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Category: GCC – Young Chefs

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Competition GCC - Young Chefs

Asian Pastry Young Chefs Challenge 2025

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/.

Categories
GCC - Young Chefs Member News

Honouring a Culinary Giant: The Billy Gallagher Young Chefs Tour 2025

In the world of gastronomy, few names resonate with the same warmth and reverence as Chef Billy Gallagher. His legacy is not only etched in the records of the South African Hospitality Industry but lives on in the hearts and hands of young chefs across the globe.  

Since 2015, the Billy Gallagher Young Chefs Tour is a testament to this enduring influence, a journey that celebrates mentorship, international exchange, and the vibrant culinary heritage of South Africa.

A Vision That Changed Lives

Held biennially in honour of the late Chef Billy Gallagher, the Bill Gallagher Young Chefs Tour is more than a just an event. It is a living tribute to a man whose life was dedicated to nurturing talent and fostering global connections through food. Chef Gallagher believed that the future of cuisine depended on investing in young chefs, providing them with opportunities to learn, grow, and experience the world beyond their own kitchens.

The Journey: A Tapestry of Flavours and Friendships

This year’s tour brought together Chef Olav Tennfjord from Norway and Chef Shin Jiwoong from South Korea. Their two-week odyssey in South Africa began in Johannesburg, wound through the winelands and markets of Cape Town, celebrated heritage in KwaZulu-Natal, and concluded in the wild beauty of the Dinokeng Game Reserve.

Johannesburg: Where Heritage Meets Innovation

The adventure began at Maropeng, the Cradle of Humankind, where the chefs reflected on humanity’s shared origins and the artistry of food. A moving visit to Chef Gallagher’s resting place in Fourways set the tone for a journey rooted in gratitude and inspiration. Behind-the-scenes tours of the Palazzo and Pivot Hotels at Montecasino revealed the precision and teamwork that define South Africa’s hospitality industry. Evenings were spent at iconic venues like The Saxon Boutique Hotel and Sandton Sun, where creativity and craftsmanship took centre stage.

At the HTA School of Culinary Art, after a number of skills demonstrations, the group gathered for a South African themed lunch in the Billy Gallagher Boardroom.  A space that displays a lifetime of achievements, citations and accolades. The experience reminded participants of what is possible and that they are part of something bigger—a global family of chefs.

Cape Town: A Symphony of Flavour

Arriving in Cape Town, the young chefs were welcomed by panoramic views of Table Mountain, and the warm hospitality of Southern Sun Cape Sun. Days were filled with cheese-making at Ciao-Ciao, wine tastings at Perdeberg and Spier, and explorations of the intricate supply networks at Wild Peacock. Dining at Palm House Boutique Hotel with Chef Greg Henderson, and the refined artistry of the acclaimed Chorus Restaurant by Bertus Basson, the group experienced the diversity and sophistication of Cape cuisine.

From the penguin colony at Boulders Beach to the bustling Oranjezicht City Farm Market and Makers Landing at the V&A Waterfront, the chefs immersed themselves in the city’s creative spirit. The vibrant street food scene, including the famous Gatsby sandwich, offered new perspectives on South Africa’s culinary diversity.

The final dinner at Terrarium Restaurant, hosted by Chef Chris Erasmus, Jodi Gillespie, and Anlou Erasmus, left the group deeply inspired by the harmony between nature and culinary innovation.

KwaZulu-Natal: Celebrating Heritage

In KwaZulu-Natal, the group checked in at the legendary Beverly Hills Hotel in Umhlanga, coinciding with International Chefs Day, a fitting backdrop for celebrating culinary unity and global friendships.

Visits to CTIA Culinary School, the Jackie Cameron School of Food & Wine and Mount Edgecombe offered rich opportunities for learning and cultural exchange. The day’s highlight was a lively cooking demonstration, where international and local chefs shared their food traditions, reinforcing the universal language of the kitchen.

The day featured a diverse range of culinary experiences, including Chef Shin’s engaging Korean cooking demonstration, Chef Olav’s presentation of an authentic Norwegian dish, and a traditional Durban Bunny Chow skilfully prepared by Chef Sbu. The event was characterised by insightful learning and rich flavours.

Before departing, the chefs toured Chef’s Brigade and Unilever Food Solutions, concluding this segment with a distinguished dinner hosted by Chef Coo Pillay (President, SA Chefs Association) and Chef Heinz Brunner (Worldchefs Honorary Life Member). This occasion served as a meaningful homage to both friendship and professional legacy.

Dinokeng Game Reserve: A Fitting Finale

The tour’s final chapter unfolded in the tranquil Dinokeng Game Reserve. Here, under the African sky, the young chefs cooked over open flames, reflecting on the lessons learned and friendships forged. The experience emphasised the importance of simplicity, passion, and respect for tradition, values that Chef Gallagher championed throughout his life.

The Power of International Exchange

The Billy Gallagher Young Chefs Tour 2025 is a shining example of how international exchange enriches both chefs and the communities they visit. By bringing together diverse perspectives and culinary traditions, the tour not only honours Chef Gallagher’s legacy but also strengthens the bonds that unite the global culinary community.

Travelling through South Africa, the participants discovered the value of learning from one another, inspired by Chef Gallagher’s dream for young chefs to see the world, be inspired, and inspire others in return. The legacy continues, shaping the future of gastronomy.

Looking Ahead

With the continued success of the biennial tour, plans are already underway for 2027, with renewed efforts to support deserving young chefs from around the world. The journey continues, fuelled by the spirit of mentorship, discovery, and the belief that food can change lives.

Sincere appreciation to Worldchefs, Southern Sun Hotels, SA Chefs Association, Bill Gallagher & Associates, as well as all the partners, mentors, and hosts whose support made this exceptional experience possible.

– END –

Media Contact:
Duane Riley
Billy Gallagher Young Chefs Tour Coordinator
📧 Duane.Riley@bgaa.co.za
🌐 bgaa.co.za

For more images, please click here.

For more information, visit:
📘 Facebook – Billy Gallagher & Associates
📸 Instagram – @billy_gallagher_and_associates

Categories
GCC - Young Chefs Partnership

Worldchefs Showcases Youth Development and Sustainability Initiatives at the World Food Forum Flagship Event 2025

Rome, Italy, October 2025 – At the World Food Forum (WFF) Flagship Event 2025, held last week at the Food and Agriculture Organization of the United Nations (FAO) headquarters in Rome, Worldchefs showcased its commitment to youth empowerment and sustainable food systems.

Highlighting Worldchefs’ Global Impact

Connie Lau, Worldchefs Director of Operations and Projects, and Ajla Dunga, Project Event Coordinator, joined global leaders and partners to explore how chefs can inspire the next generation and drive a more sustainable future for food.

“We’re honoured to be invited to showcase how Worldchefs is contributing to youth development and sustainability,” said Connie Lau. “Chefs play a key role in shaping how the world thinks about food. Thank you to the FAO and World Food Forum teams for bringing such inspiring minds together.”

From left to right: Ajla Dunga and Connie Lau
Connie Lau speaking with Kazuki Kitaoka and Flora Igoe
Collaborating for a Sustainable Food System

Throughout the event, Worldchefs engaged in meaningful discussions with key partners, including Kazuki Kitaoka, Director, Office of Youth and Women and Flora Igoe, Head of the Youth Culture Programme, at FAO, as well as Paul Newnham and Clare Crowe Pettersson from the Chefs’ Manifesto.

Sessions were held throughout the course of the event, exploring topics such as plant-based diets and indigenous food traditions. There were also interesting discussions on the role of e-learning in making culinary education more accessible worldwide. These fruitful conversations sparked insights that will power the future of Worldchefs’ own Feed the Planet and Worldchefs Academy programs.

“Collaborating with Worldchefs on the upcoming Young Chefs Programme (YCP) has been an inspiring experience. Having Worldchefs exhibit at the Youth Booth in the FAO Atrium during the World Food Forum Flagship Event brought the energy and purpose of their youth-led initiatives directly to our visitors,” said Flora Igoe, Head of the Youth Culture Programme at FAO. “The exhibition effectively demonstrated how culinary skills can drive system-wide change in our agrifood systems. I encourage all young chefs to apply to the YCP and take part in this exciting journey to become leaders in transforming agrifood systems through culinary practices.”

“The World Food Forum Flagship event in Rome was buzzing with energy and purpose,” said Ajla Dunga, Worldchefs Project Event Coordinator. “We had the chance to talk with people from all over the world, meeting students, professionals and experts from different organizations who share the same drive to take responsibility for our future. You could truly feel the shared commitment to change.”

A Shared Mission for a Better Food Future

Worldchefs’ participation at the WFF Flagship Event reflects its ongoing partnership with FAO and its shared mission to create a better food future. The event provided an important opportunity to showcase Worldchefs’ initiatives and connect with organizations and individuals leading like-minded efforts in sustainability, education, and community empowerment.

“It’s through these collaborations that we can amplify our collective impact,” said Lau. “By leveraging our global network of chefs, we can help drive positive change at every level, in kitchens, classrooms, and communities worldwide.”

Worldchefs extends its gratitude to the FAO and World Food Forum teams for bringing together a passionate community dedicated to rethinking our global food systems and shaping a more sustainable tomorrow. Looking ahead, Worldchefs is excited to continue its collaboration with WFF through the recently launched World Food Forum Young Chefs Programme (YCP). This initiative empowers chefs aged 18 to 35 to lead the transformation of agrifood systems through structured trainings, mentorships, peer-to-peer exchange, and ongoing guidance supported by Worldchefs. To learn more about the programme and apply, click here.

Categories
GCC - Young Chefs Member News

Meet the Young Chefs Embarking on the 2025 Billy Gallagher Young Chefs Tour

Young Chefs
Young Chefs at Worldchefs Congress & Expo 2024

We’re excited to introduce the two young talents joining the Billy Gallagher Young Chefs Tour 2025! Nominated at the Worldchefs Congress, Jiwoong Shin from South Korea and Olav Tennfjord from Norway will embark on this unique journey from 13 – 24 October, 2025.

Over nearly two weeks, these two young chefs will showcase their skills, exchange cultures, and honor the remarkable legacy of Chef Billy Gallagher. They will travel across South Africa, immersing themselves in the country’s culinary traditions and heritage, engaging with industry leaders, and exploring cultural landmarks.

In supporting this initiative, Worldchefs underscores its commitment to keeping Billy Gallagher’s vision alive: to empower young chefs around the world in their culinary careers.

Shin Jiwoong, South Korea
Olav Tennfjord, Norway

The Billy Gallagher Young Chefs Tour was conceptualized in 2014 by Dr. Bill “Billy” Gallagher, Honorary Life Member and former president of Worldchefs. Designed as a once-in-a-lifetime educational and cultural exchange, the program rewards two deserving young chefs who have attended the Bill Gallagher Young Chefs Forum at the bi-annual Worldchefs Congress.

Since 2015, the tour has taken place four times, welcoming young chefs from Australia, Malaysia, Singapore, the USA, and Sweden. Participants gain hands-on culinary exposure, discover South Africa’s food heritage, and contribute to knowledge-sharing by documenting their experiences.

About Billy Gallagher

Dr. Billy Gallagher (1948 – 2016) was a prominent figure in South Africa and the global culinary industry. As past president and later Honorary Life President of Worldchefs, he dedicated his career to mentorship, education, and humanitarian efforts. He founded the Bill Gallagher Young Chefs Forum, giving young culinarians a global platform, and championed initiatives such as the World Chefs Tour Against Hunger, which mobilized chefs worldwide to fight food insecurity.

The Billy Gallagher Young Chefs Tour, acts as just one of the many ways that his legacy continues to inspire, ensuring cultural exchange, social responsibility and impact across the global culinary community.

The 2025 Tour Begins

Kicking off in one week, this year’s tour is hosted by Southern Sun.

Stay tuned as young Chefs Jiwoong Shin and Olav Tennfjord journey to South Africa, carrying forward the legacy of Chef Billy Gallagher, and discovering more about food and culture.

Follow along the young chefs’ journeys on Instagram @worldchefs.youngchefs or on Facebook @BillyGallagherAndAssociates.

As these two young chefs embark on their journey, they follow in the footsteps of many inspired by Chef Billy Gallagher’s passion for mentorship. That same spirit lives on at the Bill Gallagher Young Chefs Forum, a space for young chefs to connect, learn, and grow at the Worldchefs Congress & Expo 2026.

For chefs under the age of 25, join the Bill Gallagher Young Chefs Forum at Worldchefs Congress 2026 from May 16-19 in Wales to experience foraging, explore Newport Market, meet Michelin-starred chefs, enjoy masterclasses, and more!

Register now

#BillyGallagherLegacy #BGA #YoungChefsTour #Worldchefs

Photos from previous Billy Gallagher Young Chefs Tours.

Categories
GCC - Young Chefs Partnership

Worldchefs and the World Food Forum Collaborate on the Young Chefs Programme: Empowering Youth to Lead Sustainable Agrifood Systems Transformation

world food forum young chefs programme worldchefs

Worldchefs and the World Food Forum Collaborate on the Young Chefs Programme: Empowering Youth to Lead Sustainable Agrifood Systems Transformation

Paris, 22 September 2025 – The World Association of Chefs’ Societies (Worldchefs), the largest international body of professional chefs’ associations, is partnering with the World Food Forum (WFF) Youth Initiative—a youth-led platform hosted by the Food and Agricultural Organization of the United Nations (FAO)—on the WFF Young Chefs Programme (YCP). This joint effort aims to engage and empower young culinary professionals to drive positive change in transforming agrifood systems.

Launching in October 2025, the programme invites chefs aged 18 to 35 to develop skills, knowledge and networks needed to lead the transformation of agrifood systems through better culinary practices. From improving nutrition to promoting food security and biodiversity, the YCP aims to inspire young chefs to influence peers and consumers, driving positive change in global agrifood systems.

This collaboration strengthens the long-standing partnership between Worldchefs and WFF, reflecting Worldchefs’ century-long legacy and commitment to excellence, leadership and sustainability in the culinary arts.

Skill-Building for Impact

Through structured trainings, mentorships, peer-to-peer exchange, and ongoing guidance supported by Worldchefs, the selected cohort will grow their capacity to implement local initiatives that drive sustainable change.

Drawing on its international membership of chef associations, culinary education institutions, and industry leaders, Worldchefs will identify and engage chefs with expertise in sustainable agrifood systems, deliver virtual masterclasses on key agrifood system topics and provide mentorship to support young chefs in their projects.

world food forum young chefs programme worldchefs

“At Worldchefs, through Young Chefs Clubs, educational programs are built into everything we do. We have long believed in the importance of nurturing and developing the next generation of culinary professionals worldwide,” says Jasper Jek, Chair of Worldchefs’ Global Development of Young Chefs Committee. “We look forward to continuing our collaboration with the WFF on the Young Chefs Programme, and to seeing the impact of both the program and the young leaders themselves.”

For People and the Planet

Worldchefs’ partnership in the WFF Youth Initiative draws on its global network, industry expertise, and Feed the Planet initiatives, which include projects that empower communities to adopt better cooking and eating habits, support education and training, and inspire sustainable food consumption through resources, webcasts, recipes, and strategic communications.

“As a Canadian chef and chair of the Worldchefs Feed the Planet and Sustainability Committee, I feel truly privileged to see the incredible impact of Feed the Planet projects around the world,” says Shonah Chalmers. “It’s inspiring to witness how chefs are driving change within their communities. I’m especially excited to see the growing support and investment in our young chefs, ensuring they have the tools and guidance to shape a more sustainable future. We are thrilled to be a part of the YCP journey, offering mentorship and celebrating the achievements of this talented new generation.”

Working Hand-in-Hand

The collaboration between Worldchefs and WFF Youth Initiative demonstrates how diverse agrifood systems stakeholders can work Hand in Hand for Better Foods and a Better Future.

Past collaborations between Worldchefs and WFF include initiatives such as Sustainable Gastronomy Week, which mobilized young chefs to champion biodiversity, celebrate local food cultures, and promote sustainable sourcing. These campaigns highlighted the vital role of chefs as agents of change, reinforcing Worldchefs’ leadership in driving sustainability and innovation in the culinary profession.

world food forum young chefs programme worldchefs

The launch of the YCP marks the next step in a shared mission for a better food future. It equips the next generation of chefs with the tools, networks, and platform to shape sustainable agrifood systems. Together, Worldchefs and WFF Youth Initiative continue to inspire young leaders to harness the power of gastronomy as a force for positive transformation.

– END –

About WFF

The World Food Forum (WFF) is an open and inclusive global platform established by the Food and Agriculture Organization of the United Nations (FAO) in 2021 to drive the transformation of agrifood systems through the power of youth, science and innovation, and investment. It brings together stakeholders of all ages and sectors to turn ideas into action, scale solutions, and foster meaningful partnerships that accelerate progress toward the Sustainable Development Goals (SDGs). At the core of the WFF is the Global Youth Action Initiative, which harnesses the passion and ingenuity of young people to advance inclusive food governance, drive youth-led innovation and promote sustainable solutions. Through a diverse set of thematic programmes-covering policy engagement, innovation, cultural expression and grassroots action-the initiative empowers youth with the skills, resources and platforms they need to lead transformative change at local, national and global levels.

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

  • Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
  • Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
  • Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
  • Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Visit www.worldchefs.org to learn more.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Categories
GCC - Young Chefs Member News

COTHM & CAP’s Young Chefs Make their Mark at TUCC 2025 Earning 14 Diplomas and 5 Bronze Medals

In a remarkable display of culinary talent and international competitiveness, young chefs representing Chefs Association of Pakistan (CAP) and College of Tourism and Hotel Management (COTHM) have achieved an extraordinary milestone at the Thailand Ultimate Chef Challenge (TUCC) 2025, held from May 27 to May 31, 2025.

Participating for the first time in this prestigious global culinary event, the Pakistani delegation proudly secured 14 Diploma Certificates and 5 Bronze Medals, marking a momentous achievement for the country’s hospitality and culinary education sector.

The medalists are:
  • Amina Basit
  • Muhammad Mustafa Shahid
  • Muhammad Nouman
  • Hamna
  • MahNoor Murtaza

These accolades not only celebrate the individual achievements of these young chefs but also underscore the strength of CAP and COTHM’s training programs and the rising global presence of Pakistani culinary arts.

Mian Shahid Mehmood, Vice President of the Chefs Association of Pakistan, praising the team’s exceptional performance said, “Earning 14 Diploma Certificates and 5 Bronze Medals at such a challenging international culinary platform is a significant achievement. It is a proud moment for Pakistan, and it proves that our young chefs are capable of competing on a global stage.”

Their coach, Tipu Imran, Executive Chef at COTHM Johar Town, also expressed his pride in the team. “It was the students’ first time competing on such an international stage, yet they performed exceptionally well,” he said. “With this experience, they’ll continue to grow and achieve even greater success in the future.”

Fraaz Kasuri, Manager of the Chefs Association of Pakistan and team manager for TUCC 2025, praised the young Pakistani chefs, saying they are both talented and passionate. “They’ve truly earned what they worked so hard for,” he added.

While appreciating the team telephonically, Chefs Association of Pakistan President Ahmad Shafiq congratulated the students and CAP members on their outstanding performance. He said the achievement reflects the high-quality training provided at COTHM and showcases the talent and potential of Pakistani youth. “Winning bronze medals on such a tough global stage is like gold to us,” he added. “This success not only brings pride to COTHM and CAP but also highlights Pakistan’s growing presence in the international culinary arena.”

Chef Willment Leong, Organizing Chairman of the Thailand Ultimate Chef Challenge 2025 and Continental Director for Asia at WorldChefs, commended the Pakistan team on their debut performance. “It was Pakistan team’s first time participating in TUCC, and they showed great enthusiasm and potential,” he said. “They gained valuable experience this year, and I am confident they will come back stronger and achieve even better results in future competitions.”

Success on the International Stage

This success marks a major milestone in CAP and COTHM’s commitment to culinary excellence, innovation, and international collaboration. The participation and victory at TUCC 2025 has set a new benchmark for aspiring chefs in Pakistan highlighting the growing recognition of Pakistani cuisine and culinary education worldwide.

Categories
GCC - Young Chefs Partnership

Calling All Young Chefs: Worldchefs Collaborates with World Food Forum Youth-Led Initiative for Sustainable Gastronomy Week 2025

world food forum sustainable gastronomy young chefs
Calling All Young Chefs: Showcase Local Flavors, Champion Sustainability for Sustainable Gastronomy Week
  • Worldchefs, the global voice of culinary professionals, is collaborating with the World Food Forum’s youth-led initiative to encourage young chefs to take the lead on sustainability efforts during Sustainable Gastronomy Week 2025.
  • Building on nearly a century of culinary leadership, this collaboration highlights Worldchefs’ commitment to protecting culinary heritage, local food producers, and promoting excellence in culinary arts, with a focus on this year’s theme: “Local Seeds, Local Eats.”
  • Young chefs participating in the World Food Forum’s Global Youth Action Initiative will gain international recognition, professional development opportunities, and the tools to showcase their skills and leadership on a global platform. Applications close May 15, 2025.

Paris, 29 April 2025 – The World Association of Chefs’ Societies (Worldchefs) is proud to announce its collaboration with the World Food Forum (WFF) Youth Initiative for Sustainable Gastronomy Week 2025. This partnership reflects a shared commitment to empowering young leaders to incite positive action for the culinary industry and agrifood systems as a whole.

Sustainable Gastronomy Week, celebrated June 16–22, 2025, builds on the United Nations-recognized Sustainable Gastronomy Day. The initiative promotes food security, sustainable agriculture, nutrition, and biodiversity through the professional excellence and social influence of chefs worldwide. Following a successful pilot year in 2024, Sustainable Gastronomy Week 2025 invites young culinary talent to develop and showcase menus aligned with the theme “Local Seeds, Local Eats,” with a focus on promoting sustainable sourcing from local farmers and producers, traditional ingredients, and regional culinary heritage.

Worldchefs’ Culture Cuisine and Heritage Food Committee has been integral to shaping this collaboration, ensuring that chefs continue to lead efforts in preserving food traditions, protecting biodiversity, and maintaining the highest standards of practice. “Our committee’s mission is to recognize the heritage status of traditional ingredients and time-honored techniques, and to foster platforms that encourage the sharing and exchange of traditional culinary philosophy,” explains Peter Tischhauser, Chairperson of Worldchefs’ Culture Cuisine and Heritage Food Committee. “Sustainable Gastronomy Week provides a wonderful opportunity for young chefs to honor this legacy while showcasing their leadership and innovation in building a more sustainable world.”

Worldchefs will be recognized among the World Food Forum’s collaborative partners, reinforcing the organization’s global role in shaping the future of gastronomy. “As President, my focus is on practical solutions for our industry, not just in the workplace but for how chefs have a positive impact on people and the planet. Supporting young chefs, strengthening education, and promoting sustainability are essential pillars for the future of our profession,” said Andy Cuthbert, Worldchefs’ President. “With Worldchefs’ strong foundation and global reach, our community is already leading by example and shaping the next chapter of culinary excellence. We’re proud to be a part of the World Food Forum’s efforts and the chance for our young leaders to shine and uplift their local food cultures.”

Worldchefs Calls Young Chefs to Action

Worldchefs invites chefs ages 18 to 39 to lead the way during this year’s Sustainable Gastronomy Week through sustainable sourcing, zero-waste culinary practices, energy-efficient cooking, and climate-friendly ingredients.

Chefs should ensure they are eligible to apply (see eligibility and requirements on the webpage). Apply using the form by 15 May.

Approved participants will:

  • Develop a menu of 2–6 items centered on seasonal ingredients from local producers that practice sustainable agriculture, reflecting the “Local Seeds, Local Eats” theme.
  • Serve the menu in a food establishment (restaurant, bakery, café, etc.) during June 16–22, 2025.
  • Be featured internationally through Worldchefs’ the World Food Forum’s platforms and communications.
  • Access marketing resources and co-branded materials, including menu templates featuring the FAO and WFF logos.

Participants will join a global network of young culinary professionals committed to excellence, innovation, and sustainability.

Applications are open now and close on May 15, 2025.
Apply here: Application Form

Through this collaboration, Worldchefs continues to empower the next generation of culinary leaders, pushing forward global standards and helping to create a sustainable future.

For more information about Sustainable Gastronomy Week, visit:
youth.world-food-forum.org/culture/sustainable-gastronomy-week/

– END –

About World Food Forum’s Global Youth Action Initiative

The World Food Forum (WFF) Global Youth Action Initiative (Youth Initiative) is a youth-led, independent global network. Launched in 2021, the youth initiative is hosted by the Food and Agriculture Organization of the United Nations (FAO), and established to harness the passion and power of youth and incite positive action for agrifood systems through youth empowerment.

The Youth Initiative serves as the premier global youth platform to actively shape agrifood systems for a better food future, accelerating the achievement of the Sustainable Development Goals (SDGs). Through youth action, science and innovation, and investment, the Youth Initiative forges new paths of action and multi-sector partnerships for agrifood impact at the local, regional and global levels to achieve a more sustainable, resilient, inclusive and hunger-free food future for all.

About Sustainable Gastronomy Day and Sustainable Gastronomy Week

Sustainable Gastronomy Day, celebrated every year on 18 June since 2017, was introduced by The Food and Agriculture Organization of the United Nations (FAO) and The United Nations Educational, Scientific and Cultural Organization (UNESCO) with the aim to promote food security, agricultural development, sustainable food production, nutrition and the conservation of biodiversity.

In 2025, the World Food Forum Youth Initiative is launching the second edition of Sustainable Gastronomy Week (SGW), following a successful first pilot year in 2024 which featured more than 20 young chefs across 9 countries.

The 2025 SGW theme is Local Seeds, Local Eats, and challenges young chefs worldwide to rethink what it truly means to eat locally and go further than simply sourcing ingredients from nearby farms.

The week’s objective is to utilize the power of young chefs and their food outlets to inspire behavioral change in consumers to make informed choices about food production and its consumption. It aims to encourage people to support local and sustainable agrifood systems, to contribute to a healthier planet through gastronomy and highlight the leadership role of youth as chefs and entrepreneurs in sustainable gastronomy.

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

  • Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
  • Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
  • Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
  • Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Visit www.worldchefs.org to learn more.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

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GCC - Young Chefs Member News

Young Panamanian chefs will represent the country in an international competition in Las Vegas

The Gastronomic Club of Panama held its first tournament to find the best young culinary talents who will fly the Panamanian flag in the Americas Global Chef Challenge Semi-Finals 2025.

Article written by Milagros Montenegro, originally available at https://www.ellas.pa/

The Gastronomic Club of Panama (CGP) has selected its representatives for the semi-finals of the Americas Global Chef Challenge 2025, a competition held in Las Vegas, Nevada, that seeks to pit the best culinary talents against each other in an international event. The seven best teams will compete for the title and take center stage on the world stage alongside the pre-qualified teams from the IKA/Culinary Olympics 2024.

Panama will participate in the Global Vegan Chefs Challenge and Global Young Chefs Challenge categories (Vegan Chef and Young Chef).

The first Gastronomic Club Cup of Panama was held on February 17. Eighteen contestants from the Instituto Técnico Superior Especializado (ITSE), Universidad del Arte Ganexa, The Panama International Hotel School, and the Interamerican University of Panama (UIP), the host institution, participated.

The participating students were preselected by the Gastronomic Club of Panama after a registration process. The competition’s main judging panel consisted of chefs José Flores, club president; Lorenzo Di Gravio, Jennyfer Vernice, Greta Mayorga, Luis Moreno, Juan Neblett, and Kevin Fernández, who were tasked with evaluating the dishes and supervising the kitchen. Fanny Romero was the referee chef, in charge of controlling the timing; Kevin Alvarado was the consulting chef for the innovation table; and Luis Forero was the logistics support chef.

Final evaluation panel. From left to right: Chef José Flores (president of the Gastronomic Club of Panama), Chef Jennyfer Vernice, and Chef Lorenzo Di Gravio.

The competition format was “surprise basket.” Participants had to work with the ingredients at their disposal and manage a 90-minute timeframe to present a starter, main course, and dessert, which only had to include chocolate. The cooking theme was open. Chefs based their scoring on a scale of 1 to 100, considering texture, presentation, and flavor as the main criteria.

Kitchen of the Interamerican University of Panama (UIP).

After a fierce competition—where some dishes didn’t make it to the judging table in the required time—chef Sarah Mouallen, a member of the executive team of the Gastronomic Club of Panama, announced the winners:

Vegan Chef

– First place: Leidys González (UIP)

– Second place (assistant to the main winner): Omar Delgado (ITSE)

– Third place (alternate for second place): Eliza Calvo (ITSE)

Young Chef

– First place: Enrique Fajardo (UIP)

– Second place (assistant to the main winner): Celine Mugraby (UIP)

– Third place (alternate for second place): Aichell Vergara (Ganexa)

From left to right: Omar Delgado (ITSE), Executive Chef (UIP), Celine Mugraby (UIP), holding the cup: Enrique Fajardo (UIP), Chef Jennifer Vernice (Jury), Chef José Flores (president of the Gastronomic Club of Panama), Leydis González (UIP), Lorenzo Di Gravio (Jury), Eliza Calvo (ITSE) and Aichell Vergara (GANEXA).

Leydis González (UIP) took first place in the Vegan Chef class . For the appetizer, she prepared a fish fumet with lemongrass aromas; for the main course, she dazzled with a bed of French-style mashed potatoes garnished with glazed vegetables and medallions of seared beef with fine herbs and a three-peppercorn white sauce. To top it all off, she presented a tartlet with a mango and lime curd, accompanied by an Italian meringue and chocolate.

Leydis González is a senior at the UIP. She won first place in the Vegan Chef Challenge category.

Enrique Fajardo (UIP) took first place in the Young Chef section . His starter was a cucumber, pineapple, lemon, and salt sorbet, roasted tomato, and egg foam, with cheeses and truffle added. In the second challenge, he presented a brothy carrot couscous made with charred chilies and lemongrass broth, zucchini roasted in rosemary and hazelnut butter, alongside fresh cucumbers.

For dessert, she made a truffled hot chocolate mousse with coarse salt and a rosemary and thyme citrus sorbet, using the ice cream maker that was part of the innovation challenge table, a competition category she also won.

Enrique Fajardo is a third-year UIP student. He won the Young Chef Challenge category.

The event was attended by clinical psychologist Camila Martínez, wife of the president of the Gastronomic Club of Panama, who also participated in the evaluation process. The initiative to include a mental health professional specializing in psychological first aid was born from the desire to create a competitive environment, prepared to combat stress and mental breakdowns.

The top two finishers in each category will represent Panama in the prestigious Americas Global Chef Challenge Semi-Finals 2025 competition in Las Vegas, United States. They will undergo a five-month training period, where the young chefs will be mentored by a panel of judges to hone their skills and be one step closer to victory.

The America Global Chef Challenge Semi-Finals 2025 will take place from July 27 to 31, 2025. Learn more here.

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GCC - Young Chefs Member News

The 2025 Hotelex Rising Star China International Young Chefs Competition

On 30 March to 2 April 2025, the 2025 Hotelex Rising Star China International Young Chefs Competition took place in Shanghai. Read on to hear about the event from Jasper Jek, Chairperson of Worldchefs’ Global Development of Young Chefs Committee:

“Rising Star… The Future is Mine!” That was the slogan in mandarin during the Awards Ceremony of the 2025 Hotelex Rising Star China International Young Chefs Competition. A slogan I found well apt for the competition which took place at the NECC Shanghai.

The Worldchefs endorsed competition, organised by Hotelex Shanghai and Meat & Livestock Australia, brought together 168 Young Chefs from across China and 5 international teams over 4 exciting days of competition. I was privileged to be part of the Judging Panel made up of both local and international Worldchefs certified judges. Jake Kim from South Korea was Chief Judge for the competition and Andreas Muller (Chairman of the Worldchefs Education Committee) was the Worldchefs Observer for the competition.

I learnt from Clinton Zhu, Chairman of the competition, that the individual Young Chefs competitors came from all over China. From as far west – Kunming city, to Zhejiang province, East of the Country. These young chefs would first have to compete in their local district/school competitions before being able to enrol for the competition. He shared that it is our generation’s duty to provide opportunities for the young chefs, and in doing so he hopes to elevate Chinese culinary education to world-class standards, by emphasizing on foundational skills, technical mastery and creativity. Indeed, I witnessed the sharing of knowledge by the judges to the competitors on their dishes, with some great ones and others requiring improvement. The judges were encouraging in their critic and often explained the areas which could be done better and how to do so. I could see most of the young chef competitors listening diligently and having that enthusiasm to do better for their next competition.

The competition welcomed international teams from 5 countries – South Korea, Singapore, Malaysia, Thailand, China, with flights and accommodation arranged for. I would say the Organisers did a great job in supporting Young Chefs by providing an opportunity for young chefs to travel, learn about another culture and network with new friends; something extremely important in a young chef’s career development. Over the days, the young chefs of the various countries would mingle and learn from one another.

The competition concluded with the Penang team from Malaysia taking home the Winner’s trophy, with Zhejiang West Lake Vocation School from China and Zhejiang Tourism College from China winning Second and Second Runner-up, respectively.

If there’s something I could hope more of, it would be for more organisations and companies to step forward in supporting Young Chefs and have interest in their development. After all, the future of our industry relies on them. The future is theirs indeed!

Jasper Jek

Chairperson – Global Development of Young Chefs Committee

To support your national association’s young chefs community, establish a Young Chefs Club today. Learn more about Worldchefs’ Young Chefs Clubs and how to create your own at https://worldchefs.org/youngchefs/.

Categories
GCC - Young Chefs Member News

A Digital Leap Forward: Young Chefs Club of Korea Launches its Official Website

On 22 January 2025, Young Chefs Club of Korea (YCK) official website was born! Read below to learn more about the launch from Jake Kim, Founder & Chairman of Young Chefs Club of Korea:

https://www.koreayoungchef.com

The website serves a crucial function in conveying YCK’s identity, showcasing past accomplishments, while outlining our future endeavours. While social media platforms have become ubiquitous, we recognized the necessity for a dedicated website tailored to prospective sponsors. This realization prompted us to initiate the development and launch of our official online presence, designed to provide a comprehensive and professional representation of our organization.

Please stay tuned for new functions to the website such as seminar information sharing, recipe exchanges, and job opportunity listings.

About YCK

Since 2015, Young Chefs Club of Korea (YCK) has been dedicated to serving Young Chefs in South Korea. With a slogan “Until The Day Mentees Become Mentors,” our mission goes beyond teaching culinary skills. 

We believe in opening new worlds for aspiring young chefs filled with dreams and passion. Beyond the confines of traditional schooling, we offer them the experience of true culinary artistry. We provide hands-on experiences with premium ingredients, cutting-edge cooking techniques, and world-class kitchens that were once out of reach due to financial constraints.

Furthermore, our ultimate goal would be for these individuals to become the mentors of tomorrow; when today’s learning becomes tomorrow’s teaching, and one generation’s passion becomes the next generation’s inspiration.

김동석 (Jake Kim)
Founder & Chairman of Young Chefs Club of Korea

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