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Category: GCC – Young Chefs

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

Categories
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.

Categories
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

Categories
Competition GCC - Young Chefs

Marking a Historic Milestone with China’s Second Asian Pastry Young Chefs Challenge

History in the Making

The second Asian Pastry Young Chefs Challenge (APYC) 2024, held on September 25-26 at the Guangzhou Import and Export Commodity Fair, marked a historic milestone in China’s culinary scene as the country’s first national young pastry competition to receive endorsement from the World Association of Chefs’ Societies (Worldchefs). Organized in collaboration with the China Cuisine Association, Guangdong Imported Food Association, Constellar Worldex, the Association of Staff and Workers Education and Vocational Training in Shenzhen, and the JIYI Cultural Planning Committee, the event brought together talented young pastry chefs from across Asia.

Endorsed by Worldchefs, APYC 2024 attracted competitors from eight Asian countries and regions, including China, Indonesia, South Korea, Singapore, India, Malaysia, Macau China, and Vietnam. The theme of this year’s competition, ‘Heritage and Innovation’, invited teams to fuse traditional pastry skills with modern techniques, displaying exceptional creativity. The challenge fostered cultural exchange and culinary collaboration, showcasing the diversity of Asian food cultures and contributing to the advancement of global pastry arts.

This year’s event was supported by Chef Willment Leong, Worldchefs Continental Director for Asia, and Chef KK Yau, Worldchefs Vice Continental Director for Asia. The competition upheld the highest standards of excellence, with four Worldchefs-certified Continental Pastry judges, led by International Pastry Judge Kenny Kong serving as Chairman of the Jury.

A showcase of excellent culinary skills

During the seven-hour challenge, the young chefs skills were tested. Singapore emerged as the champion team, earning the “Best Chocolate Praline,” “Best Chocolate Cake,” and “Best Plated Dessert” awards. Malaysia was named first runner-up for creativity, while South Korea placed third and was awarded “Best Artistic Showpiece.”

China’s team demonstrated exceptional teamwork, earning the Gold Medal along with awards for “Best Team Spirit” and “Best Chocolate Degustation.” Vietnam earned a Silver Medal, while Indonesia, Macau China, and India each received Bronze Medals. The overall level of skill, creativity, and dedication from all teams was truly remarkable.

Many devoted hotel management and pastry chefs generously supported the event, including Executive Pastry Chefs from Guangzhou, Chef Kenny Chen, Chef Owen Xiao, Chef Mak Keng Seng, Chef Andy Chen, Chef Eric Lai, Chef Jay Pan, Chef Sam Dong from Macau, Chef Gary Lim and Chef Desmond Lee from Singapore, Chef Eric Kim from South Korea, and Chef Cherry Le and David from Vietnam. Special thanks to Chef Jessie Pan from Macau and Kyna Tan from Malaysia, who volunteered as MCs and did a fantastic job.

Recognition of commendable results

This year’s APYC 2024 also received approval from China Post, commemorating this historic milestone with a First Day Cover stamp release on September 25-26, 2024. This gesture signifies the importance of the event for the pastry arts scene in China and more globally, across Asia. The success of APYC 2024 would not have been possible without the generous support of our sponsors:

  • JJ Global Fine Foods, China
  • Carpigiani China
  • SANNENG Group Holdings Inc.
  • Welbilt China
  • Opera Chocolate
  • Panoni, Italy
  • Luzerne Singapore

Their invaluable support was essential to the success of the event and allowed for a significant achievement and advancement for pastry arts in Asia.

APPLY FOR A WORLDCHEFS ENDORSEMENT

Take your competition to the next level with Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality. This endorsement provides exceptional opportunities for visibility to an audience of culinary professionals.

Benefits include:

  • Tap into a global community of chefs for greater networking and business opportunities.
  • Unlock new possibilities with optional digital badging and event competition software.
  • Gain free of charge digital badges for competitors and winners with co-branding opportunities.
  • Gain access to downloadable evaluation and scoring sheets on Worldchefs website. 

Learn more and apply to endorse your competition: https://worldchefs.org/Endorsement/

Categories
Congress GCC GCC - Pastry Chefs GCC - Young Chefs Global Chefs Challenge International Chefs Day News Press Releases

Worldchefs Congress & Expo 2024 is Coming to Singapore

Worldchefs Congress

The 40th biennial Worldchefs Congress & Expo 2024 will arrive in Singapore from October 20 to 25

Singapore | 18 October 2024 – This October, thousands of chefs and industry experts from around the world will come together in Singapore for 6 days of connection and conversations from October 20 to 25.

The Worldchefs Congress & Expo 2024 marks the much-anticipated return of the global culinary community to Singapore, with a stellar line-up of educational speakers, intense competition with the world final of the Global Chefs Challenge, and a vibrant expo taking place at FHA-HoReCa, a global marketplace for leading foodservice & hospitality suppliers in Asia.

6 days, 34 years in the making

In a collaborative effort, the World Association of Chefs’ Societies (Worldchefs), the Singapore Chefs’ Association, and FHA-HoReCa have joined forces to proudly bring back the Worldchefs Congress & Expo to Singapore after 34 years.

Thomas Gugler, President of Worldchefs, said “Worldchefs Congress is about to happen. It’s a time when inspiration, innovation, networking, and education become our main ingredients. The Congress committee has been more determined than ever to create a meaningful and comprehensive program and a way to bring the world together.” 

Eric Neo, President of Singapore Chefs’ Association shared, “The last time this event was held in Singapore was in 1990, 34 years ago. We were the first country in Asia to host it. We look forward to making history again and look forward to welcoming the world of chefs to Singapore.”

Ian Roberts, Vice President of Informa Markets said, “with the dynamic partnership of FHA-HoReCa and the Worldchefs Congress, we’re not just setting a place at the table; we’re creating a feast of innovation and culinary mastery that will reverberate throughout the industry. This event highlights Informa Markets’ steadfast commitment to promoting and advancing the culinary industry, and facilitating it allows us to provide chefs and culinary professionals with an unparalleled platform to showcase their talents to a network of industry leaders.”


“Culinary Horizons will be at the Worldchefs Congress 2024 in Singapore this year. I’ve been traveling and visiting various countries, immersing myself in diverse cuisines and cultures, constantly learning and relearning with each experience. Along the way, I’ve met many chefs and food enthusiasts. My mantra is: join us at the Worldchefs Congress Singapore 2024, where you can experience the culinary horizon of a lifetime.”

A Program for the Future

The 40th Worldchefs Congress theme, Culinary Horizons – Designing Our Future, challenges participants to reimagine the future of the culinary industry, emphasizing sustainability, innovation, and the evolving role of chefs in the global food system.

Over the course of six days, the program is set to inspire and empower culinary professionals with thought-provoking sessions, hands-on demonstrations, and global networking opportunities:

  • Day 1: Opening and Culinary Insights
    The Congress will kick off with the Ice Breaker Reception on the evening of October 19, setting the stage for attendees to network in a casual setting before diving into the program. The next morning features a grand Parade of Nations, a hallmark of the Worldchefs Congress, followed by a session on Singapore’s renowned Hawker Cuisine led by KF Seetoh and Chef Shi Long. Later, Martin Blunos, from Iron Chef Thailand, will discuss the challenges and resilience required in the culinary profession in “From Kitchen to Global Stage.”
  • Day 2: Health, Sustainability, and Future Trends
    Sessions range from Jeremy Lim’s insights on gut health in “Cooking for a Healthy Gut” to a panel on kitchen technology titled “The Digital Revolution in the Kitchen.” The day also includes a special focus on plant-based eating with Frank Fol and Emile van der Staak, who will highlight the importance of botanical gastronomy in “Eat More Plants!” The day concludes with breakout sessions on future menus and how chefs can be part of the sustainability movement.
  • Day 3: General Assembly and Young Chefs Forum
    A core focus will be the Global Chefs Challenge Finals, a prestigious competition showcasing the talents of young chefs worldwide. The day will also feature presentations from key Worldchefs figures like Thomas Gugler. A significant highlight of the day is the presidential election, where either Andy Cuthbert or Manjit Gill will be elected for the leadership role. The Young Chef Forum—sponsored by Nestlé Professional—offers valuable mentorship for emerging culinary talent. Finally, the first half of the event will be followed by a grand Gala Dinner.
  • Day 4 & 5: Competitions and Forums
    The Congress reaches a high point with Global Chefs Challenge Finals events across four categories. Culinary seminars on mental wellness, vegan cooking, and kitchen innovation will run alongside these competitions.
  • Day 6: Final Awards
    The Congress will culminate in the Global Chefs Challenge Finals Awards, to celebrate the closing of the 40th Worldchefs Congress.
EXPLORE THE full PROGRAM

Young Chefs Forum: Cultivating the Next Generation of Industry Leaders

The Bill Gallagher Young Chefs Forum returns as one of the most exciting components of the Worldchefs Congress & Expo. The forum, sponsored by Nestlé Professional, aims to nurture the next generation of chefs through competitions, educational seminars, and networking events. Key elements include:

  • Global Young Chefs Challenge: One of four of the Final’s competition categories, where young culinary talents showcase their skills on a global stage.
  • Hands-on Demonstrations: World-class chefs will mentor young chefs through interactive sessions focusing on cutting-edge techniques, trends, and sustainable gastronomy practices.
  • Networking Opportunities: The forum offers ample time for young chefs to meet industry leaders, exchange ideas, and create valuable professional connections.
EXPLORE THE young chefs PROGRAM

Leading Voices Come Together

International speakers will share their expertise, including groundbreaking chefs and cross-industry leaders:

  • Emile van der Staak: Renowned for his pioneering plant-based cuisine at Restaurant De Nieuwe Winkel, Emile will present “Eat More Plants!” alongside Frank Fol, exploring how botanical gastronomy can help address global sustainability issues.
  • Emmanuel Stroobant: Chef-owner of two-Michelin-starred Saint Pierre, Stroobant will offer insights into his culinary philosophy and journey.
  • Eric Teo: A Singaporean celebrity chef, three-time WGS Executive Chef of the Year, and Culinary Olympics gold medalist, Eric Teo will share his vision on innovation in modern Asian cuisine.
  • KF Seetoh and Chef Shi Long: Celebrating Singapore’s rich hawker culture, these two culinary giants will present “Hawker Heritage”, exploring the preservation and evolution of street food traditions.
  • Jeremy Lim: CEO of AMILI, Lim will present on the link between gut health and the food we consume, in his session “Cooking for a Happy Gut.”
  • Martin Blunos: The famed Iron Chef Thailand will discuss the resilience and adaptability needed to achieve global culinary success in “From Kitchen to Global Stage.”

Other notable speakers include Janice Wong, Christophe Megel, Michele Cadamuro, and Ana Isabel Aragon Rubio, who will lead discussions on the digital revolution in kitchens, sustainability, consumer trends, and more.

EXPLORE THE speakers

Singapore’s first-ever Global Chefs Challenge Finals

FHA-HoReCa, Asia’s most comprehensive and premier hospitality event, is also set to host Singapore’s first-ever Global Chef Challenge Finals, scheduled to take place at the Singapore Expo from 22 to 25 October.

At the Electrolux Professional Arena, Global Chefs Challenge competitors from 70 nations will compete across four categories: the Global Chefs Challenge, the Global Pastry Chefs Challenge, the Global Vegan Chefs Challenge, and the Global Young Chefs Challenge. 

MEET THE QUALIFYING TEAMS OF THE GLOBAL CHEFS CHALLENGE FINALS

The Global Chefs Challenge Finals will see its newest category Global Vegan Chefs Challenge’s first final. This competition features innovative chefs who will showcase vegan culinary skills.

The Culinary Event of the Year

Register today at https://www.worldchefscongress.org/register.

Media Contacts

Worldchefs
Olivia Ruszczyk
Email: communications@worldchefs.org

Informa Markets
Theodora Soh
Email: theodora.soh@informa.com 

Singapore Chefs’ Association
Jenny Tan
Email: words@foodcult.com.sg
 

About FHA-HoReCa 

FHA-HoReCa brings together the most extensive line-up of the world’s leading foodservice and hospitality suppliers through 5 specialised sectors – Bakery, Pastry & Gelato; Food service & Hospitality Equipment; Hospitality Style; Hospitality Technology and Specialty Coffee and Tea. The majority of exhibitors participating in FHA-HoReCa are renowned manufacturers and brands hailing from over 30 countries and regions. 

For more information on FHA-HoReCa, kindly refer here: https://bit.ly/FHAHoReCaHome 

About Worldchefs Congress & Expo

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. 

For more information on Worldchefs Congress, kindly refer here: www.worldchefscongress.org

Thank you to Nestlé Professional and Electrolux Professional, along with all of our sponsors, for making the Worldchefs Congress & Expo 2024 possible.

– END –  

Categories
GCC - Young Chefs

Setting Yourself Apart: An Interview with Harry Paynter-Roberts

This article was originally published in Issue 26 of Worldchefs Magazine.

Meet Harry Paynter-Roberts, the talented Welsh chef who cooked his way to third place in the Young National Chef of the Year final. Harry works as a a junior sous chef at Carden Park and Spa near Chester. Originally from Conwy, he has competed with the Junior Culinary Team Wales in global competitions, was runner-up in the Junior Chef of Wales Final in 2017 and 2018 and was third in the UK Young National Chef of the Year final in 2020.

Now he’s set to compete at the Global Young Chefs Challenge at Worldchefs Congress & Expo 2022! We sat down with him to learn more about his success and his advice for other young chefs!

Harry Paynter-Roberts, Global Young Chefs Challenge Competitor

1. What is the most rewarding part of competing at culinary competitions as a Young Chef?

The most rewarding part of entering competitions as a young chef is all the new skills you learn while competing. Also, being able to develop new dishes and working with new ingredients as well as the sense of community felt throughout the whole process.

2. As part of the Welsh Culinary Team, you’ve presented your country at the Culinary World Cup and alongside Chef Danny Burke at the Global Chefs Challenge semi-final in Rimini, where you took home gold and qualified for the finals. How does competing in global competitions differ from regional or national competitions?

Winning the gold medal with Danny, who has mentored me through years and saw me go from strength to strength, was great. He has helped me through life problems, not just being a mentor in the kitchen, but also being a good friend. Competing at world or national level is really hard, however I don’t think it makes me any different from the chefs my age. The reason I do it is to improve my own skills and develop myself through gaining extra experience outside of work. Ultimately, I am a chef from north Wales who enjoys cooking, going to work every day and learning as much as I can from different people.

3.  How do you get inspired for the dishes you’ll prepare in competition, and is this process different than the way you approach recipe development in the restaurant?

I try to get inspired by the brief, then I tend to work out what is in season and go from there. I will come up with my own ideas for a dish then I’ll go and speak to friends in the industry and mentors to get a second opinion. After that I will cook the dish and see if anything needs changing, developing or refining. At the restaurant we cook Chef’s food because he knows what is good from his many years experience, so therefore you learn his cooking style and techniques.

4. What is your favorite dish that you’ve prepared in competition, and why?

My favourite dish that I have used in a competition is my dessert for the Junior Chef of Wales 2018, which was quince poached in a spiced red wine syrup, quince cake, red wine reduction and crystallised walnut and vanilla milk ice cream which is then seasoned with Maldon sea salt and demerara sugar crumb. It is my favourite dish because it is really simple to cook, but the flavour and balance is prefect in my opinion. It’s not overcomplicated, it’s just a really tasty dish. 

5. How have culinary competitions changed since COVID-19? 

In my opinion, culinary competitions haven’t changed since COVID-19 as they still have the buzz and joy of being in the weeds from the start to the end. It is different in the sense that we can’t shake the hands of the other competitors and the results are found out 3 weeks later over livestream. However, I really enjoyed this as I was at work and surrounded by the whole team when we got the results. I was shocked, but in good way. It was a very hard competition and the talent was very high. 

6. How did the pandemic change the way you approach your career?

The pandemic has taught me to enjoy time off from work and to put things in perspective. Also, it has made me appreciate my work much more and has given me time to think about what I want to achieve in my career.

7. What is the best career advice you’ve received?

The best career advice I received from a chef was when I first started and was learning the ways and he said: ”You are a nobody until the day that you want to be somebody and put the hard work, hours and love into it.” This is what I have been trying to do as well as always staying humble along the way.

8. What do you think will be the most important role for chefs in the coming years?

The most important role of a chef in the coming years is to keep cooking and trying to make guests happy as well as teaching and developing the next generation of chefs.

9. I’m a Young Chef just starting out. How can I set myself apart?

I try to set myself apart by being different and working for talented chefs, therefore learning the skills they have acquired over their careers.

Don’t miss the biennial event for industry leaders and culinary innovators. Register now for Worldchefs Congress & Expo 2022 and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.

Learn more about the Global Chefs Challenge and meet the other competitors at https://www.globalchefschallenge.org

Register now at worldchefscongress.org

Categories
Blog Competition GCC GCC - Pastry Chefs GCC - Young Chefs National News Press Releases

Global Vegan Chefs Challenge to Launch in 2024

Global Vegan Chefs Challenge to Launch in 2024

Paris, 13 of July 2021  – The World Association of Chefs Societies (Worldchefs) announced today the Global Vegan Chefs Challenge will be launched during the 2024 Worldchefs Congress in Singapore.  

Worldchefs President Thomas Gugler stated, “The Global Vegan Chefs Challenge will be an exciting opportunity for Worldchefs members interested in expanding and showcasing their expertise and knowledge of Vegan Cuisine.”

As part of the Global Chefs Challenge Series, the Global Vegan Chefs Challenge will join the Global Chefs Challenge, Global Pastry Chefs Challenge and Global Young Chefs Challenge.

Global Chefs Challenge Finals 2018

The Global Vegan Chefs Challenge will include 8 countries with 1 team per Continent (7) and 1 team representing the host country, bidding to take home the title of Global Vegan Chef Champion. Each Continent will be required to select their finalist through a semi-final cook-off.

The teams will consist of a chef (any age) and an apprentice, culinary student or commis chef under 25 years of age as of January 1, 2024. They will be required to prepare and present a well-balanced 4 course Vegan Menu including amuse bouche, cold or warm appetizer, main course, and dessert.

Culinary Competition Committee Chairman Rick Stephen stated, “The Global Vegan Chefs Challenge will support Worldchefs mission as leaders in global culinary advancement and culinary competitions.”

For more information, contact:

Rick Stephen, Chairman

Worldchefs Culinary Competition Committee

Email:  office@worldchefs.org

– ENDS –

Featured photo credit: Restaurant Guru

ABOUT WORLDCHEFS 

The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding 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 curriculums, and the world’s first Global Hospitality 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.

For more information about Worldchefs, visit us at www.Worldchefs.org.

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