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Foodradio’s The Culinary Passport podcast returns with an exciting launch for its third season, featuring a landmark interview to kick off the year. This episode spotlights Australian chef Andy Cuthbert, who was recently elected as the President of the World Association of Chefs’ Societies (Worldchefs), exploring his prestigious new role and extensive culinary career.
To discover more about the episode, read here.
In this issue of British Culinary Federation’s Culinary News magazine, learn about the experience at the Worldchefs Congress & Expo 2024 and more!
To learn more about Worldchefs, read here.
Keep reading for an update from the Young Chefs Club of Korea:
On the last day of March, there was a significant moment for the Young Chefs Club of Korea (YCK).
In fact, we had been planning this volunteer activity for a long time. There were moments when our motivation waned, and we had to postpone our plans due to COVID-19. However, we finally began.
Since August 2015, the YCK has been organizing various activities, including free mentoring seminars for young chefs member every month (excluding the COVID-19 period), as well as pop-up restaurants, farm tour, competition participation, team gatherings outing, and year-end events. However, one day, we decided to embark on volunteer activities for others, not just chefs, for simple reasons.
Let’s spread the word that chefs who benefit from support from senior in the industry and from world-renowned brand companies can also have a positive impact on others. Even if they are “YOUNG” chefs.
As a result, we started our first volunteer activity at a childcare center in a city other than Seoul, and we decided to maintain the relationship thereafter.
Our goal is not only to provide delicious food but also to help friends who want to experience and learn about cooking. As a result, some friends have expressed interest and contacted us, wanting to participate in our seminar in April.
We’ve found another guiding principle for the Young Chefs of Korea: that even ordinary chefs or individuals can leverage their talents to have a social impact. Thank you to everyone who showed interest and support for this event. Special thanks to “Nestlé Professional Korea” for always being with the YCK.
– Jake Kim, Korea Chefs Association, Vice President and Young Chefs Club of Korea, Founder & Chairman
This October, Worldchefs’ global community will gather together in Singapore for the 2024 Worldchefs Congress. Don’t miss this amazing opportunity to learn and connect with industry leaders!
Young chefs who join us in Singapore are offered exclusive excursions, meet and greets with speakers, and networking opportunities with chefs from all across the world! We have a special package exclusively for young chefs. No need to pay the normal price of 950€. Chefs under 25 can register for only 550€!
Gain valuable knowledge and insights to help you pave your way into the industry, register now: https://www.worldchefscongress.org/register
Learn more about the Global Development of Young Chefs Committee.
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.
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.
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.
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.
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.
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.
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.
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?’
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.
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.’
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.
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.
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.
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.
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.
Celebrating 30 Years: Culinary Professionals Greece
In a festive atmosphere and with all the supporters of its actions present, Culinary Professionals Greece celebrated 30 years since its foundation, at the Annual Symposium held on the evening of March 26, in Thessaloniki.
The guests had the opportunity to taste the menu with which Culinary Team Greece, the official team of Culinary Professionals Greece, competed in the IKA/Culinary Olympics 2024 in Stuttgart, Germany.
The President of the Culinary Professionals Greece, Executive Chef Mr. Dimitris Kyriakopoulos, pointed out that the association is today internationally recognized and continues to aim for the promotion of Greek gastronomy throughout the world and its development.
The guests included culinary professionals, members of the association, partners, food experts, winemakers, heads of food companies, hotel units and restaurants, members of local government bodies, as well as Mr. George Damianou, Worldchefs Continental Director of South Europe. In his speech, Mr. Damianou congratulated the association for its active participation all these years in the actions of Worldchefs.
The actions of Culinary Professionals Greece, in addition to the presentation of the association’s actions during its 30 years of operation, were presented along with its participation in events, including the organization of the International Culinary Competition of Southern European, the promotion of Authentic Greek Macedonian Cuisine at the TIF, the participation in the 4th World Shiology Forum in China, the co-organization with Hellenic Aquaculture Producers Organization (HAPO) of a two-day Master Class – Fish From Greece in America and the participation at the IKA/Culinary Olympics 2024 in Stuttgart, as well as local actions such as the organization of International Chefs Day events.
All sponsors and guests were given a commemorative porcelain chef’s hat created by Rak Porcelain especially for the 30 years of the Culinary Professionals Greece. Ambassadors from all over the world of Culinary Professionals Greece Recognized chefs from all over the world, ambassadors of the Culinary Professionals Greece, such as the President of Worldchefs, Thomas A. Gugler, the President of World Chefs Without Borders, Wilment Leong and other renowned chefs, presidents of chef associations and international judges congratulated the association for its 30 years of activity and for its significant presence and activity in the field of gastronomy at an international level.
The Culinary Professionals Greece thanks the companies-supporters for their excellent cooperation and support: GINOX, PANARITIS, PROVIL, AFOI GALI, ELETRO, TIF-HELEXPO, EUROCATERING, MEVGAL, HAPO, EGEM, PYRAMIS, AYO, KONTOPOULOS EQUIPMENT, SCANBOX, AMT GASTROGUSS, AMVROSIADIS, BOSKOS FOOD, ALFA PASTRY, ANTHOULAKIS LTD, IOANNOU, ALTERRA, RAK PORCELAIN, MYLOPOTAMOS WINES, HYLANDAR WINES, THE MET HOTEL, BLUERENT A CAR, KONSTANTARA WINES, AQUA PANNA, E-PLASTICS, POLIZOIDIS, HOUTOS CATERING, MILLENNIUM, TA TRIA GOUROUNAKIA, VALANTIS, SHINE & CLEAN.
The Culinary Professionals Greece will continue its actions as an active member of Worldchefs, highlighting and developing the culinary industry locally and internationally, carrying out its humanitarian actions and acting with passion for the culinary art.
Worldchefs represents the global voice of culinary professionals, our memberships represents over 100 national chef associations and millions chefs worldwide.
You can find a list of Worldchefs members countries here.
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.
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.
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.
Cover image: LPU Laguna CITHM
A VKD member for nearly 70 years, Siegfried was known for his charismatic persona, eloquence, and unwavering passion for his craft. In his eight years as VKD’s Vice President and twelve years as President, he shaped the development of the German assocation, championing young talent and women in the industry. In 2020, he was surprised with a VKD Life Chief Award at IKA in Stuttgart for his lifetime achievements and enduring impact on the industry.
Siegfried completed his early training between 1950 and 1953, laying the foundation for a career that would shape the culinary landscape in Germany and beyond. Throughout his illustrious career, Schaber held key positions at renowned establishments. From his culinary excellence at the Hotel Klasen on the island of Sylt to his as a gastronomy directorship at the esteemed Palast Hotel Regina, the iconic Spatenhaus, and the renowned Restaurant Schwarzwälder in Munich, his talents were beyond compare. He served as the Director of Catering at the revered Steigenberger Hotel Management School and led the Rewe Bulk Consumer Service Center. His culinary journey extended beyond borders, with formative experiences in Sweden, France, Switzerland, and Spain. In 1976, he showcased his skill and leadership as the team chef of the German National Culinary Team at the prestigious IKA/Culinary Olympics, bringing his artistry to the world stage.
An international leader, Schaber held significant positions within the World Association of Chefs’ Societies (Worldchefs). He served as Worldchefs President for three terms, from 1989 to 2001. In 1990, he was awarded the prestigious title of Honorary Life Member, recognizing his immense contributions to the culinary world.
Schaber’s professional life was continuously marked with numerous accolades and honors, a testament to his esteemed standing in the international culinary community. He was awarded Honorary President and Honorary Senator of the VKD, the Federal Cross of Merit, and an honorary doctorate from Johnson & Wales University in the United States. In 2020, Schaber was humbled by the VKD with the Life Chief Award, further celebrating his tireless dedication to nurturing and inspiring industry professionals.
“My job has given me everything and the world of chefs is my family.”
Dr. h. c. Siegfried Schaber
“Siegfried Schaber is a chef of the century. He carries the passion for the cooking profession out into the world and has been working on a voluntary basis for the public image of chefs for more than five decades,” said former VKD President Richard Beck of the decision to honor Schaber with the Life Chief Award. In accepting the award, Schaber exclaimed, “My job has given me everything and the world of chefs is my family.”
With his passing, the Worldchefs’ community bids farewell to a true trailblazer, a chef of the century, who shared his passion for the culinary profession worldwide. His legacy endures in the hearts and minds of those he inspired and mentored throughout his extraordinary journey. As we mourn this culinary giant, our thoughts are with his loved ones, family, friends, and colleagues. The culinary world will forever be grateful for Siegfried’s remarkable contributions, and his spirit will continue to inspire aspiring chefs for generations to come.
“A special and heartfelt goodbye to a great man, fantastic chef, great leader and heart blood culinarian, an outstanding career from A to Z who branded and molded the VKD and chefs from the German-speaking societies and countries and more then this, as well on a global level,” said Worldchefs President Thomas A. Gugler. “I knew Siegfried since my young age, and as leader of the VKD, as former President of Worldchefs and as well during my time as the coach for the German Junior National Cooking Team. Siegfried was always a warm heart, an iconic person with a great sense of humor and amazing knowledge. For chefs, he was always a role model and an amazing teacher with his own way of making the chefs’ world move closer together.”
Colleagues and friends from around the globe have also paid tribute to the legendary chef. “The VKD family loses one of the greats of our profession. Siegfried Schaber was a diplomat, conductor and pioneer. The promotion of young professionals was just as important to him as the further development of his VKD. He has shaped the history of the association like no other over the past 50 years, and his charismatic way of bringing chefs together was unique. We owe a lot to Siegfried Schaber and will sorely miss him in our ranks,” wrote VKD President Daniel Schade in the digital book of condolences.
“There goes a really big one from the stage. I only know a few who have done as much for the reputation of the cooking profession as he has,” another said.
“A great rhetorician and visionary has left us. A man with radiance… we will miss you very much!” a third commented.
A detailed obituary is available on the IKA website. The digital book of condolences is available to contribute to via this link: https://bit.ly/Kondolenzbuch_SiegfriedSchaber.
In the early 1950s following Sri Lankan independence, Merrill J. Fernando experienced a defining moment. Selected to be trained as a tea taster—a profession previously reserved for British nationals only—he was one of the first Sri Lankans to be sent to Mincing Lane in London. Considered the “Mecca” of the tea world, there he witnessed the disproportional benefits reaped by multinational corporations importing his country’s prized herb.
A young man with a big dream, he set out to create his own brand with a commitment to quality, ethics, and authenticity. From that time, Merrill dedicated his life to building a company that would serve more than tea, making business a matter of human service.
“He resolved to establish his own brand, to offer tea that would be handpicked, handmade and of the highest quality, with the assurance of natural goodness, and a genuine commitment to caring for workers and the environment. It was a dream that none had dared to dream,” said his sons Dilhan and Malik Fernando, who took over the company in 2005.
Dilmah has expanded to over 100 countries, maintaining its founding commitment to quality and integrity. Fernando founded the MJF Charitable Foundation in 2003, sharing a minimum of 15% of Dilmah’s profits to serve communities across Sri Lanka through projects that support the most marginalized. In 2007, he established Dilmah Conservation with a focus on promoting conservation and sustainable agriculture. These commitments have generated over $40 million in direct humanitarian aid and environmental interventions.
Dilmah’s Empower Culinary Hospitality and Inspirational School’s culinary course was recognized and certified by Worldchefs in January 2017. An initiative by MJF, its mission was born from Merrill’s belief in giving back. With the invaluable knowledge and skills acquired through the training course, the school hopes to provide its students with employment opportunities as future chefs in the tourism and hospitality sector, in both local and international kitchens, bakeries, and patisseries.
Merrill was a recipient of many prestigious honors, including Worldchefs Lifetime Achievement Award, for his philosophy on humanitarian service and building a business at the intersection of passion and purpose.
“His achievement in disrupting an exploitative colonial industry irrevocably changed the lives of producers around the world introducing a paradigm shift in ethical business before ethics and sustainable business acquired the prominence they have now,” a statement read on the Dilmah website.
Merrill’s devotion and urgency changed the world. His legacy, deeply rooted in compassion and genuine concern for humanity, continues to inspire generations of tea enthusiasts and industry leaders alike.
The Worldchefs’ community deeply mourns his passing, touched by his unwavering integrity and indomitable passion. A true icon and a valued partner, for over a decade Merrill has been an extraordinary collaborator. Dilmah’s continued support for chefs and hospitality professionals worldwide has been immense. Merrill’s vision and passion have left an indelible mark, and we at Worldchefs are honored to have been a part of his remarkable journey.
“With great sorrow, I have to say a last goodbye to Merrill, with whom I had so many great experiences and missions, a man with an outstanding character, a heart full of gold, a passion for the culinary industry, a great father and loving husband,” said Worldchefs President Thomas A. Gugler. “Dilmah Tea’s and Worldchefs worked together over many years to place Sri Lankan teas on the great world map of culinary arts and cooking competitions. Continuously this bond has developed further and further. My heartfelt condolences to Dilhan and all his family, friends, culinary colleagues, members of the Dilmah organization, and everyone who knew him personally. I would like you to know that you have left a big legacy behind you, which will always be remembered.”
Merrill’s legacy will continue to inspire generations of tea enthusiasts and hospitality professionals, and his spirit will forever be present in the world of tea and culinary excellence. We raise our cuppas to celebrate the life of a true changemaker.
In 2020, Worldchefs interviewed Merrill to explore his approach to “making business a matter of human service”. Hear more about his exceptional life on Worldchefs Podcast: World on a Plate. Listen to the episode, A Live Devoted to Tea, above.
Let us be reminded by Merrill’s iconic slogan – “Do Try It” – to approach challenges and opportunities with the willingness to try, to help, and to dream.
Learn more about Merrill’s legacy at mjf.dilmahtea.com.
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