Save 10% when you purchase 10 or more tickets to Worldchefs Congress & Expo 2026!

Feed the Planet Worldchefs Congress & Expo Global Chefs Challenge World Chefs Without Borders Worldchefs Academy
SUBSCRIBE
Facebook-f Instagram Linkedin Youtube X-twitter Podcast Flickr Tiktok
SUBSCRIBE

Category: Member News

Categories
Member News

WFP announces Chef Willment Leong as Goodwill Ambassador

This press release was orignally published by the World Food Programme— view here.

BANGKOK / ROME – The United Nations World Food Programme (WFP) today announced the appointment of Chef Willment Leong, Worldchefs’ Asia Continental Director and Chair of World Chefs Without Borders Committee, as its newest Goodwill Ambassador.

In his new role, Chef Willment will support WFP’s mission to end hunger at a time when an estimated 69 million people in Asia are facing crisis levels of hunger. The region is also home to more than half of the world’s chronically food insecure children.

“WFP’s work is deeply personal to me – it inspires me,” said Chef Willment. “A few years ago, I watched three children eat scraps from a stranger’s plate just to survive. Today, I stand ready to raise my voice, use my passion and platforms to support the vital work WFP does to bring food to those who need it most.”

Chef Willment is the Chairman of World Chefs Without Borders, Worldchefs’ global humanitarian network of chefs that supports people affected by natural disasters, and raises awareness and funds for humanitarian aid. During the COVID-19 pandemic, he and his teams helped deliver hot meals to vulnerable people in Bangkok and throughout the region. He recently mobilised chefs to distribute meals to communities hit by typhoons in the Philippines and families affected by floods across Southeast Asia.

Beyond emergency response, he invests in training young chefs and giving them international exposure – including through his role as a judge on the Netflix reality series The Restaurant War Thailand, where he mentors and evaluates chefs – most of whom street food vendors – while showcasing the next generation of culinary talent.

“We are delighted to welcome Chef Willment as our Goodwill Ambassador,” said Samir Wanmali, WFP Regional Director for Asia and the Pacific. “His strong voice will be crucial to rally support for the people we serve and champion innovative, partnership‑driven solutions to tackle hunger and malnutrition in this region.”

The World Food Programme collaborates with governments, partners, and communities to deliver life-saving food assistance, strengthen supply chains, and build resilience so families can withstand future shocks.

#                 #                   #

NOTES TO EDITORS

About UN Goodwill Ambassadors

United Nations Goodwill Ambassadors are high-profile individuals who have committed themselves to helping the United Nations and its specialized agencies focus worldwide attention on pressing global issues that are close to their hearts. These prominent public figures volunteer for their time, talent, and passion to raise awareness of UN efforts to improve the lives of billions of people everywhere. WFP Goodwill Ambassadors are designated by the WFP Executive Director and approved by the United Nations Secretary-General.

About WFP

The United Nations World Food Programme is the world’s largest humanitarian organization saving lives in emergencies and using food assistance to build a pathway to peace, stability and prosperity for people recovering from conflict, disasters and the impact of climate change.

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:

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

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.

Categories
Member News

British Culinary Federation’s Culinary News Magazine – Winter 2025

In this Winter 2025 issue of British Culinary Federation’s Culinary News magazine, read about upcoming events, discover the latest stories, and more!

CLICK TO READ THE FULL EDITION

To learn more about Worldchefs, click here.

Categories
Member News

Gulf Gourmet Magazine – December 2025

In the December 2025 edition of Gulf Gourmet Magazine, hear from trailblazing chef Fay Abreo, discover the story of Michelin-starred chef Arivukkarasan Ravikkumar, 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.

Follow these links for more information on the Emirates Culinary Guild:

www.emiratesculinaryguild.net/, www.facebook.com/Emirates-Culinary-Guild-763644223697376/timeline/, www.facebook.com/gulfgourmet?fref=ts

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

Categories
Member News

Chefs Association of Pakistan & COTHM Launch a National Culinary Movement as Pakistani Cuisine Day Marks a Historic Milestone

What began as a nationwide series of competitions transformed into a cultural movement aimed at reclaiming Pakistani cuisine’s long-overdue place on the world’s gastronomic map.

A new chapter in Pakistan’s culinary history unfolded this week as the Chefs Association of Pakistan (CAP), Worldchefs’ national member, and COTHM, a Worldchefs Education partner, joined forces to launch Pakistani Cuisine Week, culminating in the grand celebration of Pakistani Cuisine Day on November 20, 2025. What began as a nationwide series of competitions transformed into a cultural movement aimed at reclaiming Pakistani cuisine’s long-overdue place on the world’s gastronomic map.

Across the country, all the 25 COTHM campuses—from Lahore to Karachi, Islamabad to Multan—became vibrant culinary hubs. For four days, students, chefs, families, and communities participated in classic and modern Pakistani cuisine contests, documentary screenings, and live food storytelling sessions. But the heart of the week lay in its mission: to present Pakistani cuisine, culture, tourism and heritage to the world with the dignity, identity, and recognition it deserves.

A Movement Rooted in Identity

Though Pakistan’s culinary heritage spans centuries—with regional specialties shaped by history, geography, and family traditions—experts say that its global identity has remained fragmented. That gap, CAP and COTHM believe, can be bridged only through a unified national effort.

“We are reclaiming what has always been ours,” said Ahmad Shafiq, COTHM Founder, President & CEO and President of CAP, in a powerful address during the grand finale in Lahore. “For the first time, COTHM and CAP have come together to introduce Pakistani Cuisine Day. Our dishes carry generations of culture and pride, yet they have never been given a distinct global identity. Today marks the beginning of a new journey to reclaim that identity.”

This theme—reclaiming, restoring, and redefining Pakistani cuisine on the global stage—became the anchor of the entire week.

Competitions Across the Country

In the lead-up to the finale, November 17 to 19 saw thousands of students nationwide competing in different categories including:

  • Classic Pakistani Cuisine: where tradition and authenticity reigned
  • Modern Pakistani Cuisine: where innovation met heritage

These competitions showcased not just skill, but the versatility of Pakistani flavors—rooted in history but bold in interpretation.

But perhaps the most emotional and celebrated segment was the “Nani & Dadi’s Expert Recipe Competition,” an intimate homage to Pakistan’s culinary matriarchs. Grandmothers from different families stepped into the spotlight to cook cherished family dishes—recipes preserved through love, memory, and generations. Their presence reminded audiences that Pakistani cuisine is not merely food; it is heritage.

The Grand Finale: A Celebration of Flavor, Culture, and Nationhood

The centerpiece of the movement unfolded at Alhamra Arts Council Hall 1 in Lahore, where dignitaries, chefs, diplomats, artists, students, and food enthusiasts gathered for a historic finale.

The day began with the arrival of students and management, followed by a live demonstration of Makai di Roti and Sarson da Saag, filling the hall with the comforting aroma of Punjab’s winter classics. What followed was one of the event’s most symbolic moments: a balloon-releasing ceremony, led by the chief guest, where colorful balloons drifted into the sky—signifying Pakistan’s culinary heritage rising toward global recognition.

International Presence and Praise

The event drew notable international attention. Mehmet Eymen Şimşek, Consul General of the Republic of Türkiye in Lahore, attended with his spouse and called the initiative a “meaningful cultural milestone,” applauding Pakistan’s efforts to promote its cuisine worldwide.

Video messages from Dr. Rick Stephen, Vice President of Worldchefs, and Chef Muhammad Raees, CAP Vice President for International Relations, provided international endorsements for the movement. Both praised CAP and COTHM for championing an initiative that aligns perfectly with global cultural preservation efforts.

Prominent Pakistani personalities—including TV Anchor Zohaib Butt, singer Adeel Barki, Falahat Imran, President, Women Chamber of Commerce and Industry (WCCI) Lahore, and Faiza Ali, Vice President, Lahore Women’s Chamber of Commerce & Industry, Lahore—added further momentum to the celebration, appreciating the national effort to restore and promote authentic Pakistani flavors.

Students Take the Lead

COTHM students showcased documentary films shining a spotlight on the stories behind iconic dishes such as Biryani and Lahori cuisine. Their storytelling, combined with striking visuals, narrated the deep cultural roots woven into Pakistan’s regional food identity.

Winners of the cooking competitions were also honored on stage, receiving applause and acknowledgement for their contributions in both classic and modern cuisine categories.

A Joyous Finale

The celebration concluded with souvenir presentations, applause-filled moments, national songs, and the cutting of a grand cake sponsored by Chocolate Academy and Glazed Bakery. A final group photograph captured the collective pride of participants, organizers, and guests—a symbolic snapshot of unity and the hope of building a global culinary future for Pakistan.

A National Movement with Global Ambitions

By the time the final applause faded, one thing had become clear: Pakistani Cuisine Day was much more than an event. It was a declaration—a collective pledge to protect, celebrate, and globalize Pakistan’s culinary heritage.

From grandmothers preserving ancient recipes to young chefs reinventing authentic flavors, from regional competitions to international endorsements, the movement showcased a unified front committed to elevating Pakistani cuisine on the world stage.

Categories
Member News

Worldchefs Launches EU Co-Funded FoodChoices4Life Project, Opening New Opportunities for Chefs Across Europe to Engage in Climate Action

Worldchefs Launches EU Co-Funded FoodChoices4Life Project, Opening New Opportunities for Chefs Across Europe to Engage in Climate Action

The World Association of Chefs’ Societies (Worldchefs) launches the FoodChoices4Life project, advancing climate action by empowering chefs, associations, and citizens across the 27 EU Member States to fight climate change through sustainable food choices.

  • FoodChoices4LIFE, a European Commission co-funded project, unites the European Food Information Council (EUFIC), Worldchefs, and University of Tuscia (UNITUS) through a shared objective to speed up climate change solutions by helping people to take action through their food choices, building knowledge, skills, and awareness to make a real impact.
  • The initiative builds on the LIFE Climate Smart Chefs Network, now under the coordination of Worldchefs, the new LIFE Climate Smart Chefs secretariat.
  • EU-based chefs are invited to join upcoming trainings, Infoweeks, and other opportunities by signing up for project updates.

Paris, 28 November 2025 – The World Association of Chefs’ Societies (Worldchefs) has announced the official launch of FoodChoices4Life, a three-year European Commission co-funded project by the European Food Information Council (EUFIC), Worldchefs, and UNITUS that empowers chefs, associations, and citizens across the 27 EU Member States in exploring and sharing climate-smart food practices.

FoodChoices4Life builds on the success of the LIFE Climate Smart Chefs project, expanding its reach, scientific foundation, and chef engagement network. Following the conclusion of the previous project in December 2024, Worldchefs now serves as the LIFE Climate Smart Chefs secretariat, bringing the network forward and supporting a new phase of climate action.

Developed in collaboration with EUFIC and UNITUS, FoodChoices4Life brings culinary professionals together with scientific and communication partners to speed up climate change solutions by helping people take action through their food choices, building knowledge, skills, and awareness to make a real impact.

Chefs at the Center of Climate-Smart Food Education

As a core partner in FoodChoices4Life, Worldchefs will work with chefs across the 27 EU Member States, activating the largest international network of professional chef associations to support food education at the community level. Worldchefs aims to involve 500–1000 chefs and facilitate at least 100 in-person educational activations.

Throughout the project, chefs in the EU will have access to a range of opportunities to grow their skills, lead on climate-smart food with EU-wide recognition, and secure funding for national events and campaigns. “Infoweeks” scheduled for October 2026 and March 2028 will support local activations, inviting chefs to host activities that highlight climate-smart cooking and engage their communities.

Chefs will also be able to participate in online Capacity Building training sessions and a new FoodChoices4Life e-learning course developed through Worldchefs Academy, expanding on the curriculum created during the previous LIFE Climate Smart Chefs project.

Andy Cuthbert, Worldchefs President

A refreshed EU27 recipe collection will highlight culinary heritage and climate-smart approaches, offering chefs a way to contribute directly to a shared resource. Chefs interested in taking on a larger public role can receive support if they wish to apply to become EU Climate Pact Ambassadors, helping bring culinary perspectives into wider conversations on the future of food.

These efforts draw on Worldchefs’ long-standing commitment to advancing culinary education, sustainability, and social responsibility through its Feed the Planet programs and global chef network.

“Being part of this EU co-funded project is very exciting for Worldchefs,” said Worldchefs President Andy Cuthbert. “It strengthens our shared commitment to a more sustainable food future and reinforces our mission to empower culinary professionals to lead positive change.”

Working Together Toward a More Informed Food Future

The FoodChoices4Life project also brings together a wider community of citizens, journalists, local administrators, and scientific partners across Europe. By engaging this broader network, the initiative aims to strengthen public understanding of climate-smart food choices and encourage informed discussions around the role of food in environmental sustainability.

Educational materials, communication tools, and a shared Vision 2050 document developed with input from chefs and partners will support continued learning and public awareness.

“UNITUS has worked on many research projects addressing climate-smart actions and food consumption, but joining this FoodChoices4LIFE project is especially exciting because it allows us to turn research results into real practices that can shape the future of our food systems,” said Emanuele Blasi, professor in agrifood economics and policy at UNITUS. “It reinforces our commitment to bringing research outcomes into the real world, and we are pleased to collaborate with chefs and other actors of the food sector to make this happen.”

Emanuele Blasi, professor in agrifood economics and policy at UNITUS
EU Chefs: Get Involved

Worldchefs invites all chefs based in the 27 EU Member States to take part in FoodChoices4Life. By signing up for project updates, chefs can stay informed about upcoming surveys, recipe initiatives, training, Infoweeks, and leadership opportunities, and connect with dedicated peers across Europe who are a part of the project.

Interested chefs can also find more information by watching a recent introductory webinar.

Dr. Marta Antonelli, project coordinator FoodChoices4LIFE at EUFIC

The project will also be featured at the Worldchefs Congress & Expo 2026 in Newport, Wales, where Dr. Marta Antonelli will lead a dedicated session entitled “Driving More Sustainable Food Choices in the EU: the project FoodChoices4Life.”

“FoodChoices4LIFE showcases the powerful role chefs can play in driving healthier and more sustainable food choices. Food can be delicious while delivering better nutrition and reducing pressure on the environment — and chefs are key to bringing this new approach to life.”

Dr. Marta Antonelli

Sign up now to receive updates and information on how to participate.

– END –

About The European Food Information Council (EUFIC)

The European Food Information Council (EUFIC) is a consumer-oriented non-profit organisation, founded to make the science behind food and health more accessible and easier to understand among the public. Our mission is to produce science-based content to inspire and empower healthier and more sustainable diets and lifestyles among Europeans.

Visit eufic.org.

About UNITUS

University of Tuscia, founded in Viterbo in 1979, rapidly developed into a well-established cultural reference. With over 10,000 students and 200 faculty members, it is recognized for research in forestry, climate change, and innovation in food systems, including food loss and waste reduction. The Department for Innovation in Biological, Agri-food and Forest Systems is now engaged in the FoodChoices4Life project.

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

Categories
Member News

Joining Hands to Build a Dream: Quanzhou Honored as a “UNESCO Creative City of Gastronomy”

With the municipal government’s high-priority commitment and the full support of the China Cuisine Association, Quanzhou has been honored as a UNESCO certified “City of Gastronomy.” For Worldchefs, this milestone is especially meaningful. The China Cuisine Association, our respected national member, has demonstrated how a chef association can collaborate strategically with local government to drive sustainable development through food. Their success offers a powerful case study in how culinary organizations can champion culture, community, and creativity. It is aligned with Worldchefs’ own UN-focused initiatives on sustainability, heritage preservation, and food as a force for positive change. Read below to learn more:

UNESCO officially announced on its website on 31 October that Quanzhou has been admitted to the Creative Cities Network as a City of Gastronomy, becoming the seventh city in China to receive this prestigious title. The achievement is the fruit of the Quanzhou municipal government’s high-level planning and vigorous promotion, as well as the professional and fully support of the China Cuisine Association. Together, they have struck a fresh note in taking Chinese culinary culture to the world.

Since launching its bid for the UNESCO “Creative City of Gastronomy”, the Quanzhou municipal government has elevated the campaign to a strategic engine for cultural continuity and sustainable urban growth. A dedicated task force has been assembled and a road map unveiled to inventory the city’s culinary assets—Minnan classics, diaspora flavors and centuries-old Maritime Silk Road foodways—while integrating them with tourism, intangible heritage and local industry, laying a robust foundation for the bid.

Quanzhou sets up special task force to launch UNESCO “City of Gastronomy” bid

The China Cuisine Association (CCA) has brought its full professional weight to bear, partnering seamlessly with the Quanzhou government to power every stage of the bid. An elite task-force of gastronomy scholars dispatched to the port city has catalogued centuries-old recipes and diaspora dishes, helping craft a standardized taxonomy of Quanzhou flavors. Leveraging its national network, the CCA has also opened a knowledge corridor with Chengdu, Shunde and Chaozhou—already crowned UNESCO Creative Cities of Gastronomy—so that Quanzhou can import best-practice playbooks on both the application process and post-designation industry growth. Throughout, the association has supplied line-by-line coaching to refine the dossier, keeping the city’s submission on the fast track.

One of the eight thematic pillars of UNESCO’s Creative Cities Network, the “City of Gastronomy” designation is designed to harness food as a driver of sustainable urban development. China’s tally already stands at six—Chengdu, Shunde (Foshan), Macao, Yangzhou, Huai’an and Chaozhou—spread across the country’s culinary map. Quanzhou’s entry now expands that roster, adding a vibrant coastal strand of Minnan and maritime-silk-road flavors to the nation’s gastronomic mosaic.

China Cuisine Association lends weight to Quanzhou’s global push for its culinary heritage

Looking ahead, the China Cuisine Association and the Quanzhou municipal government vow to deepen their partnership, using the newly won “City of Gastronomy” as a springboard for culinary innovation. Together they aim to turn Quanzhou into a global cultural bridge that exports Minnan flavors while importing ideas, and to keep feeding Chinese wisdom into the world’s expanding Creative Cities Network.

Categories
Member News

Gulf Gourmet Magazine – November 2025

In the November 2025 edition of Gulf Gourmet Magazine, hear from the culinary aces of FHAM Global Culinary Challenge 2025, explore the concept of robots in the kitchen, and read inspiring stories about work culture and mental health in the F&B industry.

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.

Follow these links for more information on the Emirates Culinary Guild:

www.emiratesculinaryguild.net/, www.facebook.com/Emirates-Culinary-Guild-763644223697376/timeline/, www.facebook.com/gulfgourmet?fref=ts

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

Categories
Member News

The St. Martin’s Croissant: A Symbol of Generosity, Kindness and Poznan’s Pride

The article below has been written and provided by Joanna Ochniak, member of Worldchefs Culture, Cuisine & Heritage Food Committee.

In Poznan, Poland, November 11th is not only the country’s National Independence Day – it is, above all, the Feast of St. Martin, the city’s patron and a symbol of compassion. On this day, St. Marcin Street turns into a vibrant parade of joy, music, and the irresistible aroma of freshly baked croissants. These pastries, known as Rogale Świętomarcińskie – St. Martin’s Croissants – have become a true emblem of generosity, unity, and the joy of sharing.

The Legend Behind St. Martin’s Croissant

Legend has it that long ago, a Poznań baker, inspired by the story of St. Martin sharing his cloak with a beggar, baked crescent-shaped pastries resembling horseshoes and gave them to the less privileged. That act of kindness began a tradition that has survived to this day. The St. Martin’s Croissant is more than just a pastry – it is a story about community and a reminder that good deeds always return to those who share them.

A Protected Culinary Treasure

Today, the St. Martin’s Croissant holds the Protected Geographical Indication (PGI) status, and its recipe – based on flaky puff-yeast dough filled with white poppy seeds, dried fruits, nuts, and almond essence – is carefully guarded by master confectioners. Every year in Poznań and across the Greater Poland region, between 250 and 400 tons of these croissants are baked – that’s about 1.5 to 2.5 million pieces.

During the November 11th celebrations alone, hundreds of tons are sold and enjoyed by locals and visitors, while the annual sales reach 500 to 700 tons. For a few sweet days each November, the scent of croissants fills the entire city, making Poznań, Poland, the true capital of this delicious tradition.

The art of baking St. Martin’s Croissants is a living tradition – one that continues to evolve and spark passionate discussions among bakers. Today, a friendly debate continues: should the dough be made with butter or margarine? Each choice has its devoted defenders. Some emphasize the authentic richness of butter, while others point to the historical use of margarine in earlier recipes. Perhaps this diversity itself is what keeps the tradition alive – because no matter the fat used, the St. Martin’s Croissant continues to unite people through its flavor and meaning.

Preserving Culture for the Future

As a member of the Worldchefs Committee on Heritage and Cultural Cuisine, I [Joanna Ochniak], am working on including the St. Martin’s Croissant on the UNESCO Intangible Cultural Heritage List – so that the world may discover its symbolic meaning and cultural value. The St. Martin’s Croissant is more than a dessert – it is a sweet manifesto of kindness, craftsmanship, and the human heart.

PGI Specification Summary – “Rogal Świętomarciński” (St. Martin’s Croissant, Poznań, Poland)

Official EU Registration: Regulation (EU) No 597/2013 of 19 June 2013
Protected Geographical Indication (PGI) – “Rogal Świętomarciński”
Region: City of Poznań and surrounding counties in the Greater Poland Voivodeship

Product Definition

A traditional, crescent-shaped confection made from puff-yeast dough and filled with a rich mixture of white poppy seeds, nuts, raisins, and candied fruit. The croissant symbolizes the horseshoe of St. Martin’s horse – a gesture of kindness that inspired Poznań’s most famous tradition.

Key Product Characteristics
FeaturePGI Specification (Official EU Document)
ShapeCrescent or horseshoe, with glossy icing and chopped nuts on top
Weight per piece150 – 250 g
Dough ingredientsWheat flour, milk, yeast, sugar, margarine, eggs, salt, lemon flavor
Filling ingredientsWhite poppy seeds (cooked & ground), sugar, margarine, sponge-cake crumbs, egg mass, raisins, nuts, candied or syrup fruits, almond flavor
Filling proportion30 – 40 % of total weight
Lamination process“Three times three” folding method – 9 fat layers
Proofing45–90 min at approx. 30 °C
Baking180–200 °C for 15–20 min, until golden
DecorationSugar icing + chopped nuts (walnuts or hazelnuts)
Sensory profileFlaky, layered, and slightly moist dough; filling with distinct white poppy-seed and almond aroma
Geographical linkProduction restricted to Poznań and Greater Poland region; tied to the Feast of St. Martin (11 November)
CertificationProducers must hold valid PGI certification supervised by the Regional Inspectorate of Agricultural and Food Quality Control (WIJHARS)
Sources
  • Official Journal of the European Union – Regulation (EU) No 597/2013
  • Product Specification: Rogal Świętomarciński PGI (CELEX: 32013R0597)
Categories
GCC - Young Chefs Member News

Honouring a Culinary Giant: The Billy Gallagher Young Chefs Tour 2025

In the world of gastronomy, few names resonate with the same warmth and reverence as Chef Billy Gallagher. His legacy is not only etched in the records of the South African Hospitality Industry but lives on in the hearts and hands of young chefs across the globe.  

Since 2015, the Billy Gallagher Young Chefs Tour is a testament to this enduring influence, a journey that celebrates mentorship, international exchange, and the vibrant culinary heritage of South Africa.

A Vision That Changed Lives

Held biennially in honour of the late Chef Billy Gallagher, the Bill Gallagher Young Chefs Tour is more than a just an event. It is a living tribute to a man whose life was dedicated to nurturing talent and fostering global connections through food. Chef Gallagher believed that the future of cuisine depended on investing in young chefs, providing them with opportunities to learn, grow, and experience the world beyond their own kitchens.

The Journey: A Tapestry of Flavours and Friendships

This year’s tour brought together Chef Olav Tennfjord from Norway and Chef Shin Jiwoong from South Korea. Their two-week odyssey in South Africa began in Johannesburg, wound through the winelands and markets of Cape Town, celebrated heritage in KwaZulu-Natal, and concluded in the wild beauty of the Dinokeng Game Reserve.

Johannesburg: Where Heritage Meets Innovation

The adventure began at Maropeng, the Cradle of Humankind, where the chefs reflected on humanity’s shared origins and the artistry of food. A moving visit to Chef Gallagher’s resting place in Fourways set the tone for a journey rooted in gratitude and inspiration. Behind-the-scenes tours of the Palazzo and Pivot Hotels at Montecasino revealed the precision and teamwork that define South Africa’s hospitality industry. Evenings were spent at iconic venues like The Saxon Boutique Hotel and Sandton Sun, where creativity and craftsmanship took centre stage.

At the HTA School of Culinary Art, after a number of skills demonstrations, the group gathered for a South African themed lunch in the Billy Gallagher Boardroom.  A space that displays a lifetime of achievements, citations and accolades. The experience reminded participants of what is possible and that they are part of something bigger—a global family of chefs.

Cape Town: A Symphony of Flavour

Arriving in Cape Town, the young chefs were welcomed by panoramic views of Table Mountain, and the warm hospitality of Southern Sun Cape Sun. Days were filled with cheese-making at Ciao-Ciao, wine tastings at Perdeberg and Spier, and explorations of the intricate supply networks at Wild Peacock. Dining at Palm House Boutique Hotel with Chef Greg Henderson, and the refined artistry of the acclaimed Chorus Restaurant by Bertus Basson, the group experienced the diversity and sophistication of Cape cuisine.

From the penguin colony at Boulders Beach to the bustling Oranjezicht City Farm Market and Makers Landing at the V&A Waterfront, the chefs immersed themselves in the city’s creative spirit. The vibrant street food scene, including the famous Gatsby sandwich, offered new perspectives on South Africa’s culinary diversity.

The final dinner at Terrarium Restaurant, hosted by Chef Chris Erasmus, Jodi Gillespie, and Anlou Erasmus, left the group deeply inspired by the harmony between nature and culinary innovation.

KwaZulu-Natal: Celebrating Heritage

In KwaZulu-Natal, the group checked in at the legendary Beverly Hills Hotel in Umhlanga, coinciding with International Chefs Day, a fitting backdrop for celebrating culinary unity and global friendships.

Visits to CTIA Culinary School, the Jackie Cameron School of Food & Wine and Mount Edgecombe offered rich opportunities for learning and cultural exchange. The day’s highlight was a lively cooking demonstration, where international and local chefs shared their food traditions, reinforcing the universal language of the kitchen.

The day featured a diverse range of culinary experiences, including Chef Shin’s engaging Korean cooking demonstration, Chef Olav’s presentation of an authentic Norwegian dish, and a traditional Durban Bunny Chow skilfully prepared by Chef Sbu. The event was characterised by insightful learning and rich flavours.

Before departing, the chefs toured Chef’s Brigade and Unilever Food Solutions, concluding this segment with a distinguished dinner hosted by Chef Coo Pillay (President, SA Chefs Association) and Chef Heinz Brunner (Worldchefs Honorary Life Member). This occasion served as a meaningful homage to both friendship and professional legacy.

Dinokeng Game Reserve: A Fitting Finale

The tour’s final chapter unfolded in the tranquil Dinokeng Game Reserve. Here, under the African sky, the young chefs cooked over open flames, reflecting on the lessons learned and friendships forged. The experience emphasised the importance of simplicity, passion, and respect for tradition, values that Chef Gallagher championed throughout his life.

The Power of International Exchange

The Billy Gallagher Young Chefs Tour 2025 is a shining example of how international exchange enriches both chefs and the communities they visit. By bringing together diverse perspectives and culinary traditions, the tour not only honours Chef Gallagher’s legacy but also strengthens the bonds that unite the global culinary community.

Travelling through South Africa, the participants discovered the value of learning from one another, inspired by Chef Gallagher’s dream for young chefs to see the world, be inspired, and inspire others in return. The legacy continues, shaping the future of gastronomy.

Looking Ahead

With the continued success of the biennial tour, plans are already underway for 2027, with renewed efforts to support deserving young chefs from around the world. The journey continues, fuelled by the spirit of mentorship, discovery, and the belief that food can change lives.

Sincere appreciation to Worldchefs, Southern Sun Hotels, SA Chefs Association, Bill Gallagher & Associates, as well as all the partners, mentors, and hosts whose support made this exceptional experience possible.

– END –

Media Contact:
Duane Riley
Billy Gallagher Young Chefs Tour Coordinator
📧 Duane.Riley@bgaa.co.za
🌐 bgaa.co.za

For more images, please click here.

For more information, visit:
📘 Facebook – Billy Gallagher & Associates
📸 Instagram – @billy_gallagher_and_associates

Categories
Member News

Chefs Association of Pakistan Unites Chefs Nationwide in Grand Celebration of International Chefs Day 2025

One of the world’s largest gatherings of chefs took place in Lahore, Pakistan, marking a day of pride, passion, and culinary excellence.

Chefs Association of Pakistan (CAP), the only national member of Worldchefs from Pakistan, celebrated International Chefs Day 2025 with grand activities across the country. The nationwide celebrations brought together professional and young chefs. Together, they honored the culinary profession and the values it represents — creativity, passion, and community.

Nationwide Celebrations Led by the Chefs Association of Pakistan

The main celebration took place at Alhamra Hall 1, Mall Road, Lahore. Parallel activities were organized in Karachi, Islamabad, Rawalpindi, Multan, Faisalabad, Sahiwal, Sarai Alamgir, and other cities by CAP’s regional chapters.

The Lahore event commenced with a special video message from Worldchefs President Andy Cuthbert. This was followed by an inspiring message from CAP President Ahmad Shafiq. CAP Vice President Chef Muhammad Raees also shared a message. A captivating video highlighting the journey and milestones of CAP was also presented. It showcased the association’s continuous efforts to uplift the chefs’ community in Pakistan.

Honouring Pakistan’s Culinary Leaders and Professionals

Among the CAP team attending the event were CAP Patron Waqar Ilyas Khan and Secretary General Mian Shahid Mehmood. Vice President International Affairs (Central Secretariat) Muhammad Raees and Vice President HoReCa Fraaz Kasuri were also present. Finance Secretary Nadeem Anwar, Advisors to the President Muhammad Ashraf and Muhammad Razzaq, and other members of the National Executive Committee also attended.

A highlight of the ceremony was the Chef Belt Award Presentation. Senior chefs from the hospitality industry were honoured for their outstanding services and contributions. The announcement of winners from COTHM’s in-house “COTHM Culinary Challenge” added further excitement to the celebration. Certificates and cash prizes were presented to participants and winners.

To mark the spirit of the day, a chefs’ walk was held. There was also a balloon-release ceremony and a cake-cutting ceremony, followed by a grand hi-tea for all attendees.

Senator Bushra Anjum Butt graced the occasion as the Chief Guest. In her address, she commended CAP’s role in uniting and empowering the chefs’ community across Pakistan, emphasizing that the association’s growth and influence are remarkable examples of professional organization and dedication. She also assured CAP of continued government support for the development and welfare of Pakistani chefs.

Industry Sponsors Strengthen International Chefs Day 2025

The event was generously supported by industry partners. Cheezious served as the Title Sponsor, while Nestlé Professional, K&N’s, and Blue Band Professional were Gold Sponsors. Ambassador Commercial Kitchen Equipment joined as the Silver Sponsor. Nestlé Professional’s Nutrition Team delivered an informative session on healthy cooking practices and distributed exclusive gifts among the chefs. Blue Band Professional and K&N’s also contributed by offering product giveaways and live food tasting during the event. Cheezious supported the event with branding and promotional assistance, making the celebration even more vibrant.

A special lucky draw added to the festive mood, where a motorbike, generously sponsored by international recipe expert Ijaz Ahmad Khan, was announced as the grand prize.

Representing Pakistan on the Global Stage

During his address, CAP Secretary General Mian Shahid Mehmood highlighted that CAP continues to serve as the unified platform for chefs in Pakistan, committed to professional growth, education, and recognition. He also officially announced the Pakistan International Culinary Championship (PICC) 2026 – Season 8, inviting chefs from across the world to participate.

Adding to the excitement, CAP President Ahmad Shafiq, speaking through a video from abroad, announced that Pakistan has been selected to host the Worldchefs Asia Presidents Forum 2026, after winning the bid over Penang, Malaysia. The announcement was met with overwhelming enthusiasm and applause from the entire chefs’ community.

The International Chefs Day 2025 celebrations by CAP truly embodied the theme of unity, passion, and pride in the culinary profession. Through its ongoing efforts and international collaborations, CAP continues to represent Pakistan’s culinary excellence on the global stage under the umbrella of Worldchefs.

Subscribe

* indicates required

What are you looking for?

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

ABOUT

Who we are
Latest

EVENTS & COMPETITION

WORLDCHEFS EVENTS
EVENTS

TRAINING & CERTIFICATION

GET RECOGNISED
TRAINING

GET INVOLVED

JOIN
TAKE ACTION

Signup /Login Shop Donate

Facebook Instagram Linkedin Youtube Twitter Podcast Flickr