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!
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Category: Member News
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.”
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 Worldchefs Certified 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.
Congratulations to the graduates and OTTIMMO!
To learn more about becoming a Worldchefs Education Partner, visit https://worldchefs.org/education-partner/
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Gulf Gourmet Magazine – January 2026
In the January 2026 edition of Gulf Gourmet Magazine, meet Chef Vijay Kumar, learn about Worldchefs’ community on Foodverse, and more.
To learn more about Worldchefs, click here.
About the Emirates Culinary Guild (ECG)
An Overview of the Emirates Culinary Guild
The Emirates Culinary Guild (ECG) is the association of professional chefs of the UAE. It is a non-profit-making organisation, organised by volunteers dedicated solely to the advancement of culinary art in the UAE.
The World Association of Chefs Societies (Worldchefs) (www.worldchefs.org) is the 105-nation fellowship of the world’s various professional chefs’ organisations.
The ECG received its charter into Worldchefs at a ceremony in Stavanger, Norway on June 28, 1994, during the Worldchefs 26th World Congress. Worldchefs endorses the ECG as the authorized professional culinary association for the UAE. The ECG, thereby, has an international culinary focus and multi-national support for the staging of its various competitions, seminars and events.
The aims of the ECG, broadly, are:
- To encourage and inspire young chefs through training and competition.
- To enhance internationally the culinary prestige of the UAE.
- To encourage UAE nationals to consider a career within the hospitality industry.
Social media plays a large part in the Guilds self-promotion and the Gulf Gourmet magazine drive awareness around the globe.
Follow these links for more information on the Emirates Culinary Guild:
www.emiratesculinaryguild.net/, www.facebook.com/Emirates-Culinary-Guild-763644223697376/timeline/, www.facebook.com/gulfgourmet?fref=ts
Membership of the ECG is open to all of those professionally and solely involved in the preparation of food.
Anyone interested in the ECG please find their contact below.
The Emirates Culinary Guild
PO Box 454922 – Dubai – UAE
Tel: + 971 56 8014089.
E-mail: emiratesculinaryguild@gmail.com
In the December 2025 edition of HospiBuz Hospitality Lexis Media, hear from Worldchefs President, Andy Cuthbert, and Worldchefs Vice President, Rick Stephen!
To learn more about Worldchefs, click here.
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A Taste of Croatia at Christmas
Christmas traditions, and the food we prepare for the holidays, have, over the past twenty years, shifted noticeably away from tradition and the deeper meaning of Christmas. As commercialization grows stronger each year, it becomes easier to lose sight of what this season truly stands for: peace, love, family togetherness, and the traditional gastronomic treasures that belong to our heritage.
And yet, holidays would not be holidays without family — and without the food that gathers us around a shared table. Unlike in earlier times, today’s festive spread is often far more abundant. With so many dishes on offer, we hardly know what to taste first. The expansion of retail chains and large shopping centers across Croatia, combined with aggressive marketing campaigns and the availability of inexpensive goods (especially imported products), has profoundly reshaped the way Croatians celebrate: how we shop, what we cook, and what we serve at Christmas.
Not so long ago, holiday customs and meals were closely tied to regional production. Each part of Croatia relied mostly on what was locally available — foods rooted in local farming and seasonal rhythms. Short supply chains mattered, even if we didn’t call them that: people bought from neighbors who produced something, from local markets, and often through workplaces and unions that sourced goods (especially meat) from nearby farmers and traders.
Today, Christmas in Croatia increasingly resembles Christmas elsewhere in the world. Still, subtle regional differences remain — and their roots run deep. So what do we actually eat for the holidays across Croatia?
Holiday Dishes Across Croatia
Christmas preparations begin weeks in advance. Menus are planned, old cookbooks are pulled from shelves, yet most of us already know what will be on the table in the days leading up to Christmas and on Christmas Day itself. Nearly everyone has at least one dish without which Christmas simply would not feel like Christmas — a dish most often made in the region we come from.
Christmas Eve (Badnjak) is typically marked by meatless dishes, fish, and a variety of salads. People rarely overindulge, because the following day brings a celebratory feast — often several courses, with roast at the center. And what turns in the oven depends on the region.
Slavonia — Rakija and Strict Fasting on Christmas Eve
In Slavonia, Christmas Eve begins ceremonially, already at breakfast, often with a glass of rakija — very commonly a honey rakija — and simple meatless food. An old custom was to eat nothing until the evening meal, which would be plentiful and fish-based; today, many families prepare fiš paprikaš already for lunch. Alongside fiš, the menu may include freshwater fish such as trout, catfish, or carp. One of the best-known specialties is carp on the forked stake (šaran s rašlja).
On Christmas Day, the table most often features roast pork or roast chicken. In recent years, turkey with mlinci has also become more common. Desserts are plentiful: walnut roll (orahnjača), poppy seed roll (makovnjača), and an array of traditional cookies (such as tašne and šape) — often with a festive cake as well.
Central Croatia — Duck as a Festive Favorite
Across Central Croatia, Christmas Eve is also typically celebrated with freshwater fish dishes and salads, led by bean salad, but also French salad and other legume-based variations.
In Međimurje, families may roast duck for Christmas; geese and turkeys are also popular, and sarma often appears in the days after Christmas.
Zagreb — Turkey with Mlinci
In Zagreb, Christmas Eve menus feature many kinds of fish — freshwater and sea fish alike. Squid is common in various preparations, and cod is increasingly present. Side dishes often include bean salad, as well as French salad or cabbage salad.
For Christmas roast, the centerpiece is most often turkey, paired with the indispensable mlinci. Many households also serve roast potatoes and štrukli, and sometimes aspic (hladetina) as a starter. Desserts include walnut and poppy seed rolls and plenty of dry cookies.
Istria and Kvarner — Cod, Fish Soup, and Maneštra
Along with roasted sea fish, Istrians often prepare cod on Christmas Eve. Fish soup and meatless pasta dishes are common, too. Traditional Istrian meatless holiday foods include maneštra with chickpeas, posutice (homemade pasta), broskva na padelu (greens braised with potatoes), and cod. In earlier times, supa — a warm mix of wine, bread, and sugar — was also prepared.
For Christmas Day, Istrians often roast turkey and bake homemade bread. Desserts may include kroštule, crescent cookies and rolls, čupavci, walnut roll, or bishop’s bread with dried fruit.
Lika — Sarma, Lamb, and “Pole” Potatoes
Christmas Eve in Lika often features meatless dishes with sea fish. On Christmas Day, sarma is common, followed by lamb or roast piglet. A signature side dish is pole — potatoes cut in half and roasted, especially delicious when baked on the hearth in embers.
Dalmatia — From Cod on Christmas Eve to Pašticada and Fritule
In Dalmatia, cod is a must on Christmas Eve — most often “na bijelo”, gently cooked with wine, spices, and potatoes. Alongside cod, households may serve other sea fish depending on availability.
For Christmas Day, many families roast tuka (turkey), and pašticada (slow-cooked beef in a rich sauce) is a classic festive dish. Desserts often feature dried fruit sweets such as mandulat (Split and surrounding area) or hiba (fig-based sweets) and koromač on Vis. In many places, fritule are still made — often after the Christmas Eve dinner.
With our warmest wishes for the season ahead, we hope you enjoy the richness and diversity of Croatia’s holiday table — and the true spirit of Christmas.
– Croatian Chefs Association
The following message was shared by the Association of Cooks of Uzbekistan
Dear Colleagues, Worldchefs!
It is with immense pride and joy that we address you not as an invitation, but as a report on a mission accomplished. The 2nd International Culinary Championship “Delicious Uzbekistan 2025,” held from November 27 to 29 at the Central Asian Expo Uzbekistan Exhibition Center in Tashkent, has concluded, leaving an indelible mark on the global gastronomic map. This event transcended a mere competition; it was a vibrant celebration of culinary arts, cultural exchange, and the unifying power of food, successfully bringing together 32 country teams from across four continents: Asia, Europe, Australia, and Africa.
Under the esteemed guidance of Chief Judge Thomas Gugler, and the visionary leadership of the President of the Association of Cooks of Uzbekistan, Akbar Umarov, the championship floors transformed into a spectacular theatre of skill, innovation, and passion. The presence of such a diverse international contingent, from seasoned culinary nations to emerging gastronomic voices, underscored the universal appeal of Uzbekistan’s culinary call and the growing prestige of this young championship.
Supported wholeheartedly by the State Committee for Tourism Development of the Republic of Uzbekistan, 2nd International Culinary Championship “Delicious Uzbekistan 2025” fulfilled its core mission: to be a platform for chefs worldwide to discover the soul of our nation through its cuisine, culture, and legendary hospitality. For three dynamic days, Tashkent buzzed with the energy of clinking pans, the aromatic symphony of spices from a hundred different kitchens, and the focused intensity of masters at work. The event served as a powerful engine to open new perspectives for tourism development, expand the horizons of gastronomic travel, and firmly position our national cuisine as a cornerstone of the Uzbek brand on the world stage.
The championship was a testament to exceptional organization and heartfelt hospitality. As pledged, participating teams were seamlessly integrated into the fabric of the event. From the moment of arrival, the comprehensive registration package ensured a smooth experience, including airport and hotel transfers, and accommodation for the core team members from November 27-29. This logistical framework allowed chefs to focus entirely on what they do best: creating culinary magic.
The competition itself was a breathtaking display of global talent meeting local inspiration. Judges presided over a stunning array of dishes where classic techniques fused with innovative interpretations. Participants were not only competitors but also ambassadors of their own culinary heritage, engaging in a continuous, unspoken dialogue of flavors and presentations. Beyond the stoves, the event fostered profound professional connections and friendships, building a true community united by a common passion.
The presence of Thomas Gugler as Chief Judge lent the championship unparalleled authority and alignment with Worldchefs standards, ensuring fairness, excellence, and a globally recognized benchmark for quality. His leadership, alongside the dedicated efforts of our national association’s president and the entire organizing committee, guaranteed an event of the highest professional integrity.
2nd International Culinary Championship “Delicious Uzbekistan 2025” has unequivocally proven itself as a major international culinary event. From a successful inaugural chapter, it has now solidified its status as a must-attend gathering in the Central Asian region. The participation of chefs from four continents signals a bright future, pointing towards even greater diversity and influence in the years to come.
We extend our deepest gratitude to every participating nation, every chef, every judge, and every supporter who contributed to making this championship a resounding success. You brought your talent, your spirit, and your palates to our table, and in return, we hope you carry with you the warm memories of Uzbek hospitality, the unforgettable tastes of our land, and the certainty that you have helped forge a new culinary bridge between continents.
This event is completed, but the journey has just begun. The connections made, the inspiration shared, and the standards set in Tashkent will resonate throughout the global culinary community. We look forward to continuing this delicious dialogue and welcoming the world back to Uzbekistan for future chapters of this growing legacy.
With culinary respect and camaraderie,
The Association of Cooks of Uzbekistan
In a resounding testament to the dynamic growth of Uzbekistan’s culinary scene, the Uzbekistan Chefs Association proudly hosted a landmark Worldchefs Culinary Arts & Hot Kitchen Competition Seminar on December 2, 2025, in Tashkent. This event, held in collaboration with Worldchefs, was a profound declaration of intent, a gathering that underscored the nation’s commitment to excellence, standardization, and its ascendant role on the global gastronomic stage.
For the passionate chefs, seasoned judges, and culinary enthusiasts who filled the venue, the day represented a crucial bridge between national prowess and international benchmarks. The atmosphere was electric with a shared purpose: to learn, to refine, and to align with the universal standards that define world-class culinary competition.
The Guiding Hand of a Master
The seminar was graced by the presence and unparalleled expertise of Domenico Maggi, a Honorary Life Member of Worldchefs, an international judge, and a revered instructor. Chef Maggi’s journey, spanning over half a century from the kitchens of Italy to captaincy of the Italian National Culinary Team, provided a living library of knowledge. His role transcended that of a teacher; he was a bridge connecting Uzbekistan’s rich culinary heritage with the nuanced demands of international competition. His vast experience, shared with generosity and precision, transformed complex criteria into actionable wisdom, inspiring attendees to view their craft through a new, globally-focused lens.
Deconstructing Excellence: A Curriculum for Success
The seminar’s structure was meticulously designed to cater to a dual audience: the aspiring competitor seeking to dazzle on the world stage, and the future judge dedicated to upholding the integrity of these prestigious events. Under Chef Maggi’s guidance, participants engaged in a deep and multifaceted exploration:
- Mastering the Universal Code: The cornerstone of the day was a thorough immersion into Worldchefs international judging standards. Participants moved beyond subjective opinion to understand the objective framework—hygiene, organization, technique, taste, and presentation—that ensures fairness and consistency from Singapore to Paris to Tashkent.
- The Art of the Plate: In an era where visual storytelling is paramount, the seminar dedicated significant focus to modern approaches to food presentation and plating. This went beyond aesthetics, exploring how visual composition communicates a chef’s skill, creativity, and respect for ingredients to the judging panel.
- Inside the Judge’s Mind: A detailed, line-by-line analysis of the evaluation criteria used at world championships demystified the scoring process. Participants learned not just what judges look for, but how they weigh each element, providing invaluable insight for both creating competition entries and assessing them.
- From Theory to Practice: The learning was cemented through hands-on training and dynamic discussion. This interactive environment allowed for real-time feedback, clarification of rules, and the sharing of tactical advice on navigating the high-pressure environment of a competition kitchen.
A Mandatory Step Toward Global Recognition
A critical message resonated throughout the day: this seminar is far more than an inspirational workshop. For culinary professionals aiming to achieve Worldchefs Certified Judge status, participation is a mandatory and pivotal step in the accreditation journey. The certificate awarded at its conclusion is a key credential, a formal recognition of foundational knowledge required for inclusion in the prestigious global Worldchefs registry. For current judges, the seminar served as an essential update, ensuring their expertise remains at the cutting edge of evolving trends and regulations, a requirement to maintain their certified status every five years.
Why This Matters: Building Uzbekistan’s Culinary Future
The significance of this event extends far beyond the individual certificates earned. It represents a strategic investment in the collective future of Uzbekistan’s culinary arts. By equipping its chefs and judges with this world-class education, the Association of Cooks of Uzbekistan is:
- Elevating National Standards: Raising the bar for culinary excellence across the country.
- Fostering International Competitiveness: Preparing Uzbek chefs to compete and triumph with confidence at international olympiads and championships.
- Creating a Self-Sustaining Ecosystem: Developing a local cadre of certified experts who can mentor the next generation, judge national competitions with global acuity, and continuously propagate a culture of excellence.
Gratitude and Forward Momentum
The Association of Cooks of Uzbekistan extends their deepest gratitude to Worldchefs for their partnership and trust, to the incomparable Domenico Maggi for his transformative instruction, and to Akbar Umarov and the entire team at the Association of Cooks of Uzbekistan for their impeccable organization. Above all, they thank every participant whose engagement, insightful questions, and palpable enthusiasm made this seminar a vibrant hub of professional growth.
The Uzbekistan Chefs Association is committed to fanning this flame through continued educational programs, initiatives, and support for our culinary community. They’re building a future where the flavors of Uzbekistan are not only celebrated in the country, but are consistently recognized and revered in the highest echelons of global gastronomy.
This press release was orignally published by the World Food Programme— view here.
BANGKOK / ROME – The United Nations World Food Programme (WFP) today announced the appointment of Chef Willment Leong, Worldchefs’ Asia Continental Director and Chair of World Chefs Without Borders Committee, as its newest Goodwill Ambassador.
In his new role, Chef Willment will support WFP’s mission to end hunger at a time when an estimated 69 million people in Asia are facing crisis levels of hunger. The region is also home to more than half of the world’s chronically food insecure children.
“WFP’s work is deeply personal to me – it inspires me,” said Chef Willment. “A few years ago, I watched three children eat scraps from a stranger’s plate just to survive. Today, I stand ready to raise my voice, use my passion and platforms to support the vital work WFP does to bring food to those who need it most.”
Chef Willment is the Chairman of World Chefs Without Borders, Worldchefs’ global humanitarian network of chefs that supports people affected by natural disasters, and raises awareness and funds for humanitarian aid. During the COVID-19 pandemic, he and his teams helped deliver hot meals to vulnerable people in Bangkok and throughout the region. He recently mobilised chefs to distribute meals to communities hit by typhoons in the Philippines and families affected by floods across Southeast Asia.
Beyond emergency response, he invests in training young chefs and giving them international exposure – including through his role as a judge on the Netflix reality series The Restaurant War Thailand, where he mentors and evaluates chefs – most of whom street food vendors – while showcasing the next generation of culinary talent.
“We are delighted to welcome Chef Willment as our Goodwill Ambassador,” said Samir Wanmali, WFP Regional Director for Asia and the Pacific. “His strong voice will be crucial to rally support for the people we serve and champion innovative, partnership‑driven solutions to tackle hunger and malnutrition in this region.”
The World Food Programme collaborates with governments, partners, and communities to deliver life-saving food assistance, strengthen supply chains, and build resilience so families can withstand future shocks.
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NOTES TO EDITORS
About UN Goodwill Ambassadors
United Nations Goodwill Ambassadors are high-profile individuals who have committed themselves to helping the United Nations and its specialized agencies focus worldwide attention on pressing global issues that are close to their hearts. These prominent public figures volunteer for their time, talent, and passion to raise awareness of UN efforts to improve the lives of billions of people everywhere. WFP Goodwill Ambassadors are designated by the WFP Executive Director and approved by the United Nations Secretary-General.
About WFP
The United Nations World Food Programme is the world’s largest humanitarian organization saving lives in emergencies and using food assistance to build a pathway to peace, stability and prosperity for people recovering from conflict, disasters and the impact of climate change.
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:
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.