Register Your Interest! Worldchefs Inaugural Golf Challenge – 14 May 2026, Celtic Manor Resort in Newport, Wales.
The Worldchefs Congress & Expo 2026 in Newport, Wales is now less than a year away! Our venue, the renowned Celtic Manor Resort, is one of the world’s leading resort hotels and conference destinations. In addition to its outstanding event facilities, Celtic Manor hosts three championship golf courses — all of which have hosted European Tour events, including the prestigious Ryder Cup in 2010.
As this will be the first time the Congress is held in such a unique and iconic location, it has been proposed that Worldchefs host its inaugural Worldchefs Golf Challenge. The event will take place on Thursday, 14 May 2026, on the renowned Montgomerie Course at Celtic Manor.
Open to all delegates, partners, spouses, and Congress sponsors, the competition will follow the Stableford format and begin with a ‘shotgun start’ at 1:30 PM.
The cost for the day is £95.00 per person, which includes Green Fees and Entry Fee, along with the following:
1. Play on the Roman Road/Montgomerie Course 2. Exclusive use of the course for up to 72 players, including:
Shotgun start on the Roman Road Golf Course
Complimentary electric golf buggies with GPS (1 buggy per 2 players)
Professional scorecard management via Golf Genius, handled by the Celtic Collection Golf Operations Team
Pre-game golf briefing by the Celtic Collection Golf Operations Team
Par 3 Challenge with the chance to win a free round of golf (managed by the Celtic Collection Golf Operations Team)
Nearest the Pin and Longest Drive challenges
Additional on-course competitions
Set-up of up to 9 on-course banners for sponsors (additional branding options available on request)
Flying of the Worldchefs flag at the Golf Club
Club hire is available at an additional cost of £50.00 per person.
To move forward with planning and finalize the day’s programme, we first need to gauge genuine interest in the event. Should enough delegates express interest, we will proceed with a contract agreement with Celtic Manor.
Upon confirmation of your booking, a non-refundable deposit will be required, with the remaining balance due by an agreed date.
To support our planning efforts, we kindly ask that you send an initial expression of interest by email as soon as possible, and no later than 1 September 2025.Please send an email directly to Neil Thomson to register your interest by clicking the button below.
In a significant boost to Pakistan’s culinary and hospitality sector, the Chefs Association of Pakistan (CAP)—the country’s sole representative in the World Association of Chefs’ Societies (Worldchefs)—has inducted hundreds of young chefs into its esteemed ranks through a series of Membership Award Ceremonies across Karachi, Islamabad, Okara and Sarai Alamgir.
These ceremonies, held in partnership with the College of Tourism and Hotel Management (COTHM), reflect the growing synergy between education, industry, and professional networks in Pakistan.
Each ceremony stood out in its own right, with powerful messages of ambition, national pride, and professional excellence. Here’s a look at the highlights from each city:
CAP Karachi chapter hosts grand chef induction ceremony
The grandest celebration took place at the Arts Council Karachi, where over 550 student chefs from COTHM Karachi officially became members of CAP. Powered by Young’s Food, this landmark event was a proof of the dynamic growth of the culinary profession in Pakistan.
The ceremony featured a formal induction oath led by Sabir Ahmed, Executive Director of COTHM Karachi, who inspired the new members with a stirring keynote speech:
“This is not just a ceremony—it’s a declaration of purpose. You represent Pakistan with every dish. Begin your global journey with loyalty, integrity, and excellence.”
Notable figures in attendance included Usaid Ahmed (Director Operations, COTHM), Syed Azhar Jameel (Vice President Corporate, CAP), and Muhammad Farooq (National Sales Manager, Young’s Food), who distributed certificates and souvenirs to the proud inductees.
Celebrity chefs, hospitality leaders, and the media joined families in celebrating this momentous occasion, creating a vibrant atmosphere of pride and national unity. CAP souvenir ballots were presented to guests as a token of shared commitment to culinary excellence.
A proud moment for COTHM Islamabad: Culinary students join CAP
In a parallel celebration at COTHM Islamabad, a large number of student were officially inducted into the Chefs Association of Pakistan.
A special on-campus ceremony marked this milestone, highlighting COTHM Islamabad’s commitment to academic excellence and industry integration. Faculty and management commended the students for their dedication and encouraged them to pursue their careers with “professionalism, creativity, and unwavering commitment.”
Membership in CAP opens doors to invaluable opportunities, from international networking to participation in global culinary competitions, underscoring COTHM Islamabad’s role as a leader in culinary and hospitality education in Pakistan.
CAP Membership Ceremony at COTHM Okara celebrates rising culinary talent
Further south, COTHM Okara hosted its own CAP Membership Award Ceremony, celebrating the achievements of its currently enrolled students and their formal entry into the professional culinary network.
The event was elevated by the presence of distinguished personalities from the hospitality, food, and media sectors:
Mian Faisal (Misha-i-Mahal Marquee) – Shared his journey in building successful hospitality ventures.
Muhammad Talha Chughtai (Talha Food and Sons Enterprises) – Spoke on innovation and consistency in food services.
Mian Shahid (Kababish, Okara) – Emphasized authenticity and customer care.
Mazhar Rasheed Chaudhry (Journalist & President of MADA) – Encouraged students to be informed, articulate professionals.
Mubeen Zafar (Chef, Heidelberger Schloss Restaurant, Germany) – Shared his international success story and urged students to aim high.
Waqar Faiz (CEO, Pizza Online) – Highlighted the role of technology and innovation in modern food services.
The ceremony concluded with certificate presentations and a memorable group photo session, marking the beginning of a promising journey for the students.
Adding to this nationwide momentum, COTHM Sarai Alamgir hosted a CAP Ceremony honoring its culinary students across four graduating batches. Held on campus, the event symbolized both achievement and transition into the professional culinary world.
Presiding over the ceremony were Chef Muzzamil Hussain, Head Chef at Bridge Lounge, and Executive Chef Asif Butt of COTHM. Their inspiring presence connected students with real-world industry experience.
Campus Manager Syed Hamza Bukhari emphasized the symbolic value of the chef’s jacket, urging graduates to embody responsibility, competence, and excellence. Certificates were distributed, and group photos captured the spirit of achievement and camaraderie that defined the day.
With this milestone, COTHM Sarai Alamgir reaffirmed its role in producing skilled professionals ready to contribute to Pakistan’s thriving food and tourism sectors.
A Nationwide Culinary Movement
These CAP Membership Ceremonies across Karachi, Islamabad, Okara and Sarai Alamgir reflect a robust and united vision for Pakistan’s culinary future. By developing strong ties between industry and academia, and offering global platforms through Worldchefs, CAP continues to empower the next generation of chefs.
As these young professionals don their aprons and step into kitchens across the world, they carry not just recipes and techniques, but the aspirations of a nation poised for culinary greatness.
In celebration of this year’s Sustainable Gastronomy Day on June 18, Worldchefs proudly joined the World Food Forum (WFF) Youth Initiative to support the second edition of Sustainable Gastronomy Week (SGW), a global movement mobilizing young chefs to become champions of sustainable food systems.
With the theme “Local Seeds, Local Eats,” this year’s Sustainable Gastronomy Week (16–22 June 2025) challenged chefs aged 18–36 to go beyond farm-to-table. Participants spotlighted indigenous ingredients, heritage crops, and traditional livestock breeds to reduce environmental impact, celebrate biodiversity, preserve cultural heritage, and build more resilient agrifood systems.
Under this collaboration, Worldchefs called on its members to join the initiative. Three young chefs from around the globe successfully created and served sustainable menus in their workplaces, inspired by the theme. Each dish was rooted in local sourcing and environmental awareness, proving that sustainability and creativity go hand in hand.
Meet the Participating Worldchefs Members
🇨🇬 Richard Perez Kombo – Olympic Palace Hotel, Congo
Richard’s concept Food Rapido, a restaurant-caterer, centers around personalized local cuisine, with individual menus and family buffets available for dine-in, takeaway, or delivery.
Using local products and ancestral cooking techniques, Richard offered a unique menu with several choices, including freshwater fish soup, gnami, and smoked fish salad lettuce salad for starters, salted fish, Congo river fish broth, and chicken for the main dishes, and Congo fruit cocktail, Malombo ice cream, and wild fruit pancakes for dessert, among other dishes.
🇦🇺Elisha Kesici – Sucree Dessert & Wine Bar, Australia
Elisha Kesici brought Sustainable Gastronomy Week to Sucrée, Melbourne’s Newest Cafe & Dessert Bar serving breakfast, mezzes, pizzas and artisan plated desserts. During the course of the week, she sold 200 plated desserts.
Cacao Pod Experience: Deconstructed dessert using all parts of the cacao pod—fermented cacao fruit sorbet, cocoa husk tea granita, nib shortbread, chocolate bark with bean shell ash.
🇸🇬 Jasper Jek – Supersimple, Singapore
Since 2016, SUPERSIMPLE has served wholesome salad and protein bowls with minimal additives. With scratch-made sides like pickled beets and parsley pesto, natural flavors shine. Guests can customize their meals and enjoy simple, nourishing, and delicious food made with care.
For Sustainable Gastronomy Week, Jasper added a few more options to his restaurant’s menu, including local farmed barramundi with sauce vierge, sweet potato fritata with pimentos, and middle-eastern chickpeas and lentil salad.
Richard Perez Kombo, Olympic Palace Hotel
Elisha Kesici, Sucrée Dessert & Wine Bar
Jasper Jek, Super Simple
A Global Impact
Created by FAO and UNESCO, Sustainable Gastronomy Day emphasizes the power of food to influence environmental, social, and cultural change. World Food Forum’s initiative empowers a new generation of chefs to be food system changemakers.
By participating, young chefs help raise awareness about sustainable agriculture, biodiversity, and nutrition, one menu at a time.
Join our Feed the Planet Movement
Worldchefs is proud to amplify voices of chefs making a difference. Through initiatives like Sustainable Gastronomy Week, we continue our mission to educate, empower, and inspire culinary professionals to shape a better future for food.
Interested in hosting or participating in a sustainability initiative? Explore our Feed the Planet programs and join a global network of chefs committed to change.
In today’s culinary world, competition is a platform for growth, skill-building, and professional advancement. To better support chefs on that journey, Worldchefs has reintroduced its foundational competition training seminar under a new name: How to Compete Competition Seminar.
Previously known as Introduction to Culinary Standards, this seminar has been fully revamped by the Worldchefs Culinary Competition Committee and the Worldchefs administrative team in spring 2025. The new format brings fresh energy and deeper insights into the competition process, helping chefs at all levels prepare, perform, and thrive in the culinary competition arena.
Relaunching How to Compete
Competitions are a cornerstone of culinary excellence. They challenge chefs to push boundaries, master disciplines, and sharpen creative and technical skills under pressure. The How to Compete seminar helps chefs embrace this challenge with confidence, composure, and clarity.
Designed to be accessible, inspiring, and practical, this seminar is ideal for:
Chefs who want to compete but don’t know where to start
Culinary teams seeking to improve their strategy and performance
Chefs looking to improve their competition scores
Participants dive into three key aspects of competitive success: how to prepare for success, master team dynamics and strategy, and compete with confidence and composure. Along the way, they learn how to maximize scores and avoid common penalties.
A Strong Start: A Successful First How to Compete Competition Seminar
The first How to Compete seminar under the new format was held online on June 16–17, 2025, with 22 chefs attending both days. Each participant received a Worldchefs digital badge and certificate, and the feedback was overwhelmingly positive, 93.3% said the seminar was useful and 93.3% also said they would recommend it to others.
Participants praised the engaging format, practical advice, and expert guidance from Chef Gilles, the seminar’s lead instructor:
Chef Gilles Renusson, Seminar Instructor
“The communication with Chef Gill was fantastic and the way he shares tips is amazing.”
“Chef Gilles is one of the most engaging teachers out there. His years of experience, witty humour, and deep knowledge make the class fun and insightful.”
“Two days is not enough!”
A Global Resource for Culinary Growth
How to Compete is one of six competition seminars available through Worldchefs. Upon registration, organizers have access to invite a Worldchefs instructor to lead the seminar in-person or online, using Worldchefs’ seminar assets.
By hosting a seminar, organizers provide chefs in their region with proven strategies to improve performance, an opportunity to earn a Worldchefs certificate and digital badge, and a chance to connect with the global competition community.
Host a Seminar in Your Region
Want to bring How to Compete to your association or institution? Worldchefs provides organizers with access to seminar materials and coordinate so that a Worldchefs instructor leads the seminar.For more information, click the button below.
In this issue of Infusion, the Scottish Chefs magazine, meet David Millar, Scottish Chef of the Year, look back on the Scottish Culinary Championships and view upcoming events.
Worldchefs wins two international recognitions at Acquisition International’s Non-Profit Awards 2025, reinforcing the organization’s leadership in the non-profit space.
The leading voice in hospitality, Worldchefs has been recognized as Most Influential Culinary Profession Development Organization and awarded for Sustainability Education Excellence.
These two honors affirm Worldchefs’ positive global impact on the industry, its people and sustainability.
Paris, July 17 2025 – Worldchefs has been recognized with two prestigious honors from Acquisition International’s Non-Profit Awards 2025: Most Influential Culinary Profession Development Organization and the Sustainability Education Excellence Award.
Now in its fifth edition, the Acquisition International Awards celebrate outstanding non-profit organizations making a measurable impact across sectors. For Worldchefs, these accolades underscore the organization’s dedication to building a more skilled, inclusive, and sustainable future for the culinary industry.
“We’re proud to recognise those who play a part in improving this world and the lives of our fellow beings,” said Melissa Bramall, Awards Coordinator at Acquisition International. “It’s such an honour to celebrate their successes and learn from their stories. Congratulations again.”
These awards reinforce Worldchefs as a leader in the non-profit space, and elevate the organization’s reputation as a global leader in advancing culinary careers and equipping chefs with the tools to lead meaningful change. Through internationally recognized certification, educational opportunities, and initiatives like Feed the Planet, Worldchefs empowers culinary professionals at every stage.
With a network spanning 110 countries, Worldchefs’ work in sustainability, education, and professional development continues to shape the future of hospitality.
To read the full awards announcement from Acquisition International, click here.
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About Acquisition International Magazine
Acquisition International launched in 2010, and has, over the years, evolved into a business title that professionals rely on to bring them the business knowledge, insight, and news they need. Each month their magazine is circulated to business leaders and key professionals, including top tier managers, investment professionals, business advisers and service providers. Acquisition International is owned by UK B2B media group AI Global Media.
About Worldchefs
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 Culinary 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.
In a remarkable display of culinary talent and international competitiveness, young chefs representing Chefs Association of Pakistan (CAP) and College of Tourism and Hotel Management (COTHM) have achieved an extraordinary milestone at the Thailand Ultimate Chef Challenge (TUCC) 2025, held from May 27 to May 31, 2025.
Participating for the first time in this prestigious global culinary event, the Pakistani delegation proudly secured 14 Diploma Certificates and 5 Bronze Medals, marking a momentous achievement for the country’s hospitality and culinary education sector.
The medalists are:
Amina Basit
Muhammad Mustafa Shahid
Muhammad Nouman
Hamna
MahNoor Murtaza
These accolades not only celebrate the individual achievements of these young chefs but also underscore the strength of CAP and COTHM’s training programs and the rising global presence of Pakistani culinary arts.
Mian Shahid Mehmood, Vice President of the Chefs Association of Pakistan, praising the team’s exceptional performance said, “Earning 14 Diploma Certificates and 5 Bronze Medals at such a challenging international culinary platform is a significant achievement. It is a proud moment for Pakistan, and it proves that our young chefs are capable of competing on a global stage.”
Their coach, Tipu Imran, Executive Chef at COTHM Johar Town, also expressed his pride in the team. “It was the students’ first time competing on such an international stage, yet they performed exceptionally well,” he said. “With this experience, they’ll continue to grow and achieve even greater success in the future.”
Fraaz Kasuri, Manager of the Chefs Association of Pakistan and team manager for TUCC 2025, praised the young Pakistani chefs, saying they are both talented and passionate. “They’ve truly earned what they worked so hard for,” he added.
While appreciating the team telephonically, Chefs Association of Pakistan President Ahmad Shafiq congratulated the students and CAP members on their outstanding performance. He said the achievement reflects the high-quality training provided at COTHM and showcases the talent and potential of Pakistani youth. “Winning bronze medals on such a tough global stage is like gold to us,” he added. “This success not only brings pride to COTHM and CAP but also highlights Pakistan’s growing presence in the international culinary arena.”
Chef Willment Leong, Organizing Chairman of the Thailand Ultimate Chef Challenge 2025 and Continental Director for Asia at WorldChefs, commended the Pakistan team on their debut performance. “It was Pakistan team’s first time participating in TUCC, and they showed great enthusiasm and potential,” he said. “They gained valuable experience this year, and I am confident they will come back stronger and achieve even better results in future competitions.”
Success on the International Stage
This success marks a major milestone in CAP and COTHM’s commitment to culinary excellence, innovation, and international collaboration. The participation and victory at TUCC 2025 has set a new benchmark for aspiring chefs in Pakistan highlighting the growing recognition of Pakistani cuisine and culinary education worldwide.
Session 90 of the Dilmah School of Tea (SOT) marked a significant milestone in professional tea education, welcoming 189 participants from 48 countries. Designed to enhance the understanding of tea in the context of food, beverage and hospitality, the session combined technical knowledge with hands-on practical experience across four full days in Sri Lanka.
The programme began with culinary demonstrations showcasing tea’s versatility in gastronomy. Renowned chef Peter Kuruvita, cheese expert Betty Koster and award-winning mixologists Tomek Malek and Alberto Pizarro led segments that integrated tea into both sweet and savoury applications, as well as innovative non-alcoholic and low-ABV beverages.
Participants then engaged in classroom-based modules covering tea and wellness, tea’s health benefits, flavour pairings, and food service trends. Led by Dilhan C. Fernando, Chairman of Dilmah Tea and supported by local and international experts, the sessions emphasised the role of tea in contemporary hospitality. Practical yet fun components included the design of personalised high tea presentations as well as tastings and sensory evaluations.
The visit included community engagement facilitated by the MJF Charitable Foundation, reinforcing Dilmah’s commitment to ethical and sustainable tea. A field visit to the Craighead Estate in Nawalapitiya offered direct exposure to the tea gardens and tea production, from handpicking to grading. The programme concluded in Colombo with visits to the Dilmah Tea Room and the factory & packaging facility. More than 5,000 cups of tea were brewed, but the value of Session 90 lay in the professional knowledge shared and the community of global culinary and mixology practitioners it helps to build.
July 2, 2025 – We are saddened today to learn of the passing of an old friend of Worldchefs and the greater culinary community globally, Chef Norbert Girnth. Chef Norbert has been involved in Worldchefs and spent many years coming to the Emirates Salon Culinaire since the inception back in 1993 and was an icon judge for the competition over the past 28 editions. This endeared him to fellow judges and competitors alike. Chef Norbert had worked in some of the most iconic kitchens around the world.
Chef Norbert is a member of the Verband der Koche Deutschland. He served his apprenticeship in a Michelin-Star restaurant in Germany and worked in Switzerland, France, Jersey, Channel Islands, and Morocco. He spent two years on the flagship of the Holland- America line: S/S Rotterdam.
Chef Norbert won more than 30 gold culinary medals during a distinguished career before retiring from active competition to take up judging. After some seminars about judging, he was a member of judging teams in Manila, Bangkok, Singapore, Dubai, Chicago, Iceland, Kuala Lumpur, Strasbourg, Basel, Gent, and Johannesburg. He was twice Host-chef for the national team of Australia during the cooking Olympics in Frankfurt and twice as a judge for the cooking Olympics in 1996 in Berlin and in 2000 in Erfurt.
Following two years studying at the Heidelberg Hotel – and Management school, he has, since 1970, been Chef-Patron at the restaurant that has been owned and operated by his family for the past two-hundred years.
Norbert’s smile and stories would captivate us all. To listen to the history of his culinary journey was inspirational.
To Norbert’s wife, Uschi, and his son – also a chef – Leif, we offer our sincerest condolences and thank them for sharing him with us over these many years. We are thankful to have met you both in friendship due to Norbert’s friendship to us all.
Rest in peace our friend.
Thoughts and prayers from from all chefs of the World Association of Chefs Societies.
At the 2025 Gourmand Awards during the Cascais World Food Summit, Worldchefs Magazine was named Best Food Magazine in the World.
With 31 published magazine issues, Worldchefs Magazine continues to celebrate the unity, progress and passion driving the global culinary community forward.
Portugal, 21 June 2025 – Worldchefs Magazine, by World Association of Chefs Societies, was named Best Food Magazine in the World at the Gourmand Awards, during the Cascais World Food Summit, a prestigious event that took place from June 18-21 in Portugal.
The announcement was made on stage at the Estoril Congress Centre by Edouard Cointreau, President and Founder of the Gourmand Awards, who praised the work for its depth and cultural significance:
“Congratulations to Ragnar Fridriksson and the entire Worldchefs team on the release of Worldchefs Magazine Issue 30—a powerful celebration of the global culinary community’s commitment to innovation, sustainability, and professional growth. This milestone edition, launched in the lead-up to the Worldchefs Congress 2024 in Singapore, beautifully captures the spirit of mentorship and inclusivity that is shaping the future of gastronomy. With its thoughtful stories and global perspectives, the magazine serves as a vital reference point for the collaborative energy that defines Worldchefs and its expansive international network.”
Founded in 1995, and with participation from over 200 countries, the Gourmand Awards are the only international competition dedicated to publications on food and drinks cultures. The competition is free and open to all languages. Each year, Gourmand organizes a global symposium in a location of notable gastronomic relevance, bringing together leading voices from the diplomacy, culinary, publishing, and cultural sectors.
Today, Worldchefs Magazine, with 31 published editions, continues to celebrate the unity and progress driving the global culinary community forward. It’s a tribute to the legacy of chefs past and present, and a snapshot of the many ways Worldchefs’ members are leading with purpose and passion. To read our latest edition, click here.
– END –
About the Gourmand Awards
Beyond the accolades, the Gourmand Awards offer a platform for sharing culinary knowledge and fostering connections within food & tourism professionals. These awards not only spotlight outstanding cookbooks, culinary magazines, and food-related media from across the globe, but also underscore the importance of culinary storytelling and its impact on food culture worldwide.
About Worldchefs
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 Culinary Certification recognizing on-the-job skillsin 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.
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