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.
To learn more about Worldchefs, click here.
Category: Member News
- 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.
Visit www.worldchefs.org to learn more.
Media contact:
Olivia Ruszczyk communications@worldchefs.org
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.
To learn more about Dilmah School of Tea, visit https://www.dilmahtea.com/all-about-tea/school-of-tea.
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.
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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.
Visit www.worldchefs.org to learn more.
Media contact:
Olivia Ruszczyk communications@worldchefs.org
Over 15,000 graduates. Nearly 160 trainers. One global mission.
Worldchefs’ Sustainability Education for Culinary Professionals curriculum is gaining momentum around the world, propelling the culinary industry towards a greener future. In Pakistan, this initiative is gaining traction through hands-on trainings led by chef-educators like Tahir Ali Khan, who champions cooking with the planet in mind.
He drives this mission with Worldchefs’ Sustainability Education for Culinary Professionals course, a free program to help culinary professionals think and act sustainably. The curriculum covers essential topics like agriculture, animal husbandry, seafood, water and energy use, waste management, and nutrition. Available online in English and Arabic, as well as in-person in eight languages, the course empowers chefs with the knowledge and tools to lead change in their kitchens and communities.
Since becoming a Worldchefs Approved Sustainability Education Trainer in May 2024, Chef Tahir has delivered many sessions of the course to various communities. Most recently, he led three trainings between May and June 2025 at the Pakistan Institute of Tourism and Hotel Management (PITHM), a Worldchefs Education Partner, and Marriott Hotel Karachi, reaching nearly 60 participants. Two of these trainings were held on June 18, in celebration of Sustainable Gastronomy Day.
From the enthusiastic junior chefs learning the power of healthy and sustainable food choices, to the senior culinary students exploring waste reduction, energy-efficient kitchen practices, and responsible sourcing — it was a meaningful journey toward a better food future for all.
“I ensure engagement during these interactive sessions, with hands-on activities and real-life examples. Students react positively, showing enthusiasm and interest in applying sustainable practices in their work. They appreciate the practical approach and relevance to the culinary industry and their careers.”
Graduates of the course earn a Worldchefs certificate and digital badge, joining a global movement of chefs working toward a more sustainable future.
“Empowering others through culinary and sustainability education is my greatest recipe for success,” says Chef Tahir. “Watching students grow and flourish in the kitchen is the icing on the cake!”
Chef Tahir’s story is just one of many. With over 15,000 graduates and nearly 160 trainers worldwide, the reach of Worldchefs’ sustainability programs continues to expand, one chef at a time.
Read more stories from our trainers around the world:
Become a Sustainability Education Trainer Today
Want to join the movement? As a certified Sustainability Education for Culinary Professionals trainer, you’ll be part of a global network of sustainability leaders, driving change in your community and beyond.
Learn more and apply at https://feedtheplanet.worldchefs.org/sustainability-education/.
Categories
Gulf Gourmet Magazine – June 2025
In this issue of Gulf Gourmet’s magazine, meet Chef Udaya, winner of the Best Cuisinier title at the 2025 Salon Culinaire, learn about Foodverse, and more.
To learn more about Worldchefs, click here.
About the Emirates Culinary Guild (ECG)
An Overview of 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. www.emiratesculinaryguild.net/, www.facebook.com/Emirates-Culinary-Guild-763644223697376/timeline/, www.facebook.com/gulfgourmet?fref=ts, follow these links for more information on the Emirates Culinary Guild.
Membership of the ECG is open to all of those professionally and solely involved in the preparation of food.
Anyone interested in the ECG please find their contact below.
The Emirates Culinary Guild
PO Box 454922 – Dubai – UAE
Tel: + 971 56 8014089.
E-mail: emiratesculinaryguild@gmail.com
The Thailand Ultimate Chef Challenge (TUCC) 2025 returned with full force from 27–31 May 2025, alongside THAIFEX – Anuga Asia at IMPACT Muang Thong Thani, Bangkok. As the country’s largest and most respected chef competition, TUCC welcomed 452 chefs from 9 countries, all vying for culinary excellence across 25 diverse categories.
Held in collaboration with Worldchefs, the challenge is globally recognised for its high standards in culinary excellence. This year’s edition introduced two new categories: the Asian Cuisine Culinary Challenge and the Asian Modern Freshwater Fish and Prawn Culinary Challenge, showcasing the region’s deep culinary heritage and creativity with local ingredients.
TUCC 2025 was evaluated by more than 40 Worldchefs-accredited judges, making it a premier platform for chefs to demonstrate their mastery in execution, technique, and innovation.
Thailand Ultimate Chef Challenge 2025 Winners:
- Best Ultimate Junior Chef: Phattharaporn Phooltuayad, Dusit Thani College
- Best Ultimate Professional Chef: Natthapol Khunyodying, Chiang Mai Chefs Association
- Best Ultimate Asian Chef: Thanaporn Korsuntorn, Bangkok University
- Best Ultimate Pastry Chef: Saravut Tainta, Chiang Mai Chefs Association
- Best Ultimate Establishment Award: Chiang Mai Chefs Association
With Gratitude to Our 2025 Sponsors
TUCC 2025 was made possible with the generous support of: Atlantic Chef, BR Group, D.A.P.P Uniform, Kimberly-Clark Professional, Lee Kum Kee, Newton Food Equipment, Makro, Royal Umbrella Rice, and VJ Group. Their continued commitment helps cultivate and elevate Asia’s culinary talent.
Save the Date
TUCC will return next year from 26–30 May 2026, promising more talent, more innovation, and a greater celebration of culinary excellence.
Learn more: https://www.facebook.com/TUCCThaifex/
About Worldchefs Endorsement
The Thailand Ultimate Chef Challenge 2025 was endorsed by Worldchefs. To learn more about endorsing your event, visit https://worldchefs.org/endorsement/.
To view the press release on LinkedIn, click here.
Sharjah, May 2025 – Over 930 chefs competed in the 28th running of The International Emirates Salon Culinaire 2025, along with over 5800 visitors to the ExpoCulinaire.
The Emirates Culinary Guild would like to announce the successful running of the 28th Emirates Salon Culinaire (ESC) 2025 from 21st -23rd May 2025.
The competition was held at Expo Centre Sharjah, the home of ExpoCulinaire, alongside the ExpoCulinaire exhibition, making it an event with multiple activities happening simultaneously over the 3 days. The competition saw over 930 chef entries from the United Arab Emirates and 11 global countries, competing in 39 classes across all disciplines of the Culinary arts, including practical cookery, static displays, Emirati cuisine, cake decorating, and showpiece categories.
Worldchefs President and Guild founding member and coordinator Dubai-based Andy Cuthbert added, “This year’s competition was another sign of the growth of the culinary arts in the UAE; we introduced a new competition this year- the National Cuisine Challenge powered by TAAZA Ever Fresh and supported by Mr. Jeyaram, another competition aligned to zero food waste as guests consumed all the food during hosted lunched by counsel generals and dignitaries.”
Coupled with the return of the Sounbula Mills Artisan Bakery Arena, “The UAE has led the way with ExpoCulinaire 2025 being run alongside so many culinary competitions. We made the most of the strengths of all the individual parts of both events- exhibition and competitions to bring a truly complete food and beverage event to the Emirate of Sharjah,” said Joanne Cook, MD of Purple Kitchen Events. “To be able to maintain our commitment to chefs and education was essential. Our certified education sessions have become a pillar of the overall event, so delivering them in 2025 thanks to ICCA, DET, IRCA academy, Ecole Ducasse, and CIC was excellent added value for all our audience,” concluded Cook.
This year’s competition was powered by Foodverse, an end-to-end, app-based platform developed by Foodverse in collaboration with the International Centre for Culinary Arts, ICCA Dubai. From registrations to judging, the platform promises to bring greater transparency, efficiency, and credibility to the entire competition process.
Speaking about the innovation, Sunjeh Raja, Managing Director of ICCA and the visionary behind Foodverse, said, “Foodverse is set to become a truly credible platform for chefs across the globe. Not only competitions, but it’s set to empower the entire food industry and create meaningful opportunities for young chefs worldwide.”
The Emirates Salon Culinaire 2025 was endorsed by Worldchefs. To endorse your next event, visit https://worldchefs.org/endorsement/.
