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As the founder of International Culinary Studio, Cheryl is accelerating action in culinary education, breaking through outdated systems, and proving that quality training doesn’t have to be confined to a physical kitchen.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Culinary Studio holds more accreditations than any other online culinary school globally—a direct challenge to outdated industry norms.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.
During the preparation and actual event, Constantina gave insights as to what she learned. “I gained new techniques and explored different flavors – I also learned how to think outside the box to create a dish that truly represents myself and my country. I discovered how to properly get organized during the competition, and I plan to carry this same philosophy into my daily work.”
The competition itself was a test of skill, creativity, and composure under pressure. When the results were announced, emotions ran high. “It was very rewarding to feel that all the sacrifices and efforts were finally worth it. I am ready for the next step and look forward to competing in Wales,” she said.
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.
Last month, the Worldchefs Global Chefs Challenge European Semi-Finals united over 50 skilled chefs from Europe for three exciting days of competition. Teams competed across four competition categories for the chance to secure their spot at the Global Chefs Challenge Finals in Wales 2026.
Relive the Global Chefs Challenge Europe Semi-Finals
Ready to relive the action? View the photos and watch the videos by clicking on the images below.
World on a Plate: The Making of a Top Chef with Giuseppe De Vincenzo
In our newest podcast episode, meet the winner of the European Grand Prix 2025: Chef Giuseppe De Vincenzo. Learn practical advice for competitions and discover what Giuseppe prepared during the event.
Finally, we’d like to give a special thank you to the sponsors of this event, whose support was essential in making the competition a success! We are proud to work alongside these partners and look forward to continued global collaborations.
If you wish to put your talent to the test, contact your National Chefs Association for opportunities to participate. Visit worldchefs.org/Members for a list of member nations.
Global Chefs Challenge Finals at Worldchefs Congress & Expo 2026
Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in cities around the world throughout its illustrious 96-year history. The forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, an international trade exhibition, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.
The 2026 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Wales, hosted by the Culinary Association of Wales.
From 23 to 27 January 2025, Worldchefs Village made its first appearance at Sirha Lyon, a world reference event for food service and hospitality in Lyon, France.
This January, Worldchefs Village made its first appearance at SIRHA Lyon, the world reference event for food service and hospitality. Welcoming 257,363 attendees, the five-day trade show ran alongside the Pastry World Cup and Bocuse d’Or 2025, making it an opportunity for significant visibility for both Worldchefs and the partners who joined Worldchefs Village.
Thank you to our members and partners for joining us: Kentaur Workwear, Alto-Shaam, HUG Food Service, Uzbekistan Travel & Tourism, and Worldchefs Tunisia (Maîtres des Saveurs et Gastronomes de Tunisie). Our booth with a truly global display of culinary excellence, cultures, conversations and connections.
From Our Exhibitors
“Sirha Lyon is one of the greatest shows for chefs and we got the best out of it. It’s a great family and a great ambiance at Worldchefs Village. There was a wide range of visitors – at our booth we had professionals, chefs, schools, restaurant owners and chain owners. It has been our first Worldchefs Village experience and we loved it. The types of contacts we had… it was unbelievable.”
Francesca La Chiusa, Europe Sales Director at Alto-Shaam
“The five-day experience at Sirha Lyon was excellent. We got a lot of contacts, met a lot of customers, new customers, potential customers- it was a very good exchange with all people we met at the booth. It was a nice collaboration with all the staff of Worldchefs and good synergy for both. There were very different people and customers at Sirha. For us, it was a good opportunity to meet our distributors all over the world, and also some very famous chefs from different countries, but also the main focus was final customers from France – traiteurs, restaurants, chefs, hotels – very different types of customer channels.”
Frédéric Cherpin, Key Account Sales Manager Exportat HUG Food Service
“I’m very happy to be here this year it’s my first time participating in the Worldchefs Village. I exchanged a lot about our product Tunisian Couscous Express Warda 4 minutes and I got to experience international products – Norway, Uzbekistan, French, Italian, Switzerland – it’s a great team at Worldchefs Village Sirha Lyon 2025.”
Latifah Khairi, Worldchefs Tunisia
Click here to discover the experience at Sirha Lyon 2025.
Why exhibit with us at Worldchefs Village?
Get Access: Reach a targeted audience of chefs, hospitality professionals, educators, and food service leaders around the world.
Gain Exposure: Showcase your products, association or institution with your designated space and the opportunity to host live demonstrations and tastings.
Get Recognized: Gain an exclusive opportunity to be seen as a Worldchefs Trusted Brand on an international platform alongside key industry players.
Enjoy this Turnkey Solution: Take a back seat on logistics! Worldchefs handles the planning and animation of your booth space. Our features often include:
Spacious pavilion (40-500sqm) to meet with potential customers, host live demonstrations, etc.
Dedicated brandable area for co-exhibitors
Prime access to Worldchefs community and partners
Customized communications opportunities on Worldchefs’ official channels
“Worldchefs Village is a great way for us to engage with chefs and professionals from different countries, and connect them with our partners and associations. Each time we finish a Worldchefs Village event, we have new contacts and conversations that make the experience very worthwhile. For our first time with a booth at Sirha Lyon, it was certainly a success.”
Ragnar Fridriksson, Worldchefs Managing Director
Upcoming Events:
Ready to secure your spot and join us at an upcoming Worldchefs Village? Here are the upcoming dates:
ScanBox and the World Association of Chefs’ Societies (Worldchefs) have renewed their global partnership, strengthening their commitment to equipping culinary professionals with innovative food transport, heating and cooling solutions.
ScanBox, the market leader in food holding equipment, continues as a Global Partner of Worldchefs, supporting professional chefs with cutting-edge food transport and holding solutions.
ScanBox continues as an Official Partner of the Worldchefs Global Chefs Challenge Final, enhancing competition conditions with state-of-the-art food holding technology.
ScanBox is confirmed as an Official Partner of the Worldchefs Congress in Wales 2026 and Paris 2028.
Paris, 5 March 2025 – Worldchefs (The World Association of Chefs’ Societies) has announced a renewed partnership with ScanBox, a market leader in sustainable food logistics solutions. The continued collaboration is based on a mutual commitment providing chefs worldwide with more efficient food logistics, improved working conditions, and the tools they need to deliver remarkable dining experiences.
ScanBox has 30 years of experience in developing insulated food transport and holding equipment with a focus on ergonomics, safety and ease of operation for customer satisfaction. All products are developed and built in their factory in Olofström, Sweden. In 2024, ScanBox was recognized as one of Sweden’s fastest-growing companies, earning the DI Gasell Award from Dagens Industri.
Operating worldwide, their unique food holding and transportation carts are used by thousands of chefs around the globe and across a range of industries. With more than 1,300 customers and a presence in over 60 markets, ScanBox delivers reliable food logistic solutions to professional kitchens worldwide.
Food service simplified
ScanBox simplifies food logistics in professional kitchens with the market’s widest range of food transport trolleys for cold and hot holding. ScanBox products provide the flexibility to combine exactly the functions culinary professionals need, all in one box. Innovative design and construction provide numerous advantages compared to traditional cooling and heating boxes, with logistical challenges in mind to ensure stability and ease in demanding work environments.
ScanBox’s new product selector helps foodservice professionals find the solution for their unique needs, whether it’s for keeping food warm, cold, or neutrally stored.
Enhancing Culinary Competitions with ScanBox Solutions
As an Official Partner of Worldchefs Global Chefs Challenge, ScanBox will continue to provide high-performance insulated food transport carts, ensuring that top culinary competitors have the best tools to optimize their performance. The Global Chefs Challenge brings together top chefs representing countries from around the world , and ScanBox’s innovative solutions will contribute to the highest standards for competition conditions.
“We are delighted to extend our partnership with ScanBox. Scanbox has now been with us many years and their devotion to our competitions is a great partnership between our association and their company,” says Andy Cuthbert, President of Worldchefs. “With ScanBox’s expertise, our chefs will have access to the best food holding solutions, enabling them to perform at their highest level.”
Strengthening Presence at Worldchefs Congress
ScanBox will also continue as an Official Partner of the Worldchefs Congress in Wales 2026 and Paris 2028, showcasing its latest advancements in food holding technology. The biennial Worldchefs Congress & Expo brings together industry leaders, chefs, and innovators, fostering knowledge-sharing and collaboration across the global culinary community.
“Our renewed partnership with Worldchefs is an exciting opportunity for ScanBox,” says Johan Olsson, Global Sales Director at ScanBox. “We are proud to support professional chefs by providing smart, efficient, and ergonomic food holding solutions. Being part of Worldchefs’ events allows us to engage with the global culinary community and continue developing innovations tailored to their needs.”
Bringing Your Food with Care
At ScanBox, sustainability is an integrated part of business. ScanBox products and solutions are designed to support more sustainable food logistics by creating efficient and optimized workflows that reduce food waste and energy consumption.
In the global commercial kitchen industry, where working conditions are often demanding and stressful, ScanBox food logistics solutions contribute to improved working conditions. By creating more balanced and efficient workflows, they hope to support both social and economic sustainability in the industry.
The continued partnership between ScanBox and Worldchefs reaffirms a shared dedication to equipping culinary professionals with the tools they need to excel. As ScanBox continues to set new standards for food holding technology, Worldchefs remains committed to fostering excellence, sustainability, and innovation within the industry.
About ScanBox
ScanBox offers food transport, heating & cooling solutions that are utilized in kitchens worldwide and across a wide range of industries. ScanBox food transportation boxes ensure the food will retain its quality from preparation through transport to final service.
ScanBox offers the market’s widest range of food transport trolleys for cold and hot holding, with the flexibility to easily combine different functions in one box.
Contributing to reduce food waste and optimize energy consumption
At ScanBox, sustainability is a natural and integrated part of the business. Their products and solutions are designed to support sustainable food logistics by creating efficient and optimized workflows that reduce food waste and energy consumption.
30 years experience
ScanBox was established in 1992 and has since grown to a global business with more than 1,300 customers and a presence in over 60 markets.
Focus on growth
ScanBox has experienced steady growth, selling over 100,000 units since its inception and was named a Swedish Gasell company in 2024.
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.
In the catering and food service industry, it is required by law and regulations that the kitchen is equipped with cooling machines that can rapidly decrease the temperature of hot food to maintain the quality and safety of food. Thanks to this process, food can be safely stored to be consumed at a later stage. The fast-cooling process is known as blast chilling. But what exactly is blast chilling and what does it entail? Find out more in this article.
And what is a blast chiller?
A blast chiller is a robust cooling machine that blows chilled air on to food, rapidly decreasing its temperature to the core. This process is much faster than traditional cooling methods, and it helps avoid the spread of bacteria that can occur during slower cooling processes. Blast chillers are found in commercial kitchens and are not a replacement for standard refrigerators. They are used to accelerate the cooling process of cooked dishes and maintain high food quality and health standards.
Food waste is a growing global problem, with a significant environmental and economic impact. It’s important to recognize the role that the food service industry plays in this issue. While delicious food is a cornerstone of our industry, so is minimizing waste. Thankfully, innovative solutions like blast chilling offer a powerful tool to combat food waste and ensure a more sustainablefuture for food service.
Why are blast chillers and blast freezers essential in any commercial kitchen?
A blast chiller is essential in any commercial kitchen as it reduces the temperature of cooked or heated food from 70 °C to 3 °C (158 °F to 37.4 °F) within 90 minutes, which follows health and safety guidelines for the food and catering industry. In fact, bacteria tend to multiply faster in temperatures between +8 °C and +68 °C (46.4 °F to 154.4 °F).
Electrolux Professional’s Blast Chillers are a top-of-the-line solution for rapidly chilling and preserving food in commercial kitchens. These specialized appliances use advanced technology to quickly bring the temperature of cooked food down to safe levels, which can help prevent bacterial growth and ensure the quality and freshness of food. Electrolux Professional has been respectful of the HACCP process since 1998 and has received the HACCP International Certification, which confirms their commitment to ensuring the highest hygiene standards along the entire food chain.
Blast freezing is another safe way to keep cooked food protected from bacteria growth while preserving its taste and nutritional value. Blast freezers are kept at an air temperature as low as -41 °C, compared to standard freezers that are kept at around -18 °C (-0.4 °F ). Blast freezing accelerates the process and takes only 4 hours to freeze food, compared to the 6-12 hours it takes for a normal freezer. The freezing temperature and quick cooling time help to maintain the high quality of the food, including its nutritional value and appearance. Chefs can prepare menu items and freeze them for long-term storage without compromising their initial quality, which reduces food waste and increases efficiency.
The perfect blast chiller to suit your business needs
Blast chillers are essential appliances in modern commercial kitchens, required by local health and safety regulations to reduce time and food waste. When choosing a blast chiller, it is important to select one that meets the needs of the business and staff. Electrolux Professional offers cutting-edge technology products that are safe to use and ergonomic certified.
From small countertop units to larger models designed for high-volume operations, the company’s blast chillers and freezers are built to last, with durable stainless-steel construction and user-friendly controls that make them easy to operate and maintain. Whether you are running a restaurant, bakery, or catering service, Electrolux Professional blast chiller – freezers can help you improve food safety and efficiency while maintaining the highest standards of quality and achieving your business’ own sustainability goals.
Conclusion
By rapidly cooling cooked food, blast chillers significantly reduce the timeframe for bacterial growth, extending shelf life and minimizing the risk of spoilage. This translates to less food waste, which benefits both your bottom line and the environment.
Electrolux Professional Group is committed to developing innovative solutions that empower businesses to operate more sustainably. Together, we can make a positive impact on the future of food service.
Italy, 18th February 2025 – After three intense days of competition at the European Grand Prix 2025 / Global Chefs Challenge European Regional Semi-Final, the results are in! The event took place from February 16-18, 2025, during the Beer&Food Attraction in Rimini, Italy, bringing together some of Europe’s most talented culinary professionals.
Throughout the competition, top chefs showcased their expertise across four categories: Global Chefs Challenge, Global Young Chefs Challenge, Global Pastry Chefs Challenge, and Global Vegan Chefs Challenge. Competitors battled for a prestigious opportunity to advance to the Global Chefs Challenge Finals, set to take place at the 2026 Worldchefs Congress & Expo in Wales.
Results are listed below by category: Global Chefs Challenge, Global Young Chefs Challenge, Global Pastry Chefs Challenge and Global Vegan Chefs Challenge.
Worldchefs European Grand Prix: Global Chefs Challenge Results
Winner: Giuseppe De Vincenzo, Italy
2nd Place: Hinrik Orn Larusson, Iceland
3rd Place: Tommy Jespersen, Denmark
Global Chefs Challenge Final Qualifying Teams
Europe Central:
Ruben van Zanten, Netherlands
Andreo Roth, Slovakia
Europe North:
Hinrik Orn Larusson, Iceland
Tommy Jespersen, Denmark
Europe South:
Giuseppe De Vincenzo, Italy
André Serra, Portugal
See the official rankings below:
Worldchefs European Grand Prix: Global Young Chefs Challenge Results
Winner: Trym Karlsen, Norway
2nd Place: Papaioannou Konstantina, Cyprus
3rd Place: Benjamin Hellström, Sweden
Global Young Chefs Challenge Final Qualifying Teams
Europe Central: Antohi Paul, Romania
Europe North: Trym Karlsen, Norway
Europe South: Papaioannou Konstantina, Cyprus
See the official rankingsbelow:
Worldchefs European Grand Prix: Global Pastry Chefs Challenge Results
Winner: Martine Espeland, Norway
2nd Place: Milan Lukovic, Serbia
3rd Place: Marios Karagiorgis, Cyprus
Global Pastry Chefs Challenge Final Qualifying Teams
Europe Central: Karolína Hávová, Czech Republic
Europe North: Martine Espeland, Norway
Europe South: Milan Lukovic, Serbia
See the official rankingsbelow:
Worldchefs European Grand Prix: Global Vegan Chefs Challenge Results
Winner: Luigi D’Antonio, Italy
2nd Place: Bjarke Jeppesen, Denmark
3rd Place: Valerija Cudova, Latvia
Global Vegan Chefs Challenge Final Qualifying Teams
Europe Central: Alin Vadean, Romania
Europe North: Bjarke Jeppesen, Denmark
Europe South: Luigi D’Antonio, Italy
See the official rankingsbelow:
Congratulations to each participant, and to the qualifying teams that will move on to compete in Wales at the Global Chefs Challenge Finals in 2026.
The Global Chefs Challenge – Pacific Rim Semi-Finals will be held in Nikao, Cook Islands from 21-25 April, 2025.
The Global Chefs Challenge – Africa & Middle East Semi-Finals will be held in Sharjah, United Arab Emirates from 21-23 May, 2025.
The Global Chefs Challenge – Americas Semi-Finals will be held in Las Vegas, USA from 27-31 July, 2025.
The Global Chefs Challenge – Asia Semi-Finals will be held in Kuala Lumpur, Malaysia from 23-26 September, 2025.
If you wish to put your talent to the test, contact your National Chefs Association for opportunities to participate. Visit worldchefs.org/Members for a list of member nations.
Global Chefs Challenge Finals at Worldchefs Congress & Expo 2026
Worldchefs Congress & Expo is a hallmark tradition of Worldchefs, and has been organized in cities around the world throughout its illustrious 96-year history. The forum brings together delegates from across the five continents to network and expand their professional bonds. The unique program delivers presentations and workshops from leading experts in the hospitality industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, an international trade exhibition, the Global Chefs Challenge competition, and diverse activities to enhance both personal and professional networks.
The 2026 Worldchefs Congress & Expo and Global Chefs Challenge Finals will be held in Wales, hosted by the Culinary Association of Wales.
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 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.
See the Arabic version below / انظر أدناه للاطلاع على النسخة العربية.
Sustainability Education for Culinary Professionals, created by Worldchefs’ Feed the Planet initiative, is now available in Arabic on Worldchefs Academy. This course offers a free 8-course curriculum for learners to deepen their knowledge of sustainable culinary methods and key topics in food systems.
With the expansion of this course to its second language on Worldchefs Academy, it becomes more accessible, now able to reach tens of thousands of Arabic-speaking chefs around the world.
Learn more about Feed the Planet programs including Sustainability Education for Culinary Professionals at feedtheplanet.worldchefs.org.
Paris, 1 February 2025 – Worldchefs Academy is proud to announce the launch of Sustainability Education for Culinary Professionals course now in Arabic— a significant step in making this valuable education even more inclusive and accessible.
This launch marks a significant milestone for Worldchefs, as the course becomes a resource available for the tens of thousands of Arabic-speaking chefs worldwide.
A Global Initiative with Local Impact
Recognizing the growing demand for sustainability education from Arabic-speaking chefs, Worldchefs took a major step forward in 2023 by launching the Arabic version of the Sustainability Education trainers’ program, made possible by the expert translation of Ms. Shourouk Mohamed and Chef Haitham H. Hassoon.
This year, Chef Majed Al Sabagh, a highly respected culinary educator and Director of the Chef International Center (Chef Training And Consultancy) (CIC) in the UAE, along with his team, volunteered to adapt all of the Sustainability Education for Culinary Professionals curriculum into Arabic on Worldchefs Academy, ensuring the program resonated with Arabic-speaking learners. Thanks to the help and support of these key contributors, Worldchefs deepens its commitment to providing accessible learning opportunities for chefs around the world, inspiring positive environmental and social impact in kitchens and communities.
Celebrating Graduates from Arabic-Speaking Countries
The response to the Arabic version of the course has been overwhelmingly positive, empowering 12 newly-approved trainers from Arabic-speaking countries to lead the way in sustainability education. Already, over 3,600 students have graduated from the program including:
Egypt: 2,262 graduates
Saudi Arabia: 361 graduates
Iraq: 662 graduates
Jordan: 314 graduates
Algeria: 60 graduates
“Translating and recording this course into the Arabic version alongside my family and colleagues proved to be real teamwork. It’s not simply a matter of changing the words, but we worked to find new examples to place throughout the curriculum that align with Arabic culture and are meaningful to the Arabs who enroll. I’m looking forward to not only study it, but also implement it in our lifestyle,” said Chef Majed.
To hear more about this important project, click here.
“We now have a remarkable opportunity to more deeply connect with Arab-speaking chefs through education. On behalf of the entire Worldchefs Board of Directors, we’d like to thank everyone whose dedication and expertise made this possible. We are extremely proud of this achievement and we look forward to furthering Worldchefs’ commitment to providing sustainability education in as many languages as possible,” said Worldchefs President, Andy Cuthbert.
Get started today by enrolling in Sustainability Education for Culinary Professionals, in Arabic or English at https://worldchefsacademy.com/.
– END –
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 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.
Worldchefs تطلق النسخة العربية من دورة تعليم الاستدامة للمحترفين في فنون الطهي
تعليم الاستدامة للمحترفين في فنون الطهي، الذي تم إنشاؤه من خلال مبادرة “إطعام كوكب الأرض” التابعة لـ Worldchefs، أصبح الآن متاحًا باللغة العربية على أكاديمية Worldchefs . يقدم هذا المقرر الدراسي منهجًا مجانيًا من 8 دورات لتوسيع معرفة المتعلمين بأساليب الطهي المستدامة والموضوعات الرئيسية في نظم الغذاء
مع توسيع هذا المقرر ليصبح متاحًا بلغة ثانية على أكاديمية Worldchefs ، أصبح الوصول إليه أكثر سهولة، حيث أصبح قادرًا الآن على الوصول إلى عشرات الآلاف من الطهاة الناطقين بالعربية في جميع أنحاء العالم
للتعرف على المزيد حول برنامج “إطعام كوكب الأرض” بما في ذلك تعليم الاستدامة للمحترفين في فنون الطهي، يمكنك زيارة الرابط feedtheplanet.worldchefs.org
باريس، 1 فبراير 2025 – أكاديمية Worldchefs تفخر بالإعلان عن إطلاق دورة “ تعليم الاستدامة للمحترفين في فنون الطهي” الآن باللغة العربية — خطوة هامة في جعل هذا التعليم القيم أكثر شمولاً وقابلية للوصول
يُعد هذا الإطلاق علامة فارقة لـ Worldchefs، حيث أصبح المقرر الآن موردًا متاحًا لعشرات الآلاف من الطهاة الناطقين بالعربية في جميع أنحاء العالم
مبادرة عالمية بأثر محلي
مع تزايد الطلب على تعليم الاستدامة من الطهاة الناطقين بالعربية، اتخذت Worldchefs خطوة كبيرة إلى الأمام في عام 2023 بإطلاق النسخة العربية من برنامج تدريب “تعليم الاستدامة للمحترفين في فنون الطهي”، الذي تحقق بفضل المترجمة الخبيرة للسيدة شروق محمد والشيف هيثم حسن حسون.
هذا العام، تطوع الشيف ماجد الصباغ، وهو معلم طهي محترم ومدير مركز الشيف للتدريب والاستشارات (CIC) في الإمارات، وفريقه لتكييف جميع مقررات برنامج “تعليم الاستدامة للمحترفين في فنون الطهي” إلى اللغة العربية على أكاديمية Worldchefs، لضمان أن البرنامج يتناسب مع المتعلمين الناطقين بالعربية. بفضل المساعدة والدعم من هؤلاء المساهمين الرئيسيين، تعمق Worldchefs التزامها بتوفير فرص تعلم متاحة للطهاة في جميع أنحاء العالم، مما يلهم تأثيرًا بيئيًا واجتماعيًا إيجابيًا في المطابخ والمجتمعات.
الاحتفال بتخريج المتعلمين من الدول الناطقة بالعربية
كانت الاستجابة للنسخة العربية من الدورة إيجابية للغاية، مما أتاح لـ 12 مدربًا جديدًا معتمدًا من الدول الناطقة بالعربية قيادة الطريق في تعليم الاستدامة. حتى الآن، تخرج أكثر من 3,600 طالب من البرنامج بما في ذلك:
مصر: 2,262 خريجًا
السعودية: 361 خريجًا
العراق: 662 خريجًا
الأردن: 314 خريجًا
الجزائر: 60 خريجًا
قال الشيف ماجد: “ترجمة وتسجيل هذه الدورة إلى النسخة العربية جنبًا إلى جنب مع عائلتي وزملائي كان عملًا جماعيًا حقيقيًا. لم يكن الأمر مجرد تغيير الكلمات، بل عملنا على إيجاد أمثلة جديدة لتضمينها في المنهج تتماشى مع الثقافة العربية وتكون ذات معنى للعرب الذين يلتحقون بالدورة. أتطلع إلى تنفيذ هذه الدورة في نمط حياتنا أيضًا.”
للاستماع إلى المزيد حول هذا المشروع المهم، يمكنك الضغط هنا:
قال رئيس Worldchefs ، آندي كاثبيرت: “نحن الآن أمام فرصة رائعة للتواصل بشكل أعمق مع الطهاة الناطقين بالعربية من خلال التعليم. نيابةً عن مجلس إدارة Worldchefs، نود أن نشكر كل من ساهم بخبراته واهتمامه لتحقيق ذلك. نحن فخورون جدًا بهذا الإنجاز ونتطلع إلى تعزيز التزام Worldchefs بتوفير تعليم الاستدامة بأكبر عدد ممكن من اللغات.”
ابدأ اليوم بالتسجيل في برناج “تعليم الاستدامة للمحترفين في فنون الطهي”، باللغة العربية أو الإنجليزية على الرابط: https://worldchefsacademy.com/.
النهاية
عن Worldchefs
جمعية الطهاة العالمية، والمعروفة باسم Worldchefs، هي اتحاد مكون من 110 جمعيات طهاة وطنية. باعتبارها صوتًا رائدًا في صناعة الضيافة، فإن Worldchefs تحمل تاريخًا طويلاً منذ تأسيسها في عام 1928 في السوربون على يد الطاهي الشهير أوغست إسكوفية.
تمثل Worldchefs أعضاء دوليين نشطين من المهنيين في فنون الطهي، وهي ملتزمة بتطوير المهنة واستخدام تأثير سترة الطاهي لتحسين صناعة الضيافة وإنسانية العالم.
تعمل Worldchefs على رفع معايير الطهي وزيادة الوعي الاجتماعي من خلال مجالات التركيز الأساسية التالية:
الإنسانية والاستدامة – برنامج “إطعام كوكب الأرض” و”طهاة بلا حدود” تخفف من فقر الغذاء، وتقدم الدعم في الأزمات، وتعزز الاستدامة في جميع أنحاء العالم.
التعليم – تقدم Worldchefs دعمًا للتعليم والتطوير المهني من خلال برامج أكاديمية Worldchefs التدريبية عبر الإنترنت، وشبكة متنوعة من شركاء التعليم التابعين لـ Worldchefs والمناهج الدراسية، وأول شهادة طهي عالمية معترف بها عالميًا للاعتراف بالمهارات المكتسبة في مجال الضيافة.
التواصل الشبكي – تقوم Worldchefs بربط المهنيين في مجال الطهي في جميع أنحاء العالم من خلال منصتها المجتمعية عبر الإنترنت وتوفر بوابة لفرص التواصل الصناعي من خلال الفعاليات المعتمدة ومؤتمر ومعرض Worldchefs biennial .
المسابقات – تحدد Worldchefs معايير عالمية لقواعد المسابقات، وتوفر ندوات حول المسابقات وضمان القضاة المعتمدين من Worldchefs، وتدير تحدي الطهاة العالمي المرموق.
Culinary Association of Wales Awards Evening and Gala Dinner at the ICC Wales.
Picture by Phil Blagg Photography.
PB008-2025
January 31, 2025 – Three chefs were selected at last week’s Welsh International Culinary Championships (WICC) to represent Wales in the Global Chefs Challenge finals next year.
The finals will be held at the Worldchefs Congress & Expo 2026 which will take place at the International Convention Centre Wales (ICC Wales) in Newport and hosted by the Culinary Association of Wales (CAW) – the first time this prestigious global event will have been held in the UK in its 98-year history.
As host, Wales gets free passes into the finals of four competitions. Representing the country in the Global Chefs Challenge is Sam Everton, lecturer at Coleg Ceredigion, Cardigan who works weekends at the Michelin accredited Yr Hen Printworks, Cardigan.
Sam won the National Chef of Wales final last week, having previously won the Junior Chef of Wales final in 2024 – the first chef to win back-to-back finals since Danny Burke’s achievement 25 years ago.
“It’s a big year ahead with a lot of planning and I’m excited to see what the future holds,” said Sam. “Hopefully, I can win a medal at the Global Chef Challenge finals on home soil next year.”
Flying the flag for Wales in the Global Young Chefs Challenge will be Calum Smith, who works for Independents by Sodexo at Shrewsbury School, Shrewsbury. Captain of the Junior Culinary Team Wales, Calum won the Junior Chef of Wales final last week.
“It’s a massive achievement to be the winner in my age bracket and in my craft,” he said after winning the Junior Chef of Wales title. “It will be a real honour to represent Wales at the Global Chefs Challenge finals.”
Wales’ representative in the Global Vegan Chefs Challenge is Ryan Jones, head chef at The Principality Stadium, Cardiff and National Chef of Wales winner in 2014. He won a closely contested Welsh Vegan Chef of the Year final at the WICC.
“It’s great to still be competing after 13 years and winning this competition is just as exciting as it was in 2014,” he said. “I love competing because it’s exciting and keeps you on your toes. I think it’s something that every chef should experience.”
Selected as the country’s Global Pastry Chef Challenge finalist is Andrew Minto, owner of Minto’s Patisserie, Cardiff who won Channel 4’s Bake Off: The Professionals in 2021.
Arwyn Watkins, OBE, CAW president, said: “We are delighted that the winners of the three showcase competitions at the WICC are enthusiastic about representing Wales at the Global Chefs Challenge finals here in Wales next year.
“They are three very talented and experienced chefs who have all competed internationally for Wales and I’m certain will represent their country with great passion and pride.
“I can’t wait to see them competing on home turf next May when the Global Chefs Challenge finals will be integral to the Worldchefs Congress & Expo 2026.”
Arwyn Watkins, OBE, Culinary Association of Wales president (second from left), with Welsh Vegan Chef of the Year winner Ryan Jones, National Chef of Wales winner Sam Everton and Junior Chef of Wales winner Calum Smith.
– END –
For more information, please contact Arwyn Watkins, OBE, on Tel: 07831 697494, Alison Collingridge, marketing manager, on Tel: 01938 555 893 or Duncan Foulkes, public relations consultant, on Tel: 01686 650818.
Restaurants come in different shapes and sizes, and their needs can vary greatly depending on the type of food they offer. However, there is one cooking solution that can meet all these different needs: the combi oven. The best kitchens are highly efficient, saving space, time, labor, and energy by using the most efficient tools to their fullest potential. Regardless of the type of kitchen, a combi oven is one of the best pieces of equipment a kitchen can acquire. It ensures that the kitchen achieves the desired level of efficiency while reducing costs. In this article, we will examine the many benefits of a combi oven, including its ability to save space and time, as well as its versatility and range of functions.
The combi oven: a life saver
The combi oven offers several benefits that make it an essential piece of equipment in any commercial kitchen.
1. Space saver
First, the combi oven is a space saver, as it can perform various cooking modes and tasks with one single piece of equipment, thus saving valuable kitchen space.
2. Time saver
Secondly, the combi oven is a time saver, as it can heat and cook food much quicker than a traditional oven, allowing restaurant staff to maintain a fast-paced environment and save valuable time.
3. Labor saver
Additionally, a good combi oven can cover multiple cooking functions, freeing up a chef’s time to work on other tasks. This way, the combi oven proves to be a labor saver, equipped with a multi-timer function that allows operators to manage multiple cooking cycles simultaneously, freeing them up to attend to other kitchen tasks.
The combi oven is an efficient and versatile piece of equipment that can save time, labor, and space, and is therefore essential in any commercial kitchen.
Are combi ovens energy efficient?
When it comes to energy efficiency, Electrolux Professional’s Combi Oven, SkyLine PremiumS, is designed to minimize heat loss and reduce energy consumption.
The new OptiFlowfunction included in the line guarantees uniform heat distribution and constant humidity and temperature within the cooking chamber. The Lambda sensor provides ultra-precise, real-time humidity control across 101 different settings, ensuring excellent cookingevenness throughout the whole oven chamber and preserving the food’s quality and flavor.
In addition, the SkyLine Combi Oven features the new Plan-n-Save feature, which applies artificial intelligence to optimize the cooking order and minimize energy usage. This feature helps save energy by reducing the time required to preheat the oven and by optimizing cooking times for multiple dishes. The combi oven’s energy-saving capabilities make it an eco-friendly option that can help reduce energy consumption in commercial kitchens.
The price you pay
The cost of equipment is a crucial factor in deciding whether to acquire a combi oven for a professional kitchen. However, the initial investment does not necessarily reflect the full cycle cost of the oven. A high-quality combi oven, such as the SkyLine PremiumS, can really help reduce energy and cleaning costs. With state-of-the-art technology, such as the OptiFlow function, the oven minimizes heat loss and ensures even cooking, reducing the amount of energy needed. Additionally, the flexible cleaning technology of the SkyLine PremiumS reduces cleaning time and costs. In the long run, investing in a great combi oven can be a cost-effective solution for kitchens looking to minimize their expenditure.
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