one of the biggest drivers of global warming. That’s why we only use plants: botanical gastronomy.” — Emile van der Staak
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.
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!
ABOUT 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.
BECOME A WORLDCHEFS PARTNER
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.
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.
BECOME A WORLDCHEFS PARTNER
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 Chef’s Guide to Food as Medicine: a prescription for a paradigm shift
The notion that healthy diets support good health is by no means a new concept. Hippocrates of ancient Greece, considered the father of medicine, famously said, “Let food be thy medicine and medicine be thy food.” This age-old wisdom continues to resonate, reminding us of the profound connection between diet and health.
In today’s world, where a myriad of crises impact our food systems and our health, understanding the role of food as medicine is more crucial than ever. Each meal presents an opportunity to support our health or undermine it, highlighting the importance of food in promoting overall wellbeing.
As chefs, we hold the responsibility of harnessing the power of food to nourish not just appetites but bodies, minds, and communities. Through culinary expertise, chefs have the power to transform ingredients into potent prescriptions for health and food systems transformation. As we delve deeper into the concept of food as medicine, let’s explore how chefs can deliver on this responsibility one dish at a time.
Culinary Medicine: empowering healthier choices
“The food you eat can be either the safest and most powerful form of medicine or the slowest form of poison.”
― Ann Wigmore
The impact of food and diet on health is undeniable. There is an overwhelming body of evidence linking poor diets to diseases like heart conditions, diabetes, and cancer. But food isn’t just a culprit; it’s also a remedy. The evolving field of Culinary Medicine is helping to bridge the gap between allopathic medicine and the healing power of food, marrying the two iconic white uniforms: the chef’s jacket and the doctor’s coat.
Culinary Medicine is a multi-disciplinary approach combining the art and science of food and cooking with the evidence-based practice of medicine. It involves incorporating culinary knowledge such as meal preparation, knife skills, and recipe modification to improve the nutritional quality of the foods. The foundation of that nutrition knowledge and culinary skills is used to help individuals make healthier food choices and improve their health.
Whether it be in the clinic or the kitchen, education is a central tool in advancing conversations around preventative medicine and overall health literacy. Food, a great connector, is a gateway to deeper discussions about health and nutrition, empowering individuals to make informed dietary choices.
With so many people craving information and guidance when it comes to healthy diets, chefs can help bring great nutrition and health literacy to the table. Through educational initiatives led by chefs, communities can gain a better understanding of the role of food in promoting good health and in preventing and managing chronic diseases. By fostering a culture of culinary education and empowerment, chefs can inspire individuals to become proactive stewards of their own health.
From the Clinic to the Kitchen: integrating the science of medicine into culinary tradition
Chefs, armed with their culinary expertise, have the remarkable ability to unleash the magic of food by selecting and combining ingredients rich in vitamins, minerals, antioxidants, and other bioactive compounds. Take, for example, the vibrant hues of fruits and vegetables, each color representing a unique array of phytonutrients with distinct health benefits. From the anti-inflammatory properties of turmeric to the cardiovascular support offered by leafy greens, the palette of possibilities is as diverse as it is delicious.
Incorporating food as medicine into culinary practices not only elevates the dining experience but also empowers chefs to make a meaningful impact on the wellbeing of eaters. It provides a holistic approach to nourishment that celebrates the symbiotic relationship between food and health, without forgetting flavor. Dr. Timothy Harlan, a renowned physician and chef, emphasizes the transformative potential of a ‘food first’ perspective, where chefs bring their creativity to high-quality, nutritious, and local ingredients.
I come to the conversation from a ‘food first’ perspective, not from a clinical perspective, from ‘Look, this has to be great food that just happens to be great for you,’
That’s really interesting when you think about what it means to be a chef and the training that chefs get because you’re using great quality, fresh, and these days more and more local ingredients. In a way that just happens to be healthy. The unique piece for those of us who do what I do for a living is that we come to it from that ‘food first’ perspective.
― Dr. Timothy Harlan
Embracing the concept of food as medicine is not just a trend; it’s a paradigm shift towards a healthier, more sustainable food future. The food as medicine perspective reminds us to reflect on the many roles of food with reverence, and to take action to ensure our food system supports the power of food in better health and beyond.
Citizen Chefs for Citizen Eaters: putting food and health on the policy menu
Food as medicine solutions are undeniably making strides in improving health outcomes, yet it’s crucial to acknowledge that they are not a silver bullet. While Culinary Medicine holds tremendous potential, it must be complemented by broader policy changes aimed at enhancing access to and affordability of nutritious and culturally appropriate food options, and greater investments in health education.
Chefs play a pivotal role in advocating for these systemic changes. By championing sustainable sourcing practices, supporting local small-scale family farmers, and advocating for policies that prioritize food equity, chefs can contribute to building a more resilient and inclusive food system.
We need more citizen chefs for citizen eaters—individuals who actively engage in local food systems and advocate for policies that ensure equitable access to nutritious food for all. By becoming informed and engaged in dialogue around policy, we can drive positive change, increase access to nutritious options, and support initiatives aimed at promoting food justice. Through collective action and community engagement, chefs and eaters alike can work towards building a future where everyone has the opportunity to thrive, nourished by a food system that prioritizes health, equity, and sustainability.
Food as medicine represents one piece of the puzzle towards achieving a healthier future. While food as medicine solutions hold immense promise in improving health outcomes, they must be accompanied by systemic changes in food policy and greater investments in health education and access to preventative care.
Worldchefs’ members and food systems actors around the globe are advocating for a more delicious, equitable, and sustainable food system. By embracing the concept of the citizen eater and putting food at the top of the political agenda, we can work together toward a future where everyone has access to nutritious, delicious food for better health and better lives.
For more on Culinary Medicine, tune into our recent podcast episode with Dr. Timothy Harlan: Culinary Medicine: Bridging the Gap Between Food and Health.
Jozef Oseli was born on 4th of March 1949 in Medvode. He graduated from the Vocational School of Hotel Management and Faculty of Public Administration at University of Ljubljana.
At the age of 24 in 1973, he became head of organization and service at castle Brdo in Kranj, the residence of former Yugoslav President Josip Broz Tito. During Tito’s presence, Jozef and his wife Metka, were responsible for Tito’s personal service at many state visits and other ceremonial events at Brdo. For their work, Josef and Metka received the state ‘Order of Labour with a Silver Wreath’.
Later he needed a new challenge, so he decided to make good on his desire to evolve even more in cooking. He enrolled into the E.A.C.H. School of Artistic Cuisine and Hospitality Paul Bocuse in Lyon, France. This was a turning point in his life and he began his second career.
In 1999 he presented Slovenian cuisine with 10 dishes in Fabien Ballasan’s book, World Delishes. From 2002 to 2008 he published articles in many different Slovenian Gourmet Magazines: ONA, LISA, DOBER TEK, GT and 5 ZVEZDIC, where he presented around 300 different international and typical Slovenian recipies. In the last ten years he was also a lecturer at the Academy Culinaire in Croatia.
As a chef and culinary crew leader of the Slovenian team he assisted at Miss World Competition on the Seychelles Islands in 1997 and 1998. In 2011 he led Slovenian team at the global event “World Chefs Tour against Hunger” in South Africa.
Experience and Association Membership
Best International Cookbook in the World Award 2023
Member of Worldchefs
Worldchefs Without Borders Committee member
Worldchefs global approved Judge
Member of Slovenian Chef Association
Member of Academie Coulinaire de France
Member of Emirates Culinary Guild
Member of Saudi Arabian Chefs Association
Chefs Association Mediterranean and European Region / SCMER / Split, Croatia
Ambassador for Slovenia Chefs Ass. European and Mediterranean Areas
Egyptian Chefs Association
Member of ACEEA (Asociatia Curturala Euro Est Alternativ) Romania
Manager R.T.D. Institut International Lausanne Suisse
Manager l’Escole Superieure de l’Hotellerie et de la Gastronomie Poznan, Pologne
Honorary Member of Chef’s Guild of Sri Lanka
Member of Myanmar Chefs Association
Member of Sommelier Slovenije association
Prizes:
Yugoslavian State Orders
Gold and silver medals and awards from the GTZ Slovenian Competition
My Dreams Came True
My Life Experience
The first volume of the autobiography with the title “My Life Experience” presents the author’s early life, growing up and the beginnings of his professional path. There is a detailed account, supported by plenty of photographic material, of his work at the Brdo castle in Kranj, where the author and his wife Metka worked in the service of Tito, former president of the Socialist Federal Republic of Yugoslavia.
The book presents a great number of anecdotes connected with their work with Tito in the final decade of his life, which they always performed with the highest level of responsibility, professionalism and pride.
Recipes
The second volume of the trilogy – “Recipes”, contains about 500 recipes that he collected, recorded, developed and prepared throughout the years. His private archive collection is much more extensive, therefore he made a selection of some of the most interesting recipes for each category: Slovenian recipes from the 18th and 19th century, a selection of Tito’s favorite dishes, wok specialities, bread, and some interesting food decorations. The book also offers some recipes from the best restaurants and culinary specialities from Brazilian, African, Arabian, Indian, Malaysian, and Japanese culture.
The recipes are suitable for all culinary enthusiasts and offer several options how to spice up daily menus as well as ideas for special occasions.
Adventures by Chef Jozef
The third volume – “Travels with Chef Jožef”, takes the reader on a journey to 26 countries where the author worked, upgraded and shared his vast knowledge. The anecdotes recount his inspiring life story and the enormous amount of effort that he put into his professional development.
There are stories from his many visits abroad where he worked as a chef, led culinary expeditions, organized and participated in countless charity events and represented Slovenia as a culinary ambassador of knowledge, international judge at culinary competitions as well as member of the Chefs without Borders committee.
The book was written to record and keep for posterity the amassed professional knowledge and countless unforgettable experiences with colleagues across the globe, as well as to serve as an inspiration to younger generations to become interested in this hard and responsible profession.
For those interested buying, you can order books directly from Chef Jozef. My Life Experience for 55,00 EUR, Recipes for 65,00 EUR and Adventures by Chef Jozef for 50,00 EUR. A set of books is 150,00 EUR. Shipping not included. Email[email protected]to order.
Young Chefs Are Taking the Industry Back to School: In Conversation with Rebecca van Bommel, Worldchefs Young Chefs Ambassador
What do the next generation of industry leaders have to say about key challenges for the future? We hear from Rebecca van Bommel, an up-and-coming culinary voice and one to watch. Her early career already has an impressive résumé: Worldchefs Global Development of Young Chefs Committee member, Culinary Federation Canada’s Young Chef Liaison, Red Seal Certified Young Chef, and competitor with Culinary Team Canada. She shares her insights to help pave the way for young people in hospitality.
How did you wind up in this profession? What was your pathway?
I knew from the start that I wanted to pursue something in the culinary field. I’ve always loved baking, making different desserts for my family and friends, cooking. As soon as I finished high school, I went straight into a two-year culinary school program and that just solidified the passion I had for the industry and how much I loved it. From there, I did some apprenticeships in Ireland and really enjoyed that as well, and just kept cooking. I did a few different avenues—hotels, local pubs, a Michelin star—and then COVID hit and the industry slowed down a bit. Some chefs I had been working with previously on a contract basis at food shows reached out to me and had a food sales position open. And that’s how I transitioned over into that avenue. I’ve been enjoying it.
What do you love about being in the food broker world?
The food broker world I love because you get to see behind-the-scenes. I get to interact and talk with different chefs every single day, talk to them about what products they’re using and why, and get a little insight into their restaurant or their business and how they run things and what they prefer. It’s really cool for me, coming from a chef background, to get a behind-the-scenes look into different chefs’ lives, so that’s been enjoyable for me.
You also cook at a retirement home. What is unique about serving that market?
Working in the retirement community, that opportunity also presented itself during COVID. I got into that world and realized—wow—they make really good food. We serve steak, we serve lamb, we serve lobster tails to our residents.
Depending on the restaurant, you often don’t get to talk to the people who are eating your food. Retirement is completely different because it’s the same people every single day, and you can actually build a relationship with them, find out their likes and dislikes. There’s a lot of creativity allowed in retirement. You’re not making the same dishes every day like you would often in a restaurant. Every day is different. And you can take what the residents are telling you, what they love, what they don’t love, and take that into account and create amazing food for them.
Competition—it’s something you do a lot at a very high level. Any lessons learned from the competition world?
I did my first competition while I was still in culinary school. It was a small, local one. I said, ‘I’ll do this just for fun. See where it goes. Just have fun with it.’ I got 1st place. And then I was kind of like, oh, this is fun.
It’s a good stress. It’s a stress, but it’s a stress that motivates you to want to try better. Segueing from that competition, I was invited to compete at the Culinary Olympics on a regional team. And that was probably the most stressful summer of my life—the practicing and preparing—and I said, ‘I will never do this again. This is not worth it.’ But then we got to IKA. Just to see all the other competitors and how big it is, and how proud you feel. Now I’m on my third Culinary Olympics team, and I don’t think that’s over any time soon.
Let’s jump into the world of sustainability. Where are our young people in this equation?
I think young chefs especially are extremely aware about sustainability in the industry and in their careers. I know it was something we talked about when I was in culinary school and how important it is to prevent food waste. Food waste is a huge part of it, and I think young chefs for the most part are very much aware and try to do their best about that. Another big factor is plastic waste, which again resurfaced with the pandemic because there was a lot of single-use plastics that were necessary at the time.
Young chefs are definitely aware of it and know that in order to have a bright future it’s something that they need to be mindful of on a daily basis. The issue with young chefs is sometimes they don’t have the support in their jobs to be able to do those types of things.
Are they empowered to make that change?
I would say it largely depends on what type of restaurant they’re in. For example, I’ve worked in a small local pub that got a lot of their ingredients from local farmers, and we used everything we could. We’d use carrot tops to make pesto and if we were to get fresh meat in, we’d use every part of the animal.
But then on the other hand, you have things like fine dining and Michelin stars, where they’ll make a square pan of something and cut out circles, and then you have all this waste. Or they’ll only pick the most perfect-looking carrots to put on the plate because of course we eat with their eyes first, and that’s important for that level of dining.
I think it depends on where they’re working. Young chefs in a smaller, independent restaurant would feel more empowered than say, a Michelin-starred restaurant where there’s that level, that standard that they have to keep up. And it’s so much harder to do that sustainably.
How about in competition?
With competitions it’s very hard to keep it sustainable, especially with the number of practice runs you have to go through to get to the competition. But I know even in the rules and the judging criteria, they’re becoming a lot more mindful of that.
In the past, where you might have used plastic tasting spoons, now the standard is to use wood or bamboo, something compostable. Same with sorting waste. They really focus on that. If you have trim from vegetables that you could use in a soup or use in another dish—save that, set it aside, put that to use. It’s a big focus, but it’s hard to do.
Another thing we try to do on our team—one of our competitions is cooking for 110 people. If we’re going to do a practice run, we want to find either 110 people we can feed so that food is not going to waste, or somewhere we can donate the food.
What would your advice be to a young person who wants to do things sustainably at a workplace where that’s not a priority?
I would say to start with a small change, because even the small things make a difference. You’re not going to change the chef’s mindset overnight and suddenly everything’s going to be sustainable. But if there’s one little thing, one little practice in the restaurant where you could suggest a more sustainable alternative, start with that. And that might open the doors for future conversations. That might get the chef thinking as well, ‘What else could I do? That was an easy change that didn’t affect the quality of my food at all. What else could I do to be more sustainable?’
Is sustainability something that is top of mind for young chefs looking for a place to work?
It’s hard to speak on behalf of all young chefs, but I would say sustainability isn’t necessarily top top. It’s definitely cuisine, style, food, and skill. But there is a niche in restaurants that are nose-to-tail or farm-to-table. In that sense, a lot of young chefs look for those types of establishments and want to work there, and those are more sustainable establishments naturally.
I don’t think they go in looking for sustainable businesses, but they might go looking for something that operates in that sense, where they’re very mindful of using local fresh ingredients and using every part of the ingredient.
What do you want to see from employers today?
Young people, we’re kind of driven by low risk, high reward. Going back to the pandemic as well, when a lot of chefs didn’t have work because restaurants were closed, it gave them a chance to breathe and a lot of them realized, ‘Why am I doing this to myself? Why am I working crazy, long hours, no days off? Really tough work environments, stressful work environments, no breaks. Why, when I could have better work-life balance?’ I think the pandemic brought that into focus. The working conditions that are typical of our industry, I’m not saying everywhere is like that but it’s kind of classically how it’s been.
There’s a big lack of workers because young chefs have realized ‘I don’t want this life anymore and if you can’t give me a more balanced schedule, some benefits, health benefits or otherwise, and better pay, I’m going to go to another industry.’
Do you think the foodservice community is doing enough to support young people as they grow into this profession?
A resounding no. What young chefs are looking for, and I hate to say it this way—money is a huge driver because at the end of the day, if you can’t put food on your own plate, why are you going to spend your time putting food on other people’s plates?
There are a lot of supports in place, like from Worldchefs, but when it comes to the actual work side of things, the typical environment, especially in restaurants, in the culinary industry, it’s not supportive of young chefs.
Can you give us one piece of advice for young chefs, and one piece of advice for those of us who have been in the industry for quite a while longer?
The piece of advice I have for young chefs I’m borrowing from one of my instructors in culinary school who told me this and it hit home and enhanced by experience as a young chef.
Take advantage of every opportunity that comes your way. Volunteer for everything. If you’re in school and there’s an event happening and they need two volunteers, put your hand up and join. If they’re having an amazing guest speaker but you have to give up your Saturday afternoon, go to that guest speaker. It’s going to enhance your experience and enhance your education. You can go to culinary school and pass all the courses and get the diploma, but if you haven’t gone above and beyond and done all the extras and joined competitions, you’re not getting the same experience as someone who has.
Go online, go to Worldchefs, take part in these webinars, take part in these free courses, especially the sustainability ones because that’s where the future’s going. And do all these extra things and you will have so much more knowledge and so many more tools to empower you going out into the workforce.
And for the more established generation of chefs?
Listen to the young chefs. While more accomplished chefs, of course they have a world of experience. They’ve been here, they’ve been there, they’ve done this and that in many competitions and cooked in many different places and have tons of knowledge and experience from that.
But still, keep in mind to listen to the younger generation of people who aren’t so established, people just starting out. They also have very valuable ideas and valuable knowledge themselves and can teach you things that you may not have even thought of. Sustainability would be a huge one of those because it’s something we think about a lot more and we grew up with and know more about that we could teach to you.
Young Chefs get a discounted rate to Worldchefs Congress & Expo 2024, in Singapore this October! Don’t miss the Bill Gallagher Young Chefs Forum and your chance to connect with industry leaders!
Looking for more ways to get involved with an international community of motivated Young Chefs? Learn more about Worldchefs’ Young Chefs Club here.
Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.
Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.
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