Worldchefs is proud to celebrate our member Soon Pau Voon’s recent international recognition for Food of Asia, Soul of Asia, his collaborative e-book showcasing the richness and diversity of Asian culinary heritage.
At the Gourmand World Cookbook Awards 2025 in Riyadh, Saudi Arabia, the publication was honored with a Special Award in Food Culture. This meaningful distinction that highlights the book’s contribution beyond recipes, capturing the stories, traditions, and collective spirit of Asia’s culinary community.
This latest accolade builds on an already impressive list of global achievements in 2024, where the e-book was named:
Best in the World – Asian Books
Best in the World – Food Professionals (Free Category)
2nd Best in the World – Chefs Associations
4th Best in the World – Plurinational Recipes
More than a cookbook, Food of Asia, Soul of Asia stands as a testament to collaboration across Worldchefs’ member associations in the region. It reflects a shared commitment to preserving culinary heritage while inspiring future generations of chefs.
Special acknowledgment goes to Worldchefs Continental Director Chef Willment Leong for his trust and opportunity, the design team led by Joeharn Nasir, contributing chefs associations, and Soon Pau Voon’s students of Sunway University for their contributions behind the scenes.
As the book continues to reach audiences worldwide, it reinforces Worldchefs’ mission to connect cultures through food and celebrate the people shaping the future of gastronomy.
Explore the e-book for free and discover the flavors, stories, and spirit of Asia.
Cruise dining is entering a new era of creativity and passenger engagement, according to the newly released Cruise Food & Beverage Trends Report 2026.
As a Worldchefs member, enjoy a 10% discount on all pass types to F&B@Sea 2026. Use code Worldchefs10 here.
The newly released Cruise Food & Beverage Trends Report 2026 from Seatrade Cruise reveals that cruise dining is entering a new era of creativity and guest engagement. The report, based on insights from 163 buyers and suppliers from across the cruise F&B and hospitality industry, provides a comprehensive view of industry practices and challenges.
Experiential dining takes centre stage
Two key priorities emerged with equal importance: experiential dining and global flavour exploration, both capturing the highest levels of industry attention in the survey results. A strong emphasis from respondents was placed on immersive or themed dining experiences, with 80% pointing to experiential dining as a key trend, signaling a shift toward restaurants that blend cuisine with entertainment and storytelling.
‘Food and beverage is becoming one of the most creative and competitive areas of the cruise experience,’ said Chiara Giorgi, global brand & event director for Seatrade Cruise Global. ‘From immersive restaurants to destination-driven menus, cruise lines are reimagining how dining can connect guests more deeply to both the journey and the places they visit.’
Cruise lines are increasingly using food and drink to deepen connections with the destinations on their itineraries, with global and local flavours representing one of the most significant priorities for cruise shipping professionals. Over 54% of respondents who highlighted the precedence of global and local flavours identified destination-inspired cuisine as the top menu strategy.
Similarly, more than 81% of those in the innovative mixology category highlighted destination-inspired cocktails and beverages as a key trend shaping onboard beverage programmes. These findings underscore how cruise lines are using culinary programming to reflect the cultures and flavours of the regions their ships visit.
Health and wellness reshape cruise menus
Health-conscious travel trends are increasingly shaping the future of cruise F&B, with health, wellness and sustainable choices emerging as the most important beverage category. Over 57% of respondents highlighted health-focused and functional beverages as a top priority, while 27% pointed to the rising demand for low- or no-alcohol drinks.
Technology transforms cruise kitchens
Technology is playing a growing role in how cruise dining programmes operate behind the scenes. Guest-experience technologies led innovation investments, with nearly 47% of respondents emphasising that personalised dining, driven by data analytics, will play a pivotal role in the future of cruise restaurants.
Predictive inventory management dominates operational technology priorities, identified by more than 54% of respondents in this category as a key innovation, helping operators better manage complex global supply chains while maintaining menu quality and consistency.
Operational challenges persist
Despite rapid innovation, the report highlights continued operational challenges facing cruise food and beverage teams. Nearly 55% of respondents identified supply chain disruptions and delivery uncertainties as the industry’s most significant operational challenge, marking an increase from just under 40% last year.
These trends will take centre stage at F&B@Sea, the cruise industry’s only event dedicated entirely to food and beverage innovation, taking place April 15-16 at the Mana Wynwood Convention Center in Miami, Florida.
As a Worldchefs member, enjoy a 10% discount on all pass types to F&B@Sea 2026. Use code Worldchefs10 here.
Your Profile Is You and Your Portfolio. Here’s Why Every Chef Needs a Digital Brand…
Let’s face it. Being a great chef today is not only about the food you create. It is also about the professional presence you build.
Whether you’re leading a brigade in a five-star kitchen, running your own cloud kitchen, competing internationally, or just starting your culinary journey, how the industry sees you matters.
In a world shaped by global standards, visibility, recognition, and credibility have become essential. Talent must be discoverable, skill must be visible, and growth must be measurable.
In Worldchefs Digital Community, that is where Foodverse Profile, FV Profile, comes in.
It’s not just a CV or a social media page, but it’s a professional identity built specifically for the culinary world.
Introducing FV Profile – Build Your Personal Brand with Purpose
In Worldchefs Digital Community, FV Profile is a tool designed for professional chefs, culinary students, industry professionals, and passionate food enthusiasts who are ready to be seen with substance.
This is where your persona, knowledge, expertise, certifications, competitions, and milestones live in one structured space.
Unlike generic platforms, FV Profile is created exclusively for the food community. It understands how chefs grow, how careers evolve, and how credibility is earned.
Here’s what it enables you to do:
• Visually present your work through curated photos and videos • Document your journey with certifications, competitions, events, and experiences • Build visibility within a focused network of chefs, mentors, associations, and F&B brands • Connect with purpose, with professionals who influence decisions
A Global Culinary Ecosystem Behind You
Foodverse, the platform powering Worldchefs Digital Community, does not exist in isolation. It is designed as a structured global ecosystem where chefs, institutions, associations, and brands interact with intent.
With global culinary communities including Worldchefs engaging within the broader Foodverse ecosystem, your FV Profile becomes part of a recognized international culinary network that values standards, skill progression, and professional credibility.
Your work will now sit inside a global conversation.
The Power of Being Discovered
Restaurants are hiring through structured digital platforms. Competitions and industry bodies are identifying talent through professional profiles. Brands are choosing collaborators based on verified expertise rather than surface metrics.
This is where FV Profile makes the difference.
Everything about you lives in one searchable, scrollable, credible space. Your skills, your achievements, and your growth are there.
For students entering the industry, this is your head start. Get started and track your learning journey, document your progress and show employers your seriousness before you even graduate.
For working professionals, this becomes your evolving professional portfolio. A living resume that reflects your style, discipline, and career progression.
Showing Up for Your Future
The culinary industry is evolving. Digital credibility now sits alongside technical excellence.
If global organizations are strengthening collaboration across borders, your professional identity should reflect the same standard of readiness.
Once you’ve joined Worldchefs Community on Foodverse, you can get started.
Fill in your FV Profile.
Upload your best work.
Share your journey.
Let the world know who you are, and more importantly, where you are headed.
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.
F&B@Sea, in collaboration with Worldchefs, strengthens global collaboration across the maritime culinary community. From April 15-16, the F&B@Sea 2026 event, held in tandem with Seatrade Cruise Global (April 13-16), will emphasize the connection between cruise lines and suppliers.
As a Worldchefs member, enjoy a 10% discount on all pass types to F&B@Sea 2026. Use code Worldchefs10 here.
The 2026 programme for F&B@Sea launched, highlighting new trends, innovations and industry leaders that will shape cruise dining experiences.
Seatrade Cruise’s specialised food and beverage experience will take place April 15-16 in Miami, Florida at the Mana Wynwood Convention Center. The event is held in tandem with Seatrade Cruise Global, hosted at the Miami Beach Convention Center from April 13-16.
Food and beverage as key differentiator
‘Food and beverage has become one of the most powerful differentiators in cruising, shaping how brands are perceived, remembered and chosen,’ said Chiara Giorgi, global brand director at Seatrade Cruise.
‘F&B@Sea is where the industry comes together to explore what’s changing, what’s working and what comes next – with programming built to deliver practical insight, spark new ideas and create meaningful connections between cruise lines and the partners who help bring these experiences to life.’
Enhanced networking spaces introduced
The event, designed for cruise line buyers, culinary and beverage teams, suppliers and media, returns with strengthened emphasis on connection. Enhanced spaces have been designed to bring cruise line decision-makers and suppliers together more meaningfully throughout the show.
New additions include the Matchmaking Café, offering a café-style lounge for buyers and suppliers to meet. The Lido Deck, a reimagined version of last year’s Speakeasy, will provide a chic, beach club-inspired retreat on the show floor.
Experiential learning opportunities
The reimagined Taste & Learn Lounge will offer cruise F&B buyers opportunities to witness industry trends and innovations through a curated programme of live culinary masterclasses and mixology showcases.
The Bistro returns as F&B@Sea’s tasting destination, where exhibitor products are transformed into elevated menu items demonstrating how ingredients and beverages translate into cruise environments. This will be supported by curated moments throughout the programme and the Bistro Showcase, highlighting featured brands and ingredients.
Main stage programming announced
The schedule includes trend-driven panels and conversations on the Main Stage, beginning with opening remarks featuring exclusive insights from the 2026 F&B Trends Report by Seatrade Cruise. Sessions include ‘Port to Plate: Delivering Authentic Local Flavours at Sea’ and ‘The Next Pour: The Future Cruise Beverage’.
The programme spotlights the keynote panel ‘Beyond the Horizon: The New Era of Cruise F&B’ at lunchtime on April 15.
F&B@Sea Awards
The event concludes with the F&B@Sea Awards, celebrating excellence across the cruise industry’s food and beverage sector.
+33% growth in exhibitors from 45 countries, showcasing the excellence of Italian foodservice supply chains.
Sigep reconfirmed the world’s most comprehensive and qualified showcase of Italian gelato.
Almost one in four visitors are from abroad, with Spain, Germany, Romania, France, Greece and Poland leading the way.
500 top buyers from 75 countries and 5,650 business meetings facilitated through the Top Buyer Program. India Guest Country 2026: 50 leading buyers and specialised operators.
Rimini, 20 January 2026 — Just over a month after Italian cuisine was recognised as a UNESCO Intangible Cultural Heritage, SIGEP World has become a key meeting point for the international foodservice industry, bringing together markets, consumption patterns and business visions. The event, curated by Italian Exhibition Group at Rimini Expo Centre, ran from 16 to 20 January, reaffirming its position as a global platform for the gelato, pastry, chocolate, coffee, bakery, and pizza industries. This was particularly significant, given the value of the out-of-home sector, which is worth €71 billion in Italy alone (source: Circana). The presence of the Minister of Agriculture, Food Sovereignty and Forests, Francesco Lollobrigida – preceded by the Minister for Disabilities, Alessandra Locatelli – and the President of the Italian Trade Agency, Matteo Zoppas, highlighted the strategic importance of the industry and the development of human capital for its competitiveness.
GLOBAL FIGURES: INTERNATIONAL SUPPLY AND DEMAND FROM 160 COUNTRIES
The 2026 edition saw a significant increase in international participation, with a 33% rise in foreign exhibitors from 45 countries, alongside a strong and high-quality Italian presence. New entries include Canada, Saudi Arabia, Algeria, Ecuador, Estonia, Serbia, Singapore, Nepal, and the Czech Republic. This global initiative received a strong response, confirming the success of the previous edition: operators from 160 countries, with almost one in four visitors coming from abroad. The top six foreign countries: Spain (8.9%), Germany (6.6%), Romania (4.9%), France (4.1%), Greece (4.0%), and Poland (3.8%). The fastest-growing countries by continent: the United States (+2%), Argentina (+40%), the Philippines (+78%), and Serbia (+29%). Many African countries are attending the fair for the first time, including the Democratic Republic of Congo, Tanzania, Zimbabwe, and Guinea. All chose Rimini as a key location to discover emerging trends, technologies, and formats. The Top Buyer Program, a strategic collaboration between the Italian Trade Agency and the Ministry of Foreign Affairs, played a crucial role in bringing 500 buyers from 75 countries to Rimini, with notable representation from the United States, India, Canada, China, Brazil, Turkey, the United Arab Emirates, and Singapore. The encounter between supply and demand resulted in 5,650 business meetings, confirming SIGEP World as a working platform for international business development.
India was the Guest Country for 2026, with a delegation of 50 top buyers, institutional representatives, and exhibitors specialising in ice cream technology, confirming the dynamism of the Indian market in the foodservice and hospitality sectors. The 2026 edition also saw a significant increase in foreign press coverage, with a total of 802 accredited journalists, including many international correspondents from dozens of countries.
ENGAGING WITH INTERNATIONAL MARKETS
Interaction with top drawer global players was also particularly important and evident through the presence of National Pavilions and collectives from Saudi Arabia (debuting after the Guest Country 2025 project), China, and Ukraine. An ecosystem in which ingredients, technologies, and formats converged across geographical boundaries, reflecting an increasingly interconnected and hybrid foodservice landscape.
GELATO: A STRATEGIC LEVER FOR GLOBAL FOODSERVICE
A cornerstone of SIGEP World’s identity, artisan gelato remains not only a symbol of Italian excellence in 2026, but also a strategic asset for the global foodservice industry, capable of generating profit, differentiation, and new opportunities across various markets and formats. With Gelato Meets Chains, the event developed a project aimed at international restaurant, hotel, coffee shop and bakery chains, encouraging the inclusion of gelato in global menus. To reinforce this vision, the international campaign “What is Gelato?” and the guide “Gelato means Business” provided data, models, and concrete examples to demonstrate how gelato can generate high margins, seasonally adjusted consumption, and a rapid return on investment.
LUXURY FOOD EXPERIENCE: FOOD AS A NEW LANGUAGE OF HOSPITALITY
The Luxury Hotel Food Experience project also received significant attention, fostering a closer relationship between the hotel and foodservice industries. It found one of its fullest expressions at SIGEP World, showcasing breakfast as a true measure of contemporary hospitality. At Pastry Arena, breakfast was presented as a complete experience – a ritual that can become an economic lever and a means of differentiation for international hotels and formats.
Sustainability has become a key focus of supply chain strategies, highlighted by the Sustainability District, which sparked an international dialogue on cocoa, coffee, and the new frontiers of sustainable food. The area connected producers, cooperatives, institutions, and companies across the entire value chain, bringing the voices of the countries of origin to the event, alongside technological solutions, energy innovations, and new models of cooperation. From Africa (Uganda, Rwanda, Ethiopia, Côte d’Ivoire, Tanzania and Kenya) to Latin America (Costa Rica, Guatemala, Dominican Republic), the district showcased supply chains increasingly focused on transparency, market orientation and responsibility.
CROSS-CUTTING PROJECTS: SUPPLY CHAINS MORE CONNECTED THAN EVER
SIGEP World also highlighted that the foodservice industry is no longer operating in isolated sectors, but through increasingly interconnected supply chains. Cross-cutting projects like the Kitchen Equipment Hub, the Frozen Product Hub, and the Digital District demonstrated how equipment, frozen solutions, and digital technologies are now essential factors in format design, operational management, and international business growth.
NEXT-GEN SIGEP: TRAINING IN NUMBERS
A key focus was also on the next generation of professionals, through SIGEP Giovani, SIGEP Academy’s training and competition programme for schools and vocational institutes. The initiative involved 53 Italian institutes and universities from 14 regions, with a total of over 2,750 participants. The international presence grew, with delegations from Serbia (5 vocational training institutes from Belgrade and over 360 participants) and Slovenia (115 participants from three-year university courses and vocational training institutes). The SIGEP Academy programme also hosted 10 fully sold-out events dedicated to schools, with 270 participants.
INTERNATIONAL CHAMPIONSHIPS: A PROVEN SUCCESS
Completing the picture, the success of major international championships – from the Gelato World Cup (won by Singapore, followed by France and Argentina) to the Juniores Pastry World Cup – has reinforced SIGEP World as a global showcase for talent and expertise, further strengthening the connection between training, excellence, and the industry’s future.
SIGEP WORLD: KEY FOODSERVICE MARKETS
Finally, the show’s global profile is further strengthened by an international development strategy that extends far beyond Rimini. Upcoming events include SIGEP USA, scheduled for 24-26 March 2026 in Las Vegas, the SIGEP China roadshow in Shanghai in spring 2026, and SIGEP Asia, taking place 15-17 July 2026 in Singapore, all aimed at addressing some of the most dynamic areas of the global foodservice industry.
IMPROVED AIR CONNECTIONS AND OPTIMISED CITY MOBILITY
The event’s growing international reach was boosted by improved connections and access services for buyers and exhibitors. New direct flights to Rimini from Munich and Madrid were launched, alongside a partnership with the Lufthansa Group that offers discounted fares to Bologna Airport from over 310 destinations worldwide.
Regarding road traffic, the expo centre’s opening hours from 10 am to 6 pm, the reorganisation of the road network, and the optimisation of public transport services – thanks to close collaboration with the Municipality of Rimini – all contributed to smoother traffic flow, significantly improving road conditions and reducing peak-hour congestion.
Italian Exhibition Group looks forward to hosting the next edition of SIGEP World at Rimini Expo Centre in January 2027.
ITALIAN EXHIBITION GROUPPRESS CONTACTS:
media@iegexpo.it head of corporate communication & media relation: Elisabetta Vitali| press office manager: Marco Forcellini, Pier Francesco Bellini | international press office coordinator: Silvia Giorgi | press office coordinator: Luca Paganin | press office specialist: Nicoletta Evangelisti, Mirko Malgieri
This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, does not claim to be complete, and has not been verified by independent third parties. Forecasts, estimates and objectives contained herein are based on the information available to the Company as at the date of this release.
Empowering citizens to accelerate climate action and behavioral change in EU food systems
Food shapes our health, our environment, and our communities. Yet the way we produce and consume it takes a toll on the planet – responsible for over a quarter of global greenhouse gas emissions, a big part of the world’s freshwater use, and growing pressure on land and ecosystems. At the same time, rising overconsumption, diets high in animal-based foods, and large-scale food waste undermine both climate goals and public health.
Across Europe, people increasingly want to eat in a way that benefits both their well-being and the planet. What often stands in their way is not intention but practical guidance: knowing what to change, how to do it, and where to start.
FoodChoices4LIFE bridges that gap by launching Europe-wide campaigns that empower people to eat healthier, live sustainably, and waste less at home. From concrete tips to hands-on events, you will find practical, science-backed ideas for everyday use.
Alongside the campaigns, FoodChoices4LIFE will train over 500 chefs, 60 journalists, and 40 local policymakers, strengthening skills and empowering communities to lead the shift towards healthy and sustainable diets. Citizens will also be able to try a new AI-powered app that helps them choose climate-smart meals and cut food waste, supporting healthier lives and a healthier planet – without compromising taste or tradition.
What we aim to achieve
Organise 100+ in-person events across Europe.
Reach more than 500,000 people through social campaigns.
Engage 500+ chefs to champion climate-friendly meals.
Train over 60 journalists and 40 local administrators to shape awareness and policy.
Help citizens cut dietary CO₂ emissions by 25–30%.
Save households 5–10% on weekly food expenditure.
Get in touch
For more information or collaboration opportunities, click here.
Co-funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or CINEA. Neither the European Union nor the granting authority can be held responsible for them.
PROGRAM: LIFE
CALL: LIFE-2024-SAP-CLIMA-GOV
TYPE OF ACTION: LIFE Project Grants
FUNDING: 1,905,968.78 €
EC Co-funding: 60%
START DATE: 01/10/2025
END DATE: 30/09/2028
LENGTH: 36 months
About
Worldchefs: Worldchefs is a non-political professional organisation, dedicated to maintaining and improving the culinary standards of global cuisines. We accomplish these goals through education, training, and professional development of our membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.
EUFIC (Coordinator): The European Food Information Council (EUFIC) is a consumer-oriented non-profit organisation, founded to make the science behind food and health more accessible and easier to understand among the public. Our mission is to produce science-based content to empower and facilitate healthier and more sustainable diets and lifestyles among European citizens.
University of Tuscia: University of Tuscia, founded in Viterbo in 1979, rapidly developed into a well-established cultural reference. With over 10,000 students and 200 faculty members, it is recognized for research in forestry, climate change, and innovation in food systems, including food loss and waste reduction. The Department for Innovation in Biological, Agri-food and Forest Systems is now engaged in the FoodChoices4Life project.
SINGAPORE — The Singapore Chefs’ Association (SCA) and the Singapore Pastry Alliance (SPA) are proud to announce that the Singapore National Pastry Team has emerged victorious, clinching the world championship title at the prestigious Gelato World Cup (Coppa del Mondo della Gelateria) in Rimini, Italy. Held from 16 – 20 Jan, the 11th edition of the competition brought together 12 countries including Argentina, Belgium, China, Ecuador, France, Japan, Indonesia, Italy, Mexico, Peru and Poland.
In a display of technical precision and resilience, the Singapore team outperformed the world’s top culinary nations, marking a historic milestone for the local pastry scene. This victory signals Singapore’s ascent to the top of the global gelato hierarchy, a journey that saw the team rise from a fifth-place finish in 2024 to the gold medal today.
The Pinnacle of Gelato Excellence
The Gelato World Cup is the most prestigious international competition dedicated to the art of gelato. Held biennially in Rimini, it brings together the elite of the pastry world to be judged by an international panel of experts. The competition is designed to push the boundaries of texture, temperature and taste, defining global standards for the craft.
The Champions: Meet the Team
The victory was achieved by a quartet of local talent, each bringing a specialized skill set to the competition floor:
Jason Tan Yirong (Team Manager): Head of the studio division at Euraco Finefood. A Le Cordon Bleu Sydney top graduate and champion of the 2018 Asian Gelato Cup, Tan provided the strategic leadership and veteran experience necessary to guide the team to gold.
Dexter Lee: Executive pastry chef at Bidfood Singapore and Gourmet Partner Singapore. A 2022 Global Pastry Chef Challenge champion, Lee’s expertise in ice carving and chocolate molding was instrumental in the team’s artistic presentation.
Loh Cheng Kit: Pastry chef at Swissotel The Stamford and Fairmont Singapore. A seasoned competitor and champion of the 2022 Asian Gelato Cup, Loh brought elite technical gelato craft honed in Singapore’s leading five-star kitchens.
Chew Wei Lung: Junior sous chef at Mandarin Oriental, Singapore. The youngest member and a rising star, Chew showcased mastery in sugar sculptures, having recently won Best Sugar Showpiece at the 2025 Singapore Pastry Cup Selection.
A Test of Technical Mastery
The competition structure is grueling, requiring each member to execute specialized tasks under intense scrutiny. The team delivered a comprehensive portfolio of work, including:
The Chestnut Gelato Logcake: A new test in this year’s edition where teams have to create a gelato logcake with Chestnuts.
Gelato Sticks: Another new addition to this year’s test to introduce a playful yet elegant way of experiencing gelato reimagined on a stick.
The Gelato Cake: A sophisticated marriage of pastry architecture and frozen textures.
The Mystery Box: A test of intuition, where the team created a flavor using unknown ingredients revealed only at the start.
Gourmet Gelato with 3 savory appetizers: A savory-sweet fusion designed for high-end gastronomy.
Gelato Glass: An elegant expression of creative textures and contrasting temperatures, brought together in a refined form.
Gelato Snacks: transforming gelato into refined bite-sized creations, highlighting texture, temperature, and creativity in every mouthful.
Chocolate Carving: Showcase of traditional artistry, expressed through the precision and discipline of hand carving.
Artistic Showpieces: Complex, artistic sculptures made of chocolate.
The Singaporean Story: Overcoming the Odds
Behind the flawless final presentation lies a story of sacrifice and the “Singapore Spirit.” The team’s journey was nearly derailed by a personal crisis just hours before departure.
Jason Tan Yirong, team manager, shared his reflection on the emotional win:
“This has been a journey filled with many challenges. One of our team members almost had to pull out because of a family emergency that occurred one day before the team was supposed to fly off. Until the last moment we didn’t know if he will able to join us. He eventually arrived one day before the competition. Despite all the setbacks before and during the competition, the team stayed strong and united in spirit, remained calm and forged on. We had a lean budget this year to work with, so this achievement has been amazing. This is the Singaporean story of how we were able to overcome the odds and reach the top.”
Says Gary Lim, President of Singapore Pastry Alliance, “We are proud of the team and this opportunity do Singapore proud. A big thank you to our mentors and sponsors who supported us.”
Singapore National Pastry Team (from left) Chew Wei Lung, Dexter Lee, Loh Cheng Kit, Jason Tan Yirong, crowned champions at Gelato World Cup 2026
Photo credits: Photos courtesy of Gelato World Cup 2026
About Singapore Chefs’ Association
Founded in 1984, the Singapore Chefs’ Association stands strong as the official government-recognised non-profit national chefs association, focused on representing professional cooks in the local food and beverage industry.The SCA umbrella includes two strategic sub alliances – the Singapore Pastry Alliance (SPA) and Singapore Junior Chefs Club (SJCC). These two alliances allow the association to address the needs of the pastry chefs and young chefs in Singapore. SCA is proud to be the only association in Singapore that is a national member in the World Association of Chefs Societies (WORLDCHEFS).
As the official voice representing chefs working in Singapore, SCA also establishes and mentors the National Culinary Team for international competitions locally and overseas, representing Singapore at podium positions in many competitions. The educational and social activities promote interaction and networking among members and helps to train the culinary workforce to improving skills and productivity standards in their respective workplaces. The association is managed by a committee powered by a team of volunteers.
As a valued Worldchefs Education Partner, OTTIMMO International, located in Indonesia, continues to play an important role in shaping the next generation of culinary professionals through high-quality education, hands-on training, and global industry standards. In November 2025, OTTIMMO marked a significant milestone by celebrating the graduation of its latest cohort of students with a ceremony.
The international graduation ceremony was a truly memorable milestone, celebrating not only academic achievement but also the passion, discipline, and growth of every student who completed their journey with OTTIMMO. Held in a warm and vibrant atmosphere, the event unfolded smoothly from start to finish, reflecting the dedication and careful preparation of the entire team.
From the opening session to the final applause, the celebration was filled with pride and excitement. Parents watched with emotion as their children stepped forward for the pin mounting, marking the culmination of months of hard work, perseverance, and hands-on learning. The students, beaming with confidence, shared a collective sense of accomplishment and anticipation for their future in the culinary world.
Preparing Future Culinary Professionals Through Worldchefs Education Standards
One of the most anticipated moments of the day was the announcement of the Culinary Challenge Winner, along with the Runner-Up, recognizing outstanding creativity, technical skills, and professional standards demonstrated during the competition. In addition, the Best Graduate award was presented to a student who consistently exemplified excellence, leadership, and strong commitment throughout the program.
As part of OTTIMMO’s collaboration with Worldchefs, the Best Graduate, Culinary Challenge Winner, and Runner-Up were awarded WorldchefsCertified Commis Chef badges, an internationally recognized acknowledgment that highlights their readiness to step into the professional culinary industry and compete on a global level. This achievement marked an important milestone in their early professional careers.
The ceremony concluded with heartfelt congratulations, photo sessions, and joyful conversations, leaving lasting memories for students, parents, and faculty alike. It was a celebration of success, community, and the beginning of many promising culinary careers.
One year ago, at the Global Chefs Challenge Finals during the Worldchefs Congress & Expo 2024 in Singapore, Nestlé Professional and Worldchefs introduced a new recognition for chefs leading the way in sustainability: the Nestlé Professional Green Spatula Award.
This distinguished honor celebrates the fusion of culinary excellence with a deep commitment to sustainability, recognizing chefs who excel in creating world-class dishes and adopting environmentally responsible practices in their kitchens. At the Global Chefs Challenge Finals 2024, the award was inaugurated in three of the four competition categories—the Global Chefs, Global Young Chefs and Global Vegan Chefs challenges—with Tom Lamers (Netherlands), Andreas Enger Fjellheim (Norway), and Dinars Zvidrinš (Latvia) named the winners.
Now a year later, we checked in with the three inaugural winners to see how their sustainability journeys have evolved and ask how the Green Spatula spirit lives on in their kitchens across the globe.
Minimizing Impact, Maximizing Innovation
Since its launch, the Nestlé Professional Green Spatula Award has served as a call to action for chefs to rethink how they source foods, cook, and manage their kitchens. As Cornel Krummenacher, Global Head of Food at Nestlé Professional Strategic Business Unit, said, “Our newly created award is an additional recognition for chefs and culinary professionals, which will not only honor and celebrate their greatest culinary experience creations, but also illustrate their additional efforts to apply sustainable practices in their work.”
The first recipients serve as proof of the lasting impact the award has had in driving a more sustainable future:
Andreas Enger Fjellheim – Head Chef at Arakataka (Norway)
For Andreas Enger Fjellheim, winner of both the Global Young Chefs Challenge and the Nestlé Professional Green Spatula Award in this category, sustainability has become infused in his daily work.
“Since winning, sustainability has become even more deeply integrated into every part of my work,” says Andreas. “We’ve strengthened our collaboration with local farmers and producers to ensure our ingredients travel as little as possible. We focus on seasonal produce, reduce food waste by using whole ingredients, and work continuously to optimize energy and water consumption in the kitchen. I also use what I learned from the award experience to inspire my team—encouraging everyone to question routines and constantly look for small but meaningful improvements.”
The award has also had a meaningful impact on his team’s mindset.
“The award brought visibility and validation that our efforts are being noticed, which reinforces our belief that sustainability is not a trend, but rather the direction our industry must move in,” says Andreas. “For the team, it has been a strong motivator and a shared value that we take pride in. It’s encouraged a more open mindset toward experimentation as we try new methods, ingredients, and techniques that might have seemed “risky” before. Overall, it’s created a stronger sense of purpose and unity in the kitchen.”
Moving forward, Andreas has several initiatives in mind to take his sustainable practices even further. He shared the following:
Building partnerships with small local producers who focus on regenerative agriculture and animal welfare to ensure our ingredients are not only local but responsibly produced.
Exploring technology and sensors that can monitor and reduce energy use, temperature control, and water consumption in real time.
Developing our zero waste concept further by finding innovative ways to use offcuts, innards, shells, and other overlooked ingredients, as well as running internal workshops to inspire creative utilization.
Strengthening communication with our guests. Helping them understand the sustainability stories behind each dish, our sourcing philosophy, and how menu choices can lower environmental impact (for example, with more plant-based options).
Collaborating more with researchers and sustainability projects, including experimental fermentation or plant-based projects that open up new flavor possibilities with low resource use.
Dinars Zvidrinš – Chef at Entresol(Latvia)
For Dinars Zvidrinš, competitor in the Global Vegan Chefs Challenge Finals 2024, sustainability is a continuous process of improvement and innovation.
“Since receiving the award, I have continued to focus on reducing food waste, planning menus around seasonal products, and prioritizing local suppliers,” says Dinars. “We also implement reusable solutions in the kitchen and optimize energy use whenever possible.”
The recognition, he says, has been both motivating and affirming.
“The award has been a great honor and inspiration. It strengthened our confidence that we are on the right path. Within the team, it has encouraged even more curiosity and initiative to find new ways of making our work environmentally friendly.”
Dinars is looking forward to continue innovating to explore further ways to bring sustainability in his kitchen.
“Looking ahead, it is important to explore further ways to reduce waste, improve composting methods, and ensure that it can be passed on to farmers for use in agriculture to grow new products,” he shares.
Tom Lamers – Chef and Co-Owner of Restaurant T Raedthuys (Netherlands)
For Tom Lamers, competitor in the Global Chefs Challenge category, the Green Spatula Award strengthened his commitment to sustainable practices.
“Since winning the Green Spatula Award, I’ve become even more focused on sustainability in the kitchen,” says Tom. “We’re using more local and seasonal products and continue working on reducing food waste.”
Beyond his own approach, Tom highlights the importance of shared responsibility.
“The award has motivated the team to really commit to these goals together,” he explains.
Looking to the future, Tom and his team are exploring ways to monitor waste and build stronger relationships with producers.
Shaping a More Sustainable Future
The Green Spatula Award was created to recognize chefs who lead by example, both in competition and their daily work. One year in, its influence continues to expand. The award was brought to the Global Chefs Challenge 2025 Regional Semi-Finals in Asia, the Americas and Africa & the Middle East, among other competitions. The award is inspiring culinary professionals worldwide to reimagine what responsible cooking looks like.
“It’s an honor to be part of an initiative that not only celebrates excellence but also drives a more responsible and forward-thinking future in foodservice,” says Ana Aragón, Global Head of Sustainability and Nutrition at Nestlé Professional.
At the Global Chefs Challenge Finals 2026 in Wales, competitors are showcase their best sustainable efforts. The Green Spatula Award will once again be awarded to chefs who embody responsible innovation.
“The Green Spatula Award represents the values that define today’s culinary world of creativity, leadership, and respect for our planet,” says Andy Cuthbert, Worldchefs President. “Through this collaboration with Nestlé Professional, we are excited to encourage chefs to be agents of change.”
Hear more from the inaugural winners of the Nestlé Professional Green Spatula Award:
Witness the Green Spatula Award return at the Global Chefs Challenge Finals 2026 in Wales! Secure your spot today.
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.
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