Category: Member News

The culinary industry is steeped in tradition—one where change is slow and barriers for women remain high. But to build a more inclusive and innovative future, action must be taken now.

That’s exactly what Cheryl Cordier is doing.

As the founder of International Culinary Studio, Cheryl is accelerating action in culinary education, breaking through outdated systems, and proving that quality training doesn’t have to be confined to a physical kitchen. By embracing digital innovation, she’s opening doors for aspiring chefs worldwide—especially those who would otherwise be excluded from traditional pathways.

“Culinary education shouldn’t be limited by four walls,” Cheryl says.

Her work is reshaping not only how chefs are trained but who gets the opportunity to step into leadership roles in the industry.

Breaking the Chef’s Code: Challenging Tradition

In an industry built on rigid hierarchies, the idea of teaching professional cooking online was unthinkable.

“The pushback was intense,” Cheryl recalls.

Many argued that apprenticeships were the only way, but Cheryl saw the flaws in that system.

“Some argued that you can’t learn to cook online, that apprenticeships are the only way. But here’s the thing—traditional apprenticeships often just pass down bad habits.”

Determined to accelerate change, Cheryl set out to prove that professional culinary training could be both accessible and high-quality. Today, International Culinary Studio holds more accreditations than any other online culinary school globally—a direct challenge to outdated industry norms.

“We didn’t just want to be different; we wanted to be better.”

From Solo Hustle to Leadership: The Power of Mentorship

Women founders often face unique challenges—balancing business growth with personal responsibilities, breaking through male-dominated spaces, and securing the right support.

For years, Cheryl led the business solo, feeling stuck on what she calls “the founder’s hamster wheel”—working harder but not necessarily moving forward.

“I knew we had something special, but I also knew I needed help to take it to the next level,” she shares.

That’s when she joined Founder Catalyst, a programme designed to support entrepreneurs.

“The mentorship experience was transformative,” Cheryl says. “I came in thinking I needed funding, but what I really needed was perspective.”

She learned that the right partner isn’t just about money—it’s about shared vision and complementary skills.

“Running a scaled business requires different skills than starting one. It’s okay to admit you need help—in fact, it’s crucial for growth.”

Pioneering the Future of Culinary Education

Beyond breaking industry norms, International Culinary Studio is evolving to meet the future of the industry. The business is exploring ways to expand content and integrate emerging technologies like augmented reality to enhance the learning experience.

“The fundamentals of cooking may remain unchanged, but the industry is evolving rapidly. From automated machinery to augmented reality, technology is transforming how modern kitchens operate.”

For Cheryl, staying ahead of these changes isn’t optional—it’s essential.

Her work is proving that excellence in culinary arts doesn’t require decades of unpaid apprenticeships—it requires quality training and a willingness to adapt.

Balancing It All: The Reality of Women in Leadership

Running a global education platform while maintaining a family life isn’t easy.

“I’m essentially ‘on’ for 13 hours a day,” Cheryl shares. “Between running the business and school pickups, some days feel impossible.”

Her solution? Non-negotiable self-care.

“Every Thursday is yoga day—nothing interrupts that. And yes, I live on a beautiful golf course that I never have time to play,” she adds with a knowing smile.

For many women in leadership, the challenge isn’t just growing a business—it’s doing it while juggling everything else.

Shaping the Next Generation of Chefs

As she continues to push the boundaries of culinary education, Cheryl is driven by the impact she sees.

“Meeting students in South Africa wearing uniforms from my college—students who weren’t even born when I started this journey—that’s what reminds me why I do this.”

International Culinary Studio isn’t just changing how people learn to cook. It’s accelerating action by opening doors for aspiring chefs who might never have had the opportunity.

As Cheryl looks ahead, she’s focused on scaling the business, finding the right partners, and continuing to challenge the norms of culinary education.

This International Women’s Day, Cheryl’s story is a reminder that women aren’t just shaping industries—they’re accelerating action to transform them.

From experimenting in her neighbor’s kitchen to qualifying for the finals of an international culinary competition, Constantina Papaioannou’s journey is one of passion and perserverance. The young chef from Cyprus recently qualified at the Global Young Chefs Challenge Semi-Finals in Rimini, Italy, securing her place at the finals in Wales 2026.

A Passion Ignited Early

Constantina’s culinary journey began in her childhood village in Cyprus, where she spent most of her afternoons learning how to cook traditional dishes in her Italian neighbor’s home. At only 12 years old, this early exposure to cooking fueled her decision to follow a culinary path. By 15, she was honing her skills at a technical and vocational school in Limassol, Cyprus, where she learned the basics from experienced chefs and had the opportunity to work in a professional kitchen for the first time. She continued her education with a three-year Culinary Arts Management program at another institution in Cyprus, where internships took her from Cyprus to Paris, refining her techniques and expanding her culinary worldview.

It was during one of her internships that Constantina was introduced to the Cyprus Chefs Association. At the time, the association was organizing national culinary competitions, so she quickly embraced the competitive culinary scene, earning a gold medal in the national “Young Chef of the Year” competition. At 19 years old, Constantina joined the National Culinary Team of Cyprus, instilling in her a deep passion and intrigue about culinary competitions that remains today.

The Road to Rimini

Competing at the Global Chefs Challenge European Semi-Finals was no small feat. The months leading up to the event were filled with relentless practice, fine-tuning every detail of her dish to meet the competition’s standards. “It wasn’t easy practicing and perfecting my dish for so many months, constantly thinking about every detail, but the entire process and the emotions it brought were worth it,” she shared.

A Chef’s Perspective

For Constantina, the magic of being a chef lies in the process. From hand-selecting the best ingredients – the touching, feeling and smelling to choose the right ones – all the way to the chopping and cooking, Constantina enjoys creating something spectacular from simple ingredients. The artistic side of being a chef is what she enjoys most.

“I also appreciate the opportunity to learn how to manage a kitchen, stay organized, communicate effectively, minimize costs, reduce waste, and so many other aspects that come with experience in a professional environment. By being a chef, you get to use all of your senses and qualities, and every day is a challenge.”

Beyond the craft, she values the camaraderie within the culinary world, and the chance to meet and connect with talented chefs. “The connection between chefs creates a unique community that, perhaps, no other profession can replicate in the same way,” she reflected.

Constantina’s success as a chef is an inspiration, especially to young women entering the industry. While the culinary world has long been male-dominated, she believes the future holds space for more female chefs and leaders. “Growing up I was very lucky to have various female mentors around me such as my grandmother who inspired me to keep going and follow my dream. My advice to other female chefs is to always believe in yourself and keep trying to achieve your goals. The industry is in need of many other female chefs and leaders,” she said.

Looking Ahead

With Worldchefs Congress & Expo and the Global Chefs Challenge Finals lined up to take place in Wales 2026, Constantina is already gearing up for the next challenge. As she continues to practice and push her creative boundaries, she carries with her the lessons, experiences, and passion that have brought her this far.

Witness Constantina and all the qualifiers compete at the Global Chefs Challenge Finals during the Worldchefs Congress & Expo 2026 in Newport, Wales.

Read the original article at https://www.visitsingapore.com/

A Historic Return to Singapore 

Thirty-five years ago, Singapore made history as the first country in Asia to host the Worldchefs Congress & Expo in 1990.  “We look forward to making history again,” said Eric Neo, President of Singapore’s Chefs’ Association, as the prestigious event returned to the country from 20 to 25 October 2024.

Organised by the World Association of Chefs Societies (Worldchefs) and Singapore Chefs Association (SCA), the 40th edition drew more than 900 attendees from five continents, including culinary professionals, industry leaders, and emerging talents. The event also featured 30 international speakers and industry experts, offering valuable insights through presentations, workshops, and educational programmes. The exchange of ideas and expertise fostered international collaborations, positioning Singapore as a hub for culinary education, innovation, and investments. 

The landmark event unfolded across two prestigious venues: the Congress programme at the Sands Expo & Convention Centre from 20 to 22 October, followed by the Global Chefs Challenge Finals at Singapore Expo from 22 to 25 October as part of FHA-HoReCa.

The main congress programme provided a rich lineup of presentations, workshops, and educational sessions that addressed the pressing challenges and opportunities in today’s culinary world. Topics ranged from sustainability and plant-based gastronomy to the preservation of cultural heritage and the integration of technology in kitchens. Leading voices included Emile van der Staak, Head Chef of the award-winning vegetable restaurant De Nieuwe Winkel and Frank Fol Founder & Chairman of We’re Smart® World. Together, the plant-based food advocates delivered the groundbreaking session “Eat More Plants!”, exploring how botanical gastronomy can contribute to global sustainability efforts. Singapore’s celebrity chefs Emmanuel Stroobant and Eric Teo offered insights into modern Asian cuisine and innovation, while local food critic KF Seetoh and Chef Shi Long celebrated the city’s hawker culture in a compelling session on its evolution and preservation.

Bill Gallagher Young Chefs Forum: Nurturing Future Leaders

At the Worldchefs Congress, The Bill Gallagher Young Chefs Forum continued its legacy as a cornerstone of culinary development, fostering the growth of the next-generation talent. Named in honour of the late chef Billy Gallagher and his dedication to training and mentorship, the forum brought together 50 young chefs and mentors from around the globe, including Canada, Norway, Finland, the United Arab Emirates, India, Australia, Malaysia, and more.

The forum’s holistic approach left a lasting impression on the participants. As one young chef reflected, “Worldchefs Congress taught me a lot of different ideas that I will share with the other young chefs in my country. It made me realise that [being a chef is] more than just cooking and serving to guests, it’s about empowering and giving opportunities to others.”

Under the guidance of esteemed chefs from the SCA, the young participants learned to prepare nutritious dishes gaining memorable hands-on cooking experiences and knowledge about healthier eating.

“Together with the Singapore Chefs’ Association, we are committed to excite the next generation of potential chefs. We believe that empowering children with the knowledge and skills when making food choices will lead to healthier lifestyles and hopefully trigger them to join the wonderful global family of chefs,” said Paul Nagelkerken, Country Business Manager at Nestlé Professional Singapore.


The Congress’s dedication to community service reached new heights with the National Kidney Foundation 55 Charity Gala Dinner, organised by the Worldchefs and SCA in collaboration with World Chefs Without Borders and the National Kidney Foundation Singapore. The dinner successfully surpassed its fundraising goals to raise S$1.8 million, which will go directly towards providing life-saving dialysis treatments and holistic care for over 5,700 kidney failure patients in Singapore.

Held at W Singapore – Sentosa Cove, the evening featured exquisite culinary creations by Michelin-starred chefs including Julien Royer, Emmanuel Stroobant, and Jason Tan, who delivered a remarkable dining experience to over 300 guests. Dr. Amy Khor, Singapore’s Senior Minister of State for Sustainability and the Environment and Ministry of Transport, graced the occasion as Guest-of-Honour, highlighting the event’s significance in bringing together the culinary community for this vital cause.

Together they created a four-course meal for 2 guests in just five hours. Reflecting on their win, Mordasini emphasised the significance of mental preparation in such a high-stakes environment: “It brings you security and a good base you can stand on.”

Making history, this year’s competition introduced its first-ever Global Vegan Chefs Challenge. Steve Lentz from Luxembourg earned top place with a culinary performance rooted in sustainability. “We made it a point of honour not to waste anything, which is very important in this kind of competition,” Lentz shared. These victories not only celebrated exceptional skill but also highlighted the growing movement toward sustainability and mindfulness in the culinary arts.

Singapore: A Global Culinary Capital

The Worldchefs Congress & Expo 2024 showcased Singapore not only as the ideal host destination for large-scale culinary events, but also a food paradise that blends rich heritage with modern innovation. From celebrating local hawker culture to championing sustainability and cutting-edge gastronomy, the event highlighted the city’s unique ability to bridge tradition and progress.

Key Event Facts

900+

attendees from 5 continents

30

international speakers and industry experts

72

competing chefs from 25 countries

Read below to discover GastroGilde’s February 2025 Newsletter

EVENT: 31/3 Purmerend CuliQuiz / GG Panel

🎉 Invitation GG Panel and CuliQuiz Battle on March 31 🎉
Monday, March 31 is the time to meet again, get inspired and enjoy an unforgettable afternoon! A great program has been prepared for you. Join us, meet other members and literally and figuratively taste what makes our Gastronomic Guild so special!

Participate in the GG Panel?
We as the Gastronomic Guild are participating with a team/panel of members and board members led by president Hans Everse. If you would like to be on this panel of up to 6 people, you can let us know by sending an email to hans.everse@gastronomischgilde.nl and we as a board will choose someone. The winners who participate will receive the CuliQuiz game as a gift anyway!

On Monday, March 31, 2025 the big CuliQuiz Battle will take place in the H20 Esports Stadium in Purmerend, GG members and other (young) professionals are cordially invited! The CuliQuiz Battle will be an afternoon full of education, inspiration, culinary challenges and lots of chances to win great prizes, including a Big Green Egg, SVH Meestertour and internship at De Librije. The Battle will be presented by Gault&Millau hostess of the year 2023 Caroline Berends and mister CuliQuiz; Tjitze van der Dam.

Date: Monday, March 31, 2025
Location: H20 Esport Stadium, Purmerend
Admission is free of charge, registration required.

Program

12:30 – 14:15 pm Workshops and master classes.
13:30 – 14:00 hours Wildcard round.
14:15 – 15:00 hours Professionals Battle
15:15 – 16:00 hours The CuliQuiz Battle
16:00 – 16:30 hours Award ceremony
We look forward to seeing you there!

NEW SPONSOR: Local Harvest

We are very happy with our new sponsor Local Harvest. On March 3, they were also present at our event and we were able to get acquainted with Machiel and Pieter and not unimportantly with the assortment of delicious delicacies they can provide for on the drinks board.

Local Harvest is constantly looking for the most beautiful products from Dutch soil that are made with care and love. To do this, they work closely with small-scale producers and suppliers. As a result, they have everything they need for the cocktail menu.

Local Harvest works according to four guarantees:
everything for the drinks menu
You can find high quality local specialties for the drinks menu.
(also) vegetarian assortment
An extensive assortment for vegetarian or vegan drinks menu is offered.
local suppliers
We work as much as possible with local producers and suppliers from the Netherlands.
respect for animals and nature
We only work with producers who respect animals and nature.

View full range here…

Local Harvest only delivers to the hospitality industry. Of course they prefer to visit you to show and taste the products. After all, good taste comes first!
Interested? Please contact Machiel or Pieter:
Machiel Laumans – 06 1433 7233
Pieter Bos – 06 1159 5770

DEALS: Free Terrace Guide – Book deal “SPICES”

ENTREE Terrace Guide 2025
What’s in store for the hospitality industry this patio season?
What’s in store this patio season? Entree Magazine figured it out for you based on trends and openings.

Read about, among other things:

☀️ Spritzers are wildly popular: ‘We sell 500 a day.’
☀️ Full terrace when the sun isn’t shining? Wouter Verkerk tells how!
☀️ Friesland is the culinary destination this summer.
☀️ Design trends on the terrace: ‘It’s more than just a place to relax.’
☀️ And many more trends!

Click here to receive the Entrance Guide for free!

NIEWS: Retrospective 3/3 – Interviews

INTERVIEWS WITH MEMBERS

Tom Lamers: ‘t Raedthuys* in Duiven has 1 kitchen, but 2 star chefs for the next 3 years
It took some getting used to for Tom Lamers (34). After five years as head chef at Het Koetshuis* in Bennekom, since the beginning of this year he shares the kitchen with star chef Hans den Engelsen (65) at ‘t Raedthuys* in Duiven. For the next three years they will be behind the stove there together. “Two chefs in one kitchen, that also took some getting used to for our apprentice chef,” Lamers says with a laugh in an interview.
Read the entire interview here
By: Wieteke Posthumus
~ ~ ~
Ruben van Zanten, ‘t Havenmantsje in Harlingen: ‘Keep developing yourself’
Partner ENTREE Magazine talked to Gastronomic Guild member Ruben van Zanten. Ruben van Zanten (25) started four years ago as an apprentice at ‘t Havenmantsje in Harlingen, since last year he has been at the helm there as head chef. To develop himself he participates a lot in competitions, recently he won the HANOS Gouden Koksmuts at Horecava and took Gold in Rimini (Italy), qualifying him for the WorldChefs Global Chefs Challenge in Wales next year. What is the young chef’s vision? “Short lines, an open atmosphere and good cooperation in the kitchen is crucial.”
Read the entire interview here
By: Madelief de Weerd

Gastronomic Guild unpacks!

Report event Gastronomic Guild on March 3 by Gerard Walters.

REMEKER

What a warm reception at the farm where Remeker cheese is made.

Jan Dirk and our chairman Hans welcomed us with Joris cake and fresh butter from the Jersey cows. With coffee, a convivial atmosphere soon developed and there was plenty of talk about the trade and what keeps everyone busy.

After fifteen minutes Jan Dirk took the floor and took us into farming life 3.0. What an expertise and vision! He explained how to run a farm in a circular and environmentally friendly way, with maximum biodiversity. Together with his two sons he divides the work.

We were explained about the cheese making process and the importance of nutrition for cows. For example, we learned that a cow’s horns act as thermometers, and that you can tell its age from its “annual rings. Every two years, cows have offspring: the bulls go to a rearing facility and young cows enter the herd as older animals go out. Cows over ten years old are no exception here – and they still give just as much milk. Slaughtered cows are returned to the farm store as loosely packed meat cuts. That store is open three days a week – a gourmet candy store!

Of course, this extraordinary company did not come out of the blue. Years of research, cooperation with scientists, like-minded farmers and good contacts with “The Hague” form the basis.

Jan Dirk explained, “It all started when I understood what was happening in the soil.” The magic word is mycorrhiza, a form of cooperation between fungi and plants via the roots. Almost all plants cooperate with fungi underground. This makes for super-healthy soil. And with 550 worms per m², the soil is well aerated and remains permeable to water.

On the first days of March, the 90 cows produce about 33 cheeses every two days. But especially for us, the cows went out to pasture this Monday at a quarter past two for the first time this year and are eating 100% grass again. Result: next week they are already making 40 cheeses per two days, more cheese, less concentrate. A nice profit.

At lunch we enjoyed delicious hot meat, Remeker cheese and bread from Arjan van Buren: Joris bread; pure, nutritious and tasty.

FERMENTING

Because the program ran late, we arrived a little later at the second part of this “H ”honest day: a fermentation workshop at Christian Weij in Ede.

Again, a warm welcome and an inspiring explanation of the fermentation process. According to Christian fermentation is not difficult if you know the rules: time, pure ingredients and the right amount of salt. Vegetables were laid out on all the tables and on the work table was a rich assortment of herbs and spices. Half and full liter preserving jars ensured that everything we made could be properly preserved.

So let’s get to work! Among other things, we made:

Kimchi of pointed cabbage

Pickles of red cabbage with yellow beet and spices like star anise, peppercorn, bay leaf and mace that we pickled in Oosterschelder Purified Seawater (which has the perfect salinity for fermenting, probably the same technique was discovered with vegetables in seawater).

Miso made from emmer wheat and chickpeas

Fermentation is an ancient technique that for a time was less popular due to prosperity and abundance. Sustainability and the fight against waste are now rightly getting attention again. You could tell from everything that real artisans were at work here: cutting, smelling, tasting; everything to arrive at the right quality. Occasionally Christian’s finger or nose would pass through the jars for an approving look.

When all the pots were full, it was time for a beer and a ball from our new sponsor Local Harvest who were also represented.

After a nice thank you from chairman Hans to Christian for the wonderful workshop, everyone went home satisfied. This day showed that our profession is alive and kicking. There will always be interest in honest and healthy food; as long as there are cooks who practice their profession with knowledge and passion.

So: members of the Gastronomic Guild, spread the word and recruit new members!

Oh yes … in the corridors we heard that on Monday, April 14 at ‘Klein Zwitserland’ the first asparagus from Limburg will be cut, prepared and tasted. And before that on March 31 the CuliQuiz Battle in Purmerend where I may be on the GG Panel 😊. See you then!

Pakistan International Culinary Championship (PICC) 2025, Season 7, an exhilarating four-day celebration of culinary excellence was held at the Royal Palm Golf & Country Club in Lahore. Organized by Chefs Association of Pakistan (CAP) and strategically partnered with College of Tourism & Hotel Management (COTHM), the event was endorsed by Worldchefs, making it one of the largest and most prestigious culinary events in the region.

Held from January 27 to January 30, 2025, PICC 2025 brought together over 5,000 participants, including professional chefs, culinary students, and industry experts, from around 15 countries. The event was a platform for culinary exchange, creativity, and innovation, showcasing a remarkable blend of global talent and local culinary expertise.

The championship featured 25 live operational kitchens where participants showcased their skills and creativity in real-time. The kitchens, set up for various categories, allowed chefs to demonstrate their cooking techniques, offering an immersive experience for guests and culinary professionals. The event also featured a huge baking lounge, where some of the finest baking talent from around the world displayed their impressive creations.

One of the key highlights of PICC 2025 was the introduction of the “Senses in the Kitchen” segment – a first-ever initiative that allowed 26 participants, including 18 visually impaired individuals and eight persons with different abilities, to showcase their culinary talents. This groundbreaking segment was a celebration of inclusivity, highlighting the capabilities and passion of these participants and breaking down barriers in the culinary world.

The event was graced by a range of notable guests and dignitaries, including federal and provincial governments’ officials, ministers, industry leaders, and figures from the culinary world. They were joined by representatives from leading international culinary bodies and diplomatic missions, further adding prestige to the event.

Additionally, a Nations Parade was held on all the four days of the event, where all the participating country were proudly represented through their flags, further celebrating the global nature of the event. Guests and participants took part in this grand procession, marking an exciting and visually stunning highlight each day.

The four-day event also featured various competitions, workshops, and master classes, where professional chefs and culinary students had the opportunity to enhance their skills, exchange ideas, and connect with experts. With over 5,000 participants from 15 countries, PICC 2025 became a true celebration of culinary arts, promoting cultural exchange and strengthening the global culinary community.

In addition to the competitions, the event offered a range of networking opportunities for industry professionals, creating an environment where new ideas, techniques, and trends in the culinary world could be explored and discussed.

The culmination of the event was marked by an awards distribution ceremony where Industries, Commerce & Investment Minister Chaudhary Shafay Hussain and NAVTTC DG Haider Abbas were the chief guests. Cash prizes worth a total of Rs 5 million/- were awarded to the top performers across various categories. Medals and certificates were presented to the winners, first runners-up, and second runners-up, recognizing their exceptional talent and hard work.

The successful completion of PICC 2025 not only solidified the event’s position as one of Pakistan’s most significant culinary celebrations but also emphasized the growing importance of the culinary arts in the country’s tourism and hospitality sectors. With the active support of partners like National Foods as title sponsor, Nestlé Professional, KnN’s and Cheezious as gold sponsors and Young’s Food, Shangrila, Coca Cola and Ambassador Commercial Kitchen Equipment as silver sponsors, PICC continues to be a catalyst for innovation and excellence in Pakistan’s culinary scene.

Ahmad Shafiq, President of the Chefs Association of Pakistan, while talking to media, expressed his gratitude to all the participants, sponsors, and attendees, stating: “PICC 2025 has exceeded our expectations in every way. From the incredible culinary talent on display to the meaningful conversations and exchanges that took place, this event truly showcased the global reach and significance of the culinary arts. We are pleased with the outcome and look forward to continuing this journey of growth and collaboration in future editions.”

It is with great pleasure that we announce the newly appointed Worldchefs Committee Members for the 2024–2028 term.

Since the creation of Worldchefs’ committees, they have continued to grow, reaching a record of 180 committee members representative of 64 countries for this upcoming term. The committee members serve as Worldchefs ambassadors, growing our voice and programs at a global scale.

Each committee plays a vital role in advancing Worldchefs’ initiatives, from education and sustainability to competitions and global outreach.

We are proud to share with you the names of our 2024-2028 committee members:

Vice Continental Directors: KK Kong – Vice Asia Continental Director (Singapore), KK Yau – Vice Asia Continental Director (Malaysia), Kamal Rahal – Vice Northern African Continental Director (Morocco), Isaac Kofi Sackey – Vice Southern African Continental Director (Ghana), Majed Al Sabagh – Vice Middle Eastern Continental Director (Syria)

By-Laws Committee:

Chairman: John Sloane (Singapore)

Members: Thorir Erlingsson (Iceland), Donald Gyurkovits (Canada), Ray McCue (USA), Hazel Mulberry (Scotland)

Committee Objective: to be responsible for updating and maintaining Worldchefs Statutes and Standing Rules. These comprise of the fundamental rules that guide our organization and outline our basic governance rules, roles and responsibilities. The by-law committee evaluates any proposed changes and makes recommendations to the board.

World Chefs Without Borders Committee:

Chairman: Willment Leong (Thailand)

Members: Aiden Ahn (Korea), Ahmed Al Harthi (Saudi Arabia), Vinod Bhati (India), Kamil Bouloot (Lebanon), David Clem (Australia), Moustafa El Rafaey (Egypt), Philippe Frydman (South Africa), Vivek Hurea (UAE), Yasser Jad (Saudi Arabia), Ricardo Kathan (Mauritius), Edwin Lawrence Josiah (Liberia), Nadim Milhem (Palestine), Kristine Øvrebø (Norway), Maria Panteli (Cyprus), Rajeev Patgoankar (USA), Yibin Qian (China), Roberto Rosati (Italy), Stefu Santoso (Indonesia), Kimberley Tang (Australia), Karlene Taokia (Cook Islands), Nikola Vuksanović (Serbia)

Committee Objective: to support and mobilize our global network of volunteer Chefs to undertake initiatives providing education and resources to those in need and afflicted by natural disasters. Also, to perform Chefs Social Responsibility (CSR) by sharing with others and at the same time inspiring other chefs, especially the young chefs, to assist others whenever there is an opportunity.

Committee Objective: to ensure that culinary competitions are fair to all competitors. Our role is to realize and apply international regulations adapting these, where necessary, according to circumstances and conditions. No alterations, as they relate to the rules, can be made without the written approval of the Culinary Competition Committee and the Worldchefs Board.

Culture Cuisine and Heritage Food Committee:

Chairman: Peter Tischhauser (Australia)

Members: Nimish Bhatia (India), Prakash Chan (Australia), Yan Cheng (China), John Collette (USA), Nikolas Constantinou (Cyprus), Eric Glavica (Croatia), Citrum Khumalo (South Africa), Jake Kim (South Korea), Shaazy Mariam (Maldives), Carlo Miguel (Philippines), Alla Mishina (Russia), Atim Suyatim (Dubai), Orkhan Mukhtarov (Azerbaijan), Elia Nora Rodriguez Ortega (Venezuela), Joanna Ochniak (Poland), Isaac Kofi Sackey (Ghana), Muhammad Raees (Pakistan), Christer Rodsoth (Norway), Daniel Schade (Germany), Stefan Smugoivic (Serbia), Chinda Som (Cambodia), Peter Tischausser (Australia), Gianluca Tomasi (Italy), Ben Weber (Luxembourg)

Committee Objective: to recognize heritage status to traditional ingredients, culinary techniques and inventions to protect outstanding examples of our global food heritage, worthy of preservation to boost national pride and international renown. We trace etymology of traditional/classic dishes, create platforms that encourage the sharing and exchange of traditional culinary philosophy, science and art as well as Initiate/improve nationwide programs to protect heritage produce, encourage growers and the natural environment.

Committee Objective: to enable Worldchefs and its members to celebrate their profession on the 20th of October each year, while using the opportunity to make a positive change within a Chef’s vocation, their local communities and to make a difference in a young person’s life.

Education Committee & Worldchefs Academy:

Chairman: Andreas Muller (Germany)

Vice Chairmen: Michael Baskette (USA), Marcus Hallgren (Sweden)

Members: Majed Al Sabagh (Syria), Mohamad Arieffudin Bin Abdul Khalid (Malaysia), Mooroogun Coopen (Mauritius), Antonio Danise (Italy), Karen Doyle (Australia), Fernando de la Feunte (Chile), Evagoras Hadjipavlou (Cyprus), Ralf Herrgott (Namibia), Thomas Hurter (South Africa), Decheng Hou (China), Tarek Ibrahim (Egypt), Ahmad Khamdamov (Uzbekistan), Shaun Leonard (Switzerland), Dragica Lukic (Croatia), Cezar Munteanu (Romania), Jonsson Per Henrik (Hong Kong), Kamal Rahal Essoulami (Morocco), Chachaya Raktakanishta (Thailand), Sudhakar N Rao (India), Frode Selvaag (Norway), Ahmad Shafiq (Pakistan), Dr. Chef Saurabh Sharma (India), Mariyam Shiuna (Maldives), Norbert Thul (Ireland), Mohamad Vicky T.Y Leung (Hong Kong), Reto Walther (Switzerland), Barry Young (USA)

Committee Objective: to identify, review, enhance, support, implement and give mentorship to individual schools. We hope to support and attain; maintain; enhance and embrace life- long learning pathways in regards to articulation pathways. We aim to also maintain and enhance culinary as well as hospitality skills and competency aspects and standards. To encourage Worldchefs engagement through the development and sharing of multi-language educational opportunities in culinary arts and sustainability.

Committee Objective: to inspire sustainable food consumption among communities and professionals, and to support people in need through emergency relief, food poverty alleviation, and education. The committee is supported by an international network of chefs passionate about creating better food, better lives and better futures across the globe. To provide career opportunities for individuals with special needs, and to deliver passionate and valuable team members to professional kitchens struggling to retain staff.

Finance & Sponsorship Committee:

Chairman: Rocco Pozzulo (Italy)

Members: Ragnar Fridriksson (France), Domenico Maggi (Italy), Rene Marquis (USA), Uwe Micheel (UAE)

Committee Objective: to maintain a continuing review of the financial affairs of Worldchefs. Using this information, it is the committee’s duty to make appropriate recommendations to the board regarding financial matters such as fundraising, expenditure or investments.

Committee Objective: to drive and encourage the development of Young Chefs Clubs to our members around the world while mentoring and leading our Global Young Chef Ambassadors to develop and deliver initiatives such as the Young Chef Culinary Culture Exchange program and the Billy Gallagher Young Chefs Forum. Through our four pillars of Friendship, Education, Cuisine and Culture we provide mentoring support to our global network of Young Chefs Clubs and deliver a world class educational mentoring forum. We also engage and promote friendship among the Young Chefs Clubs empowering culinary excellence through fostering a culture, lifelong learning and leadership while underscoring the importance of Cultural understanding and Humanitarianism.

Historical Committee / Honorary Life Membership:

Chairman: Alan Palmer (Sri Lanka)

Members: Brith Bakken (Norway), Heinz Brunner (South Africa), John Clancy (Ireland), Brian Cotteral – consultant (England), Murray Dick – consultant (New Zealand), Eddy Fernandez (Cuba), Svein Magnus Gjonvik (Norway), James Khoza (South Africa), Ulla Liukkonen (Finland), Domenico Maggi (Italy), Ferdinand Metz – consultant (USA), Raimund Pitz – consultant (USA), Norbert Schmidiger – consultant (Switzerland), Michael Strautmanis (Australia)

Committee Objective: to ensure that the historical significance of our craft is preserved and recorded. The sole mission therefore is to provide a platform for all of our various chefs’ societies to be able to contribute their historically significant events to this documentation. to ensure that we give due credit and recognition to members who have contributed extensively to Worldchefs goals and objectives and are worthy of receiving the title of Honorary Member, which is the highest award from Worldchefs.

Shaping the Future of Worldchefs

Congratulations and welcome to all our new committee members. Your expertise and leadership will undoubtedly contribute to the continued success of Worldchefs.

We look forward to an exciting journey ahead and encourage all members to engage with our committees to help shape the future of our industry.

To view more about the committees, visit our website at https://worldchefs.org/about-us/people-in-worldchefs/.

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.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

On 22 January 2025, Young Chefs Club of Korea (YCK) official website was born! Read below to learn more about the launch from Jake Kim, Founder & Chairman of Young Chefs Club of Korea:

The website serves a crucial function in conveying YCK’s identity, showcasing past accomplishments, while outlining our future endeavours. While social media platforms have become ubiquitous, we recognized the necessity for a dedicated website tailored to prospective sponsors. This realization prompted us to initiate the development and launch of our official online presence, designed to provide a comprehensive and professional representation of our organization.

Please stay tuned for new functions to the website such as seminar information sharing, recipe exchanges, and job opportunity listings.

About YCK

Since 2015, Young Chefs Club of Korea (YCK) has been dedicated to serving Young Chefs in South Korea. With a slogan “Until The Day Mentees Become Mentors,” our mission goes beyond teaching culinary skills. 

We believe in opening new worlds for aspiring young chefs filled with dreams and passion. Beyond the confines of traditional schooling, we offer them the experience of true culinary artistry. We provide hands-on experiences with premium ingredients, cutting-edge cooking techniques, and world-class kitchens that were once out of reach due to financial constraints.

Furthermore, our ultimate goal would be for these individuals to become the mentors of tomorrow; when today’s learning becomes tomorrow’s teaching, and one generation’s passion becomes the next generation’s inspiration.

김동석 (Jake Kim)
Founder & Chairman of Young Chefs Club of Korea