Worldchefs is pleased to introduce our newest recruit – Web & Digital Platforms Coordinator, Arthur Blanchard!
After completing a Bachelor’s degree in Information and Communication from Université Catholique de l’Ouest in France, Arthur pursued a Master’s in Digital Communication and Marketing at PPA Business School, participating in a work-study program. With a strong interest in innovation and digital tools, Arthur combines academic knowledge with hands-on experience.
He also spent a year and a half abroad, living in Florida, U.S., gaining international work experience, cultural insight, and fluency in a second language. This adventure further fueled his passion for communications in multicultural environments. Tech-savvy and sports-driven, Arthur thrives on learning, creating, and optimizing strategies. Excited to be part of Worldchefs, Arthur looks forward to contributing to impactful projects and growing alongside passionate professionals.
Sustainability Education for Culinary Professionals, created by Worldchefs’ Feed the Planet initiative, is now available in Spanish 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 Spanish marking the third language available for this course, the program becomes even more accessible. It is now able to reach countless Spanish-speaking chefs, educators, and culinary students worldwide.
Paris, 9 December 2025 – Worldchefs Academy is proud to announce the launch of Sustainability Education for Culinary Professionals course in Spanish, marking a major step forward in making high-quality sustainability education more inclusive and accesible to chefs around the world.
This milestone significantly expands the reach of the program. It offers a valuable new resource to the global community of Spanish-speaking culinary professionals.
Empowering Chefs to Build a More Sustainable Future
To meet the growing appetite for sustainability education across Spanish-speaking regions, Worldchefs collaborated with three expert educators and long-time champions of the program:
Rodrigo Duarte Casar: Professor in the School of Food Engineering and the School of Gastronomy, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador
Marlene Rojas Le-Fort: Professor in the School of Gastronomy, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador
Carolina Pérez:Professor at the Gastronomy School, Universidad de Las Américas, Quito, Ecuador
Together, they brought their unique perspectives as culinary instructors, sustainability advocates, and leaders deeply engaged with gastronomy education in Ecuador and beyond. All three have been working with sustainability education for years, giving them firsthand insight into how learners apply these concepts in real kitchens and communities.
Rodrigo, Marlene, and Carolina collaborated to translate, refine, and contextualize the curriculum, ensuring it resonates across the diverse “Spanishes” spoken throughout Latin America and Spain.
Rodrigo Duarte Casar, a chef-educator with more than 30 years of experience, is a member of Worldchefs Feed the Planet Committee. He contributed to this collaboration with his deep expertise in chemistry, gastronomy, and food science, along with his experience as a researcher and professor at Pontificia Universidad Católica del Ecuador. Working alongside Rodrigo in the same role, Marlene Rojas Le-Fort is a gastronomy engineer and serves as Vice President of the Ecuadorian Academic Network for Gastronomic Tourism. She brought her extensive expertise in connecting food, sustainability, and academic innovation. Carolina Pérez, an industrial psychologist and gastronomic communicator, added her experience as a university educator at Universidad de las Americas and author on heritage and sustainable gastronomy.
A special thank you goes out to these three trainers as well as Luis Jiménez B from Colombia, who contributed to the review of the Spanish curriculum.
“The power of education—we believe in it. This is our grain of sand in building a better future.” — Rodrigo Duarte Casar & Marlene Rojas Le-Fort
Building on an Already Impactful Initiative
Since the launch of Sustainability Education for Culinary Professionals in 2018, it has been widely adopted, now reaching nearly 16,000 total graduates worldwide. It is available in three languages online through Worldchefs Academy (Spanish, English and Arabic), as well as through in-person classes led by our 160+ Worldchefs-certified trainers. Whether taking it online or in-person, this curriculum shares fundamental lessons on culinary sustainability with culinary students and professionals across the globe.
Rodrigo Duarte Casar and Marlene Rojas Le-Fort
The Spanish edition of Sustainability Education for Culinary Professionals includes eight lessons. Each lesson offers practical tools that chefs can apply immediately in their daily work:
Lesson 1 – Big Picture
Lesson 2 – Seafood
Lesson 3 – Energy
Lesson 4 – Water
Lesson 5 – Waste Management
Lesson 6 – Nutrition
Lesson 7 – Agriculture
Lesson 8 – Animal Husbandry
This curriculum provides a comprehensive foundation for understanding global sustainability challenges. It allows chefs to directly implement solutions that foster impact in kitchens and communities.
Carolina Pérez
Navigating the Diversity of the Spanish Language
One of the biggest challenges during the translation process was the linguistic diversity of Spanish. Rodrigo and Marlene, Chilean educators living in Ecuador, worked through differences between English, machine-translated Spanish, and regional variations across the Spanish-speaking world.
Yet, as Carolina Pérez shared, this diversity also created a sense of unity:
“Food unites everyone. Even if a word belongs to another variety of Spanish, you understand it. Sustainability is a universal topic.” — Carolina Pérez
Their goal was to ensure the course would feel relevant, accurate, and practical for any Spanish-speaking learner, no matter where they are from.
A Project Fueled by Purpose
Each translator expressed deep fulfillment in contributing to this milestone.
Carolina, who has taught sustainability at the Universidad de las Américas in Ecuador for nearly five years, emphasized how closely the program aligns with the message she shares with her students:
“Being a chef means having the power and responsibility to help save the planet… When I saw that the program transmits that idea, it was really enjoyable for us…We were glad to see that we share the same objective.” — Carolina Pérez
Marlene and Rodrigo also highlighted how crucial real-world application is in their work. They focus on empowering students to take sustainable solutions directly into their communities, where positive change can happen quickly. Translating this course, they noted, will help extend this change even further across the Spanish-speaking world.
Why Spanish-Speaking Chefs Should Take the Course
Sustainability Education for Culinary Professionals provides essential knowledge for professional chefs as well as students, food enthusiasts, and community leaders seeking to make meaningful change.
For young chefs, as they are entering a world shaped by environmental crisis, while they are not responsible for the problem, they will play a central role in helping to solve it. Equipping them with the right tools is critical.
Once students realize the influence they have as chefs within the food system, they become deeply motivated to act. The curriculum supports that shift by giving trainers global examples which they can then adapt to their own local realities, making sustainability both actionable and relevant to all.
Watch the webinar “Sustainability Around the World #53: Access for All – Spanish Edition of Sustainability Education” to hear more from the three translators at the heart of this initiative:
“Education remains our most powerful tool for driving change in the food system. By making this program available in Spanish, we will give more chefs the resources they need to build a more sustainable future. On behalf of the entire Worldchefs Board of Directors, we’d like to thank everyone who contributed to this initiative,” said Worldchefs President, Andy Cuthbert.
Get started today by enrolling in Sustainability Education for Culinary Professionals, in Spanish, 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 skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.
Worldchefs lanza la edición en español de «Educación en sostenibilidad para profesionales culinarios»
La formación en sostenibilidad para profesionales culinarios, creada por la iniciativa Feed the Planet de Worldchefs, ya está disponible en español en Worldchefs Academy. Este curso ofrece un plan de estudios gratuito de ocho cursos para que los alumnos profundicen sus conocimientos sobre métodos culinarios sostenibles y temas clave en los sistemas alimentarios.
Con el español como tercera lengua disponible para este curso, el programa se vuelve aún más accesible y puede llegar a innumerables chefs, educadores y estudiantes de cocina de habla hispana en todo el mundo.
París, 9 de diciembre de 2025– Worldchefs Academy se enorgullece de anunciar el lanzamiento del curso Educación en sostenibilidad para profesionales culinarios en español, lo que supone un gran paso adelante para que la educación en sostenibilidad de alta calidad sea más inclusiva y accesible para los chefs de todo el mundo.
Este hito amplía significativamente el alcance del programa, ofreciendo un nuevo y valioso recurso a la comunidad global de profesionales culinarios de habla hispana.
Empoderar a los chefs para construir un futuro más sostenible
Para satisfacer el creciente interés por la educación en sostenibilidad en las regiones de habla hispana, Worldchefs colaboró con tres expertos educadores y defensores del programa desde hace mucho tiempo:
Rodrigo Duarte Casar: Profesor de la Escuela de Ingeniería Alimentaria y la Escuela de Gastronomía, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador.
Marlene Rojas Le-Fort: Profesora de la Escuela de Gastronomía, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador.
Carolina Pérez: Profesora de la Escuela de Gastronomía, Universidad de Las Américas, Quito, Ecuador.
Juntos, aportaron sus perspectivas únicas como instructores culinarios, defensores de la sostenibilidad y líderes profundamente comprometidos con la educación gastronómica en Ecuador y más allá. Los tres llevan años trabajando en la educación sobre sostenibilidad, lo que les ha proporcionado una visión de primera mano sobre cómo los alumnos aplican estos conceptos en cocinas y comunidades reales.
Rodrigo, Marlene y Carolina colaboraron para traducir, perfeccionar y contextualizar el plan de estudios, asegurándose de que resonara en los diversos «españoles» que se hablan en toda América Latina y España.
Rodrigo Duarte Casar, chef y educador con más de 30 años de experiencia, es miembro del Comité Feed the Planet de Worldchefs. Contribuyó a esta colaboración con sus profundos conocimientos en química, gastronomía y ciencia alimentaria, junto con su experiencia como investigador y profesor en la Pontificia Universidad Católica del Ecuador. Junto a Rodrigo, en el mismo cargo, Marlene Rojas Le-Fort es ingeniera en gastronomía y vicepresidenta de la Red Académica Ecuatoriana de Turismo Gastronómico. Aportó su amplia experiencia en la conexión entre la alimentación, la sostenibilidad y la innovación académica. Carolina Pérez, psicóloga industrial y comunicadora gastronómica, aportó su experiencia como profesora universitaria en la Universidad de las Américas y autora de obras sobre patrimonio y gastronomía sostenible.
Queremos expresar nuestro especial agradecimiento a estos tres formadores, así como a Luis Jiménez B, de Colombia, que contribuyó a la revisión del plan de estudios en español.
«Creemos en el poder de la educación. Esta es nuestra pequeña contribución para construir un futuro mejor».
— Rodrigo Duarte Casar y Marlene Rojas Le-Fort
Aprovechando una iniciativa que ya ha tenido un gran impacto
Desde su lanzamiento en 2018, el programa «Educación en sostenibilidad para profesionales de la cocina» ha tenido una gran acogida y ya cuenta con casi 16 000 graduados en todo el mundo. Está disponible en tres idiomas a través de la Worldchefs Academy (español, inglés y árabe), así como en clases presenciales impartidas por más de 160 formadores certificados por Worldchefs. Ya sea en línea o presencial, este plan de estudios comparte lecciones fundamentales sobre sostenibilidad culinaria con estudiantes y profesionales de la cocina de todo el mundo.
Rodrigo Duarte Casar y Marlene Rojas Le-Fort
La edición en español de Educación en sostenibilidad para profesionales culinarios incluye ocho lecciones que ofrecen herramientas prácticas que los chefs pueden aplicar de inmediato en su trabajo diario:
Lección 1 – Panorama general
Lección 2 – Productos del mar en la industria de servicios alimentarios
Lección 3 – Energía en la industria alimentaria
Lección 4 – Agua
Lección 5 – Gestión de residuos
Lección 6 – Nutrición sostenible
Lección 7 – Agricultura
Lección 8 – Producción de proteína
Estas lecciones proporcionan una base completa para comprender los retos globales de la sostenibilidad y aplicar soluciones que fomenten el impacto en las cocinas y las comunidades.
Navegando por la diversidad del idioma español
Uno de los mayores retos durante el proceso de traducción fue la diversidad lingüística del español. Rodrigo y Marlene, dos educadores chilenos que viven en Ecuador, trabajaron con las diferencias entre el inglés, el español traducido automáticamente y las variaciones regionales del mundo hispanohablante.
Carolina Pérez
Sin embargo, como compartió Carolina Pérez, esta diversidad también creó un sentido de unidad:
«La comida une a todo el mundo. Aunque una palabra pertenezca a otra variedad del español, la entiendes. La sostenibilidad es un tema universal».
— Carolina Pérez
Su objetivo era garantizar que el curso resultara relevante, preciso y práctico para cualquier estudiante hispanohablante, independientemente de su procedencia.
Un proyecto impulsado por un propósito
Todos los traductores expresaron una profunda satisfacción por haber contribuido a este hito.
Carolina, que ha impartido clases de sostenibilidad en la Universidad de las Américas de Ecuador durante casi cinco años, destacó lo mucho que el programa se ajusta al mensaje que transmite a sus alumnos:
«Ser chef significa tener el poder y la responsabilidad de ayudar a salvar el planeta… Cuando vi que el programa transmite esa idea, nos alegramos mucho… Nos alegró ver que compartimos el mismo objetivo».
— Carolina Pérez
Marlene y Rodrigo también destacaron lo crucial que es la aplicación en el mundo real en su trabajo. Se centran en capacitar a los estudiantes para que lleven soluciones sostenibles directamente a sus comunidades, donde se pueden producir cambios positivos rápidamente. Traducir este curso, señalaron, ayudará a extender este cambio aún más en todo el mundo hispanohablante.
Por qué los chefs hispanohablantes deberían realizar el curso
La formación en sostenibilidad para profesionales culinarios proporciona conocimientos esenciales para chefs profesionales, así como para estudiantes, entusiastas de la gastronomía y líderes comunitarios que buscan lograr un cambio significativo.
Los jóvenes chefs, al entrar en un mundo marcado por la crisis medioambiental, aunque no son responsables del problema, desempeñarán un papel fundamental para ayudar a resolverlo. Es fundamental dotarles de las herramientas adecuadas.
Una vez que los estudiantes se dan cuenta de la influencia que tienen como chefs dentro del sistema alimentario, se sienten profundamente motivados para actuar. El plan de estudios apoya ese cambio proporcionando a los formadores ejemplos globales que pueden adaptar a sus propias realidades locales, haciendo que la sostenibilidad sea viable y relevante para todos.
Vea el seminario web «Sostenibilidad en todo el mundo n.º 53: Acceso para todos: edición española de Educación para la sostenibilidad» para conocer más detalles de la mano de los tres traductores que están al frente de esta iniciativa:
«La educación sigue siendo nuestra herramienta más poderosa para impulsar el cambio en el sistema alimentario. Al ofrecer este programa en español, proporcionaremos a más chefs los conocimientos y recursos que necesitan para construir un futuro más sostenible. En nombre de toda la junta directiva de Worldchefs, queremos dar las gracias a todos los que han contribuido a esta iniciativa», afirmó Andy Cuthbert, presidente de Worldchefs.
Empiece hoy mismo inscribiéndose en el programa de Educación en sostenibilidad para profesionales culinarios, en español, árabe o inglés, en https://worldchefsacademy.com/.
Worldchefs Launches the Worldchefs Community on Foodverse, a New Digital Home for Chefs Around the World
The World Association of Chefs’ Societies (Worldchefs) has officially launched its Worldchefs Community on Foodverse, a dedicated online space for chefs, educators, aspiring chefs, and culinary enthusiasts across the world.
Through this platform, the global culinary community can now share knowledge, discover opportunities, and drive the future of food.
Paris, 8 December 2025 – The World Association of Chefs’ Societies (Worldchefs) has officially launched its Worldchefs Community on Foodverse, a dedicated online space for chefs, educators, aspiring chefs, and culinary enthusiasts across the world.
Driven by a shared vision to unite and support an international network of chefs, the Worldchefs Community has been specifically designed to help members build a rich professional identity, showcase their skills and achievements, connect with industry professionals and mentors, discover career opportunities, and ultimately build the culinary world they want to see.
“This marks an important chapter for Worldchefs,” says Andy Cuthbert, President of Worldchefs. “With Foodverse, we are providing our members with a dynamic digital space to build their careers, stay connected, and showcase their work to a global audience. The Worldchefs Community will transform how chefs engage, learn, and participate in the new world.”
Andy Cuthbert, Worldchefs President
Worldchefs Community, One Platform for All Things Culinary
The platform includes a centralized content hub featuring podcasts, webinars, webcasts, and learning courses curated to inspire, educate, and advance culinary careers. It also serves as a one-stop destination for Worldchefs news, updates, and insights into programs, from sustainability efforts to global competitions and more.
Key Features in the Worldchefs Community
On the platform, you can:
Build Your Personal Brand Create a rich professional profile, add achievements, and showcase your work via photos, videos, and more.
Explore Job Opportunities Browse verified career openings from more than 20 global portals tailored for culinary professionals.
Connect with the Global Culinary World Access a centralized hub of Worldchefs content and engage with a worldwide network of culinary professionals.
Sunjeh Raja, Founder of Foodverse & Director and CEO of ICCA Dubai
Community, Connection, Engagement
By activating your profile, you’ll be joining a community that values inclusivity, fosters connection, and champions innovation. The platform already hosts a growing global network of more than 20,000 chefs, students, and instructors with 15,000+ digital profiles.
“Foodverse was built with one idea: to support the people who support the culinary world. Partnering with Worldchefs brings that mission to a global community, giving the chefs of the world an ecosystem to grow, connect, and evolve,” says Sunjeh Raja, Director and CEO of the International Centre for Culinary Arts, ICCA Dubai, and Founder of Foodverse.
The Journey Ahead
This launch is just the beginning; in the coming months, Foodverse will roll out enhanced features including one-to-one mentorship with seasoned industry professionals and application-focused learning.
Beyond individual accounts, we’re also preparing to welcome National Associations, Education Partners, and culinary schools to the community, enabling them to engage their networks, share opportunities, and build structured learning pathways. Stay tuned for updates as we continue to expand the Worldchefs Community experience.
Join the Worldchefs Community Today
Whether you are a seasoned chef, an industry professional, a culinary student, or a food enthusiast, this community is for you. Activate your profile at www.worldchefs.org/login.
Welcome to the Worldchefs Community, Powered by Foodverse!
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 Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world 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.
About Foodverse
Foodverse is a holistic digital ecosystem designed to connect and empower the global food community. Through its super-app platform, Foodverse enables chefs, students, educators, employers, and brands to learn, create, collaborate, and discover opportunities within one unified digital experience.
Singapore, 19 November 2025 — Excitement is brewing as Asia’s finest gelato artisans gear up to compete in one of the most anticipated events in the world of artisan gelato: the Asia Selection of the Gelato World Cup. Scheduled from 15 to 17 July 2026 at Marina Bay Sands Expo and Convention Centre, the competition will take place alongside SIGEP Asia and Restaurant Asia 2026.
The prestigious contest will crown the next Asian champion, a team that will proudly represent the continent at the renowned Gelato World Cup 2028 in Rimini, Italy, the premier global platform celebrating excellence across the Foodservice industry, including gelato, pastry, coffee, bakery, and pizza.
Participants will face six demanding challenges designed to highlight their technical expertise, creativity, teamwork, and artistry. Using premium ingredients and tools supplied by the world’s leading gelato, chocolate and pastry brands, the competition promises a perfect blend of classic gelato craftsmanship and innovative, cutting edge presentations.
The jury will be composed of team captains from the participating countries, alongside two iconic figures from the international gelato community – Sergio Colalucci, President of the Gelato World Cup, and Sergio Dondoli, Official Commissioner of the competition. Their presence at the competition will underscore the event’s high standards and international prestige.
“The remarkable energy and creativity emerging from the Asian selections highlight just how deeply rooted and rapidly evolving the passion for gelato is across the region. Our mission is to nurture this growth by bridging Italian tradition with the bold, innovative directions shaping gelato in Asia and beyond,” said Ilaria Cicero, CEO of IEG Asia.
The success of the Asia Selections is made possible through a strategic endorsement by the Worldchefs Association (World Association of Chefs’ Societies, a global network of Chefs associations first founded in October 1928). This global authority on culinary excellence, represents over 110 member countries and millions of chefs worldwide. Worldchefs plays a key role in shaping culinary standards worldwide through education, certification, and international collaboration. As highlighted by Ragnar Fridriksson, Managing Director of Worldchefs, “The SIGEP Gelato World Cup Asia Selection represents the very best of innovation, craftsmanship, and passion that define our industry. It brings together exceptional talent from across Asia, celebrating creativity and excellence in gelato making. We are proud to support the event that not only showcases technical mastery but also fosters international collaboration and raises the global standard for artisan gelato”.
Building on this spirit, President Sergio Colalucci highlighted the importance of unity and excellence as the competition continues to grow across Asia and beyond. He remarked, “as President of the Gelato World Cup, I am delighted to take part in SIGEP Asia 2026 on the occasion of the Gelato World Cup –Asia Selection. We are grateful to count on the collaboration of Chef Kenny Kong, our key point of reference for the Asian selections, whose contribution is invaluable to us. The partnership with Worldchefs adds further prestige to the competition, enhancing its profile and ensuring globally recognized standards of excellence. This increasingly demanding competition will proclaim the future Asian teams who, through knowledge, professionalism, and skill will best combine the mastery of artisanal gelato-making with innovation, using top-quality raw materials, ingredients, and technology. They will be ready to take on the finals of the Gelato World Cup at SIGEP World 2028”
As pointed out by President Colalucci, this endorsement is further strengthened by the involvement of Chef Kenny Kong, a leading figure in Asia’s pastry and gelato scene and a respected member of the Worldchefs International Judges Committee as well as the Gelato World Cup Committee of Honour. Chef Kong said, “united by craft, inspired by nature — we elevate regional traditions through the excellence of artisan gelato. This selection celebrates Asia’s rich cultural heritage through its vibrant fruits, unique ingredients, and spices, while fostering the development of professional skills in the taste crafts. It promotes friendship and cooperation among gelato and pastry artisans, as we pre-select three outstanding Asian teams to represent the region at the World Gelato Cup 2028 in Rimini, Italy. The mission is to provide a platform for communication and learning among gelato and pastry chefs across the region, strengthening the bonds of creativity, knowledge, and shared passion.”
Chef Kong’s expertise and strong connections within the regional culinary landscape have been instrumental in establishing the competition in Singapore, ensuring its credibility, relevance, and long-term impact.
Did you know Worldchefs was founded in October 1928? Since then, we’ve learned valuable lessons about building a strong international association and supporting the success of hundreds of national members around the globe.
In this article, we’ll share advice on how associations across industries can create effective strategies for growth and impact.
Have you noticed how much energy things have when they’re just getting started? For associations, the decision to come together over uniting ideals is a powerful motivator. But what about 10 years in? 20? 100?
With 2025 marking 97 years of history, Worldchefs has learned a few things about navigating changing times. The founding members of what was then called the World Association of Cooks’ Societies, now Worldchefs, were inspired by the ideals of the League of Nations and the newly created International Labour Office in the 1920s.
In the wake of the First World War, many cooks found themselves professionally isolated. Closed borders, protectionist labor policies, and the economic depression made their position even more precarious. A shared determination to raise standards, drive cooperation, and foster professional solidarity gained momentum.
It was in this spirit that chefs from 17 countries gathered in the auditorium of the Sorbonne in Paris to create a forum of friendship and mutual support for cooks across borders. Nearly a century later, those goals continue to guide how we think about member engagement, value creation, and long-term sustainability.
We often have to look back to understand today and to plan strategically for tomorrow. The changes and challenges may look different (and some might sound familiar), but the fundamentals endure: community, connection, and shared purpose. Revisiting founding principles can help plot a path forward, ensuring associations remain relevant while staying true to their mission.
Right: Founding Congress in Paris, 1928. Left: Outside the Paris office, 2025.
Navigating Change with Purpose
Change is inevitable, so it’s how we react that makes all the difference. For associations in every industry, the landscape is changing faster than ever. Member expectations shift, technologies advance, competition for attention increases, and financial pressures grow.
Belinda Moore of Strategic Membership Solutions identifies three interconnected challenges faced by modern associations: delivering compelling value to members, engaging and retaining members, and ensuring financial stability. Financial health relies on retention and growth, which in turn depend on engagement and clear value.
Having served as a global federation of chefs’ associations for nearly 100 years, Worldchefs continues to meet evolving challenges with the same commitment to progress. Through global crises, technological revolutions, and emerging member needs, we’ve learned that sustainable engagement depends on resources, relationships, and responsiveness.
Below, we share six practical ways associations can grow stronger, informed by Worldchefs’ near-century of experience.
1. Cultivate Member-Centric Resources
A strong association provides its members with ongoing on-demand access to resources that educate, inspire, and connect. At Worldchefs, we curate approachable and inclusive channels in formats to suit different learning styles and preferences, such as:
Webcasts and webinars: our Sustainability Around the World series explores global issues that matter to our network, and collaborative webinars respond to members’ emerging needs and interests.
Podcasts: World on a Plate shares real stories and conversations with industry leaders, young chefs, and changemakers, helping to inspire and share knowledge in an accessible format.
Articles and editorial: through our award-winning Worldchefs Magazine, thought pieces and industry news, we share trends, recipes, and practical tools members can use in their daily work.
Consider diversifying the format of your resource offering. Whether it’s a webcast or webinar, podcast or short audio interview, article or how-to guide, various formats increase the chances members will find a way to engage that fits their style.
Tip: Create a centralized resource “hub” that is accessible and evergreen. Offer a balance of insight and action, from thought-leadership articles to practical skills-building content.
Chef with Worldchefs Magazine at the Global Chefs Challenge European Grand Prix, 2025.
2. Use Live Events as Catalysts for Engagement
Events are among the best ways to energize membership and build loyalty. For Worldchefs, gatherings such as the Worldchefs Congress remain anchor points of interaction and pride. In 2024 alone, over seven million of our total communications reach related to Congress content, showing that live experiences attract attention and engage members. Events can be a core part of the value proposition and help sustain financial stability by keeping membership active and appealing to prospective members.
Review key moments on the calendar when you can host or collaborate on events with clear learning goals and community outcomes. Large-scale or local, in-person or virtual, events provide opportunities for professional connection and shared learning that digital content alone can’t replace.
Tip: Extend the value of events by repurposing highlights into podcasts, videos, or follow-up articles.
Left: A sense of belonging. Right: FIC event.
3. Encourage Members to Share Stories to Deepen Ownership
One of the most effective strategies we’ve used at Worldchefs is to invite our member associations and individuals to contribute their stories. Based in Paris with a global membership, we are always asking our members to share and be featured to show #ThisIsWorldchefs.
We broadcast member news across our channels, including our website, podcast, Worldchefs Magazine, social media, and soon through a new online community, Foodverse. Amplifying these stories celebrates success and builds connection. Sharing member-generated content:
Elevates the voices of members and makes them ambassadors of the network
Provides fresh perspectives and diversifies the content offering
Reinforces a sense of community, linking association membership to individual belonging
Use your social media, newsletter, and other channels to encourage contributions and communicate what’s happening with your membership. Highlight a “Member Feature” on your website or social media. By doing so, you can strengthen engagement, visibility, and value.
Tip: Make sure you have a clear way for members to participate. This could be a simple online form or email link for submissions.
Kristine Hartviksen, who has served as both President of the Norwegian Chefs Association and the Nordic Chefs Association, spoke about workplace wellbeing on a recent episode of World on a Plate.
4. Design an Onboarding Process That Builds Connection from Day One
First impressions matter. At Worldchefs, we connect with new members and partners right away through a structured onboarding process. They’re introduced to our team, resources, and initiatives from day one, with dedicated time invested in getting them involved in our programs and communities.
Thank you for a very informative and insightful onboarding session! It was great to meet Connie, Sandra and Olivia at the call. Here’s to many more collaborations in the future.
LTB Philippines Chefs Association after their onboarding call
Revisit your onboarding process. How can you help new members understand the opportunities to engage and benefit? The onboarding process shapes long-term engagement, so take the time to do it right, with clear, actionable steps.
Tip: Make it easy! Create a short document that you can share, including:
Key resources (list of webcasts, podcasts, articles) and how to access them
Ways to get involved (committees, working groups, volunteer opportunities)
A calendar preview of upcoming events
A short survey or feedback link to understand new members’ priorities
Chefs at the Global Chefs Challenge Americas Regional Semi-Final, 2025.
5. Leverage Collaboration & External Partnerships to Expand Reach
Partnerships broaden both reach and relevance. Worldchefs collaborates with organizations such as the Electrolux Food Foundation, Nestlé Professional, World Food Forum, and World Central Kitchen, giving members meaningful ways to leverage their expertise for global causes and connecting our network with wider conversations on the future of food.
Collaborating with Worldchefs on the upcoming Young Chefs Programme (YCP) has been an inspiring experience. Having Worldchefs exhibit at the Youth Booth in the FAO Atrium during the World Food Forum Flagship Event brought the energy and purpose of their youth-led initiatives directly to our visitors.
Flora Igoe, Head of the Youth Culture Programme at FAO
Collaboration is essential to shaping these conversations and a powerful way to expand value and visibility. Look for collaborators with shared values and complementary strengths. Research other industry bodies, academic institutions, foundations, NGOs, and reach out. Creative partnerships strengthen your leadership role and provide exciting new opportunities for members.
Tip: Start small but strategic. Identify one partner whose mission aligns with yours and propose a joint activity that’s achievable. Keep it practical, measurable, and centered on member benefit. Successful starting points often lead to long-term collaboration.
Ragnar Fridriksson, Managing Director of Worldchefs, with partners.
6. Offer Tools for Feedback & Continual Improvement
Listening is as important as broadcasting, and essential to an association’s growth. Worldchefs recently conducted a SWOT analysis survey across our national chef associations, asking presidents how we can better move forward. Their feedback helps to guide our programs, priorities, and the support we offer members.
Gathering feedback helps associations stay responsive and ahead of the curve. Ask members what they value most, what challenges they face, and identify opportunities based on what’s working and what isn’t. Using surveys, short polls, or calls, schedule regular feedback loops and use that data to inform your strategy and resource planning.
Tip: Close the loop. Share key findings and tell members what actions you’ve taken as a result of their feedback. Demonstrating that you’ve listened turns consultation into trust, and trust into stronger engagement.
Rick Stephen, Vice President of Worldchefs (left) at the Global Chefs Challenge Asia & Pacific Regional Semi-Finals, 2025.
Next Century Strategy
Nearly 100 years of experience has taught Worldchefs that relevance isn’t something achieved once. It’s maintained through continuous listening, learning, and doing. Our history offers perspective, but our progress depends on how we use it.
Associations with endurance are those that treat change not as disruption but as routine. Whether through clear communication, accessible resources, or opportunities for collaboration, success comes from creating consistent value for members, responsive to past, present, and future needs.
The next century’s strategy is taking shape now, by empowering our community to influence what comes next. Worldchefs continues to prove that an association’s greatest strength lies in its people: in shared purpose, evolving ideas, and the willingness to grow together. History offers the insight. Engagement ensures the future. The challenge—and the opportunity—is to keep those two in constant conversation.
Rome, Italy, October 2025 – At the World Food Forum (WFF) Flagship Event 2025, held last week at the Food and Agriculture Organization of the United Nations (FAO) headquarters in Rome, Worldchefs showcased its commitment to youth empowerment and sustainable food systems.
Highlighting Worldchefs’ Global Impact
Connie Lau, Worldchefs Director of Operations and Projects, and Ajla Dunga, Project Event Coordinator, joined global leaders and partners to explore how chefs can inspire the next generation and drive a more sustainable future for food.
“We’re honoured to be invited to showcase how Worldchefs is contributing to youth development and sustainability,” said Connie Lau. “Chefs play a key role in shaping how the world thinks about food. Thank you to the FAO and World Food Forum teams for bringing such inspiring minds together.”
From left to right: Ajla Dunga and Connie Lau
Connie Lau speaking with Kazuki Kitaoka and Flora Igoe
Collaborating for a Sustainable Food System
Throughout the event, Worldchefs engaged in meaningful discussions with key partners, including Kazuki Kitaoka, Director, Office of Youth and Women and Flora Igoe, Head of the Youth Culture Programme, at FAO, as well as Paul Newnham and Clare Crowe Pettersson from the Chefs’ Manifesto.
Sessions were held throughout the course of the event, exploring topics such as plant-based diets and indigenous food traditions. There were also interesting discussions on the role of e-learning in making culinary education more accessible worldwide. These fruitful conversations sparked insights that will power the future of Worldchefs’ own Feed the Planet and Worldchefs Academy programs.
“Collaborating with Worldchefs on the upcoming Young Chefs Programme (YCP) has been an inspiring experience. Having Worldchefs exhibit at the Youth Booth in the FAO Atrium during the World Food Forum Flagship Event brought the energy and purpose of their youth-led initiatives directly to our visitors,” said Flora Igoe, Head of the Youth Culture Programme at FAO. “The exhibition effectively demonstrated how culinary skills can drive system-wide change in our agrifood systems. I encourage all young chefs to apply to the YCP and take part in this exciting journey to become leaders in transforming agrifood systems through culinary practices.”
“The World Food Forum Flagship event in Rome was buzzing with energy and purpose,” said Ajla Dunga, Worldchefs Project Event Coordinator. “We had the chance to talk with people from all over the world, meeting students, professionals and experts from different organizations who share the same drive to take responsibility for our future. You could truly feel the shared commitment to change.”
A Shared Mission for a Better Food Future
Worldchefs’ participation at the WFF Flagship Event reflects its ongoing partnership with FAO and its shared mission to create a better food future. The event provided an important opportunity to showcase Worldchefs’ initiatives and connect with organizations and individuals leading like-minded efforts in sustainability, education, and community empowerment.
“It’s through these collaborations that we can amplify our collective impact,” said Lau. “By leveraging our global network of chefs, we can help drive positive change at every level, in kitchens, classrooms, and communities worldwide.”
Worldchefs extends its gratitude to the FAO and World Food Forum teams for bringing together a passionate community dedicated to rethinking our global food systems and shaping a more sustainable tomorrow. Looking ahead, Worldchefs is excited to continue its collaboration with WFF through the recently launched World Food Forum Young Chefs Programme (YCP). This initiative empowers chefs aged 18 to 35 to lead the transformation of agrifood systems through structured trainings, mentorships, peer-to-peer exchange, and ongoing guidance supported by Worldchefs. To learn more about the programme and apply, click here.
At the dawn of the 21st century, the International Union of Bakers and Confectioners (UIBC) established World Bread Day as a way to highlight one of the world’s oldest foods and honor the bakers around the world who dedicate their craft to it.
Each year on October 16th, we celebrate the culinary and cultural significance of bread. The UIBC deliberately chose October 16th as the day for this celebration to coincide with the anniversary of the Food and Agricultural Organization (FAO) of the United Nations, founded in 1945 under the motto of ‘Fiat Panic’, meaning ‘Let there be bread.’
Join us as we journey through the history of bread, explore its roots and evolution, and discover ways you can celebrate World Bread Day this year!
The History of Bread
Bread has nourished humankind since prehistoric times. Experts trace its origins back over 30,000 years, when early humans baked simple breads on heated stones. In 3000 BCE, Egyptians developed leavened bread using wild yeast. Soon after, it became a staple for Egyptian diets, consumed by everyone from pharoahs to peasants. Bread even served as a currency to pay workers.
Throughout ancient civilizations, bread took many forms: griddle cakes, honey and oil loaves, and rolls designed for the military. During the period of the Gauls and Iberians, early bakers experimented with fermenting dough using beer froth or wine juice, and it followed that the cultivation of wheat spread from the Middle East across Europe, North Africa, and Asia.
By the Middle Ages, baking had become a profession, and bread a symbol of community and sustenance. Fast forward to the 20th century, Otto Frederick Rohwedder’s invention of the sliced bread machine in 1912 forever changed the way we eat, giving rise to the phrase still heard today: “the best thing since sliced bread.”
Otto Frederick Rohwedder, Inventor of the sliced bread machine
MORE THAN A MEAL: BREAD IN CULTURE
In earlier times, bread reflected class divisions. Wealthy citizens had access to white bread made of wheat, while lesser privileged people received coarse, dark bread made of barley. Beyond class, bread also became a political symbol. In ancient Rome, the phrase “bread and circuses” symbolized the government’s efforts to appease citizens with free grain and entertainment, so that citizens remained loyal and had less civil unrest.
Today, bread more commonly connects rather than divides. It has become a symbol of unity, generosity and celebration, served at at weddings, religious celebrations, and on tables across the globe. From the baguette in France, to the naan in India, to the tortillas in Mexico, bread transcends borders, cultures and languages.
THe nutritional side of bread
Since its beginnings, bread has been essential to global nutrition, offering a source of carbohydrates, fiber and key vitamins and minerals. While its ingredients are simple, bread remains one of the most adaptable foods.
Today’s consumers are increasingly conscious of their health, inspiring innovation in the bread scene. Multigrain and gluten-free options are rising in popularity; sourdough offers gut-friendly benefits, while rye and whole grain breads provide added fiber and nutrients. There is a bread for every nutritional need and palate.
THe global bread market
As bread continues to evolve, the market reflects its expansion. In 2024, the bread market was estimated at 233.43 billion USD, projected to increase to 327.11 billion by 2033. From Europe to North America, Asia-Pacific, and Latin America, demand for diverse ingredients, techniques and flavors continues to expand.
A Global Tour of Bread
To tap into the many ways bread exists around the world, we’ve asked our Culture, Cuisine & Heritage Food Committee to share some traditional recipes from their respective countries.
Dedicated committee members from Australia, Azerbaijan, Croatia, Cyprus, Italy, Luxembourg, Russia, USA and UAE generously shared traditional bread recipes for our archives. Let’s take a tour across the globe:
Oceania
Starting our tour in Australia, Damper tells the story of simplicity and survival. Made from flour, water, and salt, it was once baked in the ashes of campfires by explorers and settlers during the early colonial period. Today, it is baked in ovens.
Damper
Pana’ Vicentina with Chicken and Celeriac
EUrope
In Europe, bread remains a daily essential; it’s a symbol of nourishment, sharing and memory, present on table across generations. Italian households have long valued the principle of never wasting bread, giving rise to extraordinary recipes that transform what remains into something new. Discover Pana’ Vicentina with Chicken and Celeriac, a simple soup from the Italian province Vicenza, made with stale bread and broth. In Poland, bread holds a similarly special place, as a symbol of prosperity, hospitality, and peace. From Neolithic flatbreads baked on hot stones to today’s artisan sourdough loaves, it has united generations around the table. Traditional Polish Rye Sourdough Bread embodies this heritage. Having been the foundation of the Polish diet for centuries, it is a bread that transcends and connects generations.
Americas
Across the Atlantic, American breads tell stories of comfort. Parker House Rolls, created in the 1870s at Boston’s Parker House Hotel, became known for their buttery softness and unique folded shape. On the West Coast, San Francisco Sourdough carries a history linked to the Gold Rush, and became popular once again more recently during the pandemic. Born out of necessity, this bread has firmly stood the test of time.
Parker House Rolls
Fasali
Asia & Middle east
In Western Asia and the Middle East, bread often holds a sacred and communal role. In Azerbaijan, breads like Fasali and Fatir have held a special place in the daily life and spiritual values of the Azerbaijani people. The remarkable variety of Azerbaijani breads demonstrates the nation’s deep knowledge, skill, and craftsmanship in this field. Bread in Azerbaijani culture symbolizes abundance and sacredness; it is always the first item placed on the table and the last to be removed.
& MORE TRADITIONAL RECIPES
Curious for more recipes? Check out the list below:
Daktylia, a traditional bread originally from Greece and now common across Cyprus and Turkey.
Each of these breads captures the essence of a place and its people. Whether born from necessity, celebration, or heritage, they remind us that bread serves as a connection across cultures and a link between past and present.
Thank you to Peter Tischhauser, John Coletta, Nikolas Konstantinou, Erich Glavica, Alla Mishina, Atim Suyatim, Orkhan Mukhtarov, Gianluca Tomasi and Ben Weber for these recipe contributions.
How You Can Celebrate World Bread Day 2025
Bake a Bread: Try one of the recipes shared by our Worldchefs Cuisine, Culture & Heritage Committee this World Bread Day.
Share Your Favorite Bread Recipe: Do you have a traditional bread recipe you’d like to share? Share it with us here.
Support Food Security: Consider donating to organizations such as the FAO and others working to fight hunger worldwide.
Learn About Global Food Insecurity: World Bread Day reminds us that food access remains a global challenge. Take the time to learn about hunger issues and how you can be part of creating a more food-secure future.
Nikao, Cook Islands, 10th October 2025 – The results are in from the Global Chefs Challenge Pacific Rim Regional Semi-Finals! From October 4th to 5th, teams from the Cook Islands, Fiji, New Zealand and Australia gathered in Nikao for the final Global Chefs Challenge Regional Semi-Finals of 2025.
Thank you to our judges:
International: Matt McBain
Rookie: Danny Ward, Karlene Taokia, Sam Timoko, Rakesh Kumar, Pranesh Gounder
Observer: Vou Williams
During the two-day competition, talented chefs showcased their skills across four categories: Global Chefs Challenge, Global Young Chefs Challenge, Global Pastry Chefs Challenge, and Global Vegan Chefs Challenge. The winners have secured a spot at the Global Chefs Challenge Finals, taking place at the Worldchefs Congress & Expo 2026 in Wales.
Results are listed below by category.
Global Chefs Challenge Final Qualifying Teams
1st Place: Leslie Chan, Australia
1st Place: Navneet Reddy, Fiji
See the Global Chefs Challenge official results below:
Country
Participant Name
Medal
Rank
Australia
Leslie Chan
Gold
1st Place
Fiji
Navneet Reddy
Gold
1st Place
Cook Islands
Arana Edwards
Silver
3rd Place
Featuring Leslie Chan
Featuring Navneet Reddy and Leslie Chan
Featuring Arana Edwards
Global Young Chefs Challenge Final Qualifying Team
1st Place: Liam Brnic, Australia
See the Global Young Chefs Challenge official results below:
Country
Participant Name
Medal
Rank
Australia
Liam Brnic
Gold
1st Place
Cook Islands
Rocklyn Taokia
Silver
2nd Place
Fiji
Francis Wakeham
Silver
3rd Place
New Zealand
Sam Linstrom
Bronze
Featuring Liam Brnic
Featuring Rocklyn Taokia
Featuring Francis Wakeham
Global Pastry Chefs Challenge Final Qualifying Team
1st Place: Vikash Chetty, Fiji
See the Global Pastry Chefs Challenge official results below:
Country
Participant Name
Medal
Rank
Fiji
Vikash Chetty
Gold
1st Place
Cook Islands
Kemen Reddy
Bronze
2nd Place
Featuring Kemen Reddy
Featuring Fiji competitors and judges
Global Vegan Chefs Challenge Final Qualifying Team
1st Place: Abhinesh Sharma, Fiji
See the Global Vegan Chefs Challenge official results below:
Country
Participant Name
Medal
Rank
Fiji
Abhinesh Sharma
Gold
1st Place
Cook Islands
Tylani Ataera
Silver
2nd Place
Featuring Fiji competitors
Featuring Tylani Ataera
Featuring Abhinesh Sharma
Look Back on the Action
Relive the experience as if you were there! Click here or on the image below to view the photos.
Thank You to Our Sponsors
We’d like to extend a thank you to our sponsors for helping bring this competition to life. Your support helps us empower chefs around the globe and fuels the future of global culinary innovation. We’re grateful and excited for our continued collaboration.
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 98-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 Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world 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 welcomes Nielsen-Massey Vanillas as a new Global Partner, uniting to empower chefs worldwide through education, sustainability, and innovation.
The partnership kicked off with a webinar viewed by more than 69,000 people. This event underscores Nielsen-Massey’s belief in elevating culinary professionals through education, collaboration, and the world’s finest vanilla.
Paris, 8 October 2025 – Worldchefs is proud to welcome Nielsen-Massey Vanillas, a family-owned vanilla brand with a longstanding commitment to excellence, as a new Global Partner. Known worldwide for its pure vanilla extracts, pastes, and flavors, Nielsen-Massey will work with Worldchefs to support chefs globally through education, sustainability, and innovation.
This partnership reflects a shared dedication to empowering chefs at every level and celebrating the passion and precision that define our industry.
Guided by Heritage, Driven by Innovation
With over a century of expertise, Nielsen-Massey is on a mission to delight people with nature’s finest vanillas and flavors. They remain dedicated to elevating the craft of chefs worldwide, offering premium vanilla products that inspire culinary creativity. Central to their mission is sustainability, as outlined in their latest Sustainability and Corporate Responsibility Report. The report highlights their long-standing farmer and supplier relationships.
Hand-in-hand to sustainability, Nielsen-Massey is committed to innovation, finding new market solutions such as their convenient Single Serve Vanilla packets and their new Mexican Pure Vanilla Bean Paste – Nielsen-Massey Vanillas. Already embraced by chefs, the paste offers a deep, spiced flavor profile with notes of nutmeg, clove, subtle tobacco, and fruity undertones. As a more cost-effective and practical alternative to whole beans, it provides an ideal choice for those seeking a flavor experience closer to the bean than a traditional extract.
“We’re very excited to join forces with Nielsen-Massey as a Global Partner, bringing vanilla information and innovations to our global community,” said Ragnar Fridriksson, Worldchefs Managing Director. “We’re eager to continue exploring opportunities to inspire, educate, and connect culinary professionals worldwide.”
Acclaimed pastry chef Kriss Harvey hosted the event, exploring the Mesoamerican roots of the iconic vanilla-chocolate pairing, and demonstrating a raspberry and chocolate pâte de fruit coated in Nielsen-Massey Mexican vanilla sugar and ground cacao nibs.
The webinar has already attracted global participation of over 69,000 viewers. This highlights Nielsen-Massey’s belief in elevating culinary professionals through education, collaboration, and the world’s finest vanilla.
Shaping the Future Together
Together, Nielsen-Massey and Worldchefs will continue to create opportunities for professional growth. Through webinars, product innovation, and sustainability initiatives, we ensure chefs have access to the resources and inspiration they need.
With more than a century’s worth of experience, Nielsen-Massey Vanillas has earned a reputation as the world’s leading manufacturer of premium, pure vanilla extracts. The third-generation family-owned and operated company uses a proprietary slow, cold extraction process to deliver the richest tasting vanilla. Nielsen-Massey was the first to introduce an organic and fair trade vanilla from Madagascar and remains committed to supporting the plants, people and communities that supply its beans. All consumer products are all-natural, allergen-free, certified Kosher and Gluten Free, and Non-GMO Project Verified. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, the Netherlands. To learn more visit nielsenmassey.com.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs provides a gateway for industry networking opportunities through events including 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.
Kuala Lumpur, Malaysia, 28th September 2025 – The results are in from the Global Chefs Challenge Asia Regional Semi-Finals! From 23-26 September 2025 in Kuala Lumpur, this event brought together exceptional culinary talent from across the Asian continent, showcasing innovation, skill, and dedication to culinary excellence.
With a total of 14 participating countries and 51 teams, the judging process was conducted with utmost fairness and integrity. The judging panel, comprised of esteemed culinary professionals, ensured an objective and transparent evaluation of each team’s performance. Key judges included:
Worldchefs Observer: Chef Willment Leong, Asia Continental Director
Chief Judge: Chef Rudolf Muller
Pastry Judges: Chef Chern CH, Kenny Kong, Steven Ong
Judging Team: Andreas Muller, Bob Adnin, Vincent Tan, Fathimath Umar, Tony Khoo, Karl Heinz Ney, KK Yau
Rookie Judges: Edward Chui, Wattanasak Changkeb, Vo Thi Ha Hai
Dedicated chefs demonstrated their talent across four categories: Global Chefs Challenge, Global Young Chefs Challenge, Global Pastry Chefs Challenge, and Global Vegan Chefs Challenge. The winners have secured a spot at the Global Chefs Challenge Finals, taking place at the Worldchefs Congress & Expo 2026 in Wales.
Results are listed below by category.
Global Chefs Challenge Final Qualifying Teams
1st Place: Stanton Wong Hau Zhe, Singapore
2nd Place: Trinh Tuan Dung, Vietnam
See the Global Chefs Challenge official results below:
Country
Participant Name
Rank
Singapore
Stanton Wong Hau Zhe
1st Place
Vietnam
Trinh Tuan Dung
2nd Place
Korea
Dong-Ki Kim
3rd Place
1st Place: Stanton Wong Hau Zhe, Singapore
2nd Place: Trinh Tuan Dung, Vietnam
Pictured from left to right: Nigel Peh, Stanton Wong Hau Zhe, Willment Leong, Trinh Tuan Dung, and Dong-Ki Kim
Global Young Chefs Challenge Final Qualifying Team
1st Place: Yi-Hsuan Hung, Taiwan
See the Global Young Chefs Challenge official results below:
Country
Participant Name
Rank
Taiwan
Yi-Hsuan Hung
1st Place
Philippines
Jovan Dungon
2nd Place
Malaysia
Muhammad Syafiq Syahmi Bin Saidon
3rd Place
1st Place: Yi-Hsuan Hung, Taiwan
Pictured left to right: Jovan Dungon, Yi-Hsuan Hung, Wilment Leong, and Muhammad Syafiq Syahmi Bin Saidon
Global Pastry Chefs Challenge Final Qualifying Team
1st Place: Cheng Yen Ping, Singapore
See the Global Pastry Chefs Challenge official results below:
Country
Participant Name
Rank
Singapore
Cheng Yen Ping
1st Place
Hong Kong
Yoyo Lee Lok Yin
2nd Place
Indonesia
Annisaa Krisanthy
3rd Place
1st Place: Yi-Hsuan Hung, Taiwan
Pictured left to right: Yoyo Lee, Cheng Yen Ping, Willment Leong, and Annisaa Krisanthy
Global Vegan Chefs Challenge Final Qualifying Team
1st Place: Ben Chan Chi Bun, Hong Kong
See the Global Vegan Chefs Challenge official results below:
Country
Participant Name
Rank
Hong Kong
Ben Chan Chi Bun
1st Place
Indonesia
Raymond Permana
2nd Place
Malaysia
Ahmad Afzai Bin Abdul Razak
3rd Place
1st Place: Ben Chan Chi Bun, Hong Kong
Pictured left to right: Raymond Permana, Ben Chan Chi Bun, Willment Leong, and Ahmad Afzai Bin Abdul Razak
Nestlé Professional Green Spatula Award
At the Global Chefs Challenge Asia Regional Semi-Finals, the Nestlé Professional Green Spatula Award was presented across 2 competition categories: Global Chefs and Global Young Chefs. This distinguished honor celebrates the fusion of culinary excellence with a deep commitment to sustainability, recognizing chefs who excel in both creating world-class dishes and adopting environmentally responsible practices in their kitchens. The recipients are as follows:
Stanton Wong Hau Zhe (Singapore) for the Global Chef Challenge
Oscar Yeung Cham Sum (Hong Kong) for the Global Chefs Challenge
Yi-Hsuan Hung (Taiwan) for the Global Young Chefs Challenge
The Nestlé Professional Green Spatula Award was awarded for the first time during the Global Chefs Challenge Finals 2024 in Singapore, and will continue to recognize chefs’ sustainable efforts in future culinary competitions, notably the Global Chefs Challenge Finals in Wales 2026.
Pictured from left to right: Stanton Wong Hau Zhe, Yi-Hsuan Hung, Oscar Yeung Cham Sum and Rudolf Muller
Anchor Food Professionals Special Recognitions
Anchor Food Professionals also presented awards for outstanding achievements in the pastry category:
We’d like to extend a thank you to our sponsors for helping bring this competition to life. Your support helps us empower chefs around the globe and fuels the future of global culinary innovation. We’re grateful and excited for our continued collaboration.
The Global Chefs Challenge – Americas Semi-Finals held in Las Vegas, USA on 28 July, 2025.
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 98-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 Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
Networking – Worldchefs connects culinary professionals around the world 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.
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