Member News

A Chef of the Century: Celebrating the Life of Siegfried Schaber

In Memoriam: Dr. h. c. Siegfried Schaber, A Chef of the Century

Dr. h. c. Siegfried Schaber, beloved industry figure and former President of Worldchefs and the German chefs’ association Verband der Köche (VKD), passed away on 14 July 2023 at the age of 88. A ‘chef of the century’, his vision and leadership defined a new era for the VKD and the global culinary scene at large.

A VKD member for nearly 70 years, Siegfried was known for his charismatic persona, eloquence, and unwavering passion for his craft. In his eight years as VKD’s Vice President and twelve years as President, he shaped the development of the German assocation, championing young talent and women in the industry. In 2020, he was surprised with a VKD Life Chief Award at IKA in Stuttgart for his lifetime achievements and enduring impact on the industry.

Siegfried completed his early training between 1950 and 1953, laying the foundation for a career that would shape the culinary landscape in Germany and beyond. Throughout his illustrious career, Schaber held key positions at renowned establishments. From his culinary excellence at the Hotel Klasen on the island of Sylt to his as a gastronomy directorship at the esteemed Palast Hotel Regina, the iconic Spatenhaus, and the renowned Restaurant Schwarzwälder in Munich, his talents were beyond compare. He served as the Director of Catering at the revered Steigenberger Hotel Management School and led the Rewe Bulk Consumer Service Center. His culinary journey extended beyond borders, with formative experiences in Sweden, France, Switzerland, and Spain. In 1976, he showcased his skill and leadership as the team chef of the German National Culinary Team at the prestigious IKA/Culinary Olympics, bringing his artistry to the world stage.

An international leader, Schaber held significant positions within the World Association of Chefs’ Societies (Worldchefs). He served as Worldchefs President for three terms, from 1989 to 2001. In 1990, he was awarded the prestigious title of Honorary Life Member, recognizing his immense contributions to the culinary world.

Schaber’s professional life was continuously marked with numerous accolades and honors, a testament to his esteemed standing in the international culinary community. He was awarded Honorary President and Honorary Senator of the VKD, the Federal Cross of Merit, and an honorary doctorate from Johnson & Wales University in the United States. In 2020, Schaber was humbled by the VKD with the Life Chief Award, further celebrating his tireless dedication to nurturing and inspiring industry professionals.

“My job has given me everything and the world of chefs is my family.”

Dr. h. c. Siegfried Schaber

“Siegfried Schaber is a chef of the century. He carries the passion for the cooking profession out into the world and has been working on a voluntary basis for the public image of chefs for more than five decades,” said former VKD President Richard Beck of the decision to honor Schaber with the Life Chief Award. In accepting the award, Schaber exclaimed, “My job has given me everything and the world of chefs is my family.”

With his passing, the Worldchefs’ community bids farewell to a true trailblazer, a chef of the century, who shared his passion for the culinary profession worldwide. His legacy endures in the hearts and minds of those he inspired and mentored throughout his extraordinary journey. As we mourn this culinary giant, our thoughts are with his loved ones, family, friends, and colleagues. The culinary world will forever be grateful for Siegfried’s remarkable contributions, and his spirit will continue to inspire aspiring chefs for generations to come.

Siegfried Schaber during the award ceremony at the IKA/Culinary Olympics.
Siegfried Schaber with Worldchefs President Thomas A. Gugler during the award ceremony at the 2020 IKA/Culinary Olympics.

“A special and heartfelt goodbye to a great man, fantastic chef, great leader and heart blood culinarian, an outstanding career from A to Z who branded and molded the VKD and chefs from the German-speaking societies and countries and more then this, as well on a global level,” said Worldchefs President Thomas A. Gugler. “I knew Siegfried since my young age, and as leader of the VKD, as former President of Worldchefs and as well during my time as the coach for the German Junior National Cooking Team. Siegfried was always a warm heart, an iconic person with a great sense of humor and amazing knowledge. For chefs, he was always a role model and an amazing teacher with his own way of making the chefs’ world move closer together.”

Colleagues and friends from around the globe have also paid tribute to the legendary chef. “The VKD family loses one of the greats of our profession. Siegfried Schaber was a diplomat, conductor and pioneer. The promotion of young professionals was just as important to him as the further development of his VKD. He has shaped the history of the association like no other over the past 50 years, and his charismatic way of bringing chefs together was unique. We owe a lot to Siegfried Schaber and will sorely miss him in our ranks,” wrote VKD President Daniel Schade in the digital book of condolences

“There goes a really big one from the stage. I only know a few who have done as much for the reputation of the cooking profession as he has,” another said. 

“A great rhetorician and visionary has left us. A man with radiance… we will miss you very much!” a third commented. 

A detailed obituary is available on the IKA website. The digital book of condolences is available to contribute to via this link:

Member News World Partnership

A Visionary Disruptor in the World of Tea: Celebrating the Life of Merrill J. Fernando

In Memoriam: Merrill J. Fernando, A Visionary Disruptor in the World of Tea

Merrill J. Fernando, the visionary founder of Dilmah Ceylon Tea Company, passed away at the age of 93 surrounded by family and friends. He leaves behind a legacy and life story marked by empathy, ambition, and action.

In the early 1950s following Sri Lankan independence, Merrill J. Fernando experienced a defining moment. Selected to be trained as a tea taster—a profession previously reserved for British nationals only—he was one of the first Sri Lankans to be sent to Mincing Lane in London. Considered the “Mecca” of the tea world, there he witnessed the disproportional benefits reaped by multinational corporations importing his country’s prized herb.

A young man with a big dream, he set out to create his own brand with a commitment to quality, ethics, and authenticity. From that time, Merrill dedicated his life to building a company that would serve more than tea, making business a matter of human service.

“He resolved to establish his own brand, to offer tea that would be handpicked, handmade and of the highest quality, with the assurance of natural goodness, and a genuine commitment to caring for workers and the environment. It was a dream that none had dared to dream,” said his sons Dilhan and Malik Fernando, who took over the company in 2005.

Dilmah has expanded to over 100 countries, maintaining its founding commitment to quality and integrity. Fernando founded the MJF Charitable Foundation in 2003, sharing a minimum of 15% of Dilmah’s profits to serve communities across Sri Lanka through projects that support the most marginalized. In 2007, he established Dilmah Conservation with a focus on promoting conservation and sustainable agriculture. These commitments have generated over $40 million in direct humanitarian aid and environmental interventions.

The Dilmah School of Tea receivesd Worldchefs certification in 2016.
The Dilmah School of Tea received Worldchefs certification in 2016.

Dilmah’s Empower Culinary Hospitality and Inspirational School’s culinary course was recognized and certified by Worldchefs in January 2017. An initiative by MJF, its mission was born from Merrill’s belief in giving back. With the invaluable knowledge and skills acquired through the training course, the school hopes to provide its students with employment opportunities as future chefs in the tourism and hospitality sector, in both local and international kitchens, bakeries, and patisseries.

Dilmah Tea Founder Merrill J. Fernando was honored by Worldchefs with a Lifetime Achievement Award in 2018.
Merrill was honored by Worldchefs with a Lifetime Achievement Award in 2018.

Merrill was a recipient of many prestigious honors, including Worldchefs Lifetime Achievement Award,  for his philosophy on humanitarian service and building a business at the intersection of passion and purpose.

“His achievement in disrupting an exploitative colonial industry irrevocably changed the lives of producers around the world introducing a paradigm shift in ethical business before ethics and sustainable business acquired the prominence they have now,” a statement read on the Dilmah website.

Merrill’s devotion and urgency changed the world. His legacy, deeply rooted in compassion and genuine concern for humanity, continues to inspire generations of tea enthusiasts and industry leaders alike.

The Worldchefs’ community deeply mourns his passing, touched by his unwavering integrity and indomitable passion. A true icon and a valued partner, for over a decade Merrill has been an extraordinary collaborator. Dilmah’s continued support for chefs and hospitality professionals worldwide has been immense. Merrill’s vision and passion have left an indelible mark, and we at Worldchefs are honored to have been a part of his remarkable journey.

Merrill J. Fernando addressed the main forum at Worldchefs Congress in 2016.
Merrill J. Fernando addressed the main forum at Worldchefs Congress in 2016.

“With great sorrow, I have to say a last goodbye to Merrill, with whom I had so many great experiences and missions, a man with an outstanding character, a heart full of gold, a passion for the culinary industry, a great father and loving husband,” said Worldchefs President Thomas A. Gugler. “Dilmah Tea’s and Worldchefs worked together over many years to place Sri Lankan teas on the great world map of culinary arts and cooking competitions. Continuously this bond has developed further and further. My heartfelt condolences to Dilhan and all his family, friends, culinary colleagues, members of the Dilmah organization, and everyone who knew him personally. I would like you to know that you have left a big legacy behind you, which will always be remembered.”

Merrill’s legacy will continue to inspire generations of tea enthusiasts and hospitality professionals, and his spirit will forever be present in the world of tea and culinary excellence. We raise our cuppas to celebrate the life of a true changemaker.

In 2020, Worldchefs interviewed Merrill to explore his approach to “making business a matter of human service”. Hear more about his exceptional life on Worldchefs Podcast: World on a Plate. Listen to the episode, A Live Devoted to Tea, above.

Let us be reminded by Merrill’s iconic slogan – “Do Try It” – to approach challenges and opportunities with the willingness to try, to help, and to dream.

Learn more about Merrill’s legacy at

World News Member News FeedThePlanet - Blog National FeedThePlanet Country Without Borders

Italy: Families receive food assistance from Worldchefs members amid deadly floods

Amid catastrophic flooding in Northern Italy, Worldchefs’ member Federazione Italiana Cuochi (FIC) and World Chefs Without Borders provide thousands of displaced people with food and comfort.
Catastrophic flooding in Northern Italy has displaced thousands and upended livelihoods. Worldchefs member FIC is on the ground providing emergency food relief to flood-stricken communities.
Catastrophic flooding in Northern Italy has displaced thousands and upended livelihoods. Worldchefs member FIC is on the ground providing emergency food relief to flood-stricken communities.

Flooding in Northern Italy has killed 15 people and displaced more than 36,000. Worldchefs’ member FIC has responded with emergency food relief, delivering solidarity and food assistance to those in need.

In Emilia-Romagna, dozens of chefs from the FIC Solidarity and Emergency Department (DSEFIC) have worked around the clock to provide hot meals to those whose lives have been upended by the deadly floods.

In Emilia-Romagna, dozens of chefs from the FIC Solidarity and Emergency Department (DSEFIC) have worked around the clock to provide hot meals to those whose lives have been upended by the deadly floods. Image: FIC volunteer chefs prepare hot meals in emergency kitchens in Imola and Riolo Terme.
FIC volunteer chefs prepare hot meals in emergency kitchens in Italy’s Emilia-Romagna region.

“Since May 19, our teams of emergency cooks have been on the field in the cities of Imola and Riolo Terme to prepare meals for the population and rescuers,” says Roberto Rosati, DSE President and World Chefs Without Borders Committee Member. “To date we have produced almost 12,000 complete meals.” Worldchefs Without Borders provided 4,000 euro to help fund the food relief effort.

On the frontlines of the climate crisis

DSEFIC’s work on the ground is helping flood-hit families get back on their feet by providing immediate food assistance.

The Emilia-Romagna region of northern Italy is one of the country’s agricultural hubs. The flooding has inundated farmlands and destroyed produce, decimating a region known as the “Fruit Valley”. Greenhouses and stables have also been affected, resulting in the loss of animals. More than 5,000 farms have been submerged, including fields of corn and grain, compounding on record inflation and soaring food prices.

Livelihoods, croplands, and homes have been devastated by the catastrophic flooding, a region where researchers warn will see more violent and frequent storms due to the accelerating climate crisis.

The floods followed years of severe drought, which compacted the soil and reduced its ability to absorb rainfall. Rising temperatures have intensified droughts, leading to soil dryness and changes in permeability. With extreme amounts of rainfall in a short period, runoff is exacerbated, causing rivers to overflow and alter their course. Over 20 rivers in the region have burst their banks, triggering numerous landslides.

Emilia Romagna’s President, Stefano Bonaccini, likened the devastation to a “new earthquake,” just days before the anniversary of a deadly earthquake that struck the region in 2012.

Experts warn that flood-battered Northern Italy will see more violent and frequent storms, linking the disaster to the accelerating climate crisis.
The Worldchefs community stands in solidarity

DSEFIC has been working tirelessly to provide meals for the affected population. To ensure that their disaster response program can effectively assist affected communities, DSEFIC is seeking donations to enhance their kitchen operations in Riolo and Imola.

The support and contributions of individuals and organizations will play a crucial role in helping the affected regions recover from this tragic event.

Donations can be made via bank transfer using the following bank details:

Bank: Monte dei Paschi di Siena Account
Name: C/C in the name of the FIC Solidarity and Emergencies Department
IBAN: IT64Z0103003213000063363833

For more information, contact: [email protected]

Read more about DSEFIC in the latest issue of Worldchefs Magazine.

Visit for more information on Worldchefs’ global humanitarian aid initiatives.

To find out how chefs can and must respond to the climate emergency we face today, visit

Member News

Record 1400 burgers made in a day as Chefs Association of Pakistan & COTHM celebrate International Burger Day

Record 1400 burgers made in a day as Chefs Association of Pakistan & COTHM celebrate International Burger Day

 The Chefs Association of Pakistan (CAP), in partnership with the College of Tourism and Hotel Management (COTHM), hosted a delightful celebration in honor of International Burger Day on Monday, May 29th, 2023. The event took place at the beautiful COTHM campus in Lahore, featuring a wide variety of innovative and delicious burgers that pleased food enthusiasts from all walks of life.

International Burger Day, organized by CAP, aimed to celebrate the beloved culinary delight’s versatility and universal appeal. From classic beef patties to vegetarian and vegan options, the event showcased a diverse range of burger variations to satisfy every palate. The talented young chefs showcased their creativity by reimagining traditional recipes and introducing unique twists, offering attendees an extraordinary dining experience.

Over 1,400 burgers were prepared by the chefs and generously distributed to orphanages and those in need throughout Lahore. The Burger Day celebrations were a resounding success, leaving attendees with unforgettable culinary experiences and a craving for more delectable creations. With its unwavering commitment to excellence and innovation, CAP continues to establish itself as a culinary powerhouse, delighting food enthusiasts and setting new benchmarks in Pakistan.


The Chefs’ Association of Pakistan (CAP), founded in 2006, is an apolitical and nonprofit organization. CAP is a proud member of Worldchefs – the global authority on food. It is the only national association of Pakistan, which is internationally recognized. 

It represents finest chefs, restaurateurs, hoteliers, food & beverage companies, culinarians, educators, learners and other stakeholders of Pakistan’s hospitality, culinary, travel and tourism industry.


Worldchefs represetns the global voice of culinary professionals, our memberships represents over 100 national chef associations and millions chefs worldwide.

You can find a list of Worldchefs members countries here.

Member News

IICA – IANS Shines At AAHAR 2023

IICA – IANS Shines At AAHAR 2023

AAHAR – The International Food & Hospitality Fair is a flagship event organized by India Trade Promotion Organisation (ITPO), the premier trade promotion body of the Government of India.

Culinary Art India 2023, the 15th culinary contest and display of excellence challenge, hosted by the Indian Culinary Forum and organized by ITPO and Hospitality First, is held in conjunction with the 37th edition of AAHAR  International Fair 2023, the International food, hospitality, and beverages tradeshow, which ran from March 14 to March 18, 2023, Pragati Madan, New Delhi.

During its 15th edition, Culinary Art India (CAI) witnessed live demonstrations by over 300 renowned chefs demonstrating their excellent cooking skills. This professional culinary challenge drew national-level participation from senior and apprentice chefs from India competing on an internationally modeled platform.

IICA is proud of its long-standing association with the Indian Culinary Forum & Chef Davinder Kumar (President, ICF), who gave the institute a wonderful platform to showcase the culinary talent of our budding chefs. In addition to one of the highest active participation of students in the competition, ICF Invited IICA Executive Chef – Sumit Gupta and Executive Pastry Chef – Akash De to conduct live demonstrations promoting and teaching healthy millet recipes to the audience comprising of chefs & students from various institutes.

Institute’s joy and pride were doubled when the young chefs grabbed silver and bronze medals in various culinary and bakery competitions and brought accolades to the institute and the accrediting partners, City & Guilds, and the World Association of Chefs’ Societies.

City & Guilds plays a vital role in providing high–quality vocational education and training & helping individuals to achieve their career goals. IICA is proud to be the first institute to be approved in India by both awarding bodies.

The culinary challenge was judged by Worldchefs certified noted chefs from India and abroad, while well-known Chef Sireesh Saxena was the organizing secretary.

AAHAR Winners! Kudos to you all…

Silver Medal Awardees

  • Chef Ishita Singh (Student Culinary Arts, Level 3– Batch 2022)
  • Chef Radhika Goel ( Student Culinary Arts, Level 3 – Batch 2021)
  • Chef Rina Nangbia (Student Diploma & Patisserie, level 3 – Batch 2022)

Bronze Medal Awardees

  • Chef Priyanka Sihra (Student Culinary Arts, Level 3 – Batch 2022)
  • Chef Rahul Kumar (Student Culinary Arts, Level 3 – Batch 2022)
  • Chef Ishaan Rohra (Student Culinary Arts, Level 3 – Batch 2022)

Mr. Arjun S. Datta was moved by seeing the young chefs with their medals and came to cherish this amazing and successful association.

“As an avid food lover and professional in the food industry, I cannot speak highly enough about AAHAR & ICF. This amazing International Food & Hospitality Fair not only brings together some of the most talented chefs and culinary experts from all over the world but also promotes and showcases local food & culture in a unique and exciting way. We have had the privilege of attending several of their festivals and each one has been a remarkable experience.” – Mr. Arjun Datta (Managing Director & COO – IICA, New Delhi)

Mr. Arjun Datta (MD & COO – IICA, New Delhi), Chef Uwe Micheel (President of the Emirates Culinary Guild), and Chef Sumit Gupta( Executive Chef – IICA, New Delhi) at AAHAR 2023

AAHAR 2023 became more special and nostalgic for our executive chef, Sumit Gupta, as it brought back the memories of his early days of becoming a chef and working with Chef Uwe Micheel (President of the Emirates Culinary Guild) at Radisson Blu, Dubai Dehra Creek. From trying and developing new recipes to curating restaurant menus together, they cherished the time and earlier days of their careers.

Learn more about becoming a Worldchefs Education Partner here.

Member News

Pakistan International Culinary Championship 2023 Becomes the Biggest Ever Culinary Championship of Pakistan

PICC 2023 Becomes the Biggest Ever Culinary Championship of Pakistan

Pakistan – 7 April 2023 – The Chefs’ Association of Pakistan (CAP) with the endorsement of Worldchefs, and the strategic partnership of College of Tourism & Hotel Management (COTHM), arranged the 5th season of Pakistan International Culinary Championship (PICC) 2023 on 14-26 March 2023 at the Royal Palm Golf & Country Club. With the participation of thousands of professional chefs not only from Pakistan, but also from abroad, PICC 2023 turned out to be the biggest-ever culinary championship of Pakistan.

Professional chefs from around 100 local hotels, restaurants, cafes, catering companies, and more participated in the culinary competition in different categories. International chefs from Worldchefs’ National Member Associations not only competed for the title of ‘Best International Chef,’ but also performed the duties of judges for all the professional competitions. Besides the active participation of international culinary teams, National Culinary Team of Pakistan (NCTP), National Women Culinary Team of Pakistan (NWCTP), and Young Chefs Team of Pakistan (YCTP) in different cooking competitions, the championship also featured amazing food displays, fun eating competitions, Worldchefs Competition Seminar, and many other exciting activities.

Young chefs from different mainstream schools, colleges, universities and culinary colleges also competed in different categories. A large number of professional and young chefs joined the event from Karachi, Islamabad, Multan, Gujranwala, Kasur, Okara, Bahawalpur, and Rahim Yar Khan. 

The event was presented by Coca Cola as platinum sponsor, powered by KnN’s and Cheezious Pakistan as gold sponsors, while Unilever Food Solutions, Shangrila Foods, Young’s Food, Gobi’s Paints and Ambassador Commercial Kitchen Equipment sponsored the event as silver sponsors. Realite Organic Farms joined the event as ‘Vegetable Partner’, Gobi’s Paints as ‘Décor Partner’ while The Rich Hotel & Apartments acted as ‘Hospitality Partner’. 

Originations like Lahore Restaurant Association (LRA), Pakistan Tourism Development Corporation (PTDC), Punjab Food Authority (PFA), Walled City of Lahore Authority (WCLA), Parks & Horticulture Authority (PHA), and Discover Pakistan TV Channel supported the event as strategic partners. Discover Pakistan did exclusive shows on PICC 2023 during all three days of the event.

Dignitaries from different walks of life joined the event on all the three days and admired the job done by CAP and COTHM. Former Punjab governor Chaudhry Muhammad Sarwar, Member National Assembly Shaista Pervaiz Malik, PTDC Director General (DG) Aftab ur Rehman Rana, senior journalist Sohail Warraich, WCLA Director General (DG) Kamran Lashari, Coca Cola Government Affairs Head Dr Faisal Hashmi and many other senior officials from different private and public sector departments joined the event as guests of honour. Famous singer Adeel Barki also attended the event and performed on stage for the amusement of the chefs’ community.

The ‘Nations Parade’ was a distinct feature of PICC 2023, in which chefs from different countries of the world participated and marched from the entrance of the venue towards the competitions arena. The parade was held on all the three days and not only international personalities but also local chefs, socialites, celebrities and other important personalities participated in that. Marching band and a group of students with international flags in their hands led the parade followed by all the guests and participants and had a round of arena. The international guests appreciated the spirit of Pakistani chefs and admired the services of Chefs’ Association of Pakistan (CAP) for the chefs’ community of Pakistan.

Coca Cola Pakistan & Afghanistan Vice President & General Manager Fahad Ashraf, Cheezious Pakistan Chief Executive Officer (CEO) Imran Ijaz, K&N’s Foods (Pvt) Limited Chief of Multinational & Central Sales Syed Mughees A. Pirzada, Shangrila Foods Brand Manager Shahbaz Ali, Young’s Food Business Development Manager (Lahore) Faizan Khan, Unilever Food Solutions Marketing Lead Umar Waqar, Gobi’s Paints Brand Manager Hamza Hashmi visited and spent time at the venue along with their teams. They all were also awarded with exclusive souvenirs in recognition of their invaluable support for PICC 2023.

Competitions were held all the three days at Royal Palm’s Silver Bell Marquee from 10AM to 8PM and around 3000 chefs competed in almost 17 different cooking categories. Professional chefs from various big brands of Pakistan competed for the titles of ‘Best Cuisiner of Pakistan’, ‘Best Pastry Chef of Pakistan’, ‘Best Chef Pakistani Cuisine’, ‘Best Carving Artist of Pakistan’, and ‘Best Four Course Gourmet Team of Pakistan’. International chefs from different countries competed for the title of ‘Best Cuisiner International’. National Culinary Team of Pakistan (NCTP) Captain Chef Raees supervised all the competitions while ensuring transparency and impartiality throughout the event.

A wonderful team of local and international chefs comprised the jury of PICC 2023. Under the headship of Chef Majeed Alsabagh (Head of Jury) from Syria and Waqar Ilyas Khan (Chief Coordinator-PICC 2023, Coach-NCTP, SVP-CAP), Chef Muhammad Raees (Pakistan/USA), Chef Manzoor Hassan Balghari (UAE), Chef Rima Zaid (USA), Chef Amer Rabah (Iran), Chef Domenico Maggi (Italy) and Chef Tauseef Butt (Pakistan) performed the duties as senior judges while Chef Usama Asghar, Chef Tipu Imran, Chef Muhammad Razzaq, Chef Sadaqat Sohail, Chef Shumaila Zafar, Chef Rizwan ul Haq, Chef Jahangir Hussain, Chef Asif Butt, Chef Hassan Arshad, Chef Faiza Iqbal, Chef Sher Ali and Chef Nawaz performed the duties as judges. 

Chef Shamoon Barkat from Café Aylanto won the title of ‘Best Cuisiner of Pakistan’, Chef Muniza Khalid from COTHM Karachi grabbed the title of ‘Best Chef Pakistani Cuisine’, Chef Asad Malik from Cakes & Bakes took the title of ‘Best Carving Artist’, Chef Kahadam Hussain from English Tea House won the title of ‘Best Pastry Chef of Pakistan’, while the team of Chef Rizwan Abbasi, Chef Umer Chaudhary and Chef Muhammad Waqas from Pearl Continental Bhurban won the title of ‘Best Four Course Gourmet Team’. Other than the main titles, a large number of chefs also won Gold, Silver and Bronze medals in different categories. To appreciate the chefs on their participation in the competitions, all the chefs were also awarded with participation certificates.

Take your competition to the next level with Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality. This endorsement provides exceptional opportunities for visibility to an audience of culinary professionals.

Benefits include:

  • Tap into a global community of chefs for greater networking and business opportunities.
  • Unlock new possibilities with optional digital badging and event competition software.
  • Gain free of charge digital badges for competitors and winners with co-branding opportunities.
  • Gain access to downloadable evaluation and scoring sheets on Worldchefs website.

Learn more and apply to endorse your competition:

Member News Press Releases

12th International Culinary Competition of Southern Europe.

The 12th International Culinary Competition of Southern Europe has come to an end. Congratulations to all participants!

The International Culinary Competition of Southern Europe is organised every two years by Culinary Professionals Greece, in collaboration with TIF HELEXPO SA and is supported by the Worldchefs.

The 12th International Culinary Competition of Southern Europe, the largest gastronomic event in South Europe, was a great success. The event welcomed 400 students and professional chefs, as well as international judges, from 15 countries all over the world. Held from February 17 to 20, 2023 at the International Exhibition & Congress Centre (TIF HELEXPO SA), Thessaloniki, Greece.

This year’s competition included 27 different categories based on the rules, regulations and judging criteria as specified by Worldchefs.

The competition prizes

The level of participants was high and the total number of medals awarded was 250. Specifically, the prizes awarded are:

  • Top Class Trophy School of the Year according to all the medals it received by TIF-HELEXPO, at IEK DELTA 360ο, Greece
  • Top Class Trophy School of the Year by Boskos Food, at the Cyprus University of Technology “TEPAK”
  • Top Class Trophy Student Chef of the Year by Provil, to Aleksandrov Aleksandar from Culinary Art Institute “CAI”, Bulgaria
  • Top Class Trophy Professional Chef of the Year by Region of Central Macedonia, to Miltiadis Miltiadou from Intercollege, Cyprus
  • Top Class Trophy Student Chef “Fish from Greece” by HAPO, to Andreas Siakallis from Intercollege, Cyprus
  • Top Class Trophy Professional Chef “Fish from Greece” by HAPO, to Dimitris Melissopoulos from Eagles Villas, Greece
  • Top Class Trophy Student Chef Vegeterian Dish “Monk Epifanios” by Mylopotamos, to Evangelia Malamata from IEK DELTA 360ο, Greece
  • Top Class Trophy Student Chef “Traditional Greek Dish” by Thessaloniki City of Gastronomy, to Ioannis Nouris from IEK DELTA 360ο, Greece
  • Top Class Trophy Student Chef “Lamp” by Thessaloniki Tourism Organization, to Čolič Lazar from High School of Culinary Arts and Tourism with Dormitory, Serbia.
  • Top Class Trophy Student Pastry Chef of the Year by Afoi Gali, to Georgia Anastasiadou from Thessaloniki Vocational Training Institute of Tourism, Greece


The Chairman of the Jury was Roberto Beltramini from Luxembourg and the judges were Tony Chang, Georg Wallig, Ray McCue, Daniel Schade, Joachim Mueller, Niclas Melin, Rohan Fernandopulle, Hossam Soliman, Nikolas Constantinou, Georgios Kyprianou, Emrah Köksal Sezgin, Panayiotis Hadjisymeou, Ilias Maslaris, Dimos Kalaitzidis, Dimitris Pamporis, Nikos Christoforou, Theodoros Gavezos and Christos Gremos.

Zero Food Waste and Solidarity action towards the earthquake victims

One of the innovations of this year’s event was Zero Food Waste, where the minimum percentage of waste was sought through proper food management.

On the initiative of the committee of judges of the event, the amount of 1.600€ was collected which will be deposited to World Chefs Without Borders for the needs of the earthquake victims in Turkey.

The celebration of Culinary Professionals

The International Culinary Competition of Southern Europe, which is organized every two years, is a great celebration of culinary professionals and is part of the continuous effort made by the Culinary Professionals Greece, with the main concern being the development of healthy competition among culinary professionals, the exchange of knowledge and new techniques between them at international and local level and by extension, their development.

The Culinary Professionals Greece congratulates all the participants who succeeded with their creativity and their passion for the culinary art to impress the demanding jury, displaying their skills and ethics throughout the competition.


The 12th International Culinary Competition of Southern Europe was held with the significant contribution of the jury, whose members are certified as official judges by Worldchefs, the co-organizer TIF-HELEXPO, the culinary schools that took part, the members of the Culinary Professionals Greece, as well and supporters:


Learn more about culinary professionals in Greece here.

Take your competition to the next level with Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality. This endorsement provides exceptional opportunities for visibility to an audience of culinary professionals.

Benefits include:

  • Tap into a global community of chefs for greater networking and business opportunities.
  • Unlock new possibilities with optional digital badging and event competition software.
  • Gain free of charge digital badges for competitors and winners with co-branding opportunities.
  • Gain access to downloadable evaluation and scoring sheets on Worldchefs website.

Learn more and apply to endorse your competition:

Member News

Outstanding Performance of Culinary students at FIFA World Cup 2022 Cooking Competition

Outstanding Performance of Culinary students at FIFA World Cup 2022 Cooking Competition

Pakistan, 15 of December 2022 – Zainab Daniyal and Asia Faisal, the students of CTH Level 2 Diploma in Culinary Skills lifted the Champion Trophy of the FIFA WORLD CUP 2022 COOKING COMPETITION, they were representing Team France.

A parallel event was organized with the FIFA 2022 Qatar by Masterclass Pakistan Hospitality Business School for Culinary Diploma students.

Kainat Kashif and Raisa Baloch were representing Team Argentina stand second in the final match with a very narrow margin.  

Eight teams from CTH Level 2 Diploma groups participated in the FIFA WORLD CUP 2022 COOKING COMPETITION from the knockdown stage.

In the knockdown stage, teams were allocated a country the same as FIFA 2022 Qatar, Netherlands, Argentina, Croatia, Brazil, Morocco Portugal, England, and France by judges. Teams had the freedom to select at least two dishes from allocated countries and get them approved by judges.

All teams are required to perform the live cooking of the most famous cuisine and sweet dish of assigned countries.

The most interesting and challenging twist for Culinary students was that at every stage they were allocated a new country. All teams were under tremendous pressure as they have to do a lot of research to select the dishes, purchase ingredients, cooking practice, and final plate presentation. 

Our competition judges Chef Basit Usmani and Chef Medhi did a great job as they also have to prepare themselves to assess each and every cuisine of their respective countries.

At the closing ceremony of the FIFA WORLD CUP 2022 COOKING COMPETITION, Hafiz Usama Ahmed, CEO of Masterclass Pakistan Hospitality Business School apprised all participating teams. He said, the plate presentation and selection of various cuisine from so many countries was marvelous, he added, our culinary students have learned to deliver any cuisine. He said, Masterclass Pakistan always encourages and offers many platforms to his graduands to showcase their skills.

Photos from the event.

Member News

HORECA Jordan Launches its 8th Edition

Amman, 28 of September 2022 – In the presence of Jordan’s Minister of Tourism and Antiquities, the president and members of Jordan Restaurant Association, and leading figures from the world of hospitality, the culinary arts and F&B industries, HORECA Jordan celebrated the opening of its 8th exhibition on September 27th at Jordan International Exhibition Center to celebrate the best in hospitality and foodservice.

The renowned event has, over the years, established itself as a prime meeting place for professionals to network and do business, providing a much-needed boost to Jordan’s hospitality sector.

Visitors to HORECA Jordan can discover the products and services of more than 150 local and international exhibitors, including tableware suppliers, kitchen equipment specialists, food and beverage producers, packaging and labelling manufacturers and much more.

Speaking about the event, Thuraya Husseini, chairperson and CEO of Lawrence & Husseini Consult, HORECA Jordan organizer, said: “We are delighted to see so many familiar faces, as well as first-time visitors, at the event. HORECA Jordan’s new venue, which is more spacious than previous editions and on a single floor, has made the experience more practical and enjoyable for our exhibitors and guests.”

Apart from sourcing products and discovering innovations, those attending HORECA Jordan can watch participants in action at the Hospitality Salon Culinaire, the Barista Competition and the Bed Making Competition. Indeed, more than 150 talented chefs, baristas and housekeeping professionals have signed up to showcase their talents to a jury comprising top chefs and experts, including: Thomas Gugler, Issa Al Balushi, Joseph Asfour, Tarek Ibrahim, Adna Khan, Hossasm Soliman, Christiane Trickl, Philippe Wavrin, Michel Widehem, Anthony Bedoyan, Branislav Beronja, Khommaeiss Nawaf, Rana Sheghem, Mahmoud Izhiman, Lina Mouasher, Omar Al Qudah, Osama Abu Shalafnah, Deema Hajjawi , Jaques Rossel , Ali Nabil Fraitekh and Saher Batarseh 

HORECA Jordan runs until September 29th and is open from 2 pm to 9 pm daily. 

For trade only


افتتاح هوريكا الأردن في نسخته الثامنة

بحضور وزير السياحة والآثار الأردني، رئيس وأعضاء جمعية المطاعم الأردنية ووعدد من  الضيوف ، أطلقت هوريكا الأردن معرضها الثامن للاحتفال بأفضل ما في الضيافة والخدمات الغذائية في موقعها الجديد مركز الأردن الدولي للمعارض، قاعة مكة ، عمان.

أثبت هذا الحدث الشهير ، على مدى السنوات الماضية ، مكانته كمكان رئيسي للقاء للمهنيين للتواصل والقيام بأعمال تجارية.

في الفترة من 27 إلى 29 سبتمبر 2022 ، سيتمكن زوار هوريكا الأردن من اكتشاف منتجات وخدمات أكثر من 150 عارضًا محليًا ودوليًا ، بما في ذلك أدوات المائدة ومعدات المطبخ والمواد الغذائية والمشروبات والتعبئة والتغليف والبياضات وغير ذلك الكثير.

وفي حديثها عن الحدث ، قالت ثريا الحسيني ، رئيس مجلس الإدارة والرئيس التنفيذي لشركة Lawrence & Husseini Consult ، منظم هوريكا الأردن: “تعد هذه النسخة بأن تكون مثيرة بالنسبة لنا ، حيث اخترنا مكانًا جديدًا أكثر اتساعًا وفي طابق واحد. ، مما يجعلها عملية أكثر للعارضين والضيوف. “

بصرف النظر عن تحديد مصادر المنتجات واكتشاف الابتكارات ، سيتمكن الزائرون الذين يحضرون هوريكا الأردن من الاستمتاع بالمسابقات الحية في صالون الضيافة كولينير وفن الخدمة ومسابقة باريستا ومسابقة صنع السرير. في الواقع ، قام أكثر من 150 مشاركًا بالتسجيل لعرض مواهبهم في الطهي أمام لجنة تحكيم تضم كبار الطهاة والخبراء ، بما في ذلك توماس جوجلر ، عيسى البلوشي ، جوزيف عصفور ، طارق إبراهيم ، عدنا خان ، حسام سليمان ، كريستيان تريكل ، فيليب وافرين ، ميشال وايدهم

هوريكا الأردن تبقى حتى 29 سبتمبر من الساعة 2 إلى 9 مساءً

لذوي الإختصاص – 

Member News

Hundreds of new members join Chefs Association of Pakistan 

The Chefs Association of Pakistan (CAP) recently opened its membership resulting in the joining of a large number of new members.

To welcome the new members of CAP, multiple ceremonies were organized where membership certificates were distributed among them. CAP Senior Vice President Corporate Waqar Ilyas, CAP Secretary General Ahmad Shafiq and the executive members graced the ceremonies.  Waqar Ilyas informed the members about the scope and importance of CAP. Ahmad Shafiq welcomed the new members and provided career guidance to the young members. 

He said that Chefs Association of Pakistan is the only representative organization of chefs in the country which is also a member of World Chefs Paris; a global authority on food. By becoming a member of CAP, chefs can avail multiple local as well as international opportunities, he added. 

New members of CAP were quite excited to join the esteemed platform of chefs in Pakistan. They were of the view that after getting associated with CAP, they will try to come up to the expectations of CAP and Worldchefs, Paris.

–END –


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 Hospitality 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.

For more information about Worldchefs, visit us at

For press and media inquiries
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