On March 19, the official team draw for Expogast & RAK Porcelain Culinary World Cup 2026 revealed the competition lineup.
Participating teams have now discovered their assigned competition days.
Category: Competition
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Culinary Art India 2026
Held alongside AAHAR – The International Food & Hospitality Fair
10–14 March 2026 | Hall 1, First Floor, Pragati Maidan, New Delhi
The 18th edition of Culinary Art India (CAI) 2026, organized by the Indian Culinary Forum (ICF) in collaboration with the India Trade Promotion Organisation (ITPO) and Hospitality First, was successfully conducted from 10th to 14th March 2026 at Hall 1, First Floor, Pragati Maidan, New Delhi, alongside the 40th edition of AAHAR – The International Food & Hospitality Fair.
Culinary Art India continues to be recognized as India’s largest and most prestigious professional culinary competition, providing a structured platform for chefs, apprentices and culinary students to demonstrate their skills and creativity under internationally aligned competition standards. The 2026 edition was particularly significant as the competition was endorsed by the World Association of Chefs’ Societies (Worldchefs), ensuring adherence to globally benchmarked culinary sport standards.
Participation and International Presence
This year’s competition witnessed participation from over 600 professional chefs, apprentices and culinary students representing leading hotels, restaurants, culinary institutes and hospitality organizations from across India. The event also saw international participation from Nepal, Thailand and the United States, further strengthening the global character of the competition.
The entries across display and live cooking categories reflected high levels of technical skill, creativity, discipline and innovation, reinforcing the growing interest in structured culinary competitions within the professional culinary community.
International Jury Panel
The competition was evaluated by a distinguished panel of six WACS-certified international jurors, ensuring transparent and globally aligned judging standards. The jury panel was led by:
- Chef Rick Stephen – Vice President, World Association of Chefs’ Societies
- Chef Muller Andreas – Observer, World Association of Chefs’ Societies
- Chef Alan Palmer
- Chef Jatuporn Juengmeesuk
- Chef Kimwah Lim
The jury assessed entries on internationally recognized parameters including technical skill, taste, presentation, hygiene, organization and creativity.
Competition Categories
Over the five days, the competition featured a diverse mix of display and live culinary challenges, designed to test a wide spectrum of culinary competencies.
Day One – 10 March 2026
The competition opened with four categories:
- 3-Tier Wedding Cake
- Three Course Set Dinner Menu
- Authentic Indian Regional Cuisine
- Live Cooking Competition (CDP & Above – Rich Dish)
The display categories showcased intricately designed cakes and thoughtfully conceptualized menus, while the Authentic Indian Regional Cuisine category celebrated India’s rich culinary heritage and regional diversity. The live cooking segment added energy to the opening day as chefs competed in a timed professional cooking challenge.
Day Two – 11 March 2026
- Artistic Pastry Showpiece
- Artistic Bakery Showpiece
- Plated Appetizers
- Live Sandwich Making
- Live Rice Dish Competition
Day Three – 12 March 2026
- Petit Fours or Pralines
- Contemporary Sushi Platter
- Chocolate Mania
- Cake Decoration – Dress the Cake (Live)
- Live Cooking Competition for Students & Apprentices
Day Four – 13 March 2026
- Plated Desserts
- Live Cooking Competition for Students & Apprentices
Day Five – 14 March 2026
- Fruit & Vegetable Carving
- Mocktail Competition
- Egg Benedict Challenge
These categories collectively ensured comprehensive coverage of culinary arts including pastry, bakery, hot kitchen, artistic presentation and beverage preparation.
Culinary Art India Master Classes
Alongside the competitions, Culinary Art India Master Classes were organized to enhance the learning experience for participating chefs, culinary students and visitors attending AAHAR.
The master classes featured demonstrations and knowledge-sharing sessions by leading industry professionals including:
- Chef Kevin Duthel
- Chef Amit Kumar
- Chef Vikram Khatri
- Chef Tarathip Nooriengsai
- Celebrity Chef Ajay Chopra
- Chef Anirudh Sethi
- Chef Chef Tushar Dhingra
- Chef Kitipat Songsaeng
- Chef Prajuab Shoosridam
- Chef Nishant Choubey
- Chef Vaibav Bhargava
- Chef Ashish Bhasin
These sessions provided valuable insights into global culinary trends, modern techniques, ingredient innovation and professional kitchen practices, contributing to the educational objectives of the event.
International Collaboration
A significant highlight of Culinary Art India 2026 was the signing of a Memorandum of Understanding (MoU) between the Indian Culinary Forum (ICF) and the Youth Chefs Club of Ceylon, Sri Lanka.
The MoU was signed by Chef Vivek Saggar, General Secretary – Indian Culinary Forum, and Chef Chamodh Peiris, Founder & Chairperson – Youth Chefs Club of Ceylon in the presence of leading chefs and culinary professionals.
The partnership aims to strengthen culinary collaboration between India and Sri Lanka, facilitating opportunities for:
- Chef exchange programmes
- Participation in culinary competitions
- Joint training programmes and workshops
- Cultural and gastronomic knowledge exchange
This initiative represents an important step in building stronger regional culinary networks and encouraging the development of young chefs through international exposure.
Industry Support
Culinary Art India 2026 received strong support from key hospitality industry bodies including:
- HOTREMAI
- ARCHIE
- Eastern India Culinary Association
- Western india Culinary Association
- Federation of Food importers
- South Indian Culinary Association
- Himanchal Chef’s Association
- India Trade Promotion Organisation
Their continued support reflects the collective commitment of the hospitality industry towards nurturing culinary talent and maintaining high professional standards.
Conclusion
Over nearly two decades, Culinary Art India has evolved into one of the most credible and professionally respected culinary competition platforms in the country. The 2026 edition once again reaffirmed its importance as a national platform for culinary excellence, professional benchmarking and knowledge exchange.
The enthusiastic participation of chefs, the presence of an internationally respected jury, the inclusion of global culinary professionals and the signing of an international collaboration agreement collectively contributed to making Culinary Art India 2026 a landmark event in the Indian culinary calendar.
The Indian Culinary Forum expresses its sincere appreciation to all participants, jury members, partners, volunteers and industry stakeholders whose support and commitment ensured the successful execution of this prestigious culinary event.
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Join competitions like the Southern Europe Culinary Challenge and apply for a Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality.
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: https://worldchefs.org/Endorsement
The international culinary competition Southern Europe Culinary Challenge has successfully completed. Congratulations to all participants!
The international culinary competition Southern Europe Culinary Challenge 2026 was completed on Monday, 2nd of March. The competition is organized every two years by Culinary Professionals Greece, in collaboration with TIF HELEXPO SA, and is supported by Worldchefs.
The Southern Europe Culinary Challenge 2026, the largest gastronomic event in Southern Europe, was a great success. The event welcomed 300 student and professional chefs, as well as international judges from 15 countries around the world. It took place from February 27 to March 2, 2026, at the International Exhibition & Congress Centre (TIF HELEXPO SA), Thessaloniki, Greece.
This year’s competition included 26 different categories based on the rules, regulations, and judging criteria as specified by Worldchefs.
The Competition Prizes
The top 20 competition prizes awarded to the winners:
- Top Class Award School according the medals by TIF-HELEXPO, to the SAEK ALFA, Greece
- Top Class Award Young Team of the Year by Region of Central Macedonia, to the team of Cyprus chefs association, with Prodromo Prodromou and Konstantino Konstanti, Cyprus
- Top Class Award School of the Year by Ginox, to the team of TESEK Makarios G’ with Styliano Mario Haralampous, Nefeli Perikleous and Eliza Ioannou, Cyprus
- Top Class Sustainable Award Young Team by P&G, to the team of Cyprus chefs association, with Prodromo Prodromou and Konstantino Konstanti, Cyprus
- Top Class Award Student Pastry Chef of the Year by Afoi Gali, to Christina Kalogirou from Intercollege Culinary Arts,Cyprus
- Top Class Award Chef of the Year by Kontopoulos Equipment, to Akis Ragkos from the restaurant Aroma Kouzinas, Greece
- Top Class Award Student Chef of the Year “Christos Vogiannou” by Provil, to Lazar Bursac from AASB – College of Hotel Management Belgrade, Serbia
- Top Score Award Professional Chef SUSTAINABLE SEAFOOD – SEABASS by HAPO, to Antonis Varaklis from the restaurant Ble taste gallery, Greece
- Top Score Award Professional Chef POULTRY by Ambrosiadis Olympus Chickens, to Stefan Šmugović from Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, Serbia
- Top Score Award Student Chef SUSTAINABLE SEAFOOD – SEABASS by HAPO, to Loizo Haralampous from TEPAK, Cyprus
- Top Score Award Student Chef RISOTTO by Eutopia – Euricom, to Danilo Milković from Ugostiteljsko- turistička škola sa domom učenika, Serbia
- Top Score Award Student Chef PASTA (FRESH) by ELETRO, to Marija Stevanovic from AASB – College of Hotel Management Belgrade, Serbia
- Top Score Award Student Chef VEGETERIAN by Alterra, to Lazar Bursac from AASB – College of Hotel Management Belgrade, Serbia
- Top Score Award Student Chef BLACK PIG by Boskos Food, to Tenia Polihroni from Experimental SAEK of Tourism of Macedonia, Greece
- Top Score Award Student Chef TRADITIONAL GREEK DISH by Mylopotamos wines, to Iakovo Prevo from SAEK ALFA, Greece
- Top Score Award Student Chef LAMB by MEVGAL¸ to Panagiotis Makris from TEPAK, Cyprus
- Top Score Award Student Chef RESTAURANT DESSERT by IOANNOU Confectionery, to Despina Avraam from MIEEK Larnakas, Cyprus
- Top Score Award Student Chef SALAD WITH COMBINATION by Eurocatering, to Maria Magiria from SAEK ALFA, Greece
- Top Score Award Student Chef FINGER FOOD by Alfa pastry, to Ioanni Dimitriou form TEPAK, Cyprus
- Top Score Award Student Chef POULTRY by Ambrosiadis Olympus Chickens, to Đuro Tintor from Department of Geography, Tourism and Hotel Management, Faculty of Sciences, University of Novi Sad, Serbia
Jury
The chairman of the jury was the international judge Roberto Beltramini from Luxembourg, and the honorary judge was George Damianou, Regional Director for Southern Europe of Worldchefs. The other members of the jury were certified judges Daniel Schade, Ray McCue, Joachim Mueller, Kamput Na Takuatung, Nikolas Konstantinou, Evagoras Hatzipavlou, Nikos Papanikolaou and Michalis Michaelides.
Guest Judges were Dimitris Fatisis, Sotiris Evaggelou, Dimos Kalaitzidis, Georg Wallig, Fredrick Andersson, Emrah Köksal Sezgin, George Kyprianou, Elias Maslaris, Aleksandra Markovic and Kostas Georgatzas.
The Gastronomic Institution of Southern Europe
The international competition Southern Europe Culinary Challenge, organized every two years since 1997, is a great celebration of professionals in the gastronomy industry and has established itself as the leading culinary competition in Southern Europe. The main concern of Culinary Professionals Greece is the development of healthy competition among culinary professionals, the establishment of an institution that brings together culinary schools from all over the world with the aim of exchanging knowledge and culinary techniques, as well as encouraging contestants to test their skills in a demanding competition of international prestige.
The Culinary Professionals Greece and the Organizing Committee of the competition congratulate all participants for their professionalism and commendable effort. The competition this year was particularly demanding, raising the bar of difficulty for the contestants. Students and professional chefs competed, giving their best. With their months of preparation and their passion for the culinary arts, they managed to garner very positive reviews. The Culinary Professionals Greece gave them the motivation to compete and the participants took advantage of it by showcasing their abilities and their morale throughout the competition.
Supporters
The Southern Europe Culinary Challenge 2026 was held with the significant contribution of the jury, whose members are certified as official judges by Worldchefs, the co-organizer TIF-HELEXPO, the culinary schools that took part, the members of the Culinary Professionals Greece, as well and supporters:
GINOX, PROVIL, Hellenic Aquaculture Producers Organization (HAPO), P&G, AMBROSIADIS S.A., MEVGAL, EUROCATERING, ELETRO, BOSKOS FOOD, ALTERRA, EUTOPIA – EURICOM, AFOI GALI, Alfa Pastry, ΑΥΟ, ScanBox, AMT Gastroguss, RAK PORCELAIN, KONTOPOULOS EQUIPMENT, ANTHOULAKIS Ltd, PYRAMIS, EGEM, Panaritis, Magna Carta, BlueRent a Car, IEK ALFA, Ta tria Gourounakia, ΤΗΕ ΜΕΤ HOTEL, ΚΟΡΠΗ, ΣΠΙΤΙΚΟ Παπακωνσταντίνου, SHINE & CLEAN, E-PLASTICS, COLORATO, PETROGAZ, Polizoidis, MYLOPOTAMOS, HILANDAR WINES, ΜΑΜΟΣ, Μαϊάμι, BLE TASTE GALLERY and MILLENNIUM.
Apply for a Worldchefs Endorsement
Join competitions like the Southern Europe Culinary Challenge and apply for a Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality.
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: https://worldchefs.org/Endorsement
Chefs Association of Pakistan (CAP), in strategic partnership with the College of Tourism & Hotel Management (COTHM), successfully concluded the Pakistan International Culinary Championship (PICC) 2026 – Season 8, held from February 9–12, 2026. Endorsed by Worldchefs, the four-day championship emerged as one of the largest and most dynamic culinary gatherings in the region, setting new benchmarks for excellence, participation, and professional standards.
A Championship of Global Standards
With more than 5,000 participants competing across 30+ categories and vying for 15 prestigious titles, PICC 2026 demonstrated Pakistan’s growing strength on the international culinary stage. Culinary arts students, professional chefs, and international teams competed in a spirit of skill, discipline, and innovation—reflecting the true essence of competitive gastronomy.
Worldchefs Vice President Uwe Micheel led the championship as Head of Jury, ensuring rigorous adherence to global competition standards, while Chef Muhammad Raees served as Assistant Head of Jury. The presence of internationally aligned judging standards reaffirmed PICC’s credibility as a world-class culinary competition.
Strong Institutional Backing
The championship was held in collaboration with the Prime Minister’s Youth Programme and the National Vocational & Technical Training Commission (NAVTTC), reinforcing its core objective: youth empowerment through skill development aligned with international benchmarks.
The event received remarkable institutional and diplomatic support from distinguished national leaders and industry representatives, underlining the growing recognition of culinary arts as a strategic sector for youth development, economic growth, and cultural diplomacy.
Industry Partnership & Professional Execution
PICC 2026 was presented by National Foods and powered by Coca-Cola, Cheezious, K&N’s, and Nestlé Professional. Conducted in association Young’s Food, Haier, Rose Petal Professional, Ambassador Commercial Kitchen Equipment, and Blue Band, the event maintained full hygiene compliance, reinforcing international standards of food safety and professionalism.
Thought Leadership & Industry Dialogue
On the sidelines of PICC 2026, two impactful panel discussions were also convened, adding an important intellectual dimension to the championship. The first session, titled “The Future of Pakistani Cuisine on the Global Stage,” explored strategies for positioning Pakistan’s rich culinary heritage in international markets. The second discussion, “Future of Pakistani Chefs & International Cuisines in Pakistan,” focused on evolving industry trends, global mobility for chefs, cross-cultural culinary exchange, and the growing presence of international cuisines within Pakistan’s hospitality sector.
“Senses in the Kitchen”: A Defining Moment
One of the most inspiring highlights of PICC 2026 was the “Senses in the Kitchen” segment, where 25 visually impaired chefs competed across multiple categories. The segment celebrated resilience, talent, and inclusivity—sending a powerful global message about equal opportunity in culinary arts.
A Vision for Pakistan’s Culinary Future
CAP Founder & President Ahmad Shafiq expressed gratitude to Worldchefs for its continued support and emphasized that PICC 2026 aims to position Pakistani cuisine prominently on the global culinary map while training youth according to Worldchefs standards.
With record-breaking participation, strong governmental backing, and industry collaboration, PICC 2026 has firmly established itself as one of the most significant culinary championships in the region—celebrating excellence, inclusivity, and the future of gastronomy.
To view more photos, click here.
Day 1 Highlights – PICC 2026 | Lahore, Pakistan
Pakistan International Culinary Championship (PICC) 2026, organized by Chefs Association of Pakistan (CAP) with the strategic partnership of College of Tourism & Hotel Management (COTHM), commenced with remarkable energy and an overwhelming response from culinary professionals, students, and international competitors.
The first day of the championship witnessed a massive number of participants competing across student, professional, and international categories, showcasing the growing strength, creativity, and technical excellence of Pakistan’s culinary talent.
Distinguished Guests Grace the Opening Day
The grand inauguration and Day 1 activities were honored by the presence of several high-profile dignitaries, including:
- Ms. Shaista Pervaiz Malik, Member National Assembly
- Mr. Rana Mashhood Ahmad Khan, Chairman, Prime Minister’s Youth Programme
- Mr. Aamir Jan, Executive Director, NAVTTC
- Ms. Gulmina Bilal Ahmed, Chairperson, NAVTTC
Along with other prominent government officials, industry leaders, and hospitality professionals.
The distinguished guests toured the competition halls, interacted with chefs and students, and praised the high standards, organization, and international-level execution of PICC 2026. They commended CAP for elevating Pakistan’s culinary landscape and empowering youth through skill development and global exposure.
Leadership & Vision from CAP and Worldchefs
Ahmad Shafiq, Founder & President of the Chefs Association of Pakistan (CAP), welcomed the honorable guests and expressed heartfelt gratitude for their continued support. He highlighted PICC’s mission to promote Pakistani cuisine globally, nurture emerging talent, and position Pakistan as a rising force in the international culinary community. He also applauded the exceptional culinary talent of Pakistan, emphasizing the creativity, discipline, and passion displayed by competitors on Day 1.
Adding global prestige to the event, Mr. Uwe Micheel, Vice President of Worldchefs, is serving as the Head of Jury for PICC 2026, ensuring international standards of judging, fairness, and excellence. His leadership further strengthens PICC’s credibility and reinforces Pakistan’s strong ties with the global culinary fraternity.
A Promising Start to an International Culinary Showcase
Day 1 concluded with a strong sense of inspiration, professionalism, and celebration of gastronomy. The competition floors remained vibrant with innovation, teamwork, and the spirit of excellence, setting a powerful tone for the remaining days of the championship.
PICC 2026 continues to serve as a global platform that connects young chefs, seasoned professionals, educators, and international culinary leaders—promoting cultural exchange, skill development, and the future of gastronomy.
The following message was shared by the Association of Cooks of Uzbekistan
Dear Colleagues, Worldchefs!
It is with immense pride and joy that we address you not as an invitation, but as a report on a mission accomplished. The 2nd International Culinary Championship “Delicious Uzbekistan 2025,” held from November 27 to 29 at the Central Asian Expo Uzbekistan Exhibition Center in Tashkent, has concluded, leaving an indelible mark on the global gastronomic map. This event transcended a mere competition; it was a vibrant celebration of culinary arts, cultural exchange, and the unifying power of food, successfully bringing together 32 country teams from across four continents: Asia, Europe, Australia, and Africa.
Under the esteemed guidance of Chief Judge Thomas Gugler, and the visionary leadership of the President of the Association of Cooks of Uzbekistan, Akbar Umarov, the championship floors transformed into a spectacular theatre of skill, innovation, and passion. The presence of such a diverse international contingent, from seasoned culinary nations to emerging gastronomic voices, underscored the universal appeal of Uzbekistan’s culinary call and the growing prestige of this young championship.
Supported wholeheartedly by the State Committee for Tourism Development of the Republic of Uzbekistan, 2nd International Culinary Championship “Delicious Uzbekistan 2025” fulfilled its core mission: to be a platform for chefs worldwide to discover the soul of our nation through its cuisine, culture, and legendary hospitality. For three dynamic days, Tashkent buzzed with the energy of clinking pans, the aromatic symphony of spices from a hundred different kitchens, and the focused intensity of masters at work. The event served as a powerful engine to open new perspectives for tourism development, expand the horizons of gastronomic travel, and firmly position our national cuisine as a cornerstone of the Uzbek brand on the world stage.
The championship was a testament to exceptional organization and heartfelt hospitality. As pledged, participating teams were seamlessly integrated into the fabric of the event. From the moment of arrival, the comprehensive registration package ensured a smooth experience, including airport and hotel transfers, and accommodation for the core team members from November 27-29. This logistical framework allowed chefs to focus entirely on what they do best: creating culinary magic.
The competition itself was a breathtaking display of global talent meeting local inspiration. Judges presided over a stunning array of dishes where classic techniques fused with innovative interpretations. Participants were not only competitors but also ambassadors of their own culinary heritage, engaging in a continuous, unspoken dialogue of flavors and presentations. Beyond the stoves, the event fostered profound professional connections and friendships, building a true community united by a common passion.
The presence of Thomas Gugler as Chief Judge lent the championship unparalleled authority and alignment with Worldchefs standards, ensuring fairness, excellence, and a globally recognized benchmark for quality. His leadership, alongside the dedicated efforts of our national association’s president and the entire organizing committee, guaranteed an event of the highest professional integrity.
2nd International Culinary Championship “Delicious Uzbekistan 2025” has unequivocally proven itself as a major international culinary event. From a successful inaugural chapter, it has now solidified its status as a must-attend gathering in the Central Asian region. The participation of chefs from four continents signals a bright future, pointing towards even greater diversity and influence in the years to come.
We extend our deepest gratitude to every participating nation, every chef, every judge, and every supporter who contributed to making this championship a resounding success. You brought your talent, your spirit, and your palates to our table, and in return, we hope you carry with you the warm memories of Uzbek hospitality, the unforgettable tastes of our land, and the certainty that you have helped forge a new culinary bridge between continents.
This event is completed, but the journey has just begun. The connections made, the inspiration shared, and the standards set in Tashkent will resonate throughout the global culinary community. We look forward to continuing this delicious dialogue and welcoming the world back to Uzbekistan for future chapters of this growing legacy.
With culinary respect and camaraderie,
The Association of Cooks of Uzbekistan
In a resounding testament to the dynamic growth of Uzbekistan’s culinary scene, the Uzbekistan Chefs Association proudly hosted a landmark Worldchefs Culinary Arts & Hot Kitchen Competition Seminar on December 2, 2025, in Tashkent. This event, held in collaboration with Worldchefs, was a profound declaration of intent, a gathering that underscored the nation’s commitment to excellence, standardization, and its ascendant role on the global gastronomic stage.
For the passionate chefs, seasoned judges, and culinary enthusiasts who filled the venue, the day represented a crucial bridge between national prowess and international benchmarks. The atmosphere was electric with a shared purpose: to learn, to refine, and to align with the universal standards that define world-class culinary competition.
The Guiding Hand of a Master
The seminar was graced by the presence and unparalleled expertise of Domenico Maggi, a Honorary Life Member of Worldchefs, an international judge, and a revered instructor. Chef Maggi’s journey, spanning over half a century from the kitchens of Italy to captaincy of the Italian National Culinary Team, provided a living library of knowledge. His role transcended that of a teacher; he was a bridge connecting Uzbekistan’s rich culinary heritage with the nuanced demands of international competition. His vast experience, shared with generosity and precision, transformed complex criteria into actionable wisdom, inspiring attendees to view their craft through a new, globally-focused lens.
Deconstructing Excellence: A Curriculum for Success
The seminar’s structure was meticulously designed to cater to a dual audience: the aspiring competitor seeking to dazzle on the world stage, and the future judge dedicated to upholding the integrity of these prestigious events. Under Chef Maggi’s guidance, participants engaged in a deep and multifaceted exploration:
- Mastering the Universal Code: The cornerstone of the day was a thorough immersion into Worldchefs international judging standards. Participants moved beyond subjective opinion to understand the objective framework—hygiene, organization, technique, taste, and presentation—that ensures fairness and consistency from Singapore to Paris to Tashkent.
- The Art of the Plate: In an era where visual storytelling is paramount, the seminar dedicated significant focus to modern approaches to food presentation and plating. This went beyond aesthetics, exploring how visual composition communicates a chef’s skill, creativity, and respect for ingredients to the judging panel.
- Inside the Judge’s Mind: A detailed, line-by-line analysis of the evaluation criteria used at world championships demystified the scoring process. Participants learned not just what judges look for, but how they weigh each element, providing invaluable insight for both creating competition entries and assessing them.
- From Theory to Practice: The learning was cemented through hands-on training and dynamic discussion. This interactive environment allowed for real-time feedback, clarification of rules, and the sharing of tactical advice on navigating the high-pressure environment of a competition kitchen.
A Mandatory Step Toward Global Recognition
A critical message resonated throughout the day: this seminar is far more than an inspirational workshop. For culinary professionals aiming to achieve Worldchefs Certified Judge status, participation is a mandatory and pivotal step in the accreditation journey. The certificate awarded at its conclusion is a key credential, a formal recognition of foundational knowledge required for inclusion in the prestigious global Worldchefs registry. For current judges, the seminar served as an essential update, ensuring their expertise remains at the cutting edge of evolving trends and regulations, a requirement to maintain their certified status every five years.
Why This Matters: Building Uzbekistan’s Culinary Future
The significance of this event extends far beyond the individual certificates earned. It represents a strategic investment in the collective future of Uzbekistan’s culinary arts. By equipping its chefs and judges with this world-class education, the Association of Cooks of Uzbekistan is:
- Elevating National Standards: Raising the bar for culinary excellence across the country.
- Fostering International Competitiveness: Preparing Uzbek chefs to compete and triumph with confidence at international olympiads and championships.
- Creating a Self-Sustaining Ecosystem: Developing a local cadre of certified experts who can mentor the next generation, judge national competitions with global acuity, and continuously propagate a culture of excellence.
Gratitude and Forward Momentum
The Association of Cooks of Uzbekistan extends their deepest gratitude to Worldchefs for their partnership and trust, to the incomparable Domenico Maggi for his transformative instruction, and to Akbar Umarov and the entire team at the Association of Cooks of Uzbekistan for their impeccable organization. Above all, they thank every participant whose engagement, insightful questions, and palpable enthusiasm made this seminar a vibrant hub of professional growth.
The Uzbekistan Chefs Association is committed to fanning this flame through continued educational programs, initiatives, and support for our culinary community. They’re building a future where the flavors of Uzbekistan are not only celebrated in the country, but are consistently recognized and revered in the highest echelons of global gastronomy.
The third Asian Pastry Young Chefs Challenge (APYC) 2025 marked a historic milestone as China’s first national young pastry chef competition to receive endorsement from the World Association of Chefs’ Societies (Worldchefs). The event was organized in collaboration with the China Cuisine Association, Guangdong (China) Imported Food Association, Constellar Worldex, and JIYI (Shenzhen) Cultural Planning Committee. It took place from September 26-28, 2025, during the Guangzhou Import and Export Commodity Fair.
This Worldchefs-endorsed event continues to gain momentum, achieving recognition both within China and internationally. This year, APYC welcomed teams from nine Asian countries and regions. Teams included China, Indonesia, South Korea, Singapore, Maldives, Hong Kong China, Macau China, Sri Lanka and Vietnam.
Blending Tradition, Innovation, and Sustainability
The theme was “BAKING WITH NATURE: A Challenge of Flavour and Sustainability.” Participants showcased their creativity by combining traditional pastry skills with modern techniques, promoting cultural exchange and culinary collaboration. The championship encourages participants to use eco-friendly ingredients and apply innovative baking techniques. They also are challenged to incorporate regional cultural elements to promote sustainable practices in the pastry industry.
A diverse and talented group of individuals joined this year’s competition.
Please find below the summary of participants registered for the Asian Pastry Art Challenge – Individual Categories:
Grand Total: 78 Participants
Patisserie Art Displays Total: 36 participants
Open Category: 19 participants
Young Chefs Category: 17 participants
Individual Classic Fruit and Vegetable Carving, Total: 24 participants
Open Category: 1 participant
Young Chefs Category: 23 participants
The Ultimate Durian Dessert Challenge 2025
Live Dessert Challenge: 16 participants
Thank You to Our Judges
This year’s competition was made possible by the strong support of Worldchefs Continental Pastry Judges:
Chef Ringo Chan (Hong Kong), Chef Eric Kim (Korea), Chef Gary Lim (Singapore).
They served as Assistant Chief Judges and also acted as auditors of the final competition scores, ensuring that the scoring procedures were fair and accurate.
Together with four other certified Continental Pastry Judges:
Chef Lim Kim Wah (Singapore), Chef Roger Fok (Hong Kong), Chef Cherry Lee (Vietnam) and Chef Mohammad (Maldives)
Led by International Pastry Judge Kenny Kong as Chairman of the Jury, the judging panel upheld the highest international standards of excellence throughout the event.
After seven hours of intense and inspiring competition, the official results of the Asian Pastry Art Challenge 2025 were announced as follows:
🏆 Champion
Singapore Team
Best Artistic Showpiece
Best Plated Dessert
🥈 First Runner-Up
Hong Kong Team
Best Chocolate Pralines
🥉 Second Runner-Up
South Korea Team
Best Chocolate Cake
🌟 Special Awards
Indonesia Team
Best Media Chocolate Degustation
Gold Medal
China Team
Silver Medal
Best Team Spirit
Bronze Medals
Vietnam, Macau China, Sri Lanka, and Maldives Teams
Relive the competition by watching the video below:
Congratulations to all participating teams for their outstanding creativity, craftsmanship, and dedication. This year’s challenge showcased the incredible talent and diversity across Asia’s pastry community.
It garnered significant attention, with a live broadcast reportedly reaching 1.1 million views across its two-day stream.
Additionally, the Asian Pastry Young Chefs Challenge received approval from China Post, which launched a First Day Cover with Stamp on September 25-27, 2025, commemorating this milestone event.
To learn more about Worldchefs endorsement or to endorse your next event, visit https://worldchefs.org/endorsement/.
On September 25th and 26th, 2025, two Worldchefs competition seminars were held by the Croatian Chefs Association at the Zagreb Fair in Croatia. Worldchefs competition seminars are designed for ambitious culinarians looking to gain insight into the height of international culinary competition standards. These intensive seminars provide key information about current trends, competition rules, and judging criteria, helping chefs stay at their best.
Pastry Arts Competition Seminar
This year, for the first time in Zagreb, a pastry arts competition seminar was organized for pastry chefs, mentors, and professionals wishing to stay up to date with the latest trends.
This seminar took place in the Brijuni Hall of the Zagreb Fair on September 25, and was led by Chef Leopold Forsthofer, a respected Austrian pastry chef known for his mastery of cakes and chocolates. Since 1984, he has been working at the renowned Vienna Kurkonditorei Oberlaa, where he serves as deputy head pastry chef, specializing in intricate decorations and special orders. In 2007, he achieved national recognition by winning the title of Austrian Master Chocolatier with his creation “Let’s Dance!” at the Patisserie Grand Prix, representing Austria at the World Chocolatier Championship in Paris.
Forsthofer has also competed internationally with the Austrian national culinary team, winning multiple gold and silver medals. A dedicated educator, he has co-authored several influential books such as The Chocolate Bible and Süße Kunst, and is a respected trainer and judge at world competitions.
As a member of Worldchefs Cultural Competition Committee, Forsthofer plays a key role in the development of the pastry arts. He combines tradition with innovation to inspire a new generation of pastry chefs.
Culinary Arts & Hot Kitchen Competition Seminar
In addition, a Culinary Arts & Hot Kitchen Competition Seminar took place on September 26, 2025 during the Croatian Culinary Days.
Chef Lee Corke instructed this seminar in the Brijuni Hall of the Zagreb Fair. Chef Lee Corke is a member of the Worldchefs Culinary Competition and an instructor of Worldchefs’ competition seminars. He is currently President and a member of the British Culinary Federation. He has won 100+ medals at both the national and international level and has been a competitor since 1990.
A Valuable Experience for Competitors, Judges, and Event Organizers
Worldchefs competition seminars are an excellent way for chefs to learn or expand upon their techniques. At these in-person events, chefs gain insights directly from both the perspective of Worldchefs Certified Judges and award-winning competitors. These seminars are an opportunity to discover best practices, network, and understand how to improve competition scores. Additionally, competition seminars are the first step in becoming a Worldchefs Certified Judge or renewing a judge license.
Discover our upcoming competition seminars at https://worldchefs.org/events/.
To learn how to host a competition seminar in your region, click the button below.
Chefs Association of Pakistan (CAP), in strategic partnership with the College of Tourism & Hotel Management (COTHM), has proudly hosted two prestigious Worldchefs Competition Seminars in Pakistan on August 25 and 26, 2025.
The first seminar commenced on August 25, with enthusiastic participation from professional chefs across the country and abroad, while the second seminar was conducted on August 26, 2025.
The competition seminars in Pakistan were conducted by Worldchefs Vice President Dr. Rick Stephen, one of the most respected names in global culinary education and competitions. His expertise and mentorship prepared the chefs for future Worldchefs-approved judging opportunities, enabling them to represent Pakistan on international culinary platforms.
A large number of professional chefs participated in the seminars, not only from Pakistan but also from countries including Iran, USA, Azerbaijan, and Bangladesh, making this event a truly international gathering of culinary talent.
The event was made possible through the support of distinguished partners; Shan Foods, Pearl Continental Hotel, Lahore, and Nestlé Professional.
Speaking about the initiative, CAP President Ahmad Shafiq said that hosting Worldchefs seminars in Pakistan was a significant step forward in enhancing culinary skills, knowledge, and judging standards, while also opening new global opportunities for local chefs.
With this initiative, CAP and COTHM reaffirm their commitment to advancing Pakistan’s culinary industry, developing international linkages, and empowering chefs to shine on the world stage, he added.
To host a competition seminar in your region, visit https://worldchefs.org/competition-seminar/.
