A new Worldchefs’ RQCE (Recognition of Quality Culinary Education)-accredited institution has emerged in South Korea. In March, following strong support from the schoolโs management and the dedicated efforts of its instructors, Korea Culinary Art Academy officially received its accreditation from Worldchefs, reflecting the institution’s alignment with Worldchefs’ quality standards of excellence in culinary education.
Soon after, the academyโs young chef competitors went on to challenge themselves at the โYoung Chefs Grand Prix Team Challengeโ held during FHA 2026 at Singapore Expo from April 21 to 24. The competition, jointly organized by Singapore Chefs Association and Informa Markets, is an international platform where promising young chefs from around the world compete and showcase their skills.ย
While the school had previously gained extensive experience in individual competitions, this marked their first time competing as a team. The event brought together 15 teams from countries including the United States, Australia, Taiwan, Singapore, and Thailand. Following the preliminary rounds, only the top eight teams advanced to the finals, where they faced a high-level โmystery boxโ challenge. Preparing for their first team competition proved to be a demanding journey for both the students and their instructors.
Korea Culinary Art Academy entered two teams in the competition, and both successfully advanced to the Top 8, earning their place in the finals. Composed of teenage high school students, the teams faced the intense pressure of the mystery box challenge. Nevertheless, they maintained focus, demonstrated strong teamwork, and delivered their best performance until the very endโultimately earning the honor of becoming the inaugural champions.
This achievement goes far beyond a simple victory.ย It reflects the passion and dedication of the young chefs, the commitment of their instructors, and the strength of a structured education system built upon Worldchefs’ RQCE (Recognition of Quality Culinary Education) framework. It is a showcase of the outcomes of strong training, mentorship, and professional development within the Worldchefs’ global community, and serves as a meaningful reminder of the importance of solid foundational training in culinary education.
About Korea Culinary Art Academy
Korea Culinary Art Academy is a professional culinary and food arts academy in South Korea that offers a wide range of courses in cooking, baking, and barista training. The academy operates multiple branch locations nationwide, all under the same corporate structure and educational standards. Students can enroll in certificate programs, as well as career development and skill-building courses. Alongside practical hands-on training, the academy also supports startup and employment opportunities, and hosts regular events and community activities to enrich the learning experience.
Currently, the RQCE (Recognition of Quality Culinary Education) accreditation applies to the Gangnam campus in Seoul, with plans to expand the accreditation to other branches in the near future.
In the April 2026 edition of Gulf Gourmet Magazine, hear from Harald Oberender, Vice President Corporate of the Emirates Culinary Guild, about how he is connecting to unexpected industries.
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:
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:
As the global culinary industry marks International Women’s Day, we recognize and celebrate the many women shaping the future of food.
Worldchefs represents a diverse network of culinary professionals as a federation of over 100 national chef associations around the world. While the profession has historically been male-dominated, women are becoming an increasingly visible and influential part of the industry. Across the Worldchefs network, member associations are helping drive this shift by launching initiatives, mentorship programs, competitions, and platforms that highlight female voices and inspiring stories worldwide.
Recruiting the Next Generation of Women in the Industry
Building a more equitable industry starts with awareness. Showing young people that hospitality offers stable, creative, and rewarding career paths is an important step in encouraging more women to enter the profession.
The Norwegian Chefs Association, Norske Kokkers Landsforening (NKL), is leading these efforts through their KIKY project. Short for Kvinner i KokkeYrket (Women in the Culinary Profession), the initiative aims to inspire girls ages 14โ16 to pursue culinary education and explore opportunities in the industry. The association runs recruitment activities in secondary schools and works with a team of ambassadors, members from their association, who share their experiences and demonstrate what a career in the kitchen can actually look like.
One of these ambassadors is Kristine Hartviksen, Worldchefs’ Assistant Vice President and an active member of the Norwegian Chefs Association. Through the KIKY program, she mentors young women considering a culinary path. Her advice is simple but meaningful:
โYou must trust yourself and have a mentor. We are stronger together.โ
Norway’s KIKY initiative exemplifies one of many ways in which our member associations are helping to create awareness and mentor the next generation, inviting more women to consider culinary careers.
Kristine Hartviksen Norweigan Chefs Association
Fostering Communitiesand Professional Networks
As more women enter the culinary industry, building spaces for connection becomes just as important as recruitment. In a profession where men can often make up the majority in the room or kitchen, female community networks can offer mentorship, professional development, and support.
FIC’s LadyChef Network Federazione Italiana Cuochi
Worldchefs’ member in Italy, the Federazione Italiana Cuochi, has long recognized the value of these networks. Its LadyChef Network, known as Sodalizio delle LadyChef, has existed for nearly 30 years as a dedicated department within the association.
This structured network not only welcomes women into their association, but also promotes professional recognition, hosts events, and unites their members, honoring women in the kitchen.
In Mauritius, a similar activation is taking shape. The Mauritius Chefs Association recently launched its Womenโs Wing, an idea proposed by its president, Mooroogun Coopen, a Worldchefs Certified Master Chef.
Worldchefs’ members are sparking change, adapting and evolving to build inclusive opportunities and networks. As more associations take similar strides, awareness grows across our global community of the importance of supporting women throughout their culinary careers.
A Focus on Visibility and Opportunities
Supporting women in the industry also means guaranteeing access to opportunities and training.
The Syrian Culinary Guild has focused on initiatives that support Arab women, many of who work preparing and selling meals from home. Through training courses and educational offers, the guild helps women strengthen their culinary skills. They are also encouraged to join culinary competitions, an opportunity to showcase their skills and confidence in the kitchen.
Badya Khair Aldeen and Syrian Chefs Guild
Moving slightly North on the map, in Georgia, female culinary voices are also made visible. The Chefs Association of Georgia was built upon a strong equitable foundation. Founded by Mia Kuprava, a leader committed to promoting Georgian gastronomy internationally, the association prioritizes equity at its core. This is also reflected in their culinary competitions, as:
โIn every competition organized by the Chefs Association of Georgia, we ensure that prominent female chefs are represented on the professional jury. Their presence ensures a balanced, professional, and world-class evaluation process.โ
Ensuring women are visible not only in kitchens but also in leadership and judging roles helps promote a balanced industry and puts women voices and faces at the forefront to inspire others to do the same.
Inspiring Stories of Women in Worldchefs’ Community
In addition to initiatives, programs and networks on the association level, across the Worldchefs network, inspiring individual stories also highlight the growing impact of women in the profession.
Caitlin Meredith Culinary Association of Wales
In Wales, young chef Caitlin Meredith was recently named Junior Chef of Wales 2026 at just 19 years old. A student at Coleg Ceredigion, she works at Ynyshir Restaurant and Rooms, the country’s only two-Michelin-star restaurant. Her performance earned her a gold medal and a place in the semi-finals of the UK Young National Chef of the Year competition.
โBeing named the best young chef in Wales is particularly cool and a confidence boost,โ she said. โIn the future I would like to become a private chef and travel the world.โ
The Culinary Association of Wales was excited by this win. As their President Arwyn Watkins shared:
โSupporting chefs at every stage of their career across Wales is central to our ethos as an association. It is therefore particularly encouraging to see young women succeeding at the highest level in our national competitions, challenging long-standing stereotypes and demonstrating the exceptional talent and determination coming through the industry.โ
– Arwyn Watkins OBE, President, Culinary Association for Wales
Women are in the spotlight in Montenegro, as well. Sladjana ล oฤ has shared her talents spending the past decade as Executive Chef at Hilton Podgorica Crna Gora. With extensive experience and a degree in Gastronomy Management, she believes that learning is the foundation of true leadership. Alongside her leadership roles, she is known for mentoring young chefs while balancing her professional career with family life.
“I am especially proud of leading the opening of a five-star hotel, a milestone I achieved as the first person from Montenegro and the first woman in that role, which until then had been reserved exclusively for foreign professionals.”
Sladjana ล oฤ Chefs Association of Montenegro
Chefs Association of Georgia
Meanwhile, in Georgia, association founder Mia Kuprava continues to build a platform for chefs across the country. Her vision positions the chefโs jacket as not only a profession, but a commitment to culture, innovation and community.
Across our global membership, active participation and inspiring stories among women continue to grow. In Albania, for example, the the Albanian Chefs & Cooks Association reports that women now make up 46% of its membership, underscoring the ongoing industry shift.
A Bright, Equitable Future Ahead
From Wales, to Syria, Norway, Georgia and beyond, Worldchefs’ network serves as a powerful example of how together, we can drive the change and create a better future for the industry. Women are contributing to the profession in many ways, and through mentorship programs, recruitment initiatives, leadership roles and professional recognition, these efforts will break the historic stereotypes of the kitchens past and allow for an industry filled with diverse ideas and voices ahead.
Moving forward, collaboration across the global community will be key. By working together and supporting women at every stage of their careers, Worldchefs members are helping build a stronger future for the profession. We can’t wait to see what’s ahead.
In the February 2026 edition of Gulf Gourmet Magazine, meet Chef Nabhan Abdulrahman, and get inspired by stories on food waste, recognition, the art of giving, and more.
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:
On February 6, chefs from Yangon and Ngapali Beach came together to support two charity schools in East Dagon, Myanmar, reaching 70 students at one school and 121 students at another.
Thanks to the generous donation of Chef Myo Sandar Htun and her family, students received traditional school bags filled with essential stationery items, including exercise books, rulers, erasers, sharpeners, pencils, and ballpoint pens.
The donation took place on the same day as the studentsโ exams. After finishing their exams in the morning, the children were surprised with their new school bags. From kindergarten to middle school, students proudly explored their new supplies, comparing colors and even trading items with friends to choose their favorites.
A Collective Effort by Myanmarโs Culinary Community
This meaningful initiative was made possible through the efforts of:
Yangon Chefs: Kyaw Kyaw and Ye Nanda Khin
Ngapali: Ma Khin Khin Myo
Myanmar Chefs Association (MCA): Ma Khet Khet, Chef Kyaw Kyaw Tan, and Chef Kaung Myat
Special thanks to Chef Myo Sandar Htun and her family for their continued support of the Myanmar Chefs Association (MCA) and Worldchefs Social Responsibility initiatives from 2021โ2026.
Gratitude also goes to all generous donors who contributed school bags, as well as Andreas and Markus for their stationery donations.
Supporting Education, Supporting Communities
For many years, the Myanmar Chefs Association has supported ongoing educational initiatives across the country. Since 2025 alone, more than 8,000 students have received support through the donation of traditional Myanmar-made school bags, including Kachin, Arakan, and Shan styles.
All items are locally made in Myanmar, helping to:
Sustain local jobs and income
Strengthen food security for families
Reduce COโ emissions by avoiding long-distance foreign aid transport
Make school support more accessible, affordable, and sustainable
Through these initiatives, MCA chefs continue to align with global goals and Worldchefsโ commitment to social responsibility, ensuring that children across Myanmar receive support in education, health, and food security.
Together, these efforts help ensure that communities remain hopeful and resilient.
Chefs Association of Pakistan (CAP), in strategic partnership with the College of Tourism & Hotel Management (COTHM), successfully concluded the Pakistan International Culinary Championship (PICC) 2026 โ Season 8, held from February 9โ12, 2026. Endorsed by Worldchefs, the four-day championship emerged as one of the largest and most dynamic culinary gatherings in the region, setting new benchmarks for excellence, participation, and professional standards.
A Championship of Global Standards
With more than 5,000 participants competing across 30+ categories and vying for 15 prestigious titles, PICC 2026 demonstrated Pakistanโs growing strength on the international culinary stage. Culinary arts students, professional chefs, and international teams competed in a spirit of skill, discipline, and innovationโreflecting the true essence of competitive gastronomy.
Worldchefs Vice President Uwe Micheel led the championship as Head of Jury, ensuring rigorous adherence to global competition standards, while Chef Muhammad Raees served as Assistant Head of Jury. The presence of internationally aligned judging standards reaffirmed PICCโs credibility as a world-class culinary competition.
Strong Institutional Backing
The championship was held in collaboration with the Prime Minister’s Youth Programme and the National Vocational & Technical Training Commission (NAVTTC), reinforcing its core objective: youth empowerment through skill development aligned with international benchmarks.
The event received remarkable institutional and diplomatic support from distinguished national leaders and industry representatives, underlining the growing recognition of culinary arts as a strategic sector for youth development, economic growth, and cultural diplomacy.
Industry Partnership & Professional Execution
PICC 2026 was presented by National Foods and powered by Coca-Cola, Cheezious, K&N’s, and Nestlรฉ Professional. Conducted in association Youngโs Food, Haier, Rose Petal Professional, Ambassador Commercial Kitchen Equipment, and Blue Band, the event maintained full hygiene compliance, reinforcing international standards of food safety and professionalism.
Thought Leadership & Industry Dialogue
On the sidelines of PICC 2026, two impactful panel discussions were also convened, adding an important intellectual dimension to the championship. The first session, titled โThe Future of Pakistani Cuisine on the Global Stage,โ explored strategies for positioning Pakistanโs rich culinary heritage in international markets. The second discussion, โFuture of Pakistani Chefs & International Cuisines in Pakistan,โ focused on evolving industry trends, global mobility for chefs, cross-cultural culinary exchange, and the growing presence of international cuisines within Pakistanโs hospitality sector.
โSenses in the Kitchenโ: A Defining Moment
One of the most inspiring highlights of PICC 2026 was the โSenses in the Kitchenโ segment, where 25 visually impaired chefs competed across multiple categories. The segment celebrated resilience, talent, and inclusivityโsending a powerful global message about equal opportunity in culinary arts.
A Vision for Pakistanโs Culinary Future
CAP Founder & President Ahmad Shafiq expressed gratitude to Worldchefs for its continued support and emphasized that PICC 2026 aims to position Pakistani cuisine prominently on the global culinary map while training youth according to Worldchefs standards.
With record-breaking participation, strong governmental backing, and industry collaboration, PICC 2026 has firmly established itself as one of the most significant culinary championships in the regionโcelebrating excellence, inclusivity, and the future of gastronomy.
Read the below message from Peter Tischhauser, Worldchefs’ Culture Cuisine & Heritage Food Committee Chair, about his visit to India for the World Culinary Heritage Conference.
My recent visit to India for the World Culinary Heritage Conference was more than a professional engagement, it was a deeply grounding experience that reinforced why culture, cuisine, and heritage are inseparable.
India is a country where history is not confined to museums or textbooks; it lives in everyday life, in markets, kitchens, and family tables. This was perhaps most powerfully felt during our visit to the Taj Mahal. Standing before a structure that has endured for centuries, crafted with precision, patience, and profound respect for tradition, I was struck by how closely it mirrors the story of food. Like great architecture, great cuisine is built over time… refined, preserved, and passed down through generations.
Throughout the conference, there was a strong and recurring emphasis on mastering the fundamentals: understanding ingredients, respecting spices, and recognizing their purpose, balance, and nutritional value. These principles are timeless. They are the same foundations that underpin heritage recipes across cultures, whether in India, Australia, or elsewhere in the world. Food, at its best, tells the story of a place and its people.
One of the most meaningful discussions centred on the responsibility we share as chefs to pass this knowledge forward. Preserving culinary heritage is about identity. When young chefs learn the stories behind traditional dishes โ often taught in the same way a grandmother teaches a family recipe โ they gain more than technique. They gain connection, pride, and a sense of belonging within their culinary culture.
This industry has given me the opportunity to travel, to learn, and to form lasting friendships across borders. Giving back through mentorship and advocacy for heritage cuisine is both a privilege and a responsibility I take seriously. Seeing chefs around the world now reintroducing traditional dishes, using regional products and time-honored methods, is an encouraging sign that cultural cuisine is not being lost, but rediscovered.
India reminded me that when we honor the past, whether through architecture, food, or shared traditions, we strengthen the future of our craft.
We use cookies on our website to give you the most relevant experience by remembering your preferences and repeat visits. By clicking โAccept Allโ, you consent to the use of ALL the cookies. However, you may visit "Cookie Settings" to provide a controlled consent.
This website uses cookies to improve your experience while you navigate through the website. Out of these, the cookies that are categorized as necessary are stored on your browser as they are essential for the working of basic functionalities of the website. We also use third-party cookies that help us analyze and understand how you use this website. These cookies will be stored in your browser only with your consent. You also have the option to opt-out of these cookies. But opting out of some of these cookies may affect your browsing experience.
Necessary cookies are absolutely essential for the website to function properly. These cookies ensure basic functionalities and security features of the website, anonymously.
Cookie
Duration
Description
cookielawinfo-checkbox-analytics
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Analytics".
cookielawinfo-checkbox-functional
11 months
The cookie is set by GDPR cookie consent to record the user consent for the cookies in the category "Functional".
cookielawinfo-checkbox-necessary
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookies is used to store the user consent for the cookies in the category "Necessary".
cookielawinfo-checkbox-others
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Other.
cookielawinfo-checkbox-performance
11 months
This cookie is set by GDPR Cookie Consent plugin. The cookie is used to store the user consent for the cookies in the category "Performance".
viewed_cookie_policy
11 months
The cookie is set by the GDPR Cookie Consent plugin and is used to store whether or not user has consented to the use of cookies. It does not store any personal data.
Functional cookies help to perform certain functionalities like sharing the content of the website on social media platforms, collect feedbacks, and other third-party features.
Performance cookies are used to understand and analyze the key performance indexes of the website which helps in delivering a better user experience for the visitors.
Analytical cookies are used to understand how visitors interact with the website. These cookies help provide information on metrics the number of visitors, bounce rate, traffic source, etc.
Advertisement cookies are used to provide visitors with relevant ads and marketing campaigns. These cookies track visitors across websites and collect information to provide customized ads.
