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Worldchefs and Ariane Fine Porcelain Bring Excellence to the Table with New Global Partnership

Worldchefs has announced a global partnership with Ariane Fine Porcelain, a leading manufacturer of high-quality porcelain tableware, to support chefs worldwide in their demanding kitchens.
  • Worldchefs has partnered with Ariane Fine Porcelain, a leading manufacturer of high-quality porcelain tableware.
  • The new partnership between Worldchefs and Ariane Fine Porcelain is set to enhance the culinary profession with high-quality, durable tableware, supporting chefs globally in their demanding environments.
  • Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris│3 July 2024 – The World Association of Chefs Societies (Worldchefs) is proud to announce a new partnership with Ariane Fine Porcelain, a leading manufacturer of high-quality porcelain tableware. This collaboration underscores Ariane Fine Porcelain’s commitment to supporting the culinary arts and empowering chefs worldwide.

bringing excellence to the table

The partnership between Worldchefs and Ariane is grounded in a shared passion for supporting culinary excellence and fostering a thriving global culinary community. Together, they will provide educational content, engage with young chefs, and support culinary competitions and industry events like Worldchefs Congress, empowering the next generation of culinary leaders.

Worldchefs has partnered with Ariane Fine Porcelain, a leading manufacturer of high-quality porcelain tableware.

Worldchefs President, Thomas Gugler, expressed his enthusiasm for the partnership: “We are proud to partner with Ariane Fine Porcelain, a company that shares our commitment to excellence, sustainability, and the empowerment of chefs. This partnership enhances the tools available to our members and underscores our mission to foster a sustainable and thriving culinary community all around the world.”

Beyond Aesthetics: Functionality and Durability for Busy Kitchens

Established in 2014, Ariane Fine Porcelain has earned a reputation for its exquisite designs and dedication to quality. While aesthetics are important, the company understands the practical needs of chefs. Ariane’s porcelain tableware is meticulously crafted to withstand the demands of a busy kitchen environment.

  • Rigorous Firing Cycles: Plates are remarkably strong and chip-resistant, able to handle the heat of a bustling kitchen.
  • Optimal Serving Temperature: Food retains its ideal temperature, ensuring a flawless dining experience.
  • Effortless Food Presentation: The smooth, glazed surface allows for precise plating, showcasing culinary creations with ease.
  • Edge Chip Resistance: The core collections are renowned for their durability, making them a premium choice for even the most demanding chefs.
Green by design: A Commitment to Sustainability and Social Responsibility

Ariane Fine Porcelain goes beyond beautiful, functional tableware. They are committed to sustainable practices and social responsibility. Since opening their state-of-the-art factory in 2014, eco-conscious principles have been integral to their production process.

By choosing Ariane Fine Porcelain, chefs contribute to a company actively shaping a sustainable future for the culinary world.

Discover the Ariane Difference

Visit www.arianefineporcelain.com or contact [email protected] to explore all the collections and find the perfect pieces for your establishment.

ABOUT ARIANE

Ariane Fine Porcelain is a leading manufacturer of high-quality porcelain tableware, renowned for its innovative design, technical expertise, and commitment to quality. Crafted by industry professionals for industry professionals, Ariane collections blend creativity, practicality, durability, and timeless elegance seamlessly. Suitable for all fine hospitality, catering, and food & beverage establishments, Ariane Fine Porcelain is dedicated to supporting the culinary arts and promoting sustainable practices.

Umberto Ceramics International Private Limited
Sadoliya – Galteshwar Road, Off. N H 8,
Galesara, Prantij, Gujarat 383205, India
+91 70960 07100
[email protected]

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.

For media inquiries or more information about the partnership, please contact Olivia Ruszczyk at [email protected].

– END –

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Worldchefs and Kentaur Come Together to Elevate Culinary Work Wear

A new partnership between Worldchefs and Kentaur is set to enhance the culinary profession with high-quality, durable work wear, supporting chefs globally in their demanding environments.

  • Worldchefs has partnered with Kentaur to provide premium work wear for chefs, enhancing performance and comfort in demanding kitchen environments.
  • The official chefswear provider of Worldchefs, Kentaur will outfit competitors in the Global Chefs Challenge Finals.
  • Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris│31 May 2024 – The World Association of Chefs’ Societies (Worldchefs) has announced a new partnership with Kentaur, Danish specialists in innovative and functional work wear. This collaboration aims to enhance the work experience for culinary professionals worldwide by providing high-quality, durable, and stylish workwear designed specifically for demanding kitchen environments.

outfitting the world’s best chefs

Kentaur is already a top choice in work wear for the world’s best chefs, and a proud supporter of culinary competition teams including the Danish, German, Swiss, and Finland’s gold medal-winning culinary team. 

As part of this partnership, Kentaur will be the official chefswear provider for the World Association of Chefs’ Societies, outfitting Worldchefs board members, committee members, and participants at key events such as the leading industry event Worldchefs Congress and renowned culinary competition Global Chefs Challenge.

Made for you, with you, at Work

At Kentaur, the creation of work wear is a collaborative process, designed to make the workday easier for hotel and restaurant industry professionals. The company works closely with chefs, including the National Culinary Team of Denmark, to ensure their products meet the specific needs of the industry. This hands-on approach guarantees that every detail of Kentaur workwear is both functional and comfortable.

Kentaur ensures their work wear is highly functional and meets industry needs by engaging directly with users and listening to their feedback. This collaborative approach guarantees that their products not only fit perfectly but also maintain their quality even after the extensive use and numerous washes that come along with life in the kitchen.

Made for people. At work.

Since 1990, Kentaur has focused on creating workwear that, in addition to looking good, is also comfortable and functional, down to the smallest detail – giving you workwear you actually enjoy wearing.

Sustainability and Responsibility

Kentaur work wear Worldchefs

Kentaur’s workwear stands out for its meticulous attention to detail and its commitment to sustainability. The company emphasizes responsible production practices, ensuring that every piece of clothing is created with minimal environmental impact. Their WorkWear&Care strategy focuses on high durability, timeless styles, and socially responsible production methods, all while contributing to UN Sustainable Development Goals.

Key features of Kentaur workwear include:

  • High Durability & Long Lifetime: Products are designed to withstand rigorous use, ensuring a long lifespan.
  • Timeless Styles: Classic designs that remain relevant over time.
  • Responsible Production: Commitment to social and environmental responsibility in all production processes.
  • Circular Take-Back Solutions: Initiatives to give old garments a new life, reducing landfill impact.

By choosing Kentaur workwear, Worldchefs members are not only investing in high-quality apparel but also supporting a company that prioritizes sustainability and ethical practices.

Worldchefs President, Thomas Gugler, expressed his enthusiasm for the partnership: “We are thrilled to join forces with Kentaur, whose dedication to quality and sustainability aligns with Worldchefs’ values. This partnership will provide our members all around the globe with access to workwear that enhances their performance and comfort, helping them to excel in their culinary pursuits.”

About Kentaur

Kentaur work wear Worldchfes

Kentaur, a Danish-based company, has been dedicated to crafting exceptional workwear since 1990. Their philosophy, “Kentaur workwear is made for people. At work,” reflects their commitment to creating garments that are not only functional and comfortable but also tailored to the unique needs of professionals. With a strong focus on ergonomics, design, and durability, Kentaur’s products support the daily work of chefs, waitstaff, and other hospitality professionals.

“Our designs and straightforward service reflect our Danish roots. We are on a journey towards making a positive impact on our industry by developing take-back solutions and encouraging our supply chain to innovate in textile development. Our high-quality products guarantee durability and longevity, even in the most challenging kitchen environments,” says Kentaur’s team.

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.

For media inquiries or more information about the partnership, please contact Olivia Ruszczyk at [email protected].

– END –


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Young Chefs Are Taking the Industry Back to School

Young Chefs Are Taking the Industry Back to School: In Conversation with Rebecca van Bommel, Worldchefs Young Chefs Ambassador

What do the next generation of industry leaders have to say about key challenges for the future? We hear from Rebecca van Bommel, an up-and-coming culinary voice and one to watch. Her early career already has an impressive résumé: Worldchefs Global Development of Young Chefs Committee member, Culinary Federation Canada’s Young Chef Liaison, Red Seal Certified Young Chef, and competitor with Culinary Team Canada. She shares her insights to help pave the way for young people in hospitality.
How did you wind up in this profession? What was your pathway?

I knew from the start that I wanted to pursue something in the culinary field. I’ve always loved baking, making different desserts for my family and friends, cooking. As soon as I finished high school, I went straight into a two-year culinary school program and that just solidified the passion I had for the industry and how much I loved it. From there, I did some apprenticeships in Ireland and really enjoyed that as well, and just kept cooking. I did a few different avenues—hotels, local pubs, a Michelin star—and then COVID hit and the industry slowed down a bit. Some chefs I had been working with previously on a contract basis at food shows reached out to me and had a food sales position open. And that’s how I transitioned over into that avenue. I’ve been enjoying it.

What do you love about being in the food broker world?

The food broker world I love because you get to see behind-the-scenes. I get to interact and talk with different chefs every single day, talk to them about what products they’re using and why, and get a little insight into their restaurant or their business and how they run things and what they prefer. It’s really cool for me, coming from a chef background, to get a behind-the-scenes look into different chefs’ lives, so that’s been enjoyable for me.

You also cook at a retirement home. What is unique about serving that market?

Working in the retirement community, that opportunity also presented itself during COVID. I got into that world and realized—wow—they make really good food. We serve steak, we serve lamb, we serve lobster tails to our residents.

Depending on the restaurant, you often don’t get to talk to the people who are eating your food. Retirement is completely different because it’s the same people every single day, and you can actually build a relationship with them, find out their likes and dislikes. There’s a lot of creativity allowed in retirement. You’re not making the same dishes every day like you would often in a restaurant. Every day is different. And you can take what the residents are telling you, what they love, what they don’t love, and take that into account and create amazing food for them.

Competition—it’s something you do a lot at a very high level. Any lessons learned from the competition world?

I did my first competition while I was still in culinary school. It was a small, local one. I said, ‘I’ll do this just for fun. See where it goes. Just have fun with it.’ I got 1st place. And then I was kind of like, oh, this is fun.

It’s a good stress. It’s a stress, but it’s a stress that motivates you to want to try better. Segueing from that competition, I was invited to compete at the Culinary Olympics on a regional team. And that was probably the most stressful summer of my life—the practicing and preparing—and I said, ‘I will never do this again. This is not worth it.’ But then we got to IKA. Just to see all the other competitors and how big it is, and how proud you feel. Now I’m on my third Culinary Olympics team, and I don’t think that’s over any time soon.

Let’s jump into the world of sustainability. Where are our young people in this equation?

I think young chefs especially are extremely aware about sustainability in the industry and in their careers. I know it was something we talked about when I was in culinary school and how important it is to prevent food waste. Food waste is a huge part of it, and I think young chefs for the most part are very much aware and try to do their best about that. Another big factor is plastic waste, which again resurfaced with the pandemic because there was a lot of single-use plastics that were necessary at the time.

Young chefs are definitely aware of it and know that in order to have a bright future it’s something that they need to be mindful of on a daily basis. The issue with young chefs is sometimes they don’t have the support in their jobs to be able to do those types of things.

Are they empowered to make that change?

I would say it largely depends on what type of restaurant they’re in. For example, I’ve worked in a small local pub that got a lot of their ingredients from local farmers, and we used everything we could. We’d use carrot tops to make pesto and if we were to get fresh meat in, we’d use every part of the animal.

But then on the other hand, you have things like fine dining and Michelin stars, where they’ll make a square pan of something and cut out circles, and then you have all this waste. Or they’ll only pick the most perfect-looking carrots to put on the plate because of course we eat with their eyes first, and that’s important for that level of dining.

I think it depends on where they’re working. Young chefs in a smaller, independent restaurant would feel more empowered than say, a Michelin-starred restaurant where there’s that level, that standard that they have to keep up. And it’s so much harder to do that sustainably.

How about in competition?

With competitions it’s very hard to keep it sustainable, especially with the number of practice runs you have to go through to get to the competition. But I know even in the rules and the judging criteria, they’re becoming a lot more mindful of that.

In the past, where you might have used plastic tasting spoons, now the standard is to use wood or bamboo, something compostable. Same with sorting waste. They really focus on that. If you have trim from vegetables that you could use in a soup or use in another dish—save that, set it aside, put that to use. It’s a big focus, but it’s hard to do.

Another thing we try to do on our team—one of our competitions is cooking for 110 people. If we’re going to do a practice run, we want to find either 110 people we can feed so that food is not going to waste, or somewhere we can donate the food.

What would your advice be to a young person who wants to do things sustainably at a workplace where that’s not a priority?

I would say to start with a small change, because even the small things make a difference. You’re not going to change the chef’s mindset overnight and suddenly everything’s going to be sustainable. But if there’s one little thing, one little practice in the restaurant where you could suggest a more sustainable alternative, start with that. And that might open the doors for future conversations. That might get the chef thinking as well, ‘What else could I do? That was an easy change that didn’t affect the quality of my food at all. What else could I do to be more sustainable?’

Is sustainability something that is top of mind for young chefs looking for a place to work?

It’s hard to speak on behalf of all young chefs, but I would say sustainability isn’t necessarily top top. It’s definitely cuisine, style, food, and skill. But there is a niche in restaurants that are nose-to-tail or farm-to-table. In that sense, a lot of young chefs look for those types of establishments and want to work there, and those are more sustainable establishments naturally.

I don’t think they go in looking for sustainable businesses, but they might go looking for something that operates in that sense, where they’re very mindful of using local fresh ingredients and using every part of the ingredient.

What do you want to see from employers today?

Young people, we’re kind of driven by low risk, high reward. Going back to the pandemic as well, when a lot of chefs didn’t have work because restaurants were closed, it gave them a chance to breathe and a lot of them realized, ‘Why am I doing this to myself? Why am I working crazy, long hours, no days off? Really tough work environments, stressful work environments, no breaks. Why, when I could have better work-life balance?’ I think the pandemic brought that into focus. The working conditions that are typical of our industry, I’m not saying everywhere is like that but it’s kind of classically how it’s been.

There’s a big lack of workers because young chefs have realized ‘I don’t want this life anymore and if you can’t give me a more balanced schedule, some benefits, health benefits or otherwise, and better pay, I’m going to go to another industry.’

Do you think the foodservice community is doing enough to support young people as they grow into this profession?

A resounding no. What young chefs are looking for, and I hate to say it this way—money is a huge driver because at the end of the day, if you can’t put food on your own plate, why are you going to spend your time putting food on other people’s plates?

There are a lot of supports in place, like from Worldchefs, but when it comes to the actual work side of things, the typical environment, especially in restaurants, in the culinary industry, it’s not supportive of young chefs.

Can you give us one piece of advice for young chefs, and one piece of advice for those of us who have been in the industry for quite a while longer?

The piece of advice I have for young chefs I’m borrowing from one of my instructors in culinary school who told me this and it hit home and enhanced by experience as a young chef.

Take advantage of every opportunity that comes your way. Volunteer for everything. If you’re in school and there’s an event happening and they need two volunteers, put your hand up and join. If they’re having an amazing guest speaker but you have to give up your Saturday afternoon, go to that guest speaker. It’s going to enhance your experience and enhance your education. You can go to culinary school and pass all the courses and get the diploma, but if you haven’t gone above and beyond and done all the extras and joined competitions, you’re not getting the same experience as someone who has.

Go online, go to Worldchefs, take part in these webinars, take part in these free courses, especially the sustainability ones because that’s where the future’s going. And do all these extra things and you will have so much more knowledge and so many more tools to empower you going out into the workforce.

And for the more established generation of chefs?

Listen to the young chefs. While more accomplished chefs, of course they have a world of experience. They’ve been here, they’ve been there, they’ve done this and that in many competitions and cooked in many different places and have tons of knowledge and experience from that.

But still, keep in mind to listen to the younger generation of people who aren’t so established, people just starting out. They also have very valuable ideas and valuable knowledge themselves and can teach you things that you may not have even thought of. Sustainability would be a huge one of those because it’s something we think about a lot more and we grew up with and know more about that we could teach to you.


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Young Chefs get a discounted rate to Worldchefs Congress & Expo 2024, in Singapore this October! Don’t miss the Bill Gallagher Young Chefs Forum and your chance to connect with industry leaders!

Looking for more ways to get involved with an international community of motivated Young Chefs? Learn more about Worldchefs’ Young Chefs Club here.

Learn more about Worldchefs’ Feed the Planet programs at www.feedtheplanet.worldchefs.org.

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Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.

Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.

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It’s Time for Michelin to Break the Glass Ceiling

By Clare Crowe Pettersson

Paris│28 March, 2024

Earlier this month, The MICHELIN Guide revealed its 2024 selection of top restaurants in France and Germany. The century-old institution can make or break a restaurant. It could also be doing a lot more to break the glass ceiling.

Leaning on young chefs to grow its audience and stay relevant, the Michelin Guide has focused in on the next generation of industry leaders under the age of 40. While more young chefs than ever were honored by the prestigious award, the Guide faces criticism for its continued disparity in gender representation.

The Michelin Guide France includes 639 Starred French restaurants—the most of any country in the world. With 52 chefs celebrating their first Star this year, only six women were among them. In Germany, only three of the 36 Starred restaurants have women as head chefs.

The women behind France’s 2024 Michelin Stars

Eugénie Béziat, the first-ever female head chef at the Ritz Paris’ flagship restaurant, L’Espadon, was the only woman awarded her own one star. For reference, Auguste Escoffier, Worldchefs’ first honorary president, was the Ritz’s first head chef, co-founding the luxury hotel in 1898.

Anne-Sophie Pic remains the only French female chef to earn three Michelin stars for her restaurant, Maison Pic.

Manon Fleury and Laurène Barjhoux earned a star for their Paris restaurant Datil.

Adeline Lesage of Nacre, Emilie Roussey of Le Moulin de Cambelong, and Florencia Montes of Onice earned a star alongside their male co-chefs.

With more and more female-led top restaurants, why aren’t they in the Guide?

About a quarter of chefs are women, and more women are working in kitchens than ever before. So why is recognition so elusive?

In her speech at the 2024 ceremony, The Michelin Guide’s International Director Gwendal Poullennec asked, “Where are the women? Too few women are leading kitchens, despite the fact that more and more of them are working in kitchens.”

A study conducted in 2022 found that of the 2,286 Michelin-starred restaurants spanning 16 countries, just 6% were led by women, and the percentage of the World’s Best 100 restaurants with a female head chef just scratched past 6.5%. For every female-led Michelin-starred establishment, there are 16 run by men.

Industry awards like Michelin are the epitome of global recognition for chefs and restauranteurs, with the power to determine their success in the fine dining realm. With such an established platform to lead, they have an important role in the movement towards a more diverse, equitable, and sustainable hospitality sector.

Increasingly, women are in top kitchens around the world. The question isn’t just “Where are the women?”, it’s why aren’t we honoring the whole cast of characters, male and female, behind a restaurant’s success? Michelin Stars are not awarded to chefs, they are awarded to restaurants. However, the reality is that the system gives credit to the head chef and does little to platform the rest of the team. Michelin, and the industry at large, must address this and do more to highlight the team effort behind the success of a restaurant, from the sous-chef to the dishwasher.

We need more recognition for every member of the hospitality staff. We need greater visibility to encourage diversity at all levels. We need more women in leadership roles. For fine dining, the most marginalized shouldn’t be the niche, they should be the norm.

Women do belong in the kitchen

Whether it be a century ago or today, women often go unseen and unheard.  The reasons behind the underrepresentation of women in leading culinary roles are complex and deeply rooted in sexism and structural inequalities.

So many chefs credit their mothers for inspiring them to pursue culinary careers. They reference their recipes, recounting stories from a matriarch’s kitchen featuring techniques and flavors that would surely put some professional kitchens to shame.

Recognizing unpaid domestic and care work is central to understanding the unique constraints for women in the labor market. It’s a reality most of us have witnessed first-hand over generations. Women are time-poor, exhausted, undervalued, and deprived of the self-care, development, and financial independence necessary for full participation in the labor market. This perpetuates the unjust gendered division of labor, creating a key barrier before women even get into the workplace.

“Across the world, without exception, women carry out three-quarters of unpaid care work, or more than 75% of the total hours provided. Women dedicate on average 3.2 times more time than men to unpaid care work. There is no country where women and men perform an equal share of unpaid care work. As a result, women are constantly time poor, which constrains their participation in the labour market.”

International Labour Organization, 2019

Despite women making up 40% of the global workforce, they still take on the bulk of childcare and household duties. This makes building a career challenging enough, let alone navigating the unique and intense demands of a culinary career. The culture of top-tier gastronomy is especially difficult to reconcile with family life.

The answer isn’t to pretend that gender-based issues don’t exist but to have a supportive workplace where these issues can be addressed and navigated, for chefs of all genders. The long hours, low pay, and lack of benefits that characterize the culinary profession represent a huge issue for every industry professional, regardless of gender. The lack of an appropriate support system for food workers is an issue that impacts men and women alike.

For the industry to move forward, leadership needs to meet the needs of their staff, prioritizing human rights over profits. Rather than focusing on the bottom line, we need to push beyond the basics to empower staff with access to healthcare, better work/life balance, mental health support, and support for a plethora of other challenges from eating disorders to job security.

We need more conversations in our community to address these issues. But it is not only women who are calling for change in the fine dining industry. The culinary space is having a harder time attracting new talent, with young people opting to pursue other professions in light of its reputation.

For anyone entering the industry, and for the many of us who take pride in being a part of it, we have to imagine what we want our lives to look like. For young professionals, envisioning their future might include marriage, children, owning a home, and holidays abroad. For the average person working in a kitchen, is this a realistic vision? It should be, but for most culinary professionals, it’s a long way off. Collectively, we need to work towards a standard for livelihoods that makes these milestones achievable.

What would a women-led industry look like? Perhaps if the female chefs of times gone by had been given the same opportunities to shape our current realities as their male counterparts, we’d see a lot more cooks enjoying better health and being able to afford childcare. Far beyond advocating for women in the culinary industry, we need to advocate for real solutions to long-standing failures for working people.

Incredible progress has been made, thanks to generations of women breaking barriers and shattering stereotypes. Still, so much more work is needed to address the disparity in gender representation, particularly in leadership roles and pay equity. Gains in culinary education standards, apprenticeship opportunities, and mentorship provide hope for a more inclusive industry ahead.

Rewriting the standards (and history) of excellence

Eugénie Brazier was the first woman in history to earn three Michelin Stars (six, actually, with three Stars at two different restaurants). Known for exacting standards, the Lyon-based chef and restaurateur was one of the most influential figures in gastronomy during the 20th century. A single mother, by the time she turned 40 she was the chef-owner of two restaurants and one of the world’s most decorated chefs. She was a mentor to many who passed through her kitchen, including legendary chef Paul Bocuse. Why did he erase her from his history? If only he hadn’t. If only more of us knew her name and credited her legacy.

The new generations are less chauvinistic, which is great to see. I want to see more balance between men and women in kitchens, respecting one another.

Janaína Torres, The World’s Best Female Chef 2024

Until more women and people of color are recognized by a system that puts so much stock in fine dining guides like Michelin, we’re still stuck in the past. As an organization that prides itself of setting the highest international standards, Worldchefs is proud to recognize the many women who make this industry what it is, from the nonnas whose recipes grace our menus to the female-led kitchens shaping the future of the sector.

As we close out Women’s History Month, we renew our commitment to moving the dial on gender equity in kitchens around the globe. Not just as a step towards achieving gender equality, but as a step for a better future for all.


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Sustainability Champions at LPU Laguna

Sustainability education is becoming increasingly important as we face new challenges due to the climate crisis. At Lyceum of the Philippines University (LPU) in Laguna, students are not only learning about sustainable practices—they’re also putting their knowledge into action through their participation in Worldchefs’ Feed the Planet programs.
from principles to practice

As part of the Sustainability Education for Culinary Professionals initiative, LPU Laguna students undergo training in sustainable cooking techniques and work with local farmers to source seasonal, organic ingredients. The program has had a significant impact on the students, who have gained a deeper understanding of the importance of sustainable practices in the food industry. They have also developed new culinary skills and techniques that allow them to create delicious and nutritious meals using locally sourced ingredients.

Beyond the students, the benefits are far-reaching. A positive impact on the environment and the local community is clear, too. By sourcing ingredients locally, the program reduces the carbon footprint of the industry and supports local farmers, who are often small-scale and face challenges in accessing markets.

The success of Feed the Planet programs at LPU Laguna is a testament to the power of sustainability education. By providing students with the knowledge and skills to create sustainable food practices, they are not only making a positive impact on the environment, but they are also preparing for careers in the food industry that are increasingly focused on sustainability.

a feed the Planet champion

Chef John Carlo Palacol, a faculty member of LPU, is making waves as a sustainability educator, inspiring students to be responsible stewards of the environment through their love of food. Palacol, a graduate of Culinary Arts and Hotel and Restaurant Management, has been teaching at LPU Laguna since 2015. With his extensive background in the food industry, he has been able to incorporate sustainability principles into his culinary classes, making sure that his and other chef instructors’ students understand the impact of their food choices on the environment.

Chef John Carlo Palacol
Sustainability Education
LPU Laguna
Chef John Carlo Palacol

He’s created a waste management program that teaches aspiring culinarians to sort waste and create nutrient-rich compost, spearheaded LPU Laguna’s Eye for the Green Kitchen program that teaches students how to cook from root-to-stem using locally sourced, seasonal, and organic ingredients and reduces the carbon footprint of the school’s kitchen, and mobilizing the culinary department to develop a sustainable farm, and soon a hyperlocal menus.

Palacol’s efforts in promoting sustainability have not gone unnoticed. This year he was awarded the Worldchefs’ Feed the Planet Champion Level 3 digital badge for his commitment to sustainable culinary practices.

As a sustainability educator, Palacol hopes to inspire his students to become responsible citizens and leaders in their communities. By instilling in them the values of sustainability, he believes that they can make a positive impact on the environment and create a better future for all. Chef John Carlo Palacol is a shining example of how educators can integrate sustainability principles into their teaching, inspiring students to become responsible stewards of the environment. He is a true champion of sustainability and a role model for students and educators alike.


Learn more about Worldchefs’ Feed the Planet programs at www.feedtheplanet.worldchefs.org.

Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.

Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.

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Cover image: LPU Laguna CITHM 

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Taking Cuisine Out of this World: NASA and Worldchefs Announce New Partnership

Empowering young chefs to bring gastronomy to space exploration, Worldchefs and NASA’s Hunch program partner on the 2023 Astronaut Culinary Challenge.

Paris, 10 of November 2023 – NASA’s HUNCH program and Worldchefs have announced an exciting collaboration that gives new meaning to haute cuisine. Their partnership empowers young chefs to pioneer space-ready culinary innovations through the Astronaut Culinary Challenge.

As part of HUNCH’s culinary initiative, the Astronaut Culinary Challenge nurtures skill development and the creation of space-friendly cuisine for astronauts. Each year, culinary teams from over 30 schools craft innovative dishes based on a central theme, bringing gastronomy to space exploration.

NASA HUNCH
culinary students
space challenge

The HUNCH program’s mission is to inspire students through project-based, student-centric STEM learning. Participants acquire 21st-century skills and gain career-launching experiences by designing and fabricating valuable products for NASA.

Phoebus High School students prepare their dish for judging at the 2020 HUNCH Culinary Challenge at NASA Langley. Credit: NASA

Students learn about space physiology, how nutritional needs change for a body in a microgravity environment, and what to consider when food processing for space flight. Competitors then develop an entree to satisfy the nutrition needs and provide a taste experience for astronauts, ensuring that their creations adhere to the exacting standards of the NASA Johnson Space Center Food Laboratory.

The 2023 Astronaut Culinary Challenge theme is a savory breakfast item that includes a vegetable, with set nutritional guidelines including calories, fats, sodium, and fiber to ensure that astronauts launch into their day with optimal nutrition.

A preliminary round of competition will be held the first week of March, 2024. Teams who advance in the preliminary round will be invited to NASA’s Johnson Space Center in Houston for the competition final in April, where their work will be judged by Food Laboratory personnel, industry professionals, the ISS program office, and astronauts for quality, taste, and their research presented in technical paper and video presentation. The winning entree will be processed by the Johnson Space Center Food Lab and sent to the International Space Station for astronauts to savor.

“We are very happy to announce our extraordinary partnership with NASA’s HUNCH program. Together, we can empower young chefs to take their culinary talents beyond our planet’s boundaries, pioneering innovative, space-ready cuisine,” says Thomas A. Gugler, President of Worldchefs. “This partnership is a testament to our commitment to raising industry standards and inspiring the next generation of chefs to build skills for the future. One small step for chefs, one giant leap for gastronomy!”

Winners of the Astronaut Culinary Challenge will be honored at Worldchefs Congress and Expo 2024 in Singapore.


For more information on the HUNCH program, visit nasahunch.com/programs/culinary. For more on the competition guidelines of the Astronaut Culinary Challenge and how to get involved, visit the competition website.

Founded in 1928, the World Association of Chefs’ Societies (Worldchefs) represents the largest international membership of food and beverage professionals dedicated to raising industry standards.
With over 240 member national chef associations, educational institutions, and F&B companies, Worldchefs is the global voice of culinary professionals.

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Cover image:
High School Students Look to Improve Astronauts’ Palates, Workspaces via HUNCH Program. Credit: NASA

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2024 Gelato World Cup Introduces New Format and Worldchefs Partnership

Making the world of gelato even sweeter, the 2024 Gelato World Cup introduces new format and Worldchefs partnership, with culinary excellence and global camaraderie set to take center stage in 2024.
  • The Gelato World Cup and the World Association of Chefs’ Societies (Worldchefs) have formed a collaborative partnership, with the 10th Gelato World Cup set to take place in January 2024 in Rimini, Italy.
  • The 2024 Gelato World Cup will feature teams from five continents competing in various gastronomic trials, fostering culinary excellence and international camaraderie.
  • Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris, 2 of October 2023 – The Gelato World Cup, the world’s benchmark event for artisan gelato, and the World Association of Chefs’ Societies (Worldchefs) have announced a new collaborative partnership. The 10th Gelato World Cup, also known as Coppa del Mondo della Gelateria, will be held as part of SIGEP – International Exhibition of Artisan Gelato, Confectionery, and Bakery, The Dolce World Expo, at the Rimini Exhibition Centre from January 20 to 24 2024.

Since its inception in 2003, this biennial competition has consistently been a highlight of SIGEP, eagerly anticipated by gelato artisans, pastry chefs, and ice sculptors from across the globe. At the core of this prestigious competition are the principles of integrity, professionalism, and fairness, which extend to all nations participating. The event enjoys the invaluable support of a World Committee of Honour, comprised of some of the world’s most eminent gelato experts. It is organized collaboratively by SIGEP – Italian Exhibition Group Spa and Gelato e Cultura s.r.l.

Breaking new ground, the 2024 Gelato World Cup introduces a new format with teams representing five continents engaging in a demanding gastronomic challenge. After intense national and continental trials, the crème de la crème from each continent will converge in Rimini to compete in five distinct trials: Gelato, Pastry and Chocolate Making, Ice Sculpture, and Haute Cuisine.

Leading up to the main event in January 2024, countries around the world will host their own national selections, contributing to the anticipation and excitement. European contestants will vie for their place in the competition during the European selection rounds in 2023.

“We are proud to enter into this exciting collaboration with the Gelato World Cup, an event that provides such a great opportunity for competition excellence and international camaraderie,” says Ragnar Fridriksson, Worldchefs Managing Director. “We share a common commitment to enhancing the excellence of global cuisines and providing opportunities for culinary professionals in all sectors. We look forward to January 2024!”

Stay tuned for more from the 2024 Gelato World Cup, where culinary excellence takes center stage in a truly international showcase of talent and innovation.

Visit www.gelatoworldcup.com for more information.

Founded in 1928, the World Association of Chefs’ Societies (Worldchefs) represents the largest international membership of food and beverage professionals dedicated to raising industry standards.
With over 240 member national chef associations, educational institutions, and F&B companies, Worldchefs is the global voice of culinary professionals.

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

– END –


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Meet the Competitors: Global Chefs Challenge at Worldchefs Congress & Expo 2022

Representing their respective countries and culinary teams, the world’s most promising chefs will experience four days of intense competition at the Global Chefs Challenge Finals during Worldchefs Congress & Expo 2022 in Abu Dhabi, 30 May to 2 June.

Let’s meet some of the Global Chefs Challenge competitors. Who will take home the prized trophy and title of Worlds Best Chef?

Chef Simo Oskari Pietarinen

  • Country: Finland
  • Position: Head Chef at Restaurant W30

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

After two hard years, to finally meet chefs from around the globe to network and mingle.

What advice would you give to fellow chefs who want to compete in international competitions?

Remember your training and be yourself. Trust your assistant.

What is your favorite recipe to prepare?

My favorite recipe to prep is a good chocolate tart with vanilla ice cream.

Chef Balázs Adamek

  • Country: Hungary
  • Position: Chef at Restaurant Diófa

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

Being a maximalist in my work, I expect the best results from myself, the competition.

What advice would you give to fellow chefs who want to compete in international competitions?

If you want to compete in an international competition, I recommend that you compare your skills in as many competitions as possible. Learn, improve yourself and trust yourself to be able to do it.

What is your favorite recipe to prepare?

I don’t really have a preference among the plates to prepare. I love all of them, just a bit more the meats.

What does competing in the Global Chefs Challenge mean to you?

It is a great honor for me to have this opportunity to participate, to represent my country and my profession in such a monumental event and top prestige competition. I have already participated in several international competitions, but the GCC is always the greatest challenge of my life.

Chef Alan Fitzmaurice

  • Country: Ireland
  • Position: Executive Chef at The Glasshouse Hotel

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

I’m really looking forward to the meeting and the comradeship between Chef and competitors.

What advice would you give to fellow chefs who want to compete in international competitions?

Practice, Practice & Practice.

What is your favorite recipe to prepare?

More and more its simple recipes, with good ingredients cooked with family or friends.

Favorite quote?

“If you don’t give up, you can never be defeated.” – Rob Heffernan, Irish race walking Olympian.

Chef Marco Tomasi

  • Country: Italy
  • Position: Head Chef at Cucina Tomasi

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

I expect a lot of emotion and determination, with the hope of bringing home a great result.

What advice would you give to fellow chefs who want to compete in international competitions?

Try to dream and chase your dreams. Sacrifice and hard work always pay off.

What is your favorite recipe to prepare?

All those dishes linked to traditions and family, as well as rich in taste; full of love, memories and emotions.

What is your source of inspiration?

My source of inspiration is my grandfather Alberto Tomasi. He is 82 years old and he is a carving chef. Even today he continues to challenge himself, because in life you never stop learning.

Don’t miss all the action at Worldchefs Congress & Expo 2022. With the backdrop of this historic reunion event, the Global Chefs Challenge Finals brings the world’s top chefs and emerging culinary talent to test their skills on a global stage.

Register now and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.

Learn more about the program and keynote speakers at www.worldchefscongress.org/speaker.

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Company / Partner Congress Industry Trends News

Meet the Competitors: Global Chefs Challenge at Worldchefs Congress & Expo 2022

Representing their respective countries and culinary teams, the world’s most promising chefs will experience four days of intense competition at the Global Chefs Challenge Finals during Worldchefs Congress & Expo 2022 in Abu Dhabi, 30 May to 2 June.

Let’s meet some of the Global Chefs Challenge competitors. Who will take home the prized trophy and title of Worlds Best Chef?

Chef Matthew Lee

  • Country: Australia
  • Position: Chef at Restaurant Dan Arnold

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

I believe the Worldchefs Congress and Global Chefs Challenge offer incredible value to chefs like myself, the opportunity to compete and represent Australia alongside leaders in the hospitality industry, a career-changing experience.

What advice would you give to fellow chefs who want to compete in international competitions?

I would encourage chefs to be involved in local and international competitions to gain experience, knowledge, and confidence within the unique environment.

What is your favorite recipe to prepare?

My favorite recipe is cooking paella on the firepit with the amazing local seafood Queensland has to offer.

Can you share an inspiring quote?

“The harder you work, the luckier you get.” — My grandfather, Kevin Kable.

Chef Sam Van Houcke

  • Country: Belgium
  • Position: Chef and Co-Owner of Restaurant Maste and Mastel Bakery

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

Competing in an international culinary competition is a challenge. I love the thrill of the sprint in comparison with the marathon that Chefs do every day again in their restaurants. Being part of an international community is also a unique experience.

What advice would you give to fellow chefs who want to compete in international competitions?

Go for it, give it your 100%, know that competing asks a lot of you (and your team) but one day your efforts will be rewarded, so don’t give up.

What is your favorite recipe to prepare?

Can’t choose. It goes from traditional pasta to creating new dishes.

Can you share an inspiring quote?

“A smooth sea never made a skillful sailor.”

Chef Jan Horký

  • Country: Czech Republic
  • Position: Executive Chef at Hotel Nautilus

What are you most looking forward to at the Worldchefs Congress & Expo 2022 and Global Chefs Challenge Finals?

I look forward to seeing the colleagues we meet at world competitions. Of course, I’m looking forward to showing what we’ve trained.

What advice would you give to fellow chefs who want to compete in international competitions?

Don’t underestimate practicing all the steps of food preparation. I’ve been competing for over 20 years. In that time, I know that without proper training it is impossible to think of a good result.

What is your favorite recipe to prepare?

I like working with fish, so any fine fish dish.

Can you share a fun fact about your career?

In 2018, I prepared a meal for President Obama and twelve other Presidents at the U.S. Embassy, selected from my menu at Golden Prague. I have also made dinner for the Spanish princess.

Don’t miss all the action at Worldchefs Congress & Expo 2022. With the backdrop of this historic reunion event, the Global Chefs Challenge Finals brings the world’s top chefs and emerging culinary talent to test their skills on a global stage.

Register now and expand your professional bonds in Abu Dhabi, United Arab Emirates, 30 May to 2 June 2022.

Learn more about the program and keynote speakers at www.worldchefscongress.org/speaker.

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Company / Partner Congress Industry Trends News

Meet Nicolas Decloedt: Worldchefs Congress & Expo 2022