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.
Category: Member News
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 Chefsโ 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.
Raising Professional Standards
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 countryโs food safety ecosystem and its alignment with international standards.
Invited by COTHM Pakistan and the Chefsโ 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 Pakistanโs growing scientific capacity and the importance of continuous professional development in meeting evolving global challenges in food safety.stry.
A Milestone for Food Safety Education
During the visit, Nestlรฉ 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 McDonaldโs 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 institutionsโ 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.
Connecting Research, Regulation, and Industry
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 Chefsโ 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 McDonaldโs 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 McDonaldโs 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.
Building Momentum for Lasting Change
Across all engagements, from regulatory authorities and laboratories to hotels, production facilities, emergency services, and academic institutions, Richard Sprengerโs visit consistently reinforced a unified message: food safety is not merely compliance, but a culture of discipline, practice, and continuous improvement.
โFood safety is not just a system; it is a culture that must be practised consistently at every level,โ 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 Sprengerโs 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 Pakistanโs 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 Pakistanโs 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 Chefsโ 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 โ Lahore, COTHM Johar Town โ Lahore, COTHM Sarai Alamgir, COTHM Islamabad, COTHM Rawalpindi, and COTHM Jail Road โ 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.
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Gulf Gourmet Magazine – July 2026
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.
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 โ Dubai โ 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 โ Chengdu, Shunde, Yangzhou, Chaozhou, and Quanzhou โ as well as distinguished practitioners from Taizhou.
โWe 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 โ learning from each other and continuously elevating the international profile of Chinaโs gastronomic cities,โ said Yang Liu, President of the China Cuisine Association.
Cheng Weibo, Vice Mayor of Taizhou Municipal Government, highlighted Taizhouโs 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 Mรผnster, Germany, delivered the keynote address โFood Creativity and Sustainable Urban Development: An International Perspective.โ
Two thematic dialogues, โGastronomy: Driving Sustainable Urban Developmentโ and โFood ร Creation: Cross-sector Innovation and Diverse Symbiosis,โ explored cross-sector integration, culinary diplomacy, communication strategies, and international collaboration in the โGastronomy+โ ecosystem. The discussions also featured vivid, on-the-ground case studies from Taizhou and development pathways shared by representatives from Chinaโs 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 Chinaโs gastronomic story, strengthen Chinaโs culinary industry, and elevate Chinaโs gastronomic city brands, contributing to global sustainable development in creative cities.
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In Memoriam โ Kurt Pozzato
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 Chinaโs 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 Chinaโs catering industry.
Under the theme โStrengthening Domestic Demand through Catering Development and Improving Peopleโs Livelihood through Quality Enhancement,โ the conference focused on the high-quality development of Chinaโs 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 โExpanding Capacity, Enhancing Quality, and Moving Forward through Innovation โ Analysis of Chinaโs Catering Industry in 2025 and Outlook for 2026.โ The report highlighted that Chinaโs 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. Taizhouโs 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 โChina Catering Industry Against Food Waste Actionโ was also launched during the conference, reaffirming the industryโs commitment to sustainability, responsible consumption, and green development.
AI Empowerment Marks New Milestone
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 Chinaโs 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.
Strengthening Cultural Communication through Gastronomy
The conference also witnessed the establishment of the CCA Food Culture Communication Working Committee, reflecting the industryโs 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 โFood Power on Screen, Taste Shared Worldwideโ 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.
Industry Collaboration and Sustainable Development
The conference also launched the nationwide public welfare initiative โChina Catering Industry Against Food Waste Action,โ reaffirming the industryโs 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 Chinaโs rapidly growing rural banquet and off-premise catering sector while strengthening food safety and industry professionalism.
Looking Ahead
The 19th China Catering Industry Development Conference demonstrated the Chinese catering industryโs determination to embrace innovation, digital intelligence, cultural confidence, and sustainable development.
As Chinaโs 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.
Categories
Gulf Gourmet Magazine – June 2026
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.
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 โ Dubai โ UAE
Tel: + 971 56 8014089.
E-mail: emiratesculinaryguild@gmail.com
Categories
Gulf Gourmet Magazine – May 2026
In the May 2026 edition of Gulf Gourmet Magazine, meet Chef Soul AbouZahr, and discover how she built one of the Gulf’s most distinctive culinary identities.
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 โ Dubai โ UAE
Tel: + 971 56 8014089.
E-mail: emiratesculinaryguild@gmail.com
Word of the Moment: Chefs Share Theirs for Issue 32
Hereโs what matters most to chefs, straight from the global voice of culinary professionals.
Executive Committee
| Andy Cuthbert, President UAE | Inclusion. We need to continually look at how we can improve this in Worldchefs and it will need all of us to be on board. |
| Dr. Rick Stephen AM, Vice President Australia | Unity. A growing call across our global network is the need to stand together: chefs, educators, industry partners, and associations aligning around shared standards, shared purpose, and shared pride. It captures both the priority and the hope for Worldchefs as we shape a stronger, more connected future to be inclusive and not exclusive. |
| Alain Hostert, Secretary General Luxembourg | Innovation. Young chefs are redefining the kitchen by blending tradition with new techniques, technology, and global flavors. Innovation represents the courage to try, create, and lead the future of gastronomy with fresh ideas. |
| Kristine Hartviksen, Assistant Vice President Norway | Origin. Interest in the product’s history from farm to table. properties, taste and preparation. |
| Uwe Micheel, Assistant Vice President Germany | Sustainability. Our association is working on different projects that support sustainability, all the way from food producers to our profession. |
Member Associations
Unity and progress. Today more than ever, the words of โpower of the white jacketโ resonate.
Manuel Cuerno
Asociaciรณn de Chefs de El Salvador Acesa, El Salvador
| Amaresh Bhaskaran, Emirates Culinary Guild UAE | Vocal for local. Use locally-sourced ingredients. |
| Majed Alsabagh, Syrian Culinary Guild Syria | We call it โChef’s Societyโ, to bring Arabic chefs together and enable professional communication and collaboration. |
| Hossam Soliman, Egyptian Chefs Association Egypt | Professional standards. Elevating standards remains a top priority. Through training, competitions, and knowledge exchange, we are reinforcing what professionalism, discipline, and excellence mean in todayโs culinary world. |
| Nadim Milhim, Palestinian Chefs Association Palestine | Culinary heritage. Our association is focused on protecting Palestinian culinary heritage while empowering chefs to innovate despite challenges. Through food, our members preserve identity, support local farmers, and use cuisine as a powerful voice for culture, dignity, and continuity. |
| Ricardo Kathan, Mauritian Chef’s Association Mauritius | Advocating excellence. Inspiring the next generation of chefs through training, competitions, and global culinary exchanges. |
| Fraaz Kasuri,Chefs Association Of Pakistan (CAP) Pakistan | Empower. CAP believes in empowering the youth and women of Pakistan by encouraging them to acquire culinary skills and start their professional journeys. Engage. CAP keeps its members busy by engaging them in different healthy and professional activities like culinary competitions, workshops, focus groups etc. Support. CAP runs a support system through which it helps the chefs with jobs both locally and internationally and other personal or professional issues. |
| Jenny Tan, Singapore Chefs’ Association Singapore | Progress. We have launched the community membership this year which offers complimentary membership, and will be collaborating with government organizations on initiatives to serve our chef community. |
| Ben Ali, Maรฎtre des Saveurs et Gastronomie de la Tunisie Tunisia | Gastronomic identity. Our association is focused on passing culinary knowledge from masters to young chefs, promoting responsible use of local resources, and safeguarding Tunisian gastronomic identity. Together, these priorities ensure our heritage evolves without losing its roots and remains relevant for future generations. |
| Kamal Rahal Essoulami, Fรฉdรฉration Marocaine des Arts Culinaires Morocco | Transmission โ Sustainability โ Excellence. The Moroccan Culinary Arts Federation prioritizes preserving culinary heritage through knowledge transfer while promoting sustainable gastronomy based on local, seasonal, and responsibly sourced products. Through training, competitions, and international collaboration, the Federation strengthens professional excellence and supports the next generation of environmentally-conscious Moroccan chefs. |
| JJ Vitale, American Culinary Federation USA | Passion. The American Culinary Federation is fueled by a passion for education, from certification through accreditation, and a belief in lifelong learning. We have a passion for competition from regional and national events to the global stage with ACF Culinary Team USA. And above all, we have a passion for our members, students to seniors, club chefs to educators, supporting them at every stage of their culinary journey. |
| Rodrigo Ibaรฑez, Colegio Nacional De Chefs Profesionales De Mรฉxico A.C. Mรฉxico | Collective purpose. Our association is prioritizing collaboration across chefs, producers, and regions to strengthen the industry as a whole. It reflects a shared belief that Mexican gastronomy grows stronger when progress is built collectively, with responsibility, inclusion, and long-term vision. |
| Cezar Munteanu, ANBCT Romania Romania | Roots. Responsibility. Future. We believe gastronomy becomes meaningful when it understands its origins. Our associationโs priority is education of children, students, and young chefs โ so respect for food, seasonality, and resources is learned early. By shaping values before habits, we safeguard culinary heritage, strengthen sustainability, and ensure a future where cooking remains ethical, conscious, and deeply human. |
| Tomรกลก Popp, Association of Chefs and Pastry Chefs of Czech Republic (AKC CR) Czech Republic | Gastronomic memory. Our old guard of chefs and pastry chefs pass on their experience to the next generation of chefs and pastry chefs. They also tell stories that have shaped our gastronomic tradition. |
| Orkhan Mukhtarov, Azerbaijan Culinary Specialists Association (ACSA) Azerbaijan | Growth and recognition. At this moment, ACSA is focused on sustainable growth and international recognition. We are strengthening professional standards, expanding educational initiatives, and creating more opportunities for Azerbaijani chefs to be visible, respected, and competitive on the global culinary stage. |
| Levani Meskhi, Chefs Association Georgia Georgia | Opportunities. The Georgian Chefs Association aims to support young chefs by developing culinary education and professional opportunities in Georgia. It connects local talent with international standards and promotes Georgian gastronomy globally. |
| Hans Everse, Gastronomisch Gilde The Netherlands | Events, connect, competition. We provide 10 events a year for our members. We connect professionals in our network with events and competitions. We provide national competition and join international competitions with our Culinary National Team. |
| David Sosson, Qatar Culinary Professionals Qatar | Elevating standards. QCP is focused on elevating culinary standards in Qatar through structured competitions, global exposure, and strong industry collaboration. By supporting chefs from grassroots development to international platforms, QCP continues to raise professionalism, skills, and global recognition for Qatarโs culinary community. |
| Manuel Cuerno, Asociaciรณn de Chefs de El Salvador Acesa El Salvador | Unity and progress. Today more than ever, the words of โpower of the white jacketโ resonate. El Salvador is working for the unification of the profession. Only together can we feed the world and be an example for future generations of chefs. |
| Paulinus Okon, Association of Professional Chefs Nigeria Nigeria | Good chefs, healthy nation. When the system builds good chefs by building the culinary industry, then the country is sure to have very healthy citizens. |
| Chachaya Raktakanishta, Thailand Chefs Association Thailand | Professional integrity. Professional integrity defines our current direction. We are committed to elevating ethical standards, craftsmanship, and accountability across our membership, ensuring Thai chefs are respected globally for both skill and character. |
| Sheraz Nair, Indian Federation of Culinary Associations India | Collaboration. At IFCA, collaboration with industry and academia is practiced on the ground, not just stated in principle. Professionals from kitchens and institutions are actively incorporated across all IFCA task forces and working teams, ensuring that every initiative is shaped by practical industry insight and academic understanding. |
| Dr. Paulino Schembri, Malta Chefs Society Malta | Sustainability, waste not, innovation. |
| Oliver Esser Soe Thet, Myanmar Chefs Association Myanmar | Food security. Myanmar Chefs help to save lives while ensuring food security all over Myanmar, where chefs are free to provide food to children, elders, and refugees legally. Young chefs safety. We work to get as many chefs as possible out from danger zones โ from warfronts to ensure good, safe work and jobs for Myanmar young chefs in foreign countries. Disabled chefs inclusion. Myanmar Chefs work to give an independent future to war-disabled young people to become chefs through practical training. |
Education Partners
Sustainability. From pasture to plate, we instill responsible practices that respect biodiversity, ethical sourcing, and environmental impact, preparing students to lead a more conscious and resilient food system.
Ximena Vicente
Universidad Latina De Costa Rica
Costa Rica
| Janie Ogeah, Institute of Tourism Studies Malta | Immersion. ITS places students inside professional environments where decisions carry consequences. From large-scale chocolate builds to live operations, learning happens through exposure, responsibility, and mentorship. Immersion turns education into preparation and students into professionals. |
| Janet Dyer, Heart College of Hospitality Services Jamaica | Resilience. Coming out of category 5 Hurricane Melissa, aspiring chefs teamed up with World Central Kitchens to prepare meals for persons impacted by the hurricane. |
| Afaque Ahmed, Heart College of Hospitality Services India | Innovation. Sustainability. Professionalism.Our school is focusing on shaping chefs who think creatively, respect ingredients and local food systems, and uphold industry-ready standards. These values prepare students not just to cook well, but to lead responsibly and adapt confidently in a rapidly evolving hospitality industry. |
| Agnese Mulatero, I.F.S.E. Italian Food Style Education Italy | Professionalism. We aim to train professionals ready to enter the workforce with expertise. Ambassadors. Our school shapes professionals capable of sharing and promoting the culture of Italian cuisine and its products worldwide. Excellence. We are the only school to hold the Italian Excellence recognition issued by the General Secretariat of the Republic. |
| Nathan Armstrong, International Culinary Studio New Zealand | Adaptability. The culinary industry is evolving rapidly. We are focused on helping students build adaptable skills and cultural awareness so they can confidently navigate change, seize new opportunities and thrive in diverse kitchens and food businesses around the world. |
| Ronny Albucci, Chef Academy Italy | Professional qualification, star-studded internships, international collaborations. We bridge the gap between education and employment by offering a legally-recognized professional qualification valid across Europe. Our approach combines this academic rigor with international collaborationsโsuch as our partnership with รcole Ducasseโand guaranteed star-studded internships in over 150 Michelin-starred restaurants, ensuring our students enter the workforce at the highest level. |
| Duane Riley, HTA School of Culinary Art South Africa | Community and consistency. HTA School of Culinary Art believes chefs have a responsibility beyond the kitchen. Through ongoing community partnershipsโincluding being the first partner school for the 67,000 Litres for Mandela charityโwe instill the importance of showing up consistently and using culinary skills to ensure no one goes hungry. |
| Ailin Lee, Culinary Arts Center Of Azerbaijan (CรSร) Azerbaijan | Creativity, innovation, experiential learning, global exposure. CรSร currently focuses on developing creativity and innovation through experiential learning initiatives, such as curating dining events and international study tours. These initiatives reflect industry trends toward creativity, sustainability, and global standards, equipping students with contemporary skills and exposure relevant to todayโs hospitality sector. |
| Sasinaporn Yutsanong, Bangkok University Thailand | Creativity. Our schoolโs focus is on developing industry-ready graduates through real-world exposure and hands-on learning with leading professionals, including Michelin-star chefs. We emphasize creativity in culinary arts and food design while strengthening management, leadership, and operational skills. This approach reflects current industry demands and prepares students to succeed in global hospitality, fine-dining, and innovative food businessesโtoday and in the future. |
| Heba Abu Al Rab, The Royal Academy of Culinary Arts Jordan | Innovation. Our Academy is equipping aspiring chefs with the digital literacy and applied learning needed to integrate new technologies while advancing service excellence and guest experience. Sustainability. Our Academy embeds responsible practices across our academic programs, equipping students to reduce waste, prioritize ethical sourcing, and apply resource efficient methods as a core professional standard. Inclusion. Our Academy develops culturally intelligent professionals who lead diverse teams with respect, empathy, and consistent service standards, ensuring guest experiences are welcoming, authentic, and aligned with international hospitality expectations. |
| Carlos Mรฉzquita, Anรกhuac Cancรบn Mรฉxico | Leadership: Our school is focused on developing culinary leaders, not only skilled cooks. We promote responsibility, teamwork, decision-making, and ethical awareness across our programs, preparing students to lead kitchens, projects, and teams with professionalism, respect, and a strong sense of social and industry responsibility. Experience: Our school emphasizes that gastronomy goes beyond foodโit is about creating memorable experiences. Students learn to design dishes, service, ambiance, and storytelling with the guest in mind, understanding emotions, expectations, and cultural context. We prepare future professionals to craft meaningful dining experiences, not just meals. Social impact: Our school encourages students to engage in social projects that connect gastronomy with community needs. Through academic activities and initiatives, students apply their skills in real contexts, promoting food education, sustainability, and support for vulnerable groups, understanding that gastronomy can be a tool for positive social change. |
| Christian Schiering, B.H.M.S. Business & Hotel Management School / Swiss Culinary Academy Switzerland | Passion. Our school is helping students to turn their passion and love for food into a successful career. Practice. Our school is focusing on hands-on kitchen training to equip students with the essential skills to excel in the industry. Potential. We nurture young culinary talents and provide opportunities for them to strive and excel in the industry in future. |
| Iliyana Tsvetanova, HRC Culinary Academy Bulgaria | Care: for our students, the food we serve, and the ingredients we use. Respect: for the culinary profession. Traditions: honoring local cuisine and culinary heritage. |
| Ximena Vicente, Universidad Latina De Costa Rica Costa Rica | Identity. We cultivate a strong Costa Rican culinary identity by honoring local products, traditions, and producers, helping students understand who they are as chefs and the cultural story behind every plate. Innovation. Our program encourages creative thinking, modern techniques, and applied research, empowering students to reinterpret tradition and respond to the evolving global gastronomy industry. Sustainability. From pasture to plate, we instill responsible practices that respect biodiversity, ethical sourcing, and environmental impact, preparing students to lead a more conscious and resilient food system. |
| Pichaya Noranitiphadungkarn, Dusit Thani College Thailand | Turn your passion into your profession. |
| Dr Albeena Abbas, AAFT School Of Hospitality & Tourism, Noida India | Research and authenticity. Our school emphasizes mastering classic recipes in their original form while building strong research skills, enabling students to innovate thoughtfully and create new dishes that respect tradition and meet future culinary trends. |
| Soon Pau Voon, Sunway University Malaysia | Industryโready. We are focused on preparing students who can transition confidently from classroom to professional kitchens through structured industry exposure, realโworld learning, and strong employability skills. Sustainability. Our programs emphasize responsible food practices, ESG awareness, and longโterm thinkingโensuring students understand their role in shaping a sustainable future for the culinary profession. Partnership. We believe meaningful industryโacademia collaborations, such as YOCUTA with Nestlรฉ Professional, are essential to nurturing talent, relevance, and professional confidence. |
| Sukey Baker, Silwood School of Cookery South Africa | Rooted – Flavor – Story. Food is more than flavour, itโs memory, culture, and identity. At Silwood, students learn to translate personal heritage, seasonal produce, and ethical choices into plates that speak with intention and authenticity, preparing them to cook food that resonates far beyond the table. |
| Sheraz Nair, Bangalore Culinary Academy India | Discipline and consistency. We are reinforcing habits that sustain long careers, not short success. Daily discipline and consistent performance remain the strongest markers of professional reliability in todayโs kitchens. Employability. Our focus is on producing work-ready graduates who understand kitchen systems, time management, and accountability, aligning training closely with what employers actually expect on the floor. Access and opportunity. Through scholarships and industry partnerships, we are widening access to specialised training for capable students who may otherwise be excluded from advanced professional pathways. |
| Wen Zhang, College of Culinary and Food Science Engineering – Lan Ming Lu Studio China | Inherit – Promote – Innovate. Preserving culinary heritage through rigorous training in classical techniques, ensuring the mastery of the foundational skills like knife work and broth-building. Fusing tradition with modernity by experimenting with new ingredients and methods, such as plant-based cooking and molecular gastronomy. Driving industry evolution through research, global collaboration , and sustainable practices, shaping future culinary leaders. |
| John Piazza, Detroit Institute of Gastronomy USA | Purpose. Our students learn not just skills, but the why behind them. DIGโs education is built on passion-driven learning, personal growth, and meaningful contribution to the culinary worldโaligning with the idea that every plate tells a story worth sharing. |
| Meng Sen, Golden Chef College of Culinary Arts & Hospitality Malaysia | Innovation. Industry-ready. Global. We are focusing on creative thinking, practical skills aligned with real industry needs, and international exposure. Our goal is to prepare students who can adapt, lead, and succeed in a fast-changing global culinary and hospitality landscape. |
| Patti Thomas, Auguste Escoffier School of Culinary Arts USA | Purpose. Discipline. Responsibility. These values guide how students connect ingredients, technique, and leadership. Through strong foundations and real-world experience, they can develop confidence, sound judgment, and professional competence that support sustainable careers and meaningful contributions to the culinary profession. |