In this summer issue of Infusion, the Scottish Chefs magazine, discover highlights from recent events, updates from the Culinary Team and Young Chef Ambassadors, sponsor features, and an exclusive preview of the upcoming World Cup!
To learn more about Worldchefs, click here.
CALAMBA CITY, Laguna — Nearly 200 aspiring young chefs from the Lyceum of the Philippines University (LPU) Laguna gathered for NEXTPLATE 2026: Empowering Young Chefs: Integrating Sustainability, Culture and Heritage to Transform Food Systems at the FLT Theater on July 21, 2026, highlighting the institution’s commitment to shaping future culinary leaders through sustainability, innovation, and cultural preservation.
The conference served as a platform to equip emerging culinary professionals with the knowledge and values needed to address global food challenges by integrating sustainability, cultural heritage, and responsible food practices into modern gastronomy. It emphasized environmental stewardship, ethical leadership, and the preservation of local culinary traditions as essential pillars of the future food industry.
The initiative was led under the vision of Dr. Abram Emmanuel R. Peralta, Vice President for Academic Affairs, and Dr. John Carlo B. Palacol, Associate Director of the LPU Laguna Culinary Institute, reflecting the university’s continued pursuit of international collaboration and globally relevant culinary education.
Opening the conference were virtual messages from Worldchefs President Chef Andy Cuthbert and Shona Chalmers, Chair of the Worldchefs Feed the Planet Committee. Both speakers encouraged participants to embrace sustainability as a professional responsibility by promoting responsible sourcing, reducing food waste, strengthening local food systems, and creating lasting positive impacts within their communities.
The educational sessions brought together respected industry experts who explored diverse dimensions of sustainable gastronomy. Chef Safa Rodas discussed practical strategies for embedding sustainability into culinary operations, while Chef Laorence Castillo examined mindful eating, food heritage, biodiversity, and the GULAY NA! campaign as pathways toward resilient food systems. Chef Guillermo Ige Ramos highlighted the importance of Filipino gastronomy and indigenous food culture in preserving national identity, while Mr. John Sherwin Felix presented insights on biodiversity, native and endemic species, and their significance in building sustainable food systems.
The afternoon program featured an interactive panel discussion that enabled delegates to engage directly with industry leaders, exchanging perspectives on the evolving role of young chefs in addressing global food concerns. Participants also gained valuable exposure to professional networks through presentations by the LTB Chefs Association Philippines, World Food Forum (WFF) Philippines, and the Philippine Young Chefs Club (PYCC), organizations that continue to champion innovation, collaboration, and professional development within the culinary sector.
Throughout the conference, participants were encouraged to view sustainability not merely as an industry trend but as a professional commitment that connects culinary excellence with environmental responsibility, cultural preservation, and community engagement. The exchange of ideas reinforced the growing role of young culinary professionals in shaping more resilient and inclusive food systems.
By convening industry leaders, global partners, and future chefs under one platform, NEXTPLATE 2026 reaffirmed LPU Laguna’s commitment to developing globally competitive, socially responsible, and sustainability-driven culinary professionals prepared to lead the future of food while preserving culture and protecting the environment.
In the Summer 2026 issue of British Culinary Federation’s Culinary News magazine, read about upcoming events, discover the latest stories, and more!
To learn more about Worldchefs, click here.
Building a strong food safety culture takes more than standards alone. It requires practical education, skilled professionals, and collaboration at every level.
This shared commitment took centre stage in Pakistan during the recent visit of Richard Sprenger, Chairman of Highfield Group UK, hosted by COTHM Pakistan and the Chefs’ Association of Pakistan (CAP), a Worldchefs member association. Through professional training, institutional exchanges, and the inauguration of a new Centre for Food Safety and Hygiene, the initiative brought together key stakeholders to strengthen skills, standards, and long-term collaboration across the country.
Richard Sprenger, Chairman of Highfield Group UK and a globally renowned food safety expert, trained over 150 professionals and engaged with regulatory bodies, academia, and industry leaders during his landmark visit to COTHM Pakistan, strengthening the country’s food safety ecosystem and its alignment with international standards.
Invited by COTHM Pakistan and the Chefs’ Association of Pakistan (CAP), the visit quickly evolved beyond formal meetings into a national dialogue on food safety transformation, bringing together regulatory authorities, academia, and industry stakeholders under a shared global vision.
Over 150 professionals were trained during the visit, while multiple institutions across provinces were actively engaged, reinforcing a central message: food safety is not compliance alone, but a culture that must be practised consistently at every level.
During his engagements in Lahore, the Punjab Agriculture, Food and Drug Authority (PAFDA) hosted Richard Sprenger for a high-level technical exchange with senior leadership, including Director General Dr Talat Naseer Pasha and Member Food Dr Muhammad Nasir.
He also addressed around 100 scientists and food technologists, delivering an in-depth session on modern food safety governance, international best practices, and the shift towards risk-based inspection models and competency-driven enforcement systems.
The session further emphasized Pakistan’s growing scientific capacity and the importance of continuous professional development in meeting evolving global challenges in food safety.stry.
During the visit, Nestlé Professional served as the main collaborator, playing a central role in enabling the Gold Standard Training sessions and supporting the technical delivery of professional development activities.
Pearl Continental Hotel Lahore was the official Hospitality Partner, Rose Petal Professional acted as the Hygiene Partner, and McDonald’s Pakistan joined as the Food Partner.
Richard Sprenger also toured COTHM and the Chocolate Academy, interacted with students, and inaugurated key learning facilities, appreciating the institutions’ applied learning philosophy.
A major milestone of the visit was the inauguration of the Centre for Food Safety and Hygiene, marking a significant advancement in competency-based food safety education in Pakistan.
Richard Sprenger also visited the head office of the Pakistan Council of Scientific and Industrial Research (PCSIR), where detailed discussions were held on laboratory systems, research alignment, and the development of a structured collaboration framework between COTHM, the Chefs’ Association of Pakistan, Highfield Group UK, and PCSIR for training and certification.
The engagements continued at Rescue 1122 Headquarters, where an in-depth knowledge exchange session was conducted with senior officials on emergency preparedness, disaster response systems, and food safety risk management during crises.
Later, he visited McDonald’s Pakistan, where food safety systems, quality assurance, and global operational compliance were observed in a live working environment. The visit concluded with strong mutual interest in establishing a formal collaboration with Highfield Group UK for training and certification development.
The series of engagements concluded with a high-level panel discussion at the Ali Institute of Education, in collaboration with Rose Petal Professional and McDonald’s Pakistan, where academia, industry leaders, and regulatory experts addressed systemic gaps and the urgent need for harmonized, competency-based national food safety standards aligned with global frameworks.
Across all engagements, from regulatory authorities and laboratories to hotels, production facilities, emergency services, and academic institutions, Richard Sprenger’s visit consistently reinforced a unified message: food safety is not merely compliance, but a culture of discipline, practice, and continuous improvement.
“Food safety is not just a system; it is a culture that must be practised consistently at every level,” said Richard Sprenger.
Ahmad Shafiq, Founder, President and CEO of COTHM Pakistan and COTHM Global UK, expressed his gratitude to Richard Sprenger for visiting Pakistan and contributing significantly to the upskilling of Pakistani professionals.
He acknowledged that Richard Sprenger’s engagements with institutions, regulatory authorities, academia, and industry stakeholders have opened new avenues for international collaboration, competency-based training, and globally aligned food safety practices in Pakistan.
Ahmad Shafiq further stated that such international collaborations are essential for strengthening Pakistan’s hospitality, food production, and regulatory sectors while preparing professionals to meet evolving global standards.
The visit of Richard Sprenger emerged as a catalyst for long-term transformation in Pakistan’s food safety landscape. It strengthened institutional collaboration, expanded professional capacity, and accelerated alignment with international standards, leaving behind sustained momentum towards a more structured, competent, and globally aligned food safety system.
Through initiatives like this, the Chefs’ Association of Pakistan and COTHM Pakistan are helping to raise professional standards while contributing valuable knowledge and experience to the wider Worldchefs community. Their work reflects the important role culinary organisations can play in building a stronger food safety culture, both locally and across the global industry.
Across the Worldchefs community, chefs and culinary institutions continue to show that hospitality reaches far beyond the kitchen. In Pakistan, COTHM Group of Colleges, in strategic partnership with the Chefs Association of Pakistan (CAP), has demonstrated this spirit through a major humanitarian blood donation initiative supporting patients in urgent need of care.
Over the past two years, COTHM Group of Colleges and CAP have donated approximately 1,000 blood bags through a series of blood donation drives conducted in collaboration with various blood collection and welfare organizations, including the Sundas Foundation and other reputable blood banks.
These contributions have provided critical support to patients suffering from life-threatening conditions such as thalassemia, hemophilia, blood cancer, including leukemia, and other medical emergencies requiring regular blood transfusions.
The large-scale donation campaign was carried out across multiple campuses in Punjab, including COTHM New Garden Town – Lahore, COTHM Johar Town – Lahore, COTHM Sarai Alamgir, COTHM Islamabad, COTHM Rawalpindi, and COTHM Jail Road – Lahore. Students, faculty members, and administrative staff actively participated in recurring blood donation drives, reflecting a sustained institutional commitment to community welfare and public health support.
Medical sources associated with the initiative noted that each blood bag can be processed into different components, allowing a single donation to support multiple patients according to their medical needs. This approach significantly increases the humanitarian impact of every donation.
A representative from the Sundas Foundation acknowledged the contribution, highlighting that the availability of safe and timely blood supply remains one of the most pressing challenges in treating thalassemia and cancer patients in Pakistan. He emphasized that partnerships with educational institutions such as COTHM play a vital role in bridging this gap and ensuring continuity of care for registered patients.
COTHM Group of Colleges reaffirmed its commitment to continuing blood donation drives in the future, stating that these efforts not only support critical healthcare needs but also help instill a deeper sense of humanitarian responsibility among students and staff.
More than a donation drive, this initiative is a strong example of care in action. COTHM Group of Colleges and the Chefs Association of Pakistan have shown how organized efforts can make a real difference in moments where timely support can be life-saving.
In the July 2026 edition of Gulf Gourmet Magazine, meet Chef Yury Evfimenko and discover a flavour universe shaped by first-class dining, global cuisine, and culinary curiosity.
To learn more about Worldchefs, click here.
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:
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
The China Cuisine Association (CCA), a Worldchefs national member, brought together culinary, diplomatic, government, industry, and academic representatives in Taizhou, Zhejiang Province, for the 2026 Roundtable on Food Creativity and Sustainable Urban Development.
Held on 14 June 2026, ahead of the 10th anniversary of the United Nations Sustainable Gastronomy Day, the event focused on strengthening knowledge exchange and multilateral cooperation in gastronomy creativity, positioning gastronomy as a driver of sustainable urban development.
A key outcome of the roundtable was the release of the Taizhou Initiative on Sustainable Gastronomy Practice in Creative Cities, calling for greater collaboration between cities and global partners through sustainable gastronomy, cultural exchange, and creative development.
The roundtable welcomed representatives from the Consulates General of Argentina, Chile, and Malaysia in Shanghai, alongside government, industry, and academic delegates from five UNESCO Creative Cities of Gastronomy in China — Chengdu, Shunde, Yangzhou, Chaozhou, and Quanzhou — as well as distinguished practitioners from Taizhou.
“We have supported cities nationwide in systematically advancing food heritage preservation, culinary industry cultivation, and international exchange. While presenting Chinese gastronomy to the world, we actively benchmark against global best practices in creative cities — learning from each other and continuously elevating the international profile of China’s gastronomic cities,” said Yang Liu, President of the China Cuisine Association.
Cheng Weibo, Vice Mayor of Taizhou Municipal Government, highlighted Taizhou’s three-pillar approach to sustainable gastronomy: ecological stewardship through globally recognized agricultural heritage systems, industrial leadership in kitchenware manufacturing and culinary technology export, and cross-sector cultural diplomacy that elevates local cuisine into a vehicle for international exchange.
Professor Jia Yunfeng, UN Tourism Expert and Senior Researcher at the University of Münster, Germany, delivered the keynote address “Food Creativity and Sustainable Urban Development: An International Perspective.”
Two thematic dialogues, “Gastronomy: Driving Sustainable Urban Development” and “Food × Creation: Cross-sector Innovation and Diverse Symbiosis,” explored cross-sector integration, culinary diplomacy, communication strategies, and international collaboration in the “Gastronomy+” ecosystem. The discussions also featured vivid, on-the-ground case studies from Taizhou and development pathways shared by representatives from China’s five Creative Cities of Gastronomy.
Looking ahead, the China Cuisine Association will continue to leverage multiple UN international days as anchor points to build regularized exchange and cooperation mechanisms with global partners. Through multilateral platforms, CCA will work hand-in-hand with cities to tell China’s gastronomic story, strengthen China’s culinary industry, and elevate China’s gastronomic city brands, contributing to global sustainable development in creative cities.
June 23, 2026 – Worldchefs is deeply saddened to learn of the passing of Chef Kurt Pozzato, a respected Swiss chef and mentor whose career and influence touched culinary communities across Asia and beyond.
Born in Switzerland, Chef Kurt built a remarkable career in Asia, a region he called home for much of his life. His professional journey took him through senior culinary roles in Bangkok, Jakarta, Seoul, and Manila, before joining CPC in Korea in 1984 and later serving as the first Executive Chef for Caterplan Asia.
Throughout his career, Chef Kurt was known for his dedication to culinary training, mentorship, and the development of young chefs. An Honorary Life Member of the Emirates Culinary Guild, he remained closely involved in the wider culinary competition community, reflecting a lifelong commitment to sharing knowledge and strengthening the profession.
Kurt Pozzato will be remembered as a generous mentor and a true gentleman of the kitchen. His legacy lives on through the many chefs he guided, encouraged, and inspired throughout his life.
Thoughts and condolences from all chefs of the World Association of Chefs Societies to the friends and family of Chef Kurt.
More than 600 representatives from across China’s catering sector gathered in Taizhou, Zhejiang Province, for the 19th China Catering Industry Development Conference, held from 15 to 16 June 2026.
Organized by the China Cuisine Association (CCA), a Worldchefs national member, the conference brought together government authorities, industry associations, leading catering enterprises, supply chain companies, educational institutions, and media organizations to discuss the future development of China’s catering industry.
Under the theme “Strengthening Domestic Demand through Catering Development and Improving People’s Livelihood through Quality Enhancement,” the conference focused on the high-quality development of China’s catering industry and explored new pathways for innovation, digital transformation, cultural communication, and sustainable growth.
At the opening ceremony, Yang Liu, President of the China Cuisine Association, released the annual report “Expanding Capacity, Enhancing Quality, and Moving Forward through Innovation – Analysis of China’s Catering Industry in 2025 and Outlook for 2026.” The report highlighted that China’s catering industry has entered a new stage driven by quality, efficiency, and value creation rather than scale expansion.
Distinguished speakers from the Ministry of Commerce of China, the Zhejiang Provincial Department of Commerce, the China General Chamber of Commerce, and the Taizhou Municipal Government discussed industry trends, consumption recovery, service-sector innovation, and the role of catering in stimulating domestic demand. Taizhou’s growing position as a culinary destination was also highlighted, as the city advances its application to become a UNESCO Creative City of Gastronomy, supported by over 60,000 catering businesses and a food industry value chain exceeding RMB 60 billion.
A series of keynote presentations addressed topics such as artificial intelligence, platform economy development, food safety management, and consumer behavior. Experts from academia, industry research institutes, and leading technology platforms shared insights on how emerging technologies are reshaping the future of hospitality and food service. The nationwide public welfare initiative “China Catering Industry Against Food Waste Action” was also launched during the conference, reaffirming the industry’s commitment to sustainability, responsible consumption, and green development.
A major highlight of the conference was the establishment of the CCA Artificial Intelligence + Catering Working Committee, marking a significant step in the digital transformation of China’s catering sector.
The committee aims to develop industry standards for AI applications, promote AI talent cultivation, accelerate technology adoption across restaurant operations and supply chains, and foster innovative business models driven by intelligent technologies.
During the meeting, CCA also released a national research report on artificial intelligence adoption in the catering industry based on 2,446 valid survey responses, providing valuable guidance for future digital transformation initiatives.
The conference also witnessed the establishment of the CCA Food Culture Communication Working Committee, reflecting the industry’s growing emphasis on cultural storytelling, brand building, and international communication.
The committee brings together media professionals, culinary experts, cultural scholars, tourism representatives, and content creators to promote Chinese food culture through innovative communication channels and international cooperation.
During the inaugural Food Culture Communication Dialogue, participants explored culinary storytelling and cultural heritage, food tourism integration, youth engagement and culinary innovation, and the international communication of Chinese cuisine.
The event concluded with the launch of the CCA Food Culture Communication Matrix, a collaborative platform dedicated to enhancing the global visibility and influence of Chinese culinary culture.
On 16 June, the “Food Power on Screen, Taste Shared Worldwide” dialogue was held in Taizhou, along with the launch of a China Cuisine Association food communication committee and platform. The event explored how cuisine connects with culture, art, and sports, emphasizing storytelling as a tool to globalize regional Chinese food.
The conference also launched the nationwide public welfare initiative “China Catering Industry Against Food Waste Action,” reaffirming the industry’s commitment to sustainability, responsible consumption, and green development.
Several specialized industry forums were held alongside the conference, including the 2026 Catering Entrepreneurs Conference and the 2026 Catering Brand Conference. Business leaders discussed quality development, brand innovation, international expansion, supply chain modernization, and AI-driven business transformation.
In addition, the CCA Rural Banquet and Catering Services Committee was formally established, aiming to standardize and modernize China’s rapidly growing rural banquet and off-premise catering sector while strengthening food safety and industry professionalism.
The 19th China Catering Industry Development Conference demonstrated the Chinese catering industry’s determination to embrace innovation, digital intelligence, cultural confidence, and sustainable development.
As China’s catering industry continues to evolve, the China Cuisine Association remains committed to promoting international exchange, advancing industry standards, fostering innovation, and sharing the richness of Chinese culinary culture with the world.
In the June 2026 edition of Gulf Gourmet Magazine, celebrate 20 years of countless stories from the Emirates Culinary Guild, united by one passion.
To learn more about Worldchefs, click here.
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:
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
| Cookie | Duration | Description |
|---|---|---|
| cookielawinfo-checkbox-analytics | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics". |
| cookielawinfo-checkbox-functional | 11 months | The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional". |
| cookielawinfo-checkbox-necessary | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary". |
| cookielawinfo-checkbox-others | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other. |
| cookielawinfo-checkbox-performance | 11 months | This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance". |
| viewed_cookie_policy | 11 months | The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data. |
