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.
The EU energy label for commercial refrigeration devices displays all the necessary information catering professionals need to determine the product’s energy efficiency.
In addition to the product reference and manufacturer details, the label includes:
Energy class
Annual energy consumption
Net storage capacity
Climate class
A notable difference between domestic and commercial refrigeration appliances is that domestic energy labels detail noise levels (dB). It’s important to note that a domestic appliance should never be used in a professional environment, as doing so can void the warranty, increase running costs, and elevate the likelihood of product failure.
Energy Classes for Electrical Appliances
The energy class serves as the overarching indicator of an appliance’s energy efficiency. Under the EU energy label, commercial refrigeration units are rated from A+++ to G, based on their Minimum Energy Performance Standards (MEPS). A+++ denotes the most efficient, while G indicates the least.
In 2025, many businesses aim for appliances rated A+ or higher to align with corporate sustainability goals and reduce their carbon footprint.
The EU energy label clearly states the unit’s expected annual energy consumption. This data helps operators calculate projected running costs by multiplying the kWh by the unit cost.
Modern appliances often feature smart defrost cycles or inverter compressors, further reducing energy consumption.
Storage Capacity
Another critical metric on the EU energy label is the maximum capacity—or net volume (L)—of the appliance. Overloading a commercial refrigerator can hinder airflow around stored produce, potentially causing it to spoil prematurely. Therefore, operators must ensure they invest in commercial refrigeration with sufficient capacity to store contents safely and efficiently.
Electrolux Professional’s ecostore refrigerated cabinets and freezers, for instance, offer an average of 50 liters more capacity than other models with a comparable footprint, thanks to their innovative design and the positioning of the refrigeration unit.
Climate Class
The final key piece of information displayed on the EU energy label for commercial refrigeration is the Climate Class. This determines the product’s capability to preserve food under various working conditions. Given that professional kitchens can often reach high ambient operating temperatures, any commercial refrigeration units purchased should be built to either:
Climate Class 4 (‘light duty’: 30°C / 55% humidity)
Climate Class 5 (‘heavy duty’: 40°C / 40% humidity)
These classifications ensure the appliance maintains optimal performance levels in demanding environments.
Conclusion
The EU energy label remains an essential tool for catering professionals making informed choices when purchasing commercial refrigeration. Given that refrigeration units typically operate 24/7, selecting the right unit can minimize running costs and contribute to a profitable and sustainable catering operation.
By understanding and utilizing the energy label, businesses can enhance their operational efficiency and support environmental sustainability goals.
Worldchefs and the World Food Forum Collaborate on the Young Chefs Programme: Empowering Youth to Lead Sustainable Agrifood Systems Transformation
Paris, 22 September 2025 – The World Association of Chefs’ Societies (Worldchefs), the largest international body of professional chefs’ associations, is partnering with the World Food Forum (WFF) Youth Initiative—a youth-led platform hosted by the Food and Agricultural Organization of the United Nations (FAO)—on the WFF Young Chefs Programme (YCP). This joint effort aims to engage and empower young culinary professionals to drive positive change in transforming agrifood systems.
Launching in October 2025, the programme invites chefs aged 18 to 35 to develop skills, knowledge and networks needed to lead the transformation of agrifood systems through better culinary practices. From improving nutrition to promoting food security and biodiversity, the YCP aims to inspire young chefs to influence peers and consumers, driving positive change in global agrifood systems.
This collaboration strengthens the long-standing partnership between Worldchefs and WFF, reflecting Worldchefs’ century-long legacy and commitment to excellence, leadership and sustainability in the culinary arts.
Skill-Building for Impact
Through structured trainings, mentorships, peer-to-peer exchange, and ongoing guidance supported by Worldchefs, the selected cohort will grow their capacity to implement local initiatives that drive sustainable change.
Drawing on its international membership of chef associations, culinary education institutions, and industry leaders, Worldchefs will identify and engage chefs with expertise in sustainable agrifood systems, deliver virtual masterclasses on key agrifood system topics and provide mentorship to support young chefs in their projects.
“At Worldchefs, through Young Chefs Clubs, educational programs are built into everything we do. We have long believed in the importance of nurturing and developing the next generation of culinary professionals worldwide,” says Jasper Jek, Chair of Worldchefs’ Global Development of Young Chefs Committee. “We look forward to continuing our collaboration with the WFF on the Young Chefs Programme, and to seeing the impact of both the program and the young leaders themselves.”
For People and the Planet
Worldchefs’ partnership in the WFF Youth Initiative draws on its global network, industry expertise, and Feed the Planet initiatives, which include projects that empower communities to adopt better cooking and eating habits, support education and training, and inspire sustainable food consumption through resources, webcasts, recipes, and strategic communications.
“As a Canadian chef and chair of the Worldchefs Feed the Planet and Sustainability Committee, I feel truly privileged to see the incredible impact of Feed the Planet projects around the world,” says Shonah Chalmers. “It’s inspiring to witness how chefs are driving change within their communities. I’m especially excited to see the growing support and investment in our young chefs, ensuring they have the tools and guidance to shape a more sustainable future. We are thrilled to be a part of the YCP journey, offering mentorship and celebrating the achievements of this talented new generation.”
Past collaborations between Worldchefs and WFF include initiatives such as Sustainable Gastronomy Week, which mobilized young chefs to champion biodiversity, celebrate local food cultures, and promote sustainable sourcing. These campaigns highlighted the vital role of chefs as agents of change, reinforcing Worldchefs’ leadership in driving sustainability and innovation in the culinary profession.
The launch of the YCP marks the next step in a shared mission for a better food future. It equips the next generation of chefs with the tools, networks, and platform to shape sustainable agrifood systems. Together, Worldchefs and WFF Youth Initiative continue to inspire young leaders to harness the power of gastronomy as a force for positive transformation.
– END –
About WFF
The World Food Forum (WFF) is an open and inclusive global platform established by the Food and Agriculture Organization of the United Nations (FAO) in 2021 to drive the transformation of agrifood systems through the power of youth, science and innovation, and investment. It brings together stakeholders of all ages and sectors to turn ideas into action, scale solutions, and foster meaningful partnerships that accelerate progress toward the Sustainable Development Goals (SDGs). At the core of the WFF is the Global Youth Action Initiative, which harnesses the passion and ingenuity of young people to advance inclusive food governance, drive youth-led innovation and promote sustainable solutions. Through a diverse set of thematic programmes-covering policy engagement, innovation, cultural expression and grassroots action-the initiative empowers youth with the skills, resources and platforms they need to lead transformative change at local, national and global levels.
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 connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
For Worldchefs’ partner Dilmah, supporting young chefs has never been a corporate initiative, it is a philosophy rooted in purpose. From the beginning, the Dilmah Founder, Merrill J. Fernando envisioned tea as a business that serves humanity. Today, his legacy continues as Dilmah empowers the next generation of culinary professionals by standing alongside them at the Bocuse d’Or.
“When you craft your gotukola velouté or your cinnamon-infused duck, you carry on those plates the aspirations of 1.65 million Sri Lankan farmers,” said Dilhan C. Fernando, CEO of Dilmah. “What you do as chefs is very important to us.”
By championing Bocuse d’Or Sri Lanka, Dilmah ensures that emerging chefs are given the rare opportunity to refine their craft, meet global mentors and showcase Sri Lanka’s rich culinary heritage. More than medals, it is about confidence, exposure and helping young professionals find their voice in the international culinary dialogue.
This commitment extends beyond the competition. Through the MJF Charitable Foundation’s Empower Culinary and Hospitality School, Dilmah trains aspiring chefs from underprivileged communities providing not just skills, but pathways to sustainable careers in gastronomy.
The 2025 Sri Lanka Challenge was one such milestone. While Cinnamon Life emerged as national champions, what truly resonated was the collective spirit of 26 teams who pushed the limits of creativity, innovation and resilience. As the Sri Lankan Prime Minister Dr Harini Amarasuriya affirmed, “This is not just about food. This is about excellence. This is about legacy. This is about identity.”
For young chefs, the Bocuse d’Or is more than competition, it is a launchpad. And with Dilmah’s support, it becomes a journey of opportunity, where skill meets purpose and where the next generation of culinary leaders can dream and achieve without limits.
Worldchefs and World Central Kitchen (WCK) are joining forces to proactively position chefs to play a powerful role in disaster response across the globe. Chefs are among the most trusted and connected people in their communities. Their leadership empowers them to help WCK get cooking as quickly as possible following crises that are occurring with greater frequency and severity.
This new collaboration will enable dedicated culinary professionals affiliated with Worldchefs’ member associations to be appointed to join WCK’s Chef Corps. The Chef Corps global network is made up of prominent culinary leaders on standby to assist with the nonprofit organization’s work. When on the ground with WCK, members contribute to providing hot, nourishing meals to people impacted by natural disasters and humanitarian crises.
The two organizations also identified additional opportunities to cooperate during times of need. Worldchefs’ network of accredited culinary schools, for example, can play a role in disaster response. WCK is also able to offer Worldchefs’ members learning and skill development on disaster preparedness.
About World Central Kitchen
Founded in 2010 by Chef José Andrés, World Central Kitchen is a nonprofit organization that is first to the frontlines providing fresh meals in response to crises. Applying a model of quick action, leveraging local resources, and adapting in real time, WCK has served more than 500 million nourishing meals around the world.
When disaster strikes, WCK’s Relief Team mobilizes with the urgency of now to start cooking and serving meals to people in need. By partnering with organizations on the ground and activating a network of local restaurants, food trucks, and emergency kitchens, WCK serves comforting meals to survivors of disasters quickly and effectively. To support regional economies, WCK prioritizes purchasing local ingredients to cook with or distribute directly to families in need. Learn more at wck.org.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
Paris, 27 August 2025 – Worldchefs is proud to announce the renewal of its partnership with Dilmah Ceylon Tea Company PLC, a Sri Lankan family tea company and longstanding Worldchefs partner since 2008. This valued partnership continues to strengthen the strong bond between the global culinary community and one of the world’s most passionate advocates for quality, authentic and ethically-produced tea.
Founded by Merrill J. Fernando in 1974, Dilmah has remained true to its founding philosophy that “business is a matter of human service.” Guided by this principle, the company directs its profits to the MJF Charitable Foundation and Dilmah Conservation. This supports humanitarian and environmental initiatives across Sri Lanka. These efforts have made a lasting impact on thousands of lives and demonstrate Dilmah’s commitment to responsible business.
Dilmah Tea Founder Merrill J. Fernando earning the Lifetime Achievement Award at Worldchefs Congress 2018
Empowering Communities Through Education
Worldchefs and Dilmah’s collaboration continues to focus on shared values of education, sustainability and community empowerment. These values are demonstrated through Dilmah’s involvement in Worldchefs’ Like a Chef program, an an employment training program that equips underprivileged people with culinary workplace skills.
Through this partnership, Dilmah’s Empower Culinary & Hospitality School, which offers free education and training to young adults from marginalized communities, has been officially recognized Like a Chef Training Center. Graduates receive a Worldchefs Like a Chef Diploma, opening doors to culinary careers and expanding opportunities.
Together, Worldchefs and Dilmah are committed to building stronger, more inclusive communities through education.
Best Use of Dilmah Tea Award presented at the Global Chefs Challenge Finals 2024 in Singapore
A Partnership Rooted in Shared Values
The partnership also extends to the competition arena. As an official sponsor of the Global Chefs Challenge Finals, taking place in Wales in May 2026, Dilmah’s teas will be a featured ingredient, underscoring the versatility of tea and sparking culinary innovation for some of the world’s top chefs.
“Worldchefs is proud to continue our partnership with Dilmah, a company that leads with purpose,” says Worldchefs President, Andy Cuthbert. “We are looking forward to continuing to elevate the future of the industry through this collaboration, while shaping a more equitable world.”
Dilmah Founder Merrill J. Fernando had a unique vision. He wanted to offer consumers the finest tea on earth and to do so with ethics and integrity. That pledge is fulfilled in our commitment to garden fresh, unblended tea. We pride ourselves in manufacturing the finest Ceylon tea in the world. Our Founder’s intention to make his tea ethical is honoured in the work of MJF Charitable Foundation and Dilmah Conservation. In making our business a matter of human service, the natural goodness in every cup of Dilmah is extended by the positive humanitarian and environmental impact Dilmah has on comunities and ecosystems.
About Worldchefs
The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.
Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.
Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:
Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skillsin hospitality;
Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;
Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.
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