Categories
Member News

Meet the Young Chefs Embarking on the 2025 Billy Gallagher Young Chefs Tour

We’re excited to introduce the two young talents joining the Billy Gallagher Young Chefs Tour 2025! Nominated at the Worldchefs Congress, Jiwoong Shin from South Korea and Olav Tennfjord from Norway will embark on this unique journey from 13 – 24 October, 2025.

Over nearly two weeks, these two young chefs will showcase their skills, exchange cultures, and honor the remarkable legacy of Chef Billy Gallagher. They will travel across South Africa, immersing themselves in the country’s culinary traditions and heritage, engaging with industry leaders, and exploring cultural landmarks.

In supporting this initiative, Worldchefs underscores its commitment to keeping Billy Gallagher’s vision alive: to empower young chefs around the world in their culinary careers.

Shin Jiwoong, South Korea
Olav Tennfjord, Norway

The Billy Gallagher Young Chefs Tour was conceptualized in 2014 by Dr. Bill “Billy” Gallagher, Honorary Life Member and former president of Worldchefs. Designed as a once-in-a-lifetime educational and cultural exchange, the program rewards two deserving young chefs who have attended the Bill Gallagher Young Chefs Forum at the bi-annual Worldchefs Congress.

Since 2015, the tour has taken place four times, welcoming young chefs from Australia, Malaysia, Singapore, the USA, and Sweden. Participants gain hands-on culinary exposure, discover South Africa’s food heritage, and contribute to knowledge-sharing by documenting their experiences.

About Billy Gallagher

Dr. Billy Gallagher (1948 – 2016) was a prominent figure in South Africa and the global culinary industry. As past president and later Honorary Life President of Worldchefs, he dedicated his career to mentorship, education, and humanitarian efforts. He founded the Bill Gallagher Young Chefs Forum, giving young culinarians a global platform, and championed initiatives such as the World Chefs Tour Against Hunger, which mobilized chefs worldwide to fight food insecurity.

The Billy Gallagher Young Chefs Tour, acts as just one of the many ways that his legacy continues to inspire, ensuring cultural exchange, social responsibility and impact across the global culinary community.

The 2025 Tour Begins

Kicking off in one week, this year’s tour is hosted by Southern Sun.

Stay tuned as young Chefs Jiwoong Shin and Olav Tennfjord journey to South Africa, carrying forward the legacy of Chef Billy Gallagher, and discovering more about food and culture.

Follow along the young chefs’ journeys on Instagram @worldchefs.youngchefs or on Facebook @BillyGallagherAndAssociates.

As these two young chefs embark on their journey, they follow in the footsteps of many inspired by Chef Billy Gallagher’s passion for mentorship. That same spirit lives on at the Bill Gallagher Young Chefs Forum, a space for young chefs to connect, learn, and grow at the Worldchefs Congress & Expo 2026.

For chefs under the age of 25, join the Bill Gallagher Young Chefs Forum at Worldchefs Congress 2026 from May 16-19 in Wales to experience foraging, explore Newport Market, meet Michelin-starred chefs, enjoy masterclasses, and more!

#BillyGallagherLegacy #BGA #YoungChefsTour #Worldchefs

Photos from previous Billy Gallagher Young Chefs Tours.

Categories
Member News

A Culinary Celebration at the Largest Food Festival in Poland

On September 6-7, the 3rd Festival of Polish Food #BuyConsciously took place at the PGE Narodowy Stadium in Warsaw, making for a spectacular showcase of Polish culinary heritage.

The National Support Centre for Agriculture (KOWR) organized the festival under the patronage of the Ministry of Agriculture and Rural Development of Poland. The event brought together passionate producers, chefs, culinary experts, and food lovers, all under one roof.

The grand finale of the 10th edition of “Bitwa Regionów” (Battle of the Regions)—a national culinary competition dedicated to preserving and celebrating culinary culture and heritage foods from all regions of Poland, was at the heart of the event. Sixteen Circles of Country Housewives (Koła Gospodyń Wiejskich), each representing their voivodeship, presented unique dishes rooted in traditional recipes and local ingredients.

Chef Joanna Ochniak, member of Worldchefs’ Culture Cuisine and Heritage Food Committee, had the great honor to serve as chairman of the jury, alongside esteemed culinary professionals. Notably, the patronage of OSSKiC (Polish Chefs and Pastry Chefs Association) graced the competition.

The winner was KGW Zakocie “Wygodni Zakociacy” from Mazovia, who prepared the traditional dish the Polish Crayfish. The winning team will proudly represent Poland and present this dish at one of the world’s largest food fairs—Grüne Woche in Berlin, January 16–25, 2026.

The festival served as a vibrant space for food education, tastings of local products, culinary demonstrations, and discussions about quality and provenance. With 127 exhibitors, 26 panel discussions and author meetings, as well as numerous workshops and animations, the event attracted thousands of visitors, confirming its status as the largest food festival in Poland. This was a great event for celebrating Poland’s culinary heritage and promoting conscious food choices. 

Discover more photos and a video from the event.

Categories
Member News

Gulf Gourmet Magazine – August/Sept 2025

In this issue of Gulf Gourmet’s magazine, read about the upcoming Salon du Chocolat et de la Pâtisserie Dubai, honor Chef Norbert Girnth, and discover other inspiring stories.

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. www.emiratesculinaryguild.net/, www.facebook.com/Emirates-Culinary-Guild-763644223697376/timeline/, www.facebook.com/gulfgourmet?fref=ts, follow these links for more information on the Emirates Culinary Guild.

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

Categories
Competition Seminar Member News

Worldchefs Vice President Dr. Rick Stephen conducts Competition Seminars in Pakistan, hosted by Chefs Association of Pakistan

Chefs Association of Pakistan (CAP), in strategic partnership with the College of Tourism & Hotel Management (COTHM), has proudly hosted two prestigious Worldchefs Competition Seminars in Pakistan on August 25 and 26, 2025.

The first seminar commenced on August 25, with enthusiastic participation from professional chefs across the country and abroad, while the second seminar was conducted on August 26, 2025.

The competition seminars in Pakistan were conducted by Worldchefs Vice President Dr. Rick Stephen, one of the most respected names in global culinary education and competitions. His expertise and mentorship prepared the chefs for future Worldchefs-approved judging opportunities, enabling them to represent Pakistan on international culinary platforms.

A large number of professional chefs participated in the seminars, not only from Pakistan but also from countries including Iran, USA, Azerbaijan, and Bangladesh, making this event a truly international gathering of culinary talent.

The event was made possible through the support of distinguished partners; Shan Foods, Pearl Continental Hotel, Lahore, and Nestlé Professional.

Speaking about the initiative, CAP President Ahmad Shafiq said that hosting Worldchefs seminars in Pakistan was a significant step forward in enhancing culinary skills, knowledge, and judging standards, while also opening new global opportunities for local chefs.

With this initiative, CAP and COTHM reaffirm their commitment to advancing Pakistan’s culinary industry, developing international linkages, and empowering chefs to shine on the world stage, he added.

To host a competition seminar in your region, visit https://worldchefs.org/competition-seminar/.

Categories
Member News

The 34th China Chefs Festival and 2025 China Culinary and Catering Expo

2025.10.17-10-19Suzhou International Expo Center

Introduction of China Cuisine Association

China Cuisine Association (CCA), founded in April 1987, is the nationwide trade association for China’s catering industry. Established with the approval of the relevant state authorities and registered with the Ministry of Civil Affairs, CCA is a voluntary, cross-sector and cross-ownership organization that unites enterprises, institutions, industry bodies, social groups, restaurateurs, scholars, and culinary professionals engaged in restaurant operations and management, culinary arts, food service, gastronomic culture, hospitality education, culinary theory, and food-and-nutrition research.

With members spanning the globe, CCA’s specialized committees for snacks, restaurants, hot-pot, group catering, and prepared meals bring together China’s leading foodservice chains—Yum China (KFC, Pizza Hut), Golden Arch (McDonald’s), Quanjude, Haidilao, Luckin Coffee, Dadong, Xin Rong Ji, Qianxihe—and the state guesthouses of every province and municipality, together with national and international five-star hotel groups. It also counts major industry partners such as Unilever, Lee Kum Kee, Nestlé, and Xuetian Salt among its affiliates.

National-level flagship industry events and forums

Each year, the China Cuisine Association stages a suite of premier, nationwide forums and industry-development events that have been designated key projects under the Ministry of Commerce’s guidance and support program. These signature initiatives include:

  • China Catering Industry Development Conference 
  • China International Catering Industry Expo 
  • China International Group-Catering Industry Development Conference 
  • China Fast-Food Industry Conference 
  • China Hot-Pot Industry Development Conference 
  • Chinese Folk Cuisine Industry Development Conference 
  • China Casual Dining Forum 
  • China Snack Festival 
  • “Chinese Cuisine” Arts Festival
Ministry of Commerce’s “Chinese Gourmet Gala” – China Chefs Festival

Launched by the Ministry of Commerce and organized by the China Cuisine Association, the China Chefs Festival has, for 34 consecutive years, served as the flagship national event within the Chinese Gourmet Gala. Widely dubbed “the Olympics for Chinese chefs” and “the Canton Fair of the restaurant industry,” the festival assembles the world’s premier culinary resources, creating China’s premier platform for industry exchange and collaboration. It showcases the pinnacle of Chinese culinary artistry, provides restaurants with a streamlined procurement and deal-making corridor, and partners with global “World Gourmet Cities” to advance China’s standing on the world culinary stage.

The 34th China Chefs Festival and 2025 China Culinary and Catering Expo

In response to the State Council’s call to accelerate the growth of the catering economy and trade events—and with the full backing of the Suzhou Municipal Government—the 34th China Chefs Festival and the 2025 China Culinary & Catering Expo will expand to an unprecedented scale.

Worldchefs Asia Presidents Forum – making its China debut in Suzhou, bringing together the presidents of more than 20 national chefs’ associations, top restaurateurs and culinary masters from around the globe for an international cooking competition and a series of high-level forums.

Chinese Culinary Art World Championship – the only Worldchefs-certified, CCA-hosted global competition dedicated to Chinese cuisine. Over 20 countries and more than 30 Chinese provinces and municipalities will field elite teams.

• Four national culinary competitions sanctioned by Worldchefs and organized by CCA will run concurrently, including the National Western Cuisine Championship and the 2025 National “Golden Chef” Invitational Showcase.

• The 34th China Chefs Festival will stage seven-plus national industry events, among them the World Gourmet Cities Forum, the Chinese Culinary Masters Hall of Fame Induction, the Chinese Cuisine Global Expansion Forum, and a dedicated procurement matchmaking summit.

Expected to gather:

• 100,000+ trade visitors: official delegations from culinary and restaurant associations in all 34 provincial-level regions, more than 3,000 leading restaurant chains and supply-chain companies, executive chefs and F&B directors from hotels nationwide, plus heads of canteens and catering services at major enterprises and institutions. 

• 1,000+ exhibitors: a full spectrum of national restaurant brands, ingredient suppliers, and kitchen-equipment manufacturers.

China Chefs Festival—the defining annual moment for the nation’s restaurant industry—brings together its master chefs and leading entrepreneurs in one grand gathering. 

Running alongside it, the China Culinary & Catering Expo gathers tens of thousands of trade buyers whose purchasing needs are immediate and immense. This is more than an industry milestone; it is a brilliant stage for brands to shine and a once-a-year chance to sit face-to-face with every segment of the F&B market. 

We look forward to welcoming you!

Categories
Member News

Mauritian Chefs Association Enthronment Night

Text written by VoyaG and shared from the Mauritius Chefs Association

A Night of Tribute and Excellence
Mauritian Chefs Association Honors Chef Vijranand Kallooa’s 50-Year Career

The Mauritian Chefs Association hosted an unforgettable Enthronement Night on August 23rd, a celebration of culinary excellence, unity, and heritage at Rêve D’R in Petit Raffray. This year’s gathering carried a special resonance, marked by two defining moments:

  • A heartfelt tribute to Chef Vijranand Kallooa, honoring his 50 years of dedication to the culinary arts.
  • The recognition of Dr Mooroogen Coopen, president of the association, recently awarded a Doctorate from the Dunster Business School of Switzerland.
Celebrating Chef Vijranand Kallooa

Few chefs embody Mauritius’ culinary journey as profoundly as Chef Vijranand Kallooa. From his first steps in 1975 at the legendary St Géran, to opening landmark resorts such as Coco Beach, Long Beach, Kanahura in the Maldives, and leading kitchens across the island, his career is a story of passion, perseverance, and inspiration.

With over five decades of service, multiple international medals, and the distinction of opening five hotels, Chef Kallooa has left an indelible mark on the Mauritian hospitality industry. For 27 years, he has also served as treasurer of the Mauritian Chefs Association, strengthening its foundations and mentoring new generations.

“I became a chef at 17, and today at 67, I still cook with the same passion. If one day I am asked to cook on the moon, I’ll go — because this is more than a profession, it’s a love,” he shared with emotion, receiving a standing ovation from his peers.

Honoring Dr Mooroogen Coopen

The evening also celebrated the leadership of Dr Mooroogen Coopen, president of the Mauritian Chefs Association, who was recently awarded a Doctorate of Philosophy in Leadership and Hospitalility Management from Dunster Business School of Switzerland.

Under his guidance, the Association has become a strong advocate for sustainable cuisine, local products, and international collaboration, proudly representing Mauritius within the World Association of Chefs Societies, the Global Culinary Alliance, and the African Culinary Alliance.

A Culinary Vision for the Future

More than a ceremony, the Enthronement Night reaffirmed the mission of the Mauritian Chefs Association: to inspire, educate, and connect. With a clear commitment to supporting young talent, fostering innovation, and preserving tradition, the Association continues to position Mauritius as a world-class gastronomic destination.

✨ The evening was above all a moving tribute to Chef Vijranand Kallooa’s extraordinary career, and a celebration of leadership embodied by Dr Mooroogen Coopen — two figures whose passion continues to shape Mauritius’ culinary identity.

Categories
Member News

LTB Philippines Chefs Association Newsletter – Vol. 2, Issue 14 – August. 2025

In the latest issue (Vol. 2 Issue 14) of LTB Philippines Chefs Association Newsletter, explore updates from their recent competition seminar, relive the Philippine Culinary Cup and discover their upcoming events!

To learn more about Worldchefs, click here.

Categories
Member News

SA Chef Magazine – August 2025

In this August 2025 issue of the South African Chefs Association’s SA Chef Magazine, discover the association’s new leadership, read about upcoming events, get inspired with recipes, and more!

To learn more about Worldchefs, click here.

Categories
Member News

China Cuisine Association Delegation Visits UNESCO Headquarters and Conducts Gastronomy Showcases for International Dialogue

In a significant move to promote Chinese food culture on the global stage, the President of the China Cuisine Association (CCA), Ms. Yang Liu, along with a distinguished delegation, recently paid a visit to the UNESCO headquarters in Paris. This visit was marked by in-depth exchanges on the international dissemination and promotion of Chinese food culture. Additionally, the CCA delegation actively participated in gastronomy showcases in line with the “International Day of Dialogue among Civilizations”, further highlighting Chinese cuisine’s role in cultural diplomacy.

As a proud Worldchefs member, the China Cuisine Association’s engagement with UNESCO reflects our shared commitment to strengthening collaboration with UN bodies, fostering cultural exchange, and advancing the global culinary community.

Visit to UNESCO Headquarters: A Dialogue on Cultural Heritage

During the visit to UNESCO’s headquarters, Ms. Yang Liu and her delegation were warmly received by Mr. Qu Xing, the Deputy Director General of UNESCO, as well as China’s Permanent Representative to the UNESCO, Ambassador Yang Xinyu, and Deputy Representative Ms. Wang Ying. The discussions centered on the vital role of Chinese cuisine in fostering cross-cultural understanding and its growing impact as a medium of cultural exchange.

President Yang Liu and her delegation with Representative Yang Xinyu and Deputy Representative Wang Ying

Mr. Qu Xing commended the CCA’s efforts in promoting Chinese cuisine globally, particularly noting the successful organization of Chinese culinary events at UNESCO. These events have garnered high praise from representatives of various countries, effectively bridging cultural divides and enhancing global appreciation for Chinese culinary arts. They have become a significant part of China’s cultural diplomacy, earning widespread acclaim on the international platform.

President Yang Liu and her delegation with Deputy Director-General Qu Xing

Ms. Yang Liu emphasized the CCA’s long-standing commitment to positioning Chinese cuisine as a vital window to understanding China. Through international events, professional training, and storytelling of Chinese culinary history, the association has significantly boosted Chinese cuisine’s global presence. In the realm of intangible cultural heritage (ICH) protection, the CCA has collaborated with local governments and industry organizations, successfully enlisting several Chinese culinary techniques in ICH registers at various levels. This ensures the preservation and promotion of these precious cultural assets.

Furthermore, the CCA is actively supporting Chinese cities in their bids to join UNESCO’s Creative Cities Network as “City of Gastronomy”. By integrating resources, offering professional guidance, and highlighting local food, the association is helping cities uncover the unique value of their local food cultures and refine their application.

President Yang Liu presented Deputy Director-General Qu Xing with a commemorative porcelain plate
Gastronomy Showcases for the “International Day of Dialogue among Civilizations”

Prior to the visit, the CCA, in collaboration with the Quanzhou Municipal People’s Government, presented a remarkable gastronomy showcase at UNESCO’s headquarters on June 5. In celebration of the “International Day of Dialogue among Civilizations” initiated by China at the United Nations, this event, titled “Dialogue among Youth on the Silk Road”, aimed to foster cultural exchange through the universal language of food.

The showcase featured a diverse menu that highlighted Quanzhou’s unique food heritage, intertwined with flavors from across China. The event included 7 cold dishes, 11 hot dishes, 5 street food, 2 main courses, 1 soup, and 14 tea snacks. Each dish was carefully crafted to reflect the rich cultural legacy of Quanzhou, a starting point of the Maritime Silk Road, and the depth of Chinese food culture.

The event was attended by over 400 guests, including officials from UNESCO, representatives of member states, international organizations, academic experts, and youth representatives. Ambassador Yang Xinyu, in her address, praised the efforts of the Quanzhou and the CCA in organizing the event. She underscored the power of food as a cultural ambassador, capable of transcending linguistic and cultural barriers to foster friendship and mutual understanding among nations. The event was lauded as a successful platform for cultural dialogue, effectively promoting mutual respect and understanding among diverse civilizations.

Looking Ahead: Continued Collaboration and Cultural Exchange

The CCA’s visit to UNESCO and the gastronomy showcases during the “International Day of Dialogue among Civilizations” mark significant milestones in the association’s mission to promote Chinese food culture globally. These activities not only highlight the cultural richness of Chinese cuisine but also underscore its potential as a powerful medium for international dialogue and understanding.

Moving forward, the CCA is committed to deepening its collaboration with UNESCO and other international organizations. By organizing more impactful events and initiatives, the association aims to further the global reach of Chinese food culture, contributing to the broader goals of cultural exchange and the building of a community with a shared future for humanity.

Categories
Member News

China Cuisine Association Showcases Chinese Gastronomy at World Intellectual Property Organization

Geneva, Switzerland July 12, 2025

The China Cuisine Association (CCA), a Worldchefs member, recently held a successful Chinese Gastronomy Reception at the headquarters of the World Intellectual Property Organization (WIPO) in Geneva, Switzerland. This event, held during the The 66th series of meetings of the Assemblies of the Member States of the WIPO, aimed to promote Chinese food culture and foster international dialogue through the universal language of food. The reception attracted over 1,500 delegates from around the world, showcasing the unique charm and rich heritage of Chinese cuisine.

On-site at the Chinese Gastronomy Reception

Chinese Gastronomy Reception at WIPO Headquarters

On July 8, the CCA, led by its President, Ms. Yang Liu, organized a remarkable gastronomy showcase at the WIPO headquarters. The event was attended by prominent figures, including Mr. Hu Heping, Deputy Minister of the Publicity Department of the Central Committee of the CPC, and Ambassador Chen Xu, Representative of the Permanent Mission of the People’s Republic of China to the United Nations Office at Geneva and other international organizations in Switzerland.

President Yang Liu and Master Chef Wang Haidong introduced the dishes prepared for the reception to Vice Minister Hu Heping

The reception featured a diverse menu prepared by 25 master chefs from 10 provinces and municipalities across China, including Beijing, Shanghai, Tianjin, Hebei, Liaoning, Shandong, Zhejiang, Fujian, Sichuan, and Xinjiang. The chefs presented 34 exquisite Chinese dishes, comprising 6 cold dishes, 6 hot dishes, 8 main courses, and 14 street food. The event highlighted the depth and variety of Chinese culinary traditions, with dishes that showcased local specialties and the unique flavors of Chinese cuisine.

Distinguished guests sampled exquisite Chinese cuisine

Ambassador Chen Xu and his wife were among the distinguished guests who attended the event. They praised the CCA’s efforts in organizing such a successful reception, highlighting the importance of Chinese cuisine as a cultural ambassador. The event was lauded for its ability to bridge cultural divides and promote mutual understanding through the shared experience of food.

Ambassador Chen Xu and his wife posed for a group photo with the renowned-chef delegation of the China Cuisine Association

Meeting with Ambassador Chen Xu

On July 9, President Yang Liu of the CCA visited the official residence of Ambassador Chen Xu at his invitation. During the meeting, they discussed the international dissemination of Chinese cuisine and the protection of intellectual property rights in the catering industry.

Ambassador Chen Xu and President Yang Liu exchanged views

Ambassador Chen Xu commended the CCA’s professional capabilities and the success of the gastronomy showcase, describing it as one of the most successful culinary events he had witnessed during his tenure at the United Nations. He encouraged the CCA to continue organizing such events abroad to promote Chinese food culture and enhance international understanding.

Ambassador Chen Xu and President Yang Liu

President Yang Liu expressed her gratitude to Ambassador Chen Xu for his support and detailed the CCA’s ongoing efforts to promote Chinese cuisine globally. She emphasized the association’s commitment to protecting culinary intellectual property and fostering international exchanges. She also highlighted the importance of using food as a medium to tell Chinese stories and promote cultural exchanges.

Group picture of attendees

Subscribe

* indicates required

What are you looking for?

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors