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Call for Contributions: Co-Author The Best Rice Recipes World Book with Worldchefs and the World Gastronomy Institute

Call for Contributions: Co-Author The Best Rice Recipes World Book with Worldchefs and the World Gastronomy Institute

  • Worldchefs and the World Gastronomy Institute (WGI) will be collaborating on a culinary heritage book on rice, «The Best RICE RECIPES World Book».
  • The book will contain both informative and technical articles and recipes from around the world, with several chapters on the history of rice,its varieties, characteristics, and cultural significance.
  • The WGI Editorial Team are launching a call to receive proposals of articles from authors, both for technical chapters and for significant recipes cooked with rice from their country or region.

Paris, 29 of September 2021 – Worldchefs and the World Gastronomy Institute (WGI) will be collaborating on a culinary heritage book celebrating the best rice recipes from around the world. «The Best RICE RECIPES World Book» will feature articles and recipes from global contributors, exploring the history of rice, its varieties, characteristics, and cultural significance through the lens of agro-food experts, historians, and chefs.

The WGI Editorial Team are launching a call to receive proposals of articles from authors, both for technical chapters and for significant recipes cooked with rice from their country or region. Chefs around the globe are invited to participate. Selected contributors will be recognized in the book as co-authors.

Submissions must be made in English and support a variety of themes from food anthropology or sustainability to cultivation or nutrition. You can find more information and technical specifications by directly downloading the Submission Form here or by clicking on the word HERE in the book’s banner at To correctly process the form, you have to download it to your computer, complete it and save, before sending it.

To submit an article or recipe for the book you must complete an application and send your article or your recipe with photos to by December 29, 2021.

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The World Gastronomy Institute (WGI) is a transnational NGO accredited by the United Nations Department of Economic and Social Affairs, Collaborating Entity of the United Nations World Tourism Organization (UNWTO) and Collaborator and a Member of the UNITWIN Network of the UNESCO Chair on Food, Culture and Development UOC.

Since the WGI’s founding in 2007, it serves as a global forum for gastronomic policy issues and a practical source of knowledge through its activities and actions. The WGI mission is to promote and develop sustainable gastronomy – rational thinking and responsibility – to contribute to cultural and socioeconomic development, international understanding, peace, prosperity, and universal respect for, and observance of human rights and fundamental freedoms for all, without distinction as to race, sex, language or religion. 

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The World Association of Chefs’ Societies, known as Worldchefs, is a dynamic global network of 110 chef associations worldwide. A leading voice in the hospitality industry, Worldchefs carries 91 years of history since its founding 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

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Honoring the Legacy of Chef Dr. P Soundararajan

Worldchefs is deeply saddened to hear of the sudden loss of Dr. Chef P Soundararajan. Chef Soundararajan was a visionary leader in our community and beyond, a cherished mentor, and an instrumental supporter of Worldchefs’ mission.

As an Honorary Life Member of Worldchefs and in his role as founder General Secretary of the Indian Federation of Culinary Associations, Chef Soundararajan dedicated himself to the industry. Known for his tenacity and compassion, his extraordinary contributions to the culinary profession will endure.

A native of Coimbatore, Chef Soundararajan studied mathematics and statistics at the University of Madras before pursuing a Catering and Hotel Management degree from the Institute of Hotel Management – Chennai.

Over more than four decades, Dr. Soundararajan honed his skills as a professional chef, mentor, and speaker. His career began at The Ashok, a part of the Taj Group of Hotels, where he trained under the French Chef Roger Moncourt. He was assigned to Catering for the prestigious Asian Games, cooking for close to six thousand athletes every day.

“The Prime Minister’s Chef!” was his first major success, being appointed as the “Chef” in charge at the Official State House of the Prime Minister in New Delhi. Here he prepared all the state banquets hosted by the Prime Minister and the Vice President of India, cooking for more than 40 heads of state, including Nelson Mandela, K P. Bhattarai, and Maumoon Gayoom.

Seizing an opportunity to expand his culinary skills, Soundararajan joined the Ashok Kovalam Hotel at Thiruvananthapuram and trained in Royal Cuisine from some of the best master chefs of the Travancore Kingdom. In 1984, he worked as a chef at Kanishka Hotel and gained tremendous knowledge and experience working with Chef J M. Chaudhuri.

He served as Corporate Executive Chef at Club Mahindra Holidays & Resorts, India’s leading lifetime holiday company with 50 resorts across the country, from 1997 to May of 2019.

A renowned member of the culinary community in India, Chef Soundararajan was awarded an Honorary Doctorate by Vels University, presented by the former President of India, Dr. A P J. Abdul Kalam. He was the recipient of the prestigious National Award from the Ministry of Tourism, the Golden Star Award from the South India Culinary Association, and also represented India in the Bocuse d’Or global competition.

Dr. Soundararajan received Certification in World Cuisine from the Culinary Institute of America and a fellowship from St. Nicholas University, Louisiana. Nominated to represent India as a member of Worldchefs Education Committee, he spearheaded sustainability initiatives, and lent his expertise to the first Worldchefs Global Hospitality Certification program, participating in the Worldchefs Certification Pilot Program in India. He was also a Worldchefs Certified Judge.

We thank Chef Soundararajan for a lifetime of remarkable contributions to our profession. He will be missed, and his memory will be honored by all those whose lives he has touched. His legacy continues with the next generation of industry leaders who will carry his torch forward.

We offer our deepest condolences to his family and friends.

Worldchefs President, Thomas A. Gugler, shares a message of farewell after the passing of Dr. Chef P Soundararajan:

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Alan Coxon is Presented with the Ambassador of Taste for Global Gastronomy 2021″ Gold Award.

It is with pleasure and honour to announce that Chef Alan Coxon has been awarded an “Ambassador of Taste for Global Gastronomy 2021” Gold Award.

The ceremony was held this week in Athens, Greece, where Alan also managed to mix business with pleasure and find time to feast upon its rich history whilst indulging in his long standing pleasure and interest in food archaeology.

The “Ambassador of Taste for Global Gastronomy 2021” “Gold Award” will be carried with pride in his attempts to continue supporting chefs and food sectors, culinary heritage, traditions, cultures and global gastronomy in all the destinations where he may be allowed to travel in 2021.

Mr. Alan Coxon receives the honorary title by the founder of the Ambassadors of Taste for the Global Gastronomy® organization (Ambassadors of Taste® global guide) Mr. Philip Koutras (Photo Credit: greektastebeyondborders)

The business world is currently suffering due to the Covid Virus, and non more so than the hospitality and tourism sectors.

Alan believes there will be a great need to support the industry morally and physically in its rehabilitation, whilst motivating young upcoming chefs looking to develop knowledge and skills that are desperately needed to see the sector into the next generation.

Alan says that “We need to implement and develop job security, stability, career progression and above all, hope for the future of the industry. Amidst all this we need to ensure global traditions are embraced and nurtured for the enjoyment and benefit of all”.

Please click here for additional information about the Ambassador of Taste for Global Gastronomy 2021. 

Hear more from Alan, listen to #worldonaplate: