A new Worldchefs’ RQCE (Recognition of Quality Culinary Education)-accredited institution has emerged in South Korea. In March, following strong support from the school’s management and the dedicated efforts of its instructors, Korea Culinary Art Academy officially received its accreditation from Worldchefs, reflecting the institution’s alignment with Worldchefs’ quality standards of excellence in culinary education.
Soon after, the academy’s young chef competitors went on to challenge themselves at the “Young Chefs Grand Prix Team Challenge” held during FHA 2026 at Singapore Expo from April 21 to 24. The competition, jointly organized by Singapore Chefs Association and Informa Markets, is an international platform where promising young chefs from around the world compete and showcase their skills.
While the school had previously gained extensive experience in individual competitions, this marked their first time competing as a team. The event brought together 15 teams from countries including the United States, Australia, Taiwan, Singapore, and Thailand. Following the preliminary rounds, only the top eight teams advanced to the finals, where they faced a high-level “mystery box” challenge. Preparing for their first team competition proved to be a demanding journey for both the students and their instructors.
Korea Culinary Art Academy entered two teams in the competition, and both successfully advanced to the Top 8, earning their place in the finals. Composed of teenage high school students, the teams faced the intense pressure of the mystery box challenge. Nevertheless, they maintained focus, demonstrated strong teamwork, and delivered their best performance until the very end—ultimately earning the honor of becoming the inaugural champions.
This achievement goes far beyond a simple victory. It reflects the passion and dedication of the young chefs, the commitment of their instructors, and the strength of a structured education system built upon Worldchefs’ RQCE (Recognition of Quality Culinary Education) framework. It is a showcase of the outcomes of strong training, mentorship, and professional development within the Worldchefs’ global community, and serves as a meaningful reminder of the importance of solid foundational training in culinary education.
About Korea Culinary Art Academy
Korea Culinary Art Academy is a professional culinary and food arts academy in South Korea that offers a wide range of courses in cooking, baking, and barista training. The academy operates multiple branch locations nationwide, all under the same corporate structure and educational standards. Students can enroll in certificate programs, as well as career development and skill-building courses. Alongside practical hands-on training, the academy also supports startup and employment opportunities, and hosts regular events and community activities to enrich the learning experience.
Currently, the RQCE (Recognition of Quality Culinary Education) accreditation applies to the Gangnam campus in Seoul, with plans to expand the accreditation to other branches in the near future.
As the culinary world looks ahead to the Global Chefs Challenge Finals 2026, taking place 16–19 May in Newport during the Worldchefs Congress & Expo 2026, anticipation is building as competitors prepare to vie for top titles and prestigious awards that define the industry and leave a lasting legacy.
Following an extraordinary year of regional competitions, the Finals will bring together top chefs from around the globe to compete across four categories: Global Chefs, Global Pastry Chefs, Global Vegan Chefs, and Global Young Chefs. Read more about the finalists and their journey to Wales here.
While Worldchefs awards gold, silver, and bronze in each category, a series of special partner awards will once again highlight outstanding achievements in sustainability, creativity, and ingredient excellence.
Honoring Innovation and Craftsmanship
At the 2026 Finals, Worldchefs’ valued partners will present four distinguished awards:
Nestlé Professional Green Spatula Award
Recognizing a strong commitment to sustainability, this award celebrates chefs who integrate environmentally responsible practices into their competition dishes. Open to all categories except pastry, the Nestlé Professional Green Spatula Award continues to spotlight the future of sustainable gastronomy. Discover this award’s lasting impact on its inaugural winners from 2024.
“I am deeply honored to once again present the Nestlé Professional Green Spatula Award together with Worldchefs—a truly special recognition for chefs who inspire through culinary excellence, passion, and creativity, and who cook with heart and purpose by reducing food waste, saving water, and caring for both people and planet.”
– Ana Aragon, Global Sustainability and Nutrition Manager, Nestlé Professional Strategic Business Unit
Winner of the Global Chefs Challenge 2024 Sterling Halibut Award for Best Use of Fish.
Sterling Halibut Award for Best Use of Fish
Presented to competitors in the Global Chefs and Global Young Chefs categories, this award honors technical expertise and creativity in seafood preparation, with a focus on showcasing halibut at its finest.
“Sterling is an expression of respect—for the raw material, for nature and for craftsmanship. In the pure, cold fjords of Norway, Sterling has for over twenty-five years recreated the halibut’s natural habitat, allowing each fish to grow at its own pace, in harmony with the rhythms of nature and under the careful stewardship of dedicated professionals. This patient and sustainable approach yields a raw material of exceptional quality—a halibut that unites refined flavor, dignity, and responsibility. Sterling halibut is more than an ingredient; it is a masterpiece, created to inspire the world’s finest chefs and to elevate every dish into a memorable culinary experience.”
– Ailin Strand, Quality Manager, Sterling White Halibut
Dilmah Tea Award for Best Use of Tea in Gastronomy
This award highlights innovation in flavor and recognizes chefs who elevate tea as a culinary ingredient. Open to Global Chefs and Global Pastry Chefs, the winner will also receive a unique opportunity to further their craft at the Dilmah School of Tea in Sri Lanka.
“Tea made in the traditional, artisanal way is imbued with the influence of sunshine, soil, winds, and rainfall – the terroir or fingerprint of nature that makes tea a very unique and contemporary luxury. The Dilmah Tea Award for Best Use of Tea in Gastronomy reflects our commitment to celebrating chefs who recognise tea as a rare ingredient capable of elevating depth of flavour, craftsmanship and storytelling. We are proud to support culinary innovators who share our passion for tea-inspired experiences and the endless creative possibilities of tea.”
– Dilhan C. Fernando, Chairman of Dilmah Ceylon Tea
Winner of the Global Chefs Challenge 2024 Dilmah Tea Award for Best Use of Tea in Gastronomy.
Anchor Food Professionals Awards for Best Dessertand Best Cake
New to the Global Chefs Challenge Finals, these awards celebrate excellence in dessert and cake creation across multiple categories, recognizing technical precision, balance, and creativity. Best Dessert will be awarded in the Global Chefs Challenge and Global Young Chefs Challenge, while Best Cake will be awarded in the Global Pastry Chefs category.
“The Anchor Food Professionals Awards for Best Dessert and Best Cake at the Global Chefs Challenge Finals recognise outstanding performance in technical precision and creative execution. Anchor Food Professionals is proud to bring these awards to Wales for the first time, celebrating excellence delivered under the intensity of global competition.”
– Emma Brown, Marketing Manager, Anchor Food Professionals
A Platform for Global Recognition
These awards reflect the shared commitment between Worldchefs and its partners to advance the culinary profession and champion sustainability, innovation, and high-quality ingredients on the global stage.
As competitors prepare for Wales, these distinctions offer an additional opportunity to stand out, gain international recognition, and connect with industry-leading brands shaping the future of food.
Join Us in Wales
Don’t miss the opportunity to witness the world’s top culinary talent in action at the Global Chefs Challenge Finals 2026.
Taking place at the International Convention Centre Wales, the competition promises four days of world-class culinary skills, innovation, and inspiration.
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 Worldchefs-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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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 themedals by TIF-HELEXPO, to the SAEK ALFA, Greece
Top Class Award Young Team of the Yearby 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 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 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.
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.
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.
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