Category: Member News

The grand finale of the 10th edition of “Bitwa Regionów” (Battle of the Regions)—a national culinary competition dedicated to preserving and celebrating culinary culture and heritage foods from all regions of Poland, was at the heart of the event. Sixteen Circles of Country Housewives (Koła Gospodyń Wiejskich), each representing their voivodeship, presented unique dishes rooted in traditional recipes and local ingredients.

Chef Joanna Ochniak, member of Worldchefs’ Culture Cuisine and Heritage Food Committee, had the great honor to serve as chairman of the jury, alongside esteemed culinary professionals. Notably, the patronage of OSSKiC (Polish Chefs and Pastry Chefs Association) graced the competition.

The winner was KGW Zakocie “Wygodni Zakociacy” from Mazovia, who prepared the traditional dish the Polish Crayfish. The winning team will proudly represent Poland and present this dish at one of the world’s largest food fairs—Grüne Woche in Berlin, January 16–25, 2026.

The festival served as a vibrant space for food education, tastings of local products, culinary demonstrations, and discussions about quality and provenance. With 127 exhibitors, 26 panel discussions and author meetings, as well as numerous workshops and animations, the event attracted thousands of visitors, confirming its status as the largest food festival in Poland. This was a great event for celebrating Poland’s culinary heritage and promoting conscious food choices. 

Discover more photos and a video from the event.

2025.10.17-10-19，Suzhou International Expo Center

With members spanning the globe, CCA’s specialized committees for snacks, restaurants, hot-pot, group catering, and prepared meals bring together China’s leading foodservice chains—Yum China (KFC, Pizza Hut), Golden Arch (McDonald’s), Quanjude, Haidilao, Luckin Coffee, Dadong, Xin Rong Ji, Qianxihe—and the state guesthouses of every province and municipality, together with national and international five-star hotel groups. It also counts major industry partners such as Unilever, Lee Kum Kee, Nestlé, and Xuetian Salt among its affiliates.

National-level flagship industry events and forums

Each year, the China Cuisine Association stages a suite of premier, nationwide forums and industry-development events that have been designated key projects under the Ministry of Commerce’s guidance and support program. These signature initiatives include:

• China Catering Industry Development Conference 
• China International Catering Industry Expo 
• China International Group-Catering Industry Development Conference 
• China Fast-Food Industry Conference 
• China Hot-Pot Industry Development Conference 
• Chinese Folk Cuisine Industry Development Conference 
• China Casual Dining Forum 
• China Snack Festival 
• “Chinese Cuisine” Arts Festival

Ministry of Commerce’s “Chinese Gourmet Gala” – China Chefs Festival

Launched by the Ministry of Commerce and organized by the China Cuisine Association, the China Chefs Festival has, for 34 consecutive years, served as the flagship national event within the Chinese Gourmet Gala. Widely dubbed “the Olympics for Chinese chefs” and “the Canton Fair of the restaurant industry,” the festival assembles the world’s premier culinary resources, creating China’s premier platform for industry exchange and collaboration. It showcases the pinnacle of Chinese culinary artistry, provides restaurants with a streamlined procurement and deal-making corridor, and partners with global “World Gourmet Cities” to advance China’s standing on the world culinary stage.

The 34th China Chefs Festival and 2025 China Culinary and Catering Expo

In response to the State Council’s call to accelerate the growth of the catering economy and trade events—and with the full backing of the Suzhou Municipal Government—the 34th China Chefs Festival and the 2025 China Culinary & Catering Expo will expand to an unprecedented scale.

• Worldchefs Asia Presidents Forum – making its China debut in Suzhou, bringing together the presidents of more than 20 national chefs’ associations, top restaurateurs and culinary masters from around the globe for an international cooking competition and a series of high-level forums.

• Chinese Culinary Art World Championship – the only Worldchefs-certified, CCA-hosted global competition dedicated to Chinese cuisine. Over 20 countries and more than 30 Chinese provinces and municipalities will field elite teams.

• Four national culinary competitions sanctioned by Worldchefs and organized by CCA will run concurrently, including the National Western Cuisine Championship and the 2025 National “Golden Chef” Invitational Showcase.

• The 34th China Chefs Festival will stage seven-plus national industry events, among them the World Gourmet Cities Forum, the Chinese Culinary Masters Hall of Fame Induction, the Chinese Cuisine Global Expansion Forum, and a dedicated procurement matchmaking summit.

Expected to gather:

• 100,000+ trade visitors: official delegations from culinary and restaurant associations in all 34 provincial-level regions, more than 3,000 leading restaurant chains and supply-chain companies, executive chefs and F&B directors from hotels nationwide, plus heads of canteens and catering services at major enterprises and institutions. 

• 1,000+ exhibitors: a full spectrum of national restaurant brands, ingredient suppliers, and kitchen-equipment manufacturers.

China Chefs Festival—the defining annual moment for the nation’s restaurant industry—brings together its master chefs and leading entrepreneurs in one grand gathering. 

Running alongside it, the China Culinary & Catering Expo gathers tens of thousands of trade buyers whose purchasing needs are immediate and immense. This is more than an industry milestone; it is a brilliant stage for brands to shine and a once-a-year chance to sit face-to-face with every segment of the F&B market. 

We look forward to welcoming you!

In a significant move to promote Chinese food culture on the global stage, the President of the China Cuisine Association (CCA), Ms. Yang Liu, along with a distinguished delegation, recently paid a visit to the UNESCO headquarters in Paris. This visit was marked by in-depth exchanges on the international dissemination and promotion of Chinese food culture. Additionally, the CCA delegation actively participated in gastronomy showcases in line with the “International Day of Dialogue among Civilizations”, further highlighting Chinese cuisine’s role in cultural diplomacy.

As a proud Worldchefs member, the China Cuisine Association’s engagement with UNESCO reflects our shared commitment to strengthening collaboration with UN bodies, fostering cultural exchange, and advancing the global culinary community.

Visit to UNESCO Headquarters: A Dialogue on Cultural Heritage

During the visit to UNESCO’s headquarters, Ms. Yang Liu and her delegation were warmly received by Mr. Qu Xing, the Deputy Director General of UNESCO, as well as China’s Permanent Representative to the UNESCO, Ambassador Yang Xinyu, and Deputy Representative Ms. Wang Ying. The discussions centered on the vital role of Chinese cuisine in fostering cross-cultural understanding and its growing impact as a medium of cultural exchange.

Mr. Qu Xing commended the CCA’s efforts in promoting Chinese cuisine globally, particularly noting the successful organization of Chinese culinary events at UNESCO. These events have garnered high praise from representatives of various countries, effectively bridging cultural divides and enhancing global appreciation for Chinese culinary arts. They have become a significant part of China’s cultural diplomacy, earning widespread acclaim on the international platform.

Ms. Yang Liu emphasized the CCA’s long-standing commitment to positioning Chinese cuisine as a vital window to understanding China. Through international events, professional training, and storytelling of Chinese culinary history, the association has significantly boosted Chinese cuisine’s global presence. In the realm of intangible cultural heritage (ICH) protection, the CCA has collaborated with local governments and industry organizations, successfully enlisting several Chinese culinary techniques in ICH registers at various levels. This ensures the preservation and promotion of these precious cultural assets.

Furthermore, the CCA is actively supporting Chinese cities in their bids to join UNESCO’s Creative Cities Network as “City of Gastronomy”. By integrating resources, offering professional guidance, and highlighting local food, the association is helping cities uncover the unique value of their local food cultures and refine their application.

Gastronomy Showcases for the “International Day of Dialogue among Civilizations”

Prior to the visit, the CCA, in collaboration with the Quanzhou Municipal People’s Government, presented a remarkable gastronomy showcase at UNESCO’s headquarters on June 5. In celebration of the “International Day of Dialogue among Civilizations” initiated by China at the United Nations, this event, titled “Dialogue among Youth on the Silk Road”, aimed to foster cultural exchange through the universal language of food.

The showcase featured a diverse menu that highlighted Quanzhou’s unique food heritage, intertwined with flavors from across China. The event included 7 cold dishes, 11 hot dishes, 5 street food, 2 main courses, 1 soup, and 14 tea snacks. Each dish was carefully crafted to reflect the rich cultural legacy of Quanzhou, a starting point of the Maritime Silk Road, and the depth of Chinese food culture.

The event was attended by over 400 guests, including officials from UNESCO, representatives of member states, international organizations, academic experts, and youth representatives. Ambassador Yang Xinyu, in her address, praised the efforts of the Quanzhou and the CCA in organizing the event. She underscored the power of food as a cultural ambassador, capable of transcending linguistic and cultural barriers to foster friendship and mutual understanding among nations. The event was lauded as a successful platform for cultural dialogue, effectively promoting mutual respect and understanding among diverse civilizations.

Looking Ahead: Continued Collaboration and Cultural Exchange

The CCA’s visit to UNESCO and the gastronomy showcases during the “International Day of Dialogue among Civilizations” mark significant milestones in the association’s mission to promote Chinese food culture globally. These activities not only highlight the cultural richness of Chinese cuisine but also underscore its potential as a powerful medium for international dialogue and understanding.

Moving forward, the CCA is committed to deepening its collaboration with UNESCO and other international organizations. By organizing more impactful events and initiatives, the association aims to further the global reach of Chinese food culture, contributing to the broader goals of cultural exchange and the building of a community with a shared future for humanity.

Geneva, Switzerland – July 12, 2025

The China Cuisine Association (CCA), a Worldchefs member, recently held a successful Chinese Gastronomy Reception at the headquarters of the World Intellectual Property Organization (WIPO) in Geneva, Switzerland. This event, held during the The 66^th series of meetings of the Assemblies of the Member States of the WIPO, aimed to promote Chinese food culture and foster international dialogue through the universal language of food. The reception attracted over 1,500 delegates from around the world, showcasing the unique charm and rich heritage of Chinese cuisine.

Chinese Gastronomy Reception at WIPO Headquarters

On July 8, the CCA, led by its President, Ms. Yang Liu, organized a remarkable gastronomy showcase at the WIPO headquarters. The event was attended by prominent figures, including Mr. Hu Heping, Deputy Minister of the Publicity Department of the Central Committee of the CPC, and Ambassador Chen Xu, Representative of the Permanent Mission of the People’s Republic of China to the United Nations Office at Geneva and other international organizations in Switzerland.

The reception featured a diverse menu prepared by 25 master chefs from 10 provinces and municipalities across China, including Beijing, Shanghai, Tianjin, Hebei, Liaoning, Shandong, Zhejiang, Fujian, Sichuan, and Xinjiang. The chefs presented 34 exquisite Chinese dishes, comprising 6 cold dishes, 6 hot dishes, 8 main courses, and 14 street food. The event highlighted the depth and variety of Chinese culinary traditions, with dishes that showcased local specialties and the unique flavors of Chinese cuisine.

Ambassador Chen Xu and his wife were among the distinguished guests who attended the event. They praised the CCA’s efforts in organizing such a successful reception, highlighting the importance of Chinese cuisine as a cultural ambassador. The event was lauded for its ability to bridge cultural divides and promote mutual understanding through the shared experience of food.

Meeting with Ambassador Chen Xu

On July 9, President Yang Liu of the CCA visited the official residence of Ambassador Chen Xu at his invitation. During the meeting, they discussed the international dissemination of Chinese cuisine and the protection of intellectual property rights in the catering industry.

Ambassador Chen Xu commended the CCA’s professional capabilities and the success of the gastronomy showcase, describing it as one of the most successful culinary events he had witnessed during his tenure at the United Nations. He encouraged the CCA to continue organizing such events abroad to promote Chinese food culture and enhance international understanding.

President Yang Liu expressed her gratitude to Ambassador Chen Xu for his support and detailed the CCA’s ongoing efforts to promote Chinese cuisine globally. She emphasized the association’s commitment to protecting culinary intellectual property and fostering international exchanges. She also highlighted the importance of using food as a medium to tell Chinese stories and promote cultural exchanges.

The China Cuisine Association (CCA), a Worldchefs member, has recently embarked on an international culinary tour, visiting prestigious institutions in Switzerland and France to foster global culinary exchange and cooperation. The tour, led by CCA President Ms. Yang Liu, included visits to the École Hôtelière de Lausanne (EHL) in Switzerland, and the Le Cordon Bleu International Institute and STELO Education Group in France. These visits aimed to enhance cultural understanding and promote Chinese culinary heritage on the global stage.

Visit to École Hôtelière de Lausanne (EHL)

On July 7, the CCA delegation, comprising 54 members including culinary entrepreneurs and hotel management educators from across China, visited the École Hôtelière de Lausanne (EHL) in Switzerland. EHL, renowned as a global benchmark in hospitality and service management education, welcomed the delegation with a comprehensive tour of its state-of-the-art facilities.

The delegation was received by EHL Group Senior Advisor Mr. Jean-Baptiste Berguerand and Ms. Wang Xiaoru. They guided the group through the college’s core teaching facilities, including cutting-edge kitchen laboratories, realistic hotel operation training zones, and a professional library featuring the latest research in global hospitality management. These facilities exemplify EHL’s philosophy of seamless integration between theory and practice, impressing the delegation with the institution’s commitment to professional talent development.

During the visit, President Yang Liu presented a traditional Chinese ceramic art piece to the EHL representatives, symbolizing the cultural exchange between China and Switzerland. The event concluded with a dinner and exchange session, where both parties discussed potential collaborations in culinary education and cultural exchange.

Visits to Le Cordon Bleu and STELO Education Group

On July 11, the CCA delegation visited the Le Cordon Bleu International Institute in Paris. The visit included a tour of the institute’s facilities and a detailed discussion on culinary education and cultural exchange. The delegation was particularly interested in Le Cordon Bleu’s small-class education philosophy and its focus on culinary arts and restaurant management.

The following day, on July 12, the delegation visited the STELO Education Group. The visit included a tour of the institution’s practical classrooms and a discussion on vocational education and international cooperation. The delegation shared insights on Chinese culinary education and explored potential partnerships in student exchange and joint educational programs.

Chinese Gastronomy Reception in Paris

On July 12, the CCA organized a Chinese Gastronomy Reception in Paris, titled “Chinese Gourmet Tasting Banquet in Paris”. This event aimed to deepen the interaction and cooperation between the Chinese and French culinary industries. The reception was attended by over 200 guests, including officials from the Chinese Embassy, French culinary experts, and local dignitaries.

A team of 27 chefs from renowned Chinese restaurants showcased traditional Chinese dishes such as Peking Duck, Buddha Jumps Over the Wall, and braised sea cucumber with green onions. The dishes were meticulously prepared to highlight the rich cultural heritage and diversity of Chinese cuisine.

In her opening remarks, President Yang Liu emphasized the CCA’s mission to promote Chinese cuisine globally and enhance cultural understanding through culinary exchange. She expressed gratitude to the Chinese community in France for their support and highlighted the association’s commitment to fostering international cooperation in the culinary arts.

Looking Ahead: Continued Global Collaboration

The CCA’s international tour not only highlight the cultural richness of Chinese cuisine but also underscore its potential as a powerful medium for international dialogue and understanding. Moving forward, the CCA is committed to deepening its collaboration with international institutions like EHL, Le Cordon Bleu, and STELO. By organizing more impactful events and initiatives, the association aims to further the global reach of Chinese cuisine, contributing to the broader goals of cultural exchange.