Paris, France – May 11, 2026 – Worldchefs and Nestlé Professional are delighted to announce that Nestlé Professional will once again serve as the official partner of the Bill Gallagher Young Chefs Forum (BGF) at the Worldchefs Congress & Expo 2026, taking place 16–19 May 2026 in Newport, Wales.
This marks the sixth consecutive year of the partnership. Since the passing of Dr. Bill Gallagher in 2016, Nestlé Professional has proudly supported the continuation of his vision, playing a key role in the skill development and global opportunities available to the next generation of culinary professionals.
The Bill Gallagher Young Chefs Forum is a dedicated program for chefs under 25, integrated into every Worldchefs Congress & Expo since its founding in 2012. It provides young talent with tailored networking, masterclasses, workshops, and direct exposure to international industry leaders.
“Nestlé Professional has been an instrumental partner in the development of the Bill Gallagher Young Chefs Forum and past Congresses,” said Andy Cuthbert, Worldchefs president. “Their support for skills workshops, expert speakers, and interactive programs continues to empower the future of our industry. We thank Nestlé Professional for supporting the ongoing legacy of our dear friend Dr. Bill Gallagher.”
A Legacy of Mentorship
Dr. Bill Gallagher, known as the “Chef of Chefs,” dedicated his life to mentoring young chefs. The former Worldchefs President (1996–2000) and long-time leader of the South African Chefs Association believed passionately in giving emerging talent hands-on training, guidance, and real career opportunities.
Nestlé Professional’s involvement brings this legacy to life. At the 2026 event under the theme “Pasture, Passion, Plate”, the company will support young chefs in sustainability, responsible sourcing, and creative plate excellence — areas critical to the future of professional kitchens.
“Young chefs are the future of food service,” said Reinhold Jakobi, SVP and Head of Nestlé Professional’s Strategic Business Unit. “By powering the Bill Gallagher Young Chefs Forum, we help them gain practical skills, global insights, and meaningful connections. This sponsorship aligns perfectly with our purpose: creating shared value by developing the sustainable culinary leaders of tomorrow.”
Beyond the Forum, Nestlé Professional demonstrates its commitment through programs such as the Worldchefs Academy, YOCUTA (Young Culinary Talents), the Nestlé Professional Green Spatula Award for sustainability in culinary competitions, and International Chefs Day initiatives.
The partnership strengthens ties between Nestlé Professional and the global chef community, building long-term credibility and authentic relationships with tomorrow’s decision-makers in hotels, restaurants, and food service operations.
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About Nestlé Professional
Nestlé Professional is the dedicated food service division of Nestlé, providing high-quality products, solutions, and expertise to help food service operators succeed.
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.
The 41st biennial Worldchefs Congress & Expo 2026 will arrive in Wales from May 16-19.
Paris, France | 4 May 2026 – This month, the biggest global event for chefs lands in the UK for the first time in its 98-year history. The World Association of Chefs’ Societies (Worldchefs), the largest international membership organization in the food and beverage industry, is set to host its biennial Congress & Expo networking and learning event in Newport, Wales, from 16-19 May.
Recognized as the Most Influential Culinary Profession Development Organization in 2025, Worldchefs is a global authority and opinion leader on food. The 41st Worldchefs Congress & Expo this May, themed ‘Pasture, Passion, Plate’, is expected to attract up to 800 attendees to Wales. Delegates will have a chance to network with the world’s top chefs, hear a stellar line-up of speakers including world-renowned chef Marco Pierre White, watch talented competitors in the Global Chefs Challenge Finals, and visit a wide range of exhibits in the Expo village.
Arwyn Watkins, OBE
This is a golden opportunity to engage face to face with some of the most influential chefs from around the globe.
Culinary Association of Wales (CAW) President Arwyn Watkins, OBE
A Landmark Moment for Worldchefs Congress
The 2026 Worldchefs Congress & Expo is the first in the event’s 98-year history to be held in any part of the United Kingdom, hosted in partnership with the Culinary Association of Wales (CAW).
“This is a golden opportunity to engage face to face with some of the most influential chefs from around the globe”, says Culinary Association of Wales (CAW) President Arwyn Watkins, OBE. “Nearly 800 attendees from around the globe will be in attendance, with 60% identified as buyers and influencers within their own country. Delegates will hear insights from experts, have a chance to take part in immersive workshops to spark new ideas for their business or career, and expand their network at official events with the largest culinary body worldwide.”
2026 Program Highlights
Worldchefs Congress & Expo is designed to bring together chefs, educators, and hospitality professionals from nearly 100 countries for three days of learning, networking, and global culinary exchange. This year’s theme, ‘Pasture, Passion, Plate,’ celebrates the journey of food from its origins to the final dish and how it connects us all—from farm to fork, across borders and cultures.
The program, a collaborative effort between Worldchefs, CAW and event partners, delivers on this theme through keynote speakers— including Michelin-starred Marco Pierre White, Tom Phillips and Sian Wyn Owen—networking events, the Global Chefs Challenge Finals, and an international trade exhibition.
In addition to a lineup of engaging speaker presentations, the program also features culinary demos from guests including One Michelin-starred Hywel Jones, Dilmah Tea, pastry chef Pierre Abi Hayla, and sustainability expert Colin Wheeler-James.
Sustainability is a central theme throughout the program, with dedicated sessions focused on protecting the planet and supporting the people behind the industry. Attendees will discover the latest about sustainability-driven Worldchefs programs, including Feed the Planet initiatives and the EU co-funded project FoodChoices4LIFE, with opportunities to learn more and get involved.
The program will also offer exclusive, tailor-made programming for young chefs and educators.
Andy Cuthbert
The Congress program is packed with information on a wide variety of topics. Some of the most prominent chefs to have graced the stoves of Wales and England will be there to share their journeys and insights.
Opening Ceremony – Featuring Worldchefs representatives, Arwyn Watkins, the First Minister of Wales, UN representative Kazuki Kitaoka, and the Azerbaijan Tourism Board
Culinary Demonstration by Hywel Jones, Executive Chef/Director of Food & Beverage of One Michelin-starred Lucknam Park
A Pastry Journey Built on Discipline, Passion & People by Eric Lanlard, Chef Owner of Cake-Boy ltd
Running A World-Famous Restaurant With A Menu That Changes Twice A Day by Sian Wyn Owen, Executive Head Chef of One Michelin-starred The River Café
Day 2
From Newport to the Bocuse d’Or Stage by Tom Phillips, Executive Chef of Two Michelin-starred Story
Worldchefs Educators’ Forum – Redesigning the Culinary Curriculum: What Must Change by 2030? – A panel on what must change in culinary curriculum and how top educators are rethinking training for the next generation of chefs
The Making of a Culinary Icon by Marco Pierre White, Chef, Restaurateur & Television Personality and the first British chef – youngest ever – to achieve three Michelin stars
DAY 3
Menu 2050 – A panel on the menus of the future and how industry can adapt in the wake of climate change
Burnout Isn’t a Badge of Honour: Rewriting Hospitality’s Culture by Kris Hall, Founder & CEO of The Burnt Chef Project
Cooking Up the Future: What’s in Store for the Next Gen – A panel discussion to explore what lies ahead for young chefs, with insights from talent experts and global voices on how to support the next generation
FoodChoices4Life: A new opportunity to connect, act, and inspire – A panel discussion about the FoodChoices4LIFE initiative and how you can get involved to inspire healthier, more sustainable food choices
Day 4
Worldchefs Committee Updates and membership voting
Introduction of Worldchefs’ collaboration with World Central Kitchen
Worldchefs Congress Paris 2028 – Handing over the Bell – Wales will be handing over the Congress bell to France, who will host the 2028 centenary event in Paris, where Worldchefs was formed in 1928 by Auguste Escoffier and other European chefs
Gala Dinner and announcement of Global Chefs Challenge Finals results
“The programming of the Congress is packed with information on a wide variety of topics. Some of the most prominent chefs to have graced the stoves of Wales and England will be there to share their journeys and insights,” says Andy Cuthbert, President of Worldchefs. “We also have our sustainability programming, and inputs about the pressures and concerns we all have for our people, which will also be explored through our collaborative partner, the UK-based Burnt Chef Project. The Bill Gallagher Young Chefs Forum will be running once again, and this is a fantastic opportunity for our member association’s young chefs to meet and collaborate with their peers, and to meet senior members, leadership, and potential future employers.”
For Chefs at Every Career Stage
As part of Worldchefs’ mission to empower the next generation of industry leaders, the 2026 Congress program was thoughtfully created to provide transformative experiences for chefs at all stages of their careers, with special opportunities for young chefs.
During the May 2026 event, the Worldchefs Global Development of Young Chefs Committee will unveil a new Young Chef mentorship toolkit, developed to provide structured guidance to culinary associations so that they can better resource young chefs globally.
Bill Gallagher Young Chefs Forum
The Bill Gallagher Young Chefs Forum, powered by Nestlé Professional for the 6th consecutive edition, provides exclusive sessions for young chefs. Youth delegates will have full access to the Congress & Expo programming, as well as tailored sessions and excursions, including a trip to Newport Market, a foraging outing, and an exclusive dinner at Tiny Rebel.
Face-to-face sessions with some of the event’s key headliners will be available only for youth delegates, providing young chefs with remarkable access to leading voices to help shape their careers. Michelin-starred chefs including Marco Pierre White, Tom Phillips, and Sian Wyn Owen, are part of the unique Young Chefs Forum program.
Young chefs in face-to-face session during Worldchefs Congress 2024.
“I’ve been lucky enough to go to Worldchefs Congress two times… and they were two of the most incredible experiences that I’ve had. Being able to meet other young chefs from different countries and nationalities with the same common goal of learning—it’s such a fun experience.”
– Angelica Iuliano, Worldchefs Young Chefs Ambassador Mentor
SESSIONS to unite global movements
The Bill Gallagher Young Chefs Forum is one of the ways in which Worldchefs Congress & Expo 2026 builds upon Worldchefs’ ongoing efforts to empower the next generation. This includes its collaboration on the World Food Forum’s Young Chefs Programme, launched in 2025, which engages young culinary professionals worldwide to inspire and guide other chefs to advocate for more sustainable and healthier consumption habits.
Through projects like this, Worldchefs has strengthened its collaboration with key international bodies including the Food and Agriculture Organization of the United Nations (FAO) and other global coalitions.
Reflecting these growing partnerships, Worldchefs Congress & Expo 2026 will mark the first time that United Nations leadership will be present, with Kazuki Kitaoka, Director for Youth & Women at FAO, addressing delegates and participating in the session Cooking Up the Future: What’s in Store for the Next Gen.
Further highlighting international collaboration, the session FoodChoices4Life: A new opportunity to connect, act, and inspire will also provide delegates with insights and ways to get involved in FoodChoices4LIFE, a new initiative co-funded by the European Commission that empowers citizens to accelerate climate action and behavioral change in food systems.
On the final day of the program, Worldchefs will also introduce its collaboration with World Central Kitchen, building upon the current efforts of World Chefs Without Borders to proactively position chefs to play a powerful role in disaster response across the globe.
A Platform for Learning
Knowledge-sharing and skill building are essential functions of Worldchefs Congress & Expo, with educational sessions allowing all delegates to engage with leading experts at presentations and masterclasses.
Specialized programming is also offered to culinary educators, including Worldchefs extensive global network of Education Partners.
“Worldchefs Congress is, at its core, an educational event. Every session is a chance to learn, either from some of the most respected leaders in our industry or from new and diverse voices bringing fresh perspectives in. It’s an opportunity for exchange between chefs from around the world, sharing ideas, experiences, and cultures. With our education partners also playing a key role, Congress becomes a truly global classroom and inspires, challenges, and helps move our profession forward. Nothing like breaking bread with all your friends from around the world! Don’t get left behind.”
– Charles M. Carroll CEC, AAC, Worldchefs Congress Committee Chairman
educators’ Forum
The Worldchefs Educators’ Forum is built for culinary educators and academic leaders to explore how culinary education must evolve to meet the realities of today’s industry, and tomorrow’s.
The forum’s 2026 theme, Redesigning the Culinary Curriculum: What Must Change by 2030?, brings together voices from across the association’s global network to ask the question: If we designed culinary schools’ curriculum from scratch today, what would it look like?
Attendees are invited to participate and contribute their diverse perspectives for a global dialogueon how educators, training institutions, and industry leaders can proactively shape curricula for the next generation of chefs.
The Forum, along with extensive programming geared towards education and future-proofing skills, is a key venue for conversation around the future of culinary education and career pathways during Worldchefs Congress & Expo.
4 Days of Conversation & Connection
Worldchefs Congress & Expo is a platform for chefs to expand their professional bonds with the most influential culinary body worldwide. Networking events run throughout the event, providing delegates with the chance to be a part of a global gathering of colleagues in a variety of settings.
With up to 800 attendees joining from nearly 100 countries, networking opportunities from receptions, breakout sessions and side events offer different ways for attendees to connect and exchange, including:
Arrival and pre-session networking sessions
Curated coffee breaks and daily lunches
One-on-One Meetings with Worldchefs Presidium (by RSVP)
Ice Breaker Reception on May 15
Welcome Reception on May 16
Worldchefs Gala Dinner on May 19, where the Global Chefs Challenge Finals results will be announced
Held every two years, the Worldchefs Congress provides for an unforgettable moment where cultures unite and industry professionals and enthusiasts exchange on what’s ahead, fostering a shared vision for the future of the industry.
In partnership with the Celtic Manor Resort, CAW is kicking off the Congress with the launch of the first ever Worldchefs Golf Tournament, which will take place ahead of the event on Thursday, May 14.
The Home Nations will also host a charity dinner on Sunday, May 17 at ICC Wales, with each country cooking a course on the four-course menu. The dinner will raise funds for The Burnt Chef Project and Hospitality Action, as well as highlight the profile of the four Worldchefs member organisations from the Home Nations.
Culinary Competition at Its Best: Global Chefs Challenge Finals
Competitor at the Global Chefs Challenge Regional Semi-Finals, 2025.
The Congress & Expo event also incorporates the 2026 Global Chefs Challenge Finals, where the world’s top chefs convene. Selected through regional competitions, qualifying teams go head-to-head at the Global Chefs Challenge Finals to show mastery in the culinary arts.
Competitors representing qualifying teams from across continents are met with a renowned panel of judges and four days of intense competition.
Following an extraordinary season of Worldchefs Regional Semi-Finals in the lead-up to the Congress & Expo, the Finals 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.
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. This includes the Nestlé Professional Green Spatula Award, inaugurated in 2024, as well as other partner awards celebrating technical expertise, innovation, and craftsmanship.
Trading Industry Insightsat a World-Class Expo
Alongside the Congress networking and education programming, the Expo spotlights the latest trends in HoReCa innovation.
Delegates can network with leading providers of professional industry solutions, sample products and learn about up-and-coming ingredients, innovative products, and industry trends, and gain a first-hand look at the future tools of the trade.
The Full Delegate Package offers comprehensive immersion and access to all Congress & Expo events, including lunches and a ticket to the Worldchefs Gala Dinner, as well as discounts on Eurostar fares.
The Limited Access Delegate tickets offer flexible access to selected days or key networking events for professionals unable to attend the full program. Day and social event passes are also available, offering customizable access.
Groups of 10 or more can also benefit from a 10% discount.
View all ticket types at worldchefscongress.org/register
Making the Most of the Biggest Chef Event of the Year
The 2026 Worldchefs Congress & Expo this month will be a global meeting point for industry leaders, offering world-class educational sessions, culinary competitions, and networking opportunities. The full program is available at www.worldchefscongress.org.
Ahead of the event, attendees can discover recommendations for restaurants, tourism activities, and more, from our Welsh chef members, as well as read why Wales is a world-class destination to host the Congress & Expo. Delegates can use this link to announce their attendance via social media and make the most of a key opportunity to network.
Don’t miss this opportunity to be part of a global gathering that shapes the future of food, plus all that Welsh hospitality has to offer. Tickets are still available at www.worldchefscongress.org/register.
The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds.
This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network.
Thank you to Nestlé Professional, Electrolux Food Foundation, and the Azerbaijan Tourism Board, along with all of our valued sponsors, for making the Worldchefs Congress & Expo 2026 possible.
And thank you to our Global Chefs Challenge Finals sponsors:
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.
At Worldchefs, empowering the next generation of culinary professionals is at the heart of our mission. Each year, our Young Chefs Clubs around the world play a vital role in shaping the future of the industry, creating opportunities for growth, connection, and innovation at a local and global level.
In 2025, 16 Young Chefs Clubs from across the globe, from Australia to Canada to Egypt and beyond, shared their achievements, events, and initiatives. This combined annual report highlights the passion, creativity, and dedication of young chefs worldwide, showcasing how they are building skills, strengthening communities, and driving the industry forward.
Mentorship: the secret ingredient to industry success?
When you read a chef’s bio, it usually includes who they worked for. If they’ve been lucky, it might read something like this:
Tom Phillips trained at The Ritz in London, before moving on to Simon Rogan’s L’Enclume in the Lake District and Thomas Keller’s Per Se in New York. He later returned to London to join Restaurant Story, working alongside chef patron Tom Sellers.
While this might not be immediately read as mentor-protégé relationships, the value is clear. Where a chef worked and for whom is a big part of how their skills are perceived. For some, it’s like a badge of honor. A well-known mentor can signal potential, legitimize a chef in the eyes of colleagues and consumers, and inspire culinary professionals to aspire to excellence in an effort to be a part of a shared legacy.
A big-name mentor in your bio might get you noticed, but the benefits run a lot deeper than PR. In this article, we’ll explore why mentorship matters now more than ever in the culinary world.
An Underrated Resource for Today’s Hospitality Landscape
Mentoring is an underrated resource and an under-recognized skillset. According to recent data, 76% of people think mentors are important, but only 37% actually have one.
You can be a great chef but not know a thing about how to inspire someone or guide them towards a long-term perspective on career. It takes time to cultivate skills to mentor and manage people, and the willingness to continue to learn from protégés, too. According to the latest data from Deloitte, many managers only spend 13% of their time developing the people who work for them, and more than one-third (36%) are not sufficiently prepared to be people managers, suggesting that more learning and development is needed across each stage of a person’s career.
Mentoring represents one of many skills that are increasingly expected by today’s hospitality landscape. Culinary professionals need to be multifaceted to respond to an evolving industry, one changed by the pandemic and shifting generational expectations. From small businesses to large commercial kitchens, chefs need to demonstrate strong managerial and leadership skills, as well as operational and administrative skills. Success also often depends on being savvy when it comes to social media, culinary arts tourism, and the latest culinary trends. With so many things to consider in building a successful career, culinary professionals need diverse guidance.
While the culinary arts has traditionally been rooted in vocational training and hands-on apprenticeship, across the globe, industry leaders, educators, and employers report that traditional technical training alone is insufficient to meet these shifting demands.
The need for meaningful and intentional mentorship is stronger than ever, a kind of mentorship to strengthen career development by offering specific expertise, insights, and opportunities, whether near or far.
Worldchefs Certified Judges with Global Chefs Challenge competitors.
Deep Dive: A Data-Informed Look at Why Mentorship Matters Now More Than Ever
Mentorship delivers clear strategic value, for employers, mentors, and mentees alike. It’s no wonder why 98% of Fortune 500 companies invest in structured mentorship programs and report higher engagement, stronger pathways for leadership development, and higher retention rates as a result.
Especially now, with automation and AI quickly reshaping day-to-day activities, both employers and customers are searching for connection and adaptive, human-centric skills. Mentorship can help to keep a balance in check by creating opportunities for dialogue around new technologies, approaches, and ways of working. By bridging tradition and innovation and helping to connect perspectives across generations, cultures, and specializations, mentorship can be a key driver for growth, for both the industry and its individuals.
Strengthening Team Culture and Employee Retention
Studies show workplaces with structured mentorship see higher retention rates for mentees (72%) and mentors (69%) compared to other employees. Especially for the new generation of workers, a focus on learning is essential. In a 2025 survey from Deloitte, when asked the strongest reasons for choosing to work for their current employer, Gen Z put learning and development in the top three, with specific mention of wanting greater guidance, inspiration, and mentorship from their managers.
Mentorship also can also be a part of efforts to address mental health in the kitchen. Mental wellness is an increasingly visible challenge for chefs worldwide, and the value of mentor relationships shows up in this area as well. Studies show 45% of employees feel uncomfortable discussing mental health concerns with their managers. Mentorship builds trust and provides emotional scaffolding, reminding chefs that they are not alone and that their contributions are valued. Data shows that 89% of employees with mentors say colleagues value their work, versus 75% without mentors. All this from knowing someone has their back.
Side Dish: Gen Z’s Career Expectations
86% of Gen Z and 84% of millennials consider mentorship from experienced colleagues to be a key tool for career growth.
9 in 10 Gen Zs (89%) and millennials (92%) consider a sense of purpose to be important to their job satisfaction and well-being.
Promoting Skills Transfer
Mentorship is at the heart of craft, with one person’s mastery becoming the next person’s foundation. According to the Harvard Business Review (HBR), global research shows structured mentoring accelerates skill development by 30% or more. In a study by the HBR, across 19 countries, 84% of workers said that mentors helped them achieve competence in their roles faster.
It’s also a two-way exchange. Seasoned chefs can share their insights and offer actionable guidance to their mentees. Mentees in exchange bring new perspectives and skills to the table, challenging their predecessors with fresh questions, ideas, and innovations.
And mentorship isn’t just for young chefs. It can benefit chefs at every point in their career. Beyond age and traditional kitchen hierarchy, mentorship promotes mutual learning across generations, cultures, and disciplines. Peer-to-peer mentoring has its place, too, with more experienced colleagues helping others to grow confidence, and encourage collaboration.
The American Culinary Federation celebrates International Chefs Day with young chefs.
Fostering Inclusive Leadership Development
Mentorship is also one of the most effective tools for advancing diversity, equity, and inclusion in the workplace, which leads to many more gains. Research has shown that mentorship programs can increase minority representation in management positions more effectively than many standalone diversity initiatives, with studies reporting improvements in leadership representation for underrepresented employees when mentoring is part of the strategy. What’s more, the data shows that when employees feel represented, innovation improves by an astonishing 83%.
A recent survey by the Gallup Center on Black Voices found that employees with a mentor are 1) more than twice as likely as those without to strongly agree that their organization provides a clear plan for their career development, 2) twice as likely to strongly agree that they have had opportunities to learn and grow at work in the last year, 3) twice as likely to be engaged, and 4) 98% more likely to strongly agree that they would recommend their organization as a great place to work.
For women, mentorship has huge potential, too. A recent study from MIT found that female employees are less likely to be promoted than their male counterparts, despite outperforming them and being less likely to quit. Research also shows that women are less likely to self-promote. In a DDI Women in the Workplace Global Research study, a survey from 19 different countries found that 63% of women have never had a formal mentor.
Despite women making up more than half of the restaurant and foodservice workforce (52.6% in 2022, according to DataUSA), their representation sharply declines as seniority rises. Only 21.6% (down from 22.6% in 2022) of head chefs and cooks identified as women in 2024, revealing a persistent gender gap in leadership. Meanwhile, half of students at the Culinary Institute of America are female. Women occupy only 6.3% of the head chef positions at prominent U.S. restaurant groups, whereas women CEOs run 11% of Fortune 500 companies in 2025, having made significant gains since 2018. As Fortune 500 companies continue to invest in structured mentorship programs, their strategy could be an important model to address gender representation in professional kitchens.
Mentorship could be a key piece of the puzzle to solving the gender gap, making sure that the industry doesn’t leave talent on the table when it comes to hiring for leadership roles. Across the culinary world, mentorship can help to ensure that chefs of all backgrounds and at all points in their career can rise with confidence and clarity.
Chefs gather at the Global Chefs Challenge Americas Semi-Finals in 2025.
Mentorship is Legacy and a Long-Term Strategy
Worldchefs and its members are not just looking to help create great chefs. Our community is here to foster leaders for a better culinary industry and food system at large. Going beyond technical skills, mentorship is about more than just imparting culinary expertise. By modeling and inspiring leadership qualities, mentorship also helps to ensure that we develop the strategic, professional, and personal competencies necessary to navigate today’s complex hospitality environment and beyond.
Through this support, we create a cycle of mentees who grow to become mentors, and an industry culture of learning and development. Mentorship is a legacy of leadership, one that branches out into the past, present, and future.
So, if a chef has been lucky, their bio might read something like this:
Marco Pierre White is a renowned chef, restaurateur and TV personality. A leading figure in the UK restaurant scene for over 25 years, he has been influential in the culinary careers of many including Gordon Ramsay and Heston Blumenthal. Marco’s rise to culinary acclaim began at 19, when he moved to London to study classical French cuisine under Albert and Michel Roux at Le Gavroche. He later honed his craft with Raymond Blanc and Pierre Koffmann, masters of French cooking technique.
Marco Pierre White Chef, Restaurateur, and TV Personality
The World Food Forum (WFF)’s Young Chefs Programme equips chefs aged 18-35 with skills, knowledge and networks to take a leading role in transforming agrifood systems through culinary practices.
Each participant will be paired with a mentor from the Worldchefs network to drive local food systems projects.
Young Chefs Clubs connect emerging culinary professionals within a global network, providing mentorship and leadership development through friendship, cuisine, and cultural exchange.
A toolkit is also currently being developed for rollout to national chef associations, offering guidance to launch and manage a mentorship program for young chefs.
At Worldchefs Congress & Expo, the Billy Gallagher Young Chefs Forum Program provides young up-and-coming chefs proper training, guidance, and learning opportunities.
At Worldchefs Congress 2026, the exciting young chefs program includes a trip to Cardiff Market, a foraging experience, face-to-face sessions with Michelin-starred chefs, and more.
Interested in being matched with a mentor — or becoming one? Get in touch with us.
Young Chefs and mentors at Worldchefs Congress & Expo 2024.
Photo credits and captions
Cover image: Billy Gallagher Young Chefs Forum at the 2024 Worldchefs Congress & Expo.
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.
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.
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Media Contact: Duane Riley Billy Gallagher Young Chefs Tour Coordinator 📧 Duane.Riley@bgaa.co.za 🌐 bgaa.co.za
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.
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.
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!
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.
“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.”
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.
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.
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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.
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