In the December 2025 edition of HospiBuz Hospitality Lexis Media, hear from Worldchefs President, Andy Cuthbert, and Worldchefs Vice President, Rick Stephen!
To learn more about Worldchefs, click here.
Category: Member News
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A Taste of Croatia at Christmas
Christmas traditions, and the food we prepare for the holidays, have, over the past twenty years, shifted noticeably away from tradition and the deeper meaning of Christmas. As commercialization grows stronger each year, it becomes easier to lose sight of what this season truly stands for: peace, love, family togetherness, and the traditional gastronomic treasures that belong to our heritage.
And yet, holidays would not be holidays without family โ and without the food that gathers us around a shared table. Unlike in earlier times, todayโs festive spread is often far more abundant. With so many dishes on offer, we hardly know what to taste first. The expansion of retail chains and large shopping centers across Croatia, combined with aggressive marketing campaigns and the availability of inexpensive goods (especially imported products), has profoundly reshaped the way Croatians celebrate: how we shop, what we cook, and what we serve at Christmas.
Not so long ago, holiday customs and meals were closely tied to regional production. Each part of Croatia relied mostly on what was locally available โ foods rooted in local farming and seasonal rhythms. Short supply chains mattered, even if we didnโt call them that: people bought from neighbors who produced something, from local markets, and often through workplaces and unions that sourced goods (especially meat) from nearby farmers and traders.
Today, Christmas in Croatia increasingly resembles Christmas elsewhere in the world. Still, subtle regional differences remain โ and their roots run deep. So what do we actually eat for the holidays across Croatia?
Holiday Dishes Across Croatia
Christmas preparations begin weeks in advance. Menus are planned, old cookbooks are pulled from shelves, yet most of us already know what will be on the table in the days leading up to Christmas and on Christmas Day itself. Nearly everyone has at least one dish without which Christmas simply would not feel like Christmas โ a dish most often made in the region we come from.
Christmas Eve (Badnjak) is typically marked by meatless dishes, fish, and a variety of salads. People rarely overindulge, because the following day brings a celebratory feast โ often several courses, with roast at the center. And what turns in the oven depends on the region.
Slavonia โ Rakija and Strict Fasting on Christmas Eve
In Slavonia, Christmas Eve begins ceremonially, already at breakfast, often with a glass of rakija โ very commonly a honey rakija โ and simple meatless food. An old custom was to eat nothing until the evening meal, which would be plentiful and fish-based; today, many families prepare fiลก paprikaลก already for lunch. Alongside fiลก, the menu may include freshwater fish such as trout, catfish, or carp. One of the best-known specialties is carp on the forked stake (ลกaran s raลกlja).
On Christmas Day, the table most often features roast pork or roast chicken. In recent years, turkey with mlinci has also become more common. Desserts are plentiful: walnut roll (orahnjaฤa), poppy seed roll (makovnjaฤa), and an array of traditional cookies (such as taลกne and ลกape) โ often with a festive cake as well.
Central Croatia โ Duck as a Festive Favorite
Across Central Croatia, Christmas Eve is also typically celebrated with freshwater fish dishes and salads, led by bean salad, but also French salad and other legume-based variations.
In Meฤimurje, families may roast duck for Christmas; geese and turkeys are also popular, and sarma often appears in the days after Christmas.
Zagreb โ Turkey with Mlinci
In Zagreb, Christmas Eve menus feature many kinds of fish โ freshwater and sea fish alike. Squid is common in various preparations, and cod is increasingly present. Side dishes often include bean salad, as well as French salad or cabbage salad.
For Christmas roast, the centerpiece is most often turkey, paired with the indispensable mlinci. Many households also serve roast potatoes and ลกtrukli, and sometimes aspic (hladetina) as a starter. Desserts include walnut and poppy seed rolls and plenty of dry cookies.
Istria and Kvarner โ Cod, Fish Soup, and Maneลกtra
Along with roasted sea fish, Istrians often prepare cod on Christmas Eve. Fish soup and meatless pasta dishes are common, too. Traditional Istrian meatless holiday foods include maneลกtra with chickpeas, posutice (homemade pasta), broskva na padelu (greens braised with potatoes), and cod. In earlier times, supa โ a warm mix of wine, bread, and sugar โ was also prepared.
For Christmas Day, Istrians often roast turkey and bake homemade bread. Desserts may include kroลกtule, crescent cookies and rolls, ฤupavci, walnut roll, or bishopโs bread with dried fruit.
Lika โ Sarma, Lamb, and โPoleโ Potatoes
Christmas Eve in Lika often features meatless dishes with sea fish. On Christmas Day, sarma is common, followed by lamb or roast piglet. A signature side dish is pole โ potatoes cut in half and roasted, especially delicious when baked on the hearth in embers.
Dalmatia โ From Cod on Christmas Eve to Paลกticada and Fritule
In Dalmatia, cod is a must on Christmas Eve โ most often โna bijeloโ, gently cooked with wine, spices, and potatoes. Alongside cod, households may serve other sea fish depending on availability.
For Christmas Day, many families roast tuka (turkey), and paลกticada (slow-cooked beef in a rich sauce) is a classic festive dish. Desserts often feature dried fruit sweets such as mandulat (Split and surrounding area) or hiba (fig-based sweets) and koromaฤ on Vis. In many places, fritule are still made โ often after the Christmas Eve dinner.
With our warmest wishes for the season ahead, we hope you enjoy the richness and diversity of Croatiaโs holiday table โ and the true spirit of Christmas.
– Croatian Chefs Association
The following message was shared by the Association of Cooks of Uzbekistan
Dear Colleagues, Worldchefs!
It is with immense pride and joy that we address you not as an invitation, but as a report on a mission accomplished. The 2nd International Culinary Championship โDelicious Uzbekistan 2025,โ held from November 27 to 29 at the Central Asian Expo Uzbekistan Exhibition Center in Tashkent, has concluded, leaving an indelible mark on the global gastronomic map. This event transcended a mere competition; it was a vibrant celebration of culinary arts, cultural exchange, and the unifying power of food, successfully bringing together 32 country teams from across four continents: Asia, Europe, Australia, and Africa.
Under the esteemed guidance of Chief Judge Thomas Gugler, and the visionary leadership of the President of the Association of Cooks of Uzbekistan, Akbar Umarov, the championship floors transformed into a spectacular theatre of skill, innovation, and passion. The presence of such a diverse international contingent, from seasoned culinary nations to emerging gastronomic voices, underscored the universal appeal of Uzbekistanโs culinary call and the growing prestige of this young championship.
Supported wholeheartedly by the State Committee for Tourism Development of the Republic of Uzbekistan, 2nd International Culinary Championship โDelicious Uzbekistan 2025โ fulfilled its core mission: to be a platform for chefs worldwide to discover the soul of our nation through its cuisine, culture, and legendary hospitality. For three dynamic days, Tashkent buzzed with the energy of clinking pans, the aromatic symphony of spices from a hundred different kitchens, and the focused intensity of masters at work. The event served as a powerful engine to open new perspectives for tourism development, expand the horizons of gastronomic travel, and firmly position our national cuisine as a cornerstone of the Uzbek brand on the world stage.
The championship was a testament to exceptional organization and heartfelt hospitality. As pledged, participating teams were seamlessly integrated into the fabric of the event. From the moment of arrival, the comprehensive registration package ensured a smooth experience, including airport and hotel transfers, and accommodation for the core team members from November 27-29. This logistical framework allowed chefs to focus entirely on what they do best: creating culinary magic.
The competition itself was a breathtaking display of global talent meeting local inspiration. Judges presided over a stunning array of dishes where classic techniques fused with innovative interpretations. Participants were not only competitors but also ambassadors of their own culinary heritage, engaging in a continuous, unspoken dialogue of flavors and presentations. Beyond the stoves, the event fostered profound professional connections and friendships, building a true community united by a common passion.
The presence of Thomas Gugler as Chief Judge lent the championship unparalleled authority and alignment with Worldchefs standards, ensuring fairness, excellence, and a globally recognized benchmark for quality. His leadership, alongside the dedicated efforts of our national associationโs president and the entire organizing committee, guaranteed an event of the highest professional integrity.
2nd International Culinary Championship โDelicious Uzbekistan 2025โ has unequivocally proven itself as a major international culinary event. From a successful inaugural chapter, it has now solidified its status as a must-attend gathering in the Central Asian region. The participation of chefs from four continents signals a bright future, pointing towards even greater diversity and influence in the years to come.
We extend our deepest gratitude to every participating nation, every chef, every judge, and every supporter who contributed to making this championship a resounding success. You brought your talent, your spirit, and your palates to our table, and in return, we hope you carry with you the warm memories of Uzbek hospitality, the unforgettable tastes of our land, and the certainty that you have helped forge a new culinary bridge between continents.
This event is completed, but the journey has just begun. The connections made, the inspiration shared, and the standards set in Tashkent will resonate throughout the global culinary community. We look forward to continuing this delicious dialogue and welcoming the world back to Uzbekistan for future chapters of this growing legacy.
With culinary respect and camaraderie,
The Association of Cooks of Uzbekistan
In a resounding testament to the dynamic growth of Uzbekistanโs culinary scene, the Uzbekistan Chefs Association proudly hosted a landmark Worldchefs Culinary Arts & Hot Kitchen Competition Seminar on December 2, 2025, in Tashkent. This event, held in collaboration with Worldchefs, was a profound declaration of intent, a gathering that underscored the nationโs commitment to excellence, standardization, and its ascendant role on the global gastronomic stage.
For the passionate chefs, seasoned judges, and culinary enthusiasts who filled the venue, the day represented a crucial bridge between national prowess and international benchmarks. The atmosphere was electric with a shared purpose: to learn, to refine, and to align with the universal standards that define world-class culinary competition.
The Guiding Hand of a Master
The seminar was graced by the presence and unparalleled expertise of Domenico Maggi, a Honorary Life Member of Worldchefs, an international judge, and a revered instructor. Chef Maggiโs journey, spanning over half a century from the kitchens of Italy to captaincy of the Italian National Culinary Team, provided a living library of knowledge. His role transcended that of a teacher; he was a bridge connecting Uzbekistanโs rich culinary heritage with the nuanced demands of international competition. His vast experience, shared with generosity and precision, transformed complex criteria into actionable wisdom, inspiring attendees to view their craft through a new, globally-focused lens.
Deconstructing Excellence: A Curriculum for Success
The seminarโs structure was meticulously designed to cater to a dual audience: the aspiring competitor seeking to dazzle on the world stage, and the future judge dedicated to upholding the integrity of these prestigious events. Under Chef Maggiโs guidance, participants engaged in a deep and multifaceted exploration:
- Mastering the Universal Code: The cornerstone of the day was a thorough immersion into Worldchefs international judging standards. Participants moved beyond subjective opinion to understand the objective frameworkโhygiene, organization, technique, taste, and presentationโthat ensures fairness and consistency from Singapore to Paris to Tashkent.
- The Art of the Plate: In an era where visual storytelling is paramount, the seminar dedicated significant focus to modern approaches to food presentation and plating. This went beyond aesthetics, exploring how visual composition communicates a chefโs skill, creativity, and respect for ingredients to the judging panel.
- Inside the Judgeโs Mind: A detailed, line-by-line analysis of the evaluation criteria used at world championships demystified the scoring process. Participants learned not just what judges look for, but how they weigh each element, providing invaluable insight for both creating competition entries and assessing them.
- From Theory to Practice: The learning was cemented through hands-on training and dynamic discussion. This interactive environment allowed for real-time feedback, clarification of rules, and the sharing of tactical advice on navigating the high-pressure environment of a competition kitchen.
A Mandatory Step Toward Global Recognition
A critical message resonated throughout the day: this seminar is far more than an inspirational workshop. For culinary professionals aiming to achieve Worldchefs Certified Judge status, participation is a mandatory and pivotal step in the accreditation journey. The certificate awarded at its conclusion is a key credential, a formal recognition of foundational knowledge required for inclusion in the prestigious global Worldchefs registry. For current judges, the seminar served as an essential update, ensuring their expertise remains at the cutting edge of evolving trends and regulations, a requirement to maintain their certified status every five years.
Why This Matters: Building Uzbekistanโs Culinary Future
The significance of this event extends far beyond the individual certificates earned. It represents a strategic investment in the collective future of Uzbekistanโs culinary arts. By equipping its chefs and judges with this world-class education, the Association of Cooks of Uzbekistan is:
- Elevating National Standards: Raising the bar for culinary excellence across the country.
- Fostering International Competitiveness: Preparing Uzbek chefs to compete and triumph with confidence at international olympiads and championships.
- Creating a Self-Sustaining Ecosystem: Developing a local cadre of certified experts who can mentor the next generation, judge national competitions with global acuity, and continuously propagate a culture of excellence.
Gratitude and Forward Momentum
The Association of Cooks of Uzbekistan extends their deepest gratitude to Worldchefs for their partnership and trust, to the incomparable Domenico Maggi for his transformative instruction, and to Akbar Umarov and the entire team at the Association of Cooks of Uzbekistan for their impeccable organization. Above all, they thank every participant whose engagement, insightful questions, and palpable enthusiasm made this seminar a vibrant hub of professional growth.
The Uzbekistan Chefs Association is committed to fanning this flame through continued educational programs, initiatives, and support for our culinary community. They’re building a future where the flavors of Uzbekistan are not only celebrated in the country, but are consistently recognized and revered in the highest echelons of global gastronomy.
This press release was orignally published by the World Food Programmeโ view here.
BANGKOK / ROME โ 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 WFPโs 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 worldโs chronically food insecure children.
โWFPโs work is deeply personal to me โ it inspires me,โ said Chef Willment. โA few years ago, I watched three children eat scraps from a strangerโs 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.โ
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 โ most of whom street food vendors – while showcasing the next generation of culinary talent.
โWe are delighted to welcome Chef Willment as our Goodwill Ambassador,โ said Samir Wanmali, WFP Regional Director for Asia and the Pacific. โHis strong voice will be crucial to rally support for the people we serve and champion innovative, partnershipโdriven solutions to tackle hunger and malnutrition in this region.โ
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 worldโs 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 Chefsโ 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 โ Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Education โ 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 worldโs first Global Culinary Certification recognizing on-the-job skills in hospitality;
Networking โ 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 โ Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.
In this Winter 2025 issue of British Culinary Federation’s Culinary News magazine, read about upcoming events, discover the latest stories, and more!
To learn more about Worldchefs, click here.
Categories
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 โ Dubai โ UAE
Tel: + 971 56 8014089.
E-mail: emiratesculinaryguild@gmail.com
What began as a nationwide series of competitions transformed into a cultural movement aimed at reclaiming Pakistani cuisineโs long-overdue place on the worldโs gastronomic map.
A new chapter in Pakistanโs 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 cuisineโs long-overdue place on the worldโs gastronomic map.
Across the country, all the 25 COTHM campusesโfrom Lahore to Karachi, Islamabad to Multanโbecame 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 Pakistanโs culinary heritage spans centuriesโwith regional specialties shaped by history, geography, and family traditionsโexperts say that its global identity has remained fragmented. That gap, CAP and COTHM believe, can be bridged only through a unified national effort.
โWe are reclaiming what has always been ours,โ said Ahmad Shafiq, COTHM Founder, President & CEO and President of CAP, in a powerful address during the grand finale in Lahore. โFor 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.โ
This themeโreclaiming, restoring, and redefining Pakistani cuisine on the global stageโbecame 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 flavorsโrooted in history but bold in interpretation.
But perhaps the most emotional and celebrated segment was the โNani & Dadiโs Expert Recipe Competition,โ an intimate homage to Pakistanโs culinary matriarchs. Grandmothers from different families stepped into the spotlight to cook cherished family dishesโrecipes 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 Punjabโs winter classics. What followed was one of the eventโs most symbolic moments: a balloon-releasing ceremony, led by the chief guest, where colorful balloons drifted into the skyโsignifying Pakistanโs culinary heritage rising toward global recognition.
International Presence and Praise
The event drew notable international attention. Mehmet Eymen ลimลek, Consul General of the Republic of Tรผrkiye in Lahore, attended with his spouse and called the initiative a โmeaningful cultural milestone,โ applauding Pakistanโs 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 personalitiesโincluding TV Anchor Zohaib Butt, singer Adeel Barki, Falahat Imran, President, Women Chamber of Commerce and Industry (WCCI) Lahore, and Faiza Ali, Vice President, Lahore Womenโs Chamber of Commerce & Industry, Lahoreโadded 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 Pakistanโs 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 guestsโa 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 declarationโa collective pledge to protect, celebrate, and globalize Pakistanโs 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.
Worldchefs Launches EU Co-Funded FoodChoices4Life Project, Opening New Opportunities for Chefs Across Europe to Engage in Climate Action
The World Association of Chefsโ 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 โ The World Association of Chefsโ 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 500โ1000 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. โInfoweeksโ 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.
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 Worldchefsโ long-standing commitment to advancing culinary education, sustainability, and social responsibility through its Feed the Planet programs and global chef network.
โBeing 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.โ
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.”
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.
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 โDriving More Sustainable Food Choices in the EU: the project FoodChoices4Life.โ
“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 โ 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.
โ END โ
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 Chefsโ 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 โ 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 worldโs first Global Culinary Certification recognizing on-the-job skills in hospitality;
- Networking โ 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 โ Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
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With the municipal governmentโs 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 Worldchefsโ 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 governmentโs 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 โCreative City of Gastronomyโ, 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 cityโs culinary assetsโMinnan classics, diaspora flavors and centuries-old Maritime Silk Road foodwaysโwhile integrating them with tourism, intangible heritage and local industry, laying a robust foundation for the 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 Chaozhouโalready crowned UNESCO Creative Cities of Gastronomyโso 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 cityโs submission on the fast track.
One of the eight thematic pillars of UNESCOโs Creative Cities Network, the โCity of Gastronomyโ designation is designed to harness food as a driver of sustainable urban development. Chinaโs tally already stands at sixโChengdu, Shunde (Foshan), Macao, Yangzhou, Huaiโan and Chaozhouโspread across the countryโs culinary map. Quanzhouโs entry now expands that roster, adding a vibrant coastal strand of Minnan and maritime-silk-road flavors to the nationโs gastronomic mosaic.
Looking ahead, the China Cuisine Association and the Quanzhou municipal government vow to deepen their partnership, using the newly won โCity of Gastronomyโ 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 worldโs expanding Creative Cities Network.
