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Worldchefs and the World Food Forum Collaborate on the Young Chefs Programme: Empowering Youth to Lead Sustainable Agrifood Systems Transformation

Worldchefs and the World Food Forum Collaborate on the Young Chefs Programme: Empowering Youth to Lead Sustainable Agrifood Systems Transformation

Paris, 22 September 2025 – The World Association of Chefs’ Societies (Worldchefs), the largest international body of professional chefs’ associations, is partnering with the World Food Forum (WFF) Youth Initiative—a youth-led platform hosted by the Food and Agricultural Organization of the United Nations (FAO)—on the WFF Young Chefs Programme (YCP). This joint effort aims to engage and empower young culinary professionals to drive positive change in transforming agrifood systems.

Launching in October 2025, the programme invites chefs aged 18 to 35 to develop skills, knowledge and networks needed to lead the transformation of agrifood systems through better culinary practices. From improving nutrition to promoting food security and biodiversity, the YCP aims to inspire young chefs to influence peers and consumers, driving positive change in global agrifood systems.

This collaboration strengthens the long-standing partnership between Worldchefs and WFF, reflecting Worldchefs’ century-long legacy and commitment to excellence, leadership and sustainability in the culinary arts.

Skill-Building for Impact

Through structured trainings, mentorships, peer-to-peer exchange, and ongoing guidance supported by Worldchefs, the selected cohort will grow their capacity to implement local initiatives that drive sustainable change.

Drawing on its international membership of chef associations, culinary education institutions, and industry leaders, Worldchefs will identify and engage chefs with expertise in sustainable agrifood systems, deliver virtual masterclasses on key agrifood system topics and provide mentorship to support young chefs in their projects.

world food forum young chefs programme worldchefs

“At Worldchefs, through Young Chefs Clubs, educational programs are built into everything we do. We have long believed in the importance of nurturing and developing the next generation of culinary professionals worldwide,” says Jasper Jek, Chair of Worldchefs’ Global Development of Young Chefs Committee. “We look forward to continuing our collaboration with the WFF on the Young Chefs Programme, and to seeing the impact of both the program and the young leaders themselves.”

For People and the Planet

Worldchefs’ partnership in the WFF Youth Initiative draws on its global network, industry expertise, and Feed the Planet initiatives, which include projects that empower communities to adopt better cooking and eating habits, support education and training, and inspire sustainable food consumption through resources, webcasts, recipes, and strategic communications.

“As a Canadian chef and chair of the Worldchefs Feed the Planet and Sustainability Committee, I feel truly privileged to see the incredible impact of Feed the Planet projects around the world,” says Shonah Chalmers. “It’s inspiring to witness how chefs are driving change within their communities. I’m especially excited to see the growing support and investment in our young chefs, ensuring they have the tools and guidance to shape a more sustainable future. We are thrilled to be a part of the YCP journey, offering mentorship and celebrating the achievements of this talented new generation.”

Working Hand-in-Hand

The collaboration between Worldchefs and WFF Youth Initiative demonstrates how diverse agrifood systems stakeholders can work Hand in Hand for Better Foods and a Better Future.

Past collaborations between Worldchefs and WFF include initiatives such as Sustainable Gastronomy Week, which mobilized young chefs to champion biodiversity, celebrate local food cultures, and promote sustainable sourcing. These campaigns highlighted the vital role of chefs as agents of change, reinforcing Worldchefs’ leadership in driving sustainability and innovation in the culinary profession.

world food forum young chefs programme worldchefs

The launch of the YCP marks the next step in a shared mission for a better food future. It equips the next generation of chefs with the tools, networks, and platform to shape sustainable agrifood systems. Together, Worldchefs and WFF Youth Initiative continue to inspire young leaders to harness the power of gastronomy as a force for positive transformation.

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About WFF

The World Food Forum (WFF) is an open and inclusive global platform established by the Food and Agriculture Organization of the United Nations (FAO) in 2021 to drive the transformation of agrifood systems through the power of youth, science and innovation, and investment. It brings together stakeholders of all ages and sectors to turn ideas into action, scale solutions, and foster meaningful partnerships that accelerate progress toward the Sustainable Development Goals (SDGs). At the core of the WFF is the Global Youth Action Initiative, which harnesses the passion and ingenuity of young people to advance inclusive food governance, drive youth-led innovation and promote sustainable solutions. Through a diverse set of thematic programmes-covering policy engagement, innovation, cultural expression and grassroots action-the initiative empowers youth with the skills, resources and platforms they need to lead transformative change at local, national and global levels.

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

  • Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job 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;
  • Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Visit www.worldchefs.org to learn more.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

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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.

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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

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Dilmah: Brewing Futures for Young Chefs through Bocuse d’Or

For Worldchefs’ partner Dilmah, supporting young chefs has never been a corporate initiative, it is a philosophy rooted in purpose. From the beginning, the Dilmah Founder, Merrill J. Fernando envisioned tea as a business that serves humanity. Today, his legacy continues as Dilmah empowers the next generation of culinary professionals by standing alongside them at the Bocuse d’Or.

“When you craft your gotukola velouté or your cinnamon-infused duck, you carry on those plates the aspirations of 1.65 million Sri Lankan farmers,” said Dilhan C. Fernando, CEO of Dilmah. “What you do as chefs is very important to us.”

By championing Bocuse d’Or Sri Lanka, Dilmah ensures that emerging chefs are given the rare opportunity to refine their craft, meet global mentors and showcase Sri Lanka’s rich culinary heritage. More than medals, it is about confidence, exposure and helping young professionals find their voice in the international culinary dialogue.

This commitment extends beyond the competition. Through the MJF Charitable Foundation’s Empower Culinary and Hospitality School, Dilmah trains aspiring chefs from underprivileged communities providing not just skills, but pathways to sustainable careers in gastronomy.

The 2025 Sri Lanka Challenge was one such milestone. While Cinnamon Life emerged as national champions, what truly resonated was the collective spirit of 26 teams who pushed the limits of creativity, innovation and resilience. As the Sri Lankan Prime Minister Dr Harini Amarasuriya affirmed, “This is not just about food. This is about excellence. This is about legacy. This is about identity.”

For young chefs, the Bocuse d’Or is more than competition, it is a launchpad. And with Dilmah’s support, it becomes a journey of opportunity, where skill meets purpose and where the next generation of culinary leaders can dream and achieve without limits.

To learn more about Dilmah Tea, visit https://www.dilmahtea.com/.

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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/.

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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!

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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.

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Worldchefs’ Sustainability Around the World Reaches 50 Episodes of Global Knowledge-Sharing

This month, Worldchefs’ webcast series Sustainability Around the World reached an exciting milestone of 50 episodes! Launched in May 2020 as part of Worldchefs’ Feed the Planet initiatives, Sustainability Around the World has become a platform for culinary professionals worldwide to connect with sustainability experts and advocates, explore solutions, and inspire action in kitchens across the globe.

The very first episode, hosted by Worldchefs’ former Feed the Planet Chair Chris Koetke, set the tone for what has become a rich archive of sustainability conversations (watch the first episode here). Now under the leadership of current Feed the Planet Chair, Shonah Chalmers, Sustainability Around the World has continued to grow, offering monthly deep dives into topics shaping the future of food. This year alone, over 300,000 people have tuned in, whether joining live or a replay.

A Platform for Expertise and Ideas

Since its beginnings, Sustainability Around the World has brought leading voices to share insights on building sustainable food systems. Chefs, educators, entrepreneurs, and researchers have chimed in to share their expertise, empowering culinary professionals to take action.

Each episode offers unique perspectives on critical topics from sustainable event planning and tourism, to food waste, to refrigeration.

Many sessions also highlight cutting-edge products, helping chefs discover solutions like cage-free eggs, emerging fungi varieties, and algae-based innovations.

To make sessions more dynamic, several episodes feature live demonstrations. “From Ikejime to Caviar: The Global Evolution of Seafood“, the first episode of 2025, included a live demo of Ikejime. This taught viewers the traditional Japanese method of harvesting fish that enhances flavor, quality, and freshness.

Seafood Matters. Barton Seaver
Barton Seaver

This session was led by Barton Seaver, Founder & Chief Education Officer at Coastal Culinary Academy and one of the world’s leading sustainable seafood experts. After a celebrated career as an award-winning chef, Barton became an Explorer with the National Geographic Society and has led initiatives with Harvard School of Public Health and the US. Culinary Ambassador Corp. Having joined the webcast three times, Barton represents the caliber of expertise that is offered from all the experts who join Sustainability Around the World.

For those who want to dive further into specific topics, many of our webcast guests have generously provided presentations for continued learning, such as exploring the Mediterranean diet and how Crete is utilizing regenerative agriculture.

Shining Light on Different Corners of the World

One of the series’ strengths lies in its ability to highlight and spread global perspectives. Sustainability Around the World has showcased case studies from various corners of the globe. It shares local challenges, cultural traditions, and innovative solutions that can be adapted in other parts of the world.

Episodes have taken viewers to Crete, showing a powerful model for sustainable food destinations that connects farmers, tourism leaders and local communities; to a culinary research lab and restaurant in Southern Italy; and to Zimbabwe, where initiatives like the ‘Whatz Cooking’ project help local chefs protect the food system and address its challenges.

These regional insights provide practical inspiration for Worldchefs’ global community.

Exploring Bold Ideas and Pushing Boundaries

Part of Sustainability Around the World’s impact also comes from sparking important conversations about where the industry is headed. Episodes have explored innovative, and sometimes even controversial ideas, such as using insect protein as an alternative source of nutrition. These boundary-pushing topics often generate lively debate but reflect the importance of curiosity, courage, and open dialogue in driving sustainable progress.

Paving the Way for New Collaborations

In June 2025, Worldchefs was proud to host a digital side event at the UN Ocean Conference, bringing Sustainability Around the World to a wider audience and reaffirming our role as a leading voice for the industry. Our Sustainability Around the World episode, Sustainably Sourced: Science & Seafood, connected chefs worldwide with a sustainable seafood expert and a senior marine biologist to explore how culinary professionals can safeguard ocean ecosystems.

Sustainable seafood UN Oceans Conference Worldchefs
Diver; photo from UN Ocean Conference

The discussion focused on practical strategies for sourcing seafood responsibly, covering aquaculture, supplier transparency, traceability, and the role of chefs in building fairer, healthier food systems. This marked the second time Worldchefs has been accredited to contribute to the UN Ocean Conference, reflecting our profound commitment to sustainability and opening doors for further collaborations with UN bodies.

A Recognized Impact

Feed the Planet, the umbrella initiative behind Sustainability Around the World, has earned international recognition for its contributions to sustainability. Recent awards include the “Best Non Profit Initiative” from the LIFE Climate Smart Chefs Awards and the “Sustainability Education Excellence” Award from Acquisition International in 2025, underscoring the program’s influence in reshaping the future of food.

With 50 episodes completed and more to come, Sustainability Around the World continues to inspire and empower Worldchefs’ global community. By sharing knowledge, skills, and inspiring stories, the series helps chefs lead the way in building a sustainable food future.

Ragnar Fridriksson, Worldchefs Managing Director, representing Worldchefs at the LIFE Climate Smart Chefs Awards

To find out when our next episode will be taking place, follow Worldchefs on Instagram, Facebook and LinkedIn. Previous episode replays are available on Worldchefs website or YouTube channel.

About Worldchefs’ Feed the Planet

Feed the Planet was founded by Worldchefs in 2012 as a way to empower and mobilize our global chefs’ network passionate about building a better future. We’re committed to using our voices to help ensure a more equitable and sustainable food system for all.

In 2016, Worldchefs joined forces with Electrolux Food Foundation and AIESEC, the world’s largest youth-led organization. Since that time, Feed the Planet has grown into a dynamic collaborative effort for inspiring social change. Visit the Electrolux Food Foundation website here, explore Replate at replate.com. To learn more about Feed the Planet, visit our website: https://feedtheplanet.worldchefs.org/

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Worldchefs Food Heroes Program Inspiring Healthy Futures in Ireland

Worldchefs Food Heroes Program Inspiring Healthy Futures in Ireland

Around the world, Worldchefs’ Food Heroes program is inspiring positive change, teaching young people about the importance of healthy food for our bodies and environment. One of Worldchefs’ Feed the Planet sustainability initiatives, Food Heroes is an interactive workshop that has reached more than 247,000 worldwide. Paolo Armani, an employee of Compass UK in Ireland, shares how this program is changing lives and launching careers. To date, over 19,000 children and parents have participated in Ireland alone.

For Paolo and Compass Group, Worldchefs Food Heroes platform has become a hands-on, adaptable structure that enables children and young adults to step into the kitchen, understand healthy choices, and gain excitement for food.

Paolo’s journey originally began in disadvantaged schools, called ‘Desh schools’ in Ireland, where Compass Group’s original idea of a Healthy Starts program brought cooking a healthy breakfast into these institutions. Over time, they added nutritional education, along with Worldchefs Food Heroes curriculum, with its structured resources and take-home worksheets that provided the ideal framework for their needs.

Amidst the work, a chance conversation with Children’s Health Ireland sparked a new chapter for Paolo, expanding these workshops to support children and families within the hospital system.

Tailoring Culinary Education to a Hospital Setting

Today, Paolo and Compass Group supports Children’s Health Ireland with two projects. The first is a W8TGO program for kids referred due to obesity and unhealthy eating. This 6-week program teaches how to read labels and shop, building up to the session where Paolo’s team joins to invite kids and families to their Aviva Stadium site. Taking the Food Heroes principles, Paolo and his team utilize this time to shape the next generation of culinary leaders.

“We then have the kids cooking and we engage with the parents, trying to make it a fun event and very laid-back approach as we are there to support, advise and help them.”

The second is a program for diabetic clinics, where they provide education on carbohydrate counting, following a similar interactive format as the Food Heroes workshop. Paolo notes that in general, the participation of the parents helps the children be more involved.

Leaving a Lasting Impact

One memorable moment for Paolo was learning that two children who participated in his sessions later pursued catering college:

“I was informed that 2 of the kids that were on the Children’s Health Ireland program later finished school and went on to catering college. Must admit I did get a tear in my ear when I heard that, as it made me feel as though I had actually made a difference in someone’s life which I don’t think you can really articulate into words the feelings or emotions that has on you.”

Food Heroes shows children and young adults that small dietary changes can have significant results on their health and wellbeing. It teaches them that anybody can be involved, and most importantly, according to Paolo, that cooking is fun.

“Cooking should be fun and if people really enjoy it, the fine tuning of healthy eating, sustainability etc, is a lot easier to get across.”

Become a Food Hero

Paolo’s work with Children’s Health Ireland exemplifies how this Worldchefs initiative can support people of all backgrounds and environments. By fostering culinary education and promoting healthy habits, anyone can become a Food Hero and champion a more sustainable future.

Worldchefs invites you to join our network and host a Food Heroes workshop in your local communities. Let’s all shape a healthy, sustainable future!

To learn more and get involved, visit: https://feedtheplanet.worldchefs.org/food-heroes-challenge/

“If we all change one life, we can change the future.”

About Worldchefs’ Feed the Planet

Feed the Planet was founded by Worldchefs in 2012 as a way to empower and mobilize our global chefs’ network passionate about building a better future. We’re committed to using our voices to help ensure a more equitable and sustainable food system for all.

In 2016, Worldchefs joined forces with Electrolux Food Foundation and AIESEC, the world’s largest youth-led organization. Since that time, Feed the Planet has grown into a dynamic collaborative effort for inspiring social change. Visit the Electrolux Food Foundation website here, explore Replate at replate.com. To learn more about Feed the Planet, visit our website: https://feedtheplanet.worldchefs.org/

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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.

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