On February 6, chefs from Yangon and Ngapali Beach came together to support two charity schools in East Dagon, Myanmar, reaching 70 students at one school and 121 students at another.
Thanks to the generous donation of Chef Myo Sandar Htun and her family, students received traditional school bags filled with essential stationery items, including exercise books, rulers, erasers, sharpeners, pencils, and ballpoint pens.
The donation took place on the same day as the students’ exams. After finishing their exams in the morning, the children were surprised with their new school bags. From kindergarten to middle school, students proudly explored their new supplies, comparing colors and even trading items with friends to choose their favorites.
A Collective Effort by Myanmar’s Culinary Community
This meaningful initiative was made possible through the efforts of:
Yangon Chefs: Kyaw Kyaw and Ye Nanda Khin
Ngapali: Ma Khin Khin Myo
Myanmar Chefs Association (MCA): Ma Khet Khet, Chef Kyaw Kyaw Tan, and Chef Kaung Myat
Special thanks to Chef Myo Sandar Htun and her family for their continued support of the Myanmar Chefs Association (MCA) and Worldchefs Social Responsibility initiatives from 2021–2026.
Gratitude also goes to all generous donors who contributed school bags, as well as Andreas and Markus for their stationery donations.
Supporting Education, Supporting Communities
For many years, the Myanmar Chefs Association has supported ongoing educational initiatives across the country. Since 2025 alone, more than 8,000 students have received support through the donation of traditional Myanmar-made school bags, including Kachin, Arakan, and Shan styles.
All items are locally made in Myanmar, helping to:
Sustain local jobs and income
Strengthen food security for families
Reduce CO₂ emissions by avoiding long-distance foreign aid transport
Make school support more accessible, affordable, and sustainable
Through these initiatives, MCA chefs continue to align with global goals and Worldchefs’ commitment to social responsibility, ensuring that children across Myanmar receive support in education, health, and food security.
Together, these efforts help ensure that communities remain hopeful and resilient.
Chefs Association of Pakistan (CAP), in strategic partnership with the College of Tourism & Hotel Management (COTHM), successfully concluded the Pakistan International Culinary Championship (PICC) 2026 – Season 8, held from February 9–12, 2026. Endorsed by Worldchefs, the four-day championship emerged as one of the largest and most dynamic culinary gatherings in the region, setting new benchmarks for excellence, participation, and professional standards.
A Championship of Global Standards
With more than 5,000 participants competing across 30+ categories and vying for 15 prestigious titles, PICC 2026 demonstrated Pakistan’s growing strength on the international culinary stage. Culinary arts students, professional chefs, and international teams competed in a spirit of skill, discipline, and innovation—reflecting the true essence of competitive gastronomy.
Worldchefs Vice President Uwe Micheel led the championship as Head of Jury, ensuring rigorous adherence to global competition standards, while Chef Muhammad Raees served as Assistant Head of Jury. The presence of internationally aligned judging standards reaffirmed PICC’s credibility as a world-class culinary competition.
Strong Institutional Backing
The championship was held in collaboration with the Prime Minister’s Youth Programme and the National Vocational & Technical Training Commission (NAVTTC), reinforcing its core objective: youth empowerment through skill development aligned with international benchmarks.
The event received remarkable institutional and diplomatic support from distinguished national leaders and industry representatives, underlining the growing recognition of culinary arts as a strategic sector for youth development, economic growth, and cultural diplomacy.
Industry Partnership & Professional Execution
PICC 2026 was presented by National Foods and powered by Coca-Cola, Cheezious, K&N’s, and Nestlé Professional. Conducted in association Young’s Food, Haier, Rose Petal Professional, Ambassador Commercial Kitchen Equipment, and Blue Band, the event maintained full hygiene compliance, reinforcing international standards of food safety and professionalism.
Thought Leadership & Industry Dialogue
On the sidelines of PICC 2026, two impactful panel discussions were also convened, adding an important intellectual dimension to the championship. The first session, titled “The Future of Pakistani Cuisine on the Global Stage,” explored strategies for positioning Pakistan’s rich culinary heritage in international markets. The second discussion, “Future of Pakistani Chefs & International Cuisines in Pakistan,” focused on evolving industry trends, global mobility for chefs, cross-cultural culinary exchange, and the growing presence of international cuisines within Pakistan’s hospitality sector.
“Senses in the Kitchen”: A Defining Moment
One of the most inspiring highlights of PICC 2026 was the “Senses in the Kitchen” segment, where 25 visually impaired chefs competed across multiple categories. The segment celebrated resilience, talent, and inclusivity—sending a powerful global message about equal opportunity in culinary arts.
A Vision for Pakistan’s Culinary Future
CAP Founder & President Ahmad Shafiq expressed gratitude to Worldchefs for its continued support and emphasized that PICC 2026 aims to position Pakistani cuisine prominently on the global culinary map while training youth according to Worldchefs standards.
With record-breaking participation, strong governmental backing, and industry collaboration, PICC 2026 has firmly established itself as one of the most significant culinary championships in the region—celebrating excellence, inclusivity, and the future of gastronomy.
Read the below message from Peter Tischhauser, Worldchefs’ Culture Cuisine & Heritage Food Committee Chair, about his visit to India for the World Culinary Heritage Conference.
My recent visit to India for the World Culinary Heritage Conference was more than a professional engagement, it was a deeply grounding experience that reinforced why culture, cuisine, and heritage are inseparable.
India is a country where history is not confined to museums or textbooks; it lives in everyday life, in markets, kitchens, and family tables. This was perhaps most powerfully felt during our visit to the Taj Mahal. Standing before a structure that has endured for centuries, crafted with precision, patience, and profound respect for tradition, I was struck by how closely it mirrors the story of food. Like great architecture, great cuisine is built over time… refined, preserved, and passed down through generations.
Throughout the conference, there was a strong and recurring emphasis on mastering the fundamentals: understanding ingredients, respecting spices, and recognizing their purpose, balance, and nutritional value. These principles are timeless. They are the same foundations that underpin heritage recipes across cultures, whether in India, Australia, or elsewhere in the world. Food, at its best, tells the story of a place and its people.
One of the most meaningful discussions centred on the responsibility we share as chefs to pass this knowledge forward. Preserving culinary heritage is about identity. When young chefs learn the stories behind traditional dishes — often taught in the same way a grandmother teaches a family recipe — they gain more than technique. They gain connection, pride, and a sense of belonging within their culinary culture.
This industry has given me the opportunity to travel, to learn, and to form lasting friendships across borders. Giving back through mentorship and advocacy for heritage cuisine is both a privilege and a responsibility I take seriously. Seeing chefs around the world now reintroducing traditional dishes, using regional products and time-honored methods, is an encouraging sign that cultural cuisine is not being lost, but rediscovered.
India reminded me that when we honor the past, whether through architecture, food, or shared traditions, we strengthen the future of our craft.
China Cuisine Association Shares Spring Festival Culture with the World through Intangible Culinary Heritage
On February 10, at the invitation of the Permanent Delegation of China to UNESCO, the China Cuisine Association traveled to UNESCO Headquarters in Paris, France, to participate in the 2026 Spring Festival Temple Fair. Featuring intangible cultural heritage (ICH) delicacies and time-honored Chinese brands from seven provinces—Beijing, Liaoning, Zhejiang, Hubei, Guangdong, Sichuan, and Shanxi—covering ten cities, the event showcased the culinary philosophy and cultural significance embodied in the Spring Festival, a world-recognized intangible cultural heritage.
UNESCO Director-General Khaled El-Enany, Deputy Director-General Xing Qu, President of the General Conference Khondker M. Talha, Chairperson of the Executive Board Nasser Bin Hamad Al Hinzab, along with Yang Xinyu, Permanent Delegate of China to UNESCO, and Yang Liu, President of the China Cuisine Association, attended the event.
In his remarks, the Director-General emphasized that the Year of the Horse symbolizes courage and progress, reflecting the spirit of forging ahead in the face of challenges. The inscription of the Spring Festival on the Representative List of the Intangible Cultural Heritage of Humanity not only highlights the global influence of Chinese culture, but also injects new momentum into exchanges and mutual learning among civilizations. In today’s increasingly uncertain international environment, such a spirit of perseverance and advancement is particularly vital. UNESCO stands ready to further strengthen cooperation with China on this occasion.
Yang Xinyu, Permanent Delegate of China to UNESCO, noted in her speech that holding the Spring Festival celebration in the form of a temple fair at UNESCO Headquarters allowed guests to experience traditional Chinese festive customs firsthand. These traditions, passed down through generations, demonstrate the profound historical heritage and contemporary relevance of Chinese culture.
At the event, regional flavors complemented one another, each expressing both local characteristics and auspicious New Year symbolism. Taizhou’s honey-glazed roasted rice cake, crispy outside and soft inside, conveyed wishes for “rising higher year after year.” Yangzhou’s soup dumplings, with delicate wrappers and savory fillings, embodied the light and refined elegance of Huaiyang cuisine. Shantou’s steamed mackerel rice dish highlighted the beauty of natural flavors through simplicity. Hubei’s honey-glazed lotus root, tender and sweet, symbolized reunion and good fortune. In the Sichuan exhibition area, sweet-skinned duck offered rich, aromatic sweetness, while Qiaojiao beef soup delivered a mellow and flavorful broth. Shenyang’s guobaorou (sweet and sour crispy beef) was crispy on the outside and tender within, with a bright sweet-sour taste. Beijing’s traditional fried pastries, Youxiang, added a crisp and fragrant touch. Together, these vibrant dishes conveyed the everyday warmth, seasonal wisdom, and cultural meanings embedded in Chinese New Year cuisine.
President Yang Liu stated that “Spring Festival — the Social Practices of the Chinese People in Celebration of the Traditional New Year” was inscribed on UNESCO’s Representative List of the Intangible Cultural Heritage of Humanity in December 2024. Presenting Spring Festival culture through cuisine at UNESCO Headquarters was not only a showcase of culinary craftsmanship, but also a vivid practice of dialogue and mutual learning among civilizations.
The event brought together more than 500 participants, including senior UNESCO officials, permanent representatives from various countries, and distinguished guests from different sectors, to celebrate the traditional Chinese Lunar New Year. Through immersive tasting experiences and interactive exchanges, Director-General Khaled El-Enany and other attendees experienced the vibrant vitality of Chinese culinary culture and appreciated the inclusiveness and rich diversity of Chinese civilization. The values of reunion and blessing embodied in the Spring Festival transcend cultural differences and resonate broadly across civilizations.
Using food as a bridge to connect civilizations and flavor as a medium to promote dialogue and mutual learning, this Spring Festival temple fair enabled the world to perceive a China that is credible, lovable, and respectable amid the warmth of everyday life and human connection. It also provided a sustainable pathway for the international expression of Chinese culinary culture. The China Cuisine Association will continue to deepen the exploration of intangible cultural heritage culinary resources and expand international exchanges and cooperation, promoting the enduring vitality of China’s outstanding traditional culture on a broader global stage.
For Dr. Montaser Masoud, sustainability is a shared responsibility and a way of life. As a Worldchefs–certified Sustainability Education trainer, Montaser has spent the past five years working alongside chefs, educators, engineers, and food producers across the Arab world, Africa, and beyond to embed sustainable thinking into everyday culinary practice.
His journey shows that real change does not happen in isolation. It happens through mentorship, community engagement, and collaboration, adapting global sustainability principles to local realities.
Building Sustainable Communities Through Culinary Education
Montaser’s work began with the belief that food professionals are powerful agents of change. Through both in-person workshops and online training, he has focused on equipping chefs and food industry professionals with practical tools to reduce waste, conserve resources, and prioritize local sourcing.
In Egypt, this approach reached an international stage during COP27, where Montaser helped implement a sustainability-focused culinary initiative under the auspices of the United Nations. By collaborating with stakeholders and inviting participants to engage directly, the initiative highlighted menus built around local grains and fruits and demonstrated how sustainability can be both practical and delicious.
Beyond major events, Montaser has worked closely with colleges, institutes, unions, and hotels, delivering Worldchefs’ sustainability education to more than 1,000 chefs in Egypt alone. These sessions emphasize food safety, responsible production, and efficient use of water and energy.
Collaboration Across Borders
Each country Montaser has worked in reflects a different expression of sustainability shaped by culture, resources, and community needs.
In Morocco, collaboration took the form of the first sustainability-focused culinary competition in the Arab world, where more than 180 participants cooked exclusively with local ingredients and embraced plant-forward menus. The competition was not about winning, but about demonstrating how shared learning can shift mindsets.
In Algeria, mentorship led to innovation. After completing sustainability training, one participant launched a closed-loop fish farming project, reusing pond water to grow tomatoes and significantly reducing water consumption. The project became a local example of how sustainability education can inspire tangible solutions.
In Nigeria, the impact was quieter but deeply meaningful. After virtual training sessions, a local participant worked directly with farmers to improve land care and agricultural practices. Though the group was small, the experience reinforced that sustainability grows through grassroots collaboration.
Aligning With National and Regional Visions
In Saudi Arabia, Montaser’s work aligned closely with Vision 2030, enabling collaboration with major hotels and institutions. Over 750 chefs have been trained in recent years, with sustainability increasingly recognized as a professional requirement within the Kingdom’s culinary sector.
Across Tunisia and the Gulf countries, sustainability education often began with shared conversations rather than formal definitions. Farmers, chefs, and producers were already practicing sustainability intuitively, even if they did not label it as such. Exchanges allowed sustainability to become even more present, empowered by knowledge sharing.
A Collective Effort for the Future of Food
Montaser’s story is about what becomes possible when sustainability education is shared openly and adapted collaboratively. With over 36 years of experience in the culinary field and having trained thousands of students, Montaser’s impact reflects the power of sustained collaboration between educators and chefs, institutions and communities, global frameworks and local action.
Protecting the future of food and our industry demands collaboration from across borders and generations.
Pakistan International Culinary Championship (PICC) 2026, organized by Chefs Association of Pakistan (CAP) with the strategic partnership of College of Tourism & Hotel Management (COTHM), commenced with remarkable energy and an overwhelming response from culinary professionals, students, and international competitors.
The first day of the championship witnessed a massive number of participants competing across student, professional, and international categories, showcasing the growing strength, creativity, and technical excellence of Pakistan’s culinary talent.
Distinguished Guests Grace the Opening Day
The grand inauguration and Day 1 activities were honored by the presence of several high-profile dignitaries, including:
Ms. Shaista Pervaiz Malik, Member National Assembly
Mr. Rana Mashhood Ahmad Khan, Chairman, Prime Minister’s Youth Programme
Mr. Aamir Jan, Executive Director, NAVTTC
Ms. Gulmina Bilal Ahmed, Chairperson, NAVTTC
Along with other prominent government officials, industry leaders, and hospitality professionals.
The distinguished guests toured the competition halls, interacted with chefs and students, and praised the high standards, organization, and international-level execution of PICC 2026. They commended CAP for elevating Pakistan’s culinary landscape and empowering youth through skill development and global exposure.
Leadership & Vision from CAP and Worldchefs
Ahmad Shafiq, Founder & President of the Chefs Association of Pakistan (CAP), welcomed the honorable guests and expressed heartfelt gratitude for their continued support. He highlighted PICC’s mission to promote Pakistani cuisine globally, nurture emerging talent, and position Pakistan as a rising force in the international culinary community. He also applauded the exceptional culinary talent of Pakistan, emphasizing the creativity, discipline, and passion displayed by competitors on Day 1.
Adding global prestige to the event, Mr. Uwe Micheel, Vice President of Worldchefs, is serving as the Head of Jury for PICC 2026, ensuring international standards of judging, fairness, and excellence. His leadership further strengthens PICC’s credibility and reinforces Pakistan’s strong ties with the global culinary fraternity.
A Promising Start to an International Culinary Showcase
Day 1 concluded with a strong sense of inspiration, professionalism, and celebration of gastronomy. The competition floors remained vibrant with innovation, teamwork, and the spirit of excellence, setting a powerful tone for the remaining days of the championship.
PICC 2026 continues to serve as a global platform that connects young chefs, seasoned professionals, educators, and international culinary leaders—promoting cultural exchange, skill development, and the future of gastronomy.
February 6, 2026 – Worldchefs is deeply saddened to share the news of the passing of Paweł Mieszała, aged 51—an outstanding Master Pastry Chef from Poland, respected competitor, trainer, juror, and mentor.
Throughout his professional career, Paweł Mieszała was actively involved in the Worldchefs community, from his participation in the charity initiative World Chefs Tour Against Hunger – South Africa 2011 to his attendance at the Worldchefs International Judge Seminar in Pastry Art in Paris.
He represented Poland at the highest level of international pastry competitions, including the Villeroy & Boch Culinary World Cup Luxembourg, and was a three-time participant in the Coupe du Monde de la Pâtisserie in Lyon. He also competed at international championships in Milan and other world venues.
As a dedicated trainer, he prepared young pastry chefs who achieved gold medals at the World Championship of Young Pastry Chefs in Lisbon, among many other initiatives supporting young pastry chefs from Poland in national and international competitions.
Paweł Mieszała will be remembered for his mastery, integrity, and lifelong commitment to pastry arts, and also for his ability to build strong friendships within the culinary community.
Thoughts and prayers from all chefs of the World Association of Chefs Societies.
In the latest issue (Vol. 3 Issue 8) of LTB Philippines Chefs Association Newsletter, explore updates from the LTB Fun Walk, discover their upcoming events, and more!
SINGAPORE — The Singapore Chefs’ Association (SCA) and the Singapore Pastry Alliance (SPA) are proud to announce that the Singapore National Pastry Team has emerged victorious, clinching the world championship title at the prestigious Gelato World Cup (Coppa del Mondo della Gelateria) in Rimini, Italy. Held from 16 – 20 Jan, the 11th edition of the competition brought together 12 countries including Argentina, Belgium, China, Ecuador, France, Japan, Indonesia, Italy, Mexico, Peru and Poland.
In a display of technical precision and resilience, the Singapore team outperformed the world’s top culinary nations, marking a historic milestone for the local pastry scene. This victory signals Singapore’s ascent to the top of the global gelato hierarchy, a journey that saw the team rise from a fifth-place finish in 2024 to the gold medal today.
The Pinnacle of Gelato Excellence
The Gelato World Cup is the most prestigious international competition dedicated to the art of gelato. Held biennially in Rimini, it brings together the elite of the pastry world to be judged by an international panel of experts. The competition is designed to push the boundaries of texture, temperature and taste, defining global standards for the craft.
The Champions: Meet the Team
The victory was achieved by a quartet of local talent, each bringing a specialized skill set to the competition floor:
Jason Tan Yirong (Team Manager): Head of the studio division at Euraco Finefood. A Le Cordon Bleu Sydney top graduate and champion of the 2018 Asian Gelato Cup, Tan provided the strategic leadership and veteran experience necessary to guide the team to gold.
Dexter Lee: Executive pastry chef at Bidfood Singapore and Gourmet Partner Singapore. A 2022 Global Pastry Chef Challenge champion, Lee’s expertise in ice carving and chocolate molding was instrumental in the team’s artistic presentation.
Loh Cheng Kit: Pastry chef at Swissotel The Stamford and Fairmont Singapore. A seasoned competitor and champion of the 2022 Asian Gelato Cup, Loh brought elite technical gelato craft honed in Singapore’s leading five-star kitchens.
Chew Wei Lung: Junior sous chef at Mandarin Oriental, Singapore. The youngest member and a rising star, Chew showcased mastery in sugar sculptures, having recently won Best Sugar Showpiece at the 2025 Singapore Pastry Cup Selection.
A Test of Technical Mastery
The competition structure is grueling, requiring each member to execute specialized tasks under intense scrutiny. The team delivered a comprehensive portfolio of work, including:
The Chestnut Gelato Logcake: A new test in this year’s edition where teams have to create a gelato logcake with Chestnuts.
Gelato Sticks: Another new addition to this year’s test to introduce a playful yet elegant way of experiencing gelato reimagined on a stick.
The Gelato Cake: A sophisticated marriage of pastry architecture and frozen textures.
The Mystery Box: A test of intuition, where the team created a flavor using unknown ingredients revealed only at the start.
Gourmet Gelato with 3 savory appetizers: A savory-sweet fusion designed for high-end gastronomy.
Gelato Glass: An elegant expression of creative textures and contrasting temperatures, brought together in a refined form.
Gelato Snacks: transforming gelato into refined bite-sized creations, highlighting texture, temperature, and creativity in every mouthful.
Chocolate Carving: Showcase of traditional artistry, expressed through the precision and discipline of hand carving.
Artistic Showpieces: Complex, artistic sculptures made of chocolate.
The Singaporean Story: Overcoming the Odds
Behind the flawless final presentation lies a story of sacrifice and the “Singapore Spirit.” The team’s journey was nearly derailed by a personal crisis just hours before departure.
Jason Tan Yirong, team manager, shared his reflection on the emotional win:
“This has been a journey filled with many challenges. One of our team members almost had to pull out because of a family emergency that occurred one day before the team was supposed to fly off. Until the last moment we didn’t know if he will able to join us. He eventually arrived one day before the competition. Despite all the setbacks before and during the competition, the team stayed strong and united in spirit, remained calm and forged on. We had a lean budget this year to work with, so this achievement has been amazing. This is the Singaporean story of how we were able to overcome the odds and reach the top.”
Says Gary Lim, President of Singapore Pastry Alliance, “We are proud of the team and this opportunity do Singapore proud. A big thank you to our mentors and sponsors who supported us.”
Singapore National Pastry Team (from left) Chew Wei Lung, Dexter Lee, Loh Cheng Kit, Jason Tan Yirong, crowned champions at Gelato World Cup 2026
Photo credits: Photos courtesy of Gelato World Cup 2026
About Singapore Chefs’ Association
Founded in 1984, the Singapore Chefs’ Association stands strong as the official government-recognised non-profit national chefs association, focused on representing professional cooks in the local food and beverage industry.The SCA umbrella includes two strategic sub alliances – the Singapore Pastry Alliance (SPA) and Singapore Junior Chefs Club (SJCC). These two alliances allow the association to address the needs of the pastry chefs and young chefs in Singapore. SCA is proud to be the only association in Singapore that is a national member in the World Association of Chefs Societies (WORLDCHEFS).
As the official voice representing chefs working in Singapore, SCA also establishes and mentors the National Culinary Team for international competitions locally and overseas, representing Singapore at podium positions in many competitions. The educational and social activities promote interaction and networking among members and helps to train the culinary workforce to improving skills and productivity standards in their respective workplaces. The association is managed by a committee powered by a team of volunteers.
As a valued Worldchefs Education Partner, OTTIMMO International, located in Indonesia, continues to play an important role in shaping the next generation of culinary professionals through high-quality education, hands-on training, and global industry standards. In November 2025, OTTIMMO marked a significant milestone by celebrating the graduation of its latest cohort of students with a ceremony.
The international graduation ceremony was a truly memorable milestone, celebrating not only academic achievement but also the passion, discipline, and growth of every student who completed their journey with OTTIMMO. Held in a warm and vibrant atmosphere, the event unfolded smoothly from start to finish, reflecting the dedication and careful preparation of the entire team.
From the opening session to the final applause, the celebration was filled with pride and excitement. Parents watched with emotion as their children stepped forward for the pin mounting, marking the culmination of months of hard work, perseverance, and hands-on learning. The students, beaming with confidence, shared a collective sense of accomplishment and anticipation for their future in the culinary world.
Preparing Future Culinary Professionals Through Worldchefs Education Standards
One of the most anticipated moments of the day was the announcement of the Culinary Challenge Winner, along with the Runner-Up, recognizing outstanding creativity, technical skills, and professional standards demonstrated during the competition. In addition, the Best Graduate award was presented to a student who consistently exemplified excellence, leadership, and strong commitment throughout the program.
As part of OTTIMMO’s collaboration with Worldchefs, the Best Graduate, Culinary Challenge Winner, and Runner-Up were awarded WorldchefsCertified Commis Chef badges, an internationally recognized acknowledgment that highlights their readiness to step into the professional culinary industry and compete on a global level. This achievement marked an important milestone in their early professional careers.
The ceremony concluded with heartfelt congratulations, photo sessions, and joyful conversations, leaving lasting memories for students, parents, and faculty alike. It was a celebration of success, community, and the beginning of many promising culinary careers.
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