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Category: News

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Partnership Press Releases

SIGEP World, The Global Hub for Foodservice Excellence: Operators from 160 Countries Flock to Rimini

  • +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 DISTRICT: SUPPLY CHAINS, ORIGINS, INNOVATION

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 GROUP PRESS 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

MEDIA AGENCY SIGEP World: Mind The Pop

Martina Vacca: martina@mindthepop.it, mob. +39 339 748 5994; Fabrizio Raimondi: fabrizio@mindthepop.it, mob. +39 335 389 848; Benedetto Colli: benedetto@mindthepop.it, mob. 380 371 2272; Stefano Chiossi: stefano@mindthepop.it, mob. + 39 388 739 4358.

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.

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Partnership

FoodChoices4LIFE 🇪🇺

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.

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Member News Partnership Press Releases

Singapore National Pastry Team Crowned Champions for the First Time at Gelato World Cup 2026 in Rimini, Italy

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.

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Education Member News

OTTIMMO International Celebrates Graduation of Future Culinary Professionals

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 Worldchefs Certified 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.

Congratulations to the graduates and OTTIMMO!

To learn more about becoming a Worldchefs Education Partner, visit https://worldchefs.org/education-partner/

Categories
Partnership

One Year Since its Launch: The Lasting Impact of the Nestlé Professional Green Spatula Award

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.

Register here
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News

Say Hello to Worldchefs’ Newest Recruit

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.

Welcome to the Worldchefs Office Team, Arthur!

To view the full administrative team, click here.

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Education FeedThePlanet Worldchefs Academy

Worldchefs Launches Spanish Edition of Sustainability Education for Culinary Professionals

See the Spanish version below / Ver la versión en español más abajo

  • Sustainability Education for Culinary Professionals, created by Worldchefs’ Feed the Planet initiative, is now available in Spanish on Worldchefs Academy. This course offers a free 8-course curriculum for learners to deepen their knowledge of sustainable culinary methods and key topics in food systems.
  • With Spanish marking the third language available for this course, the program becomes even more accessible. It is now able to reach countless Spanish-speaking chefs, educators, and culinary students worldwide.
  • Learn more about Sustainability Education for Culinary Professionals and our other Feed the Planet programs at https://feedtheplanet.worldchefs.org/sustainability-education/.

Paris, 9 December 2025 – Worldchefs Academy is proud to announce the launch of Sustainability Education for Culinary Professionals course in Spanish, marking a major step forward in making high-quality sustainability education more inclusive and accesible to chefs around the world.

This milestone significantly expands the reach of the program. It offers a valuable new resource to the global community of Spanish-speaking culinary professionals.

Empowering Chefs to Build a More Sustainable Future

To meet the growing appetite for sustainability education across Spanish-speaking regions, Worldchefs collaborated with three expert educators and long-time champions of the program:

  • Rodrigo Duarte Casar: Professor in the School of Food Engineering and the School of Gastronomy, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador
  • Marlene Rojas Le-Fort: Professor in the School of Gastronomy, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador
  • Carolina Pérez: Professor at the Gastronomy School, Universidad de Las Américas, Quito, Ecuador

Together, they brought their unique perspectives as culinary instructors, sustainability advocates, and leaders deeply engaged with gastronomy education in Ecuador and beyond. All three have been working with sustainability education for years, giving them firsthand insight into how learners apply these concepts in real kitchens and communities.

Rodrigo, Marlene, and Carolina collaborated to translate, refine, and contextualize the curriculum, ensuring it resonates across the diverse “Spanishes” spoken throughout Latin America and Spain.

Rodrigo Duarte Casar, a chef-educator with more than 30 years of experience, is a member of Worldchefs Feed the Planet Committee. He contributed to this collaboration with his deep expertise in chemistry, gastronomy, and food science, along with his experience as a researcher and professor at Pontificia Universidad Católica del Ecuador. Working alongside Rodrigo in the same role, Marlene Rojas Le-Fort is a gastronomy engineer and serves as Vice President of the Ecuadorian Academic Network for Gastronomic Tourism. She brought her extensive expertise in connecting food, sustainability, and academic innovation. Carolina Pérez, an industrial psychologist and gastronomic communicator, added her experience as a university educator at Universidad de las Americas and author on heritage and sustainable gastronomy.

A special thank you goes out to these three trainers as well as Luis Jiménez B from Colombia, who contributed to the review of the Spanish curriculum.

“The power of education—we believe in it. This is our grain of sand in building a better future.”
— Rodrigo Duarte Casar & Marlene Rojas Le-Fort

Building on an Already Impactful Initiative

Since the launch of Sustainability Education for Culinary Professionals in 2018, it has been widely adopted, now reaching nearly 16,000 total graduates worldwide. It is available in three languages online through Worldchefs Academy (Spanish, English and Arabic), as well as through in-person classes led by our 160+ Worldchefs-certified trainers. Whether taking it online or in-person, this curriculum shares fundamental lessons on culinary sustainability with culinary students and professionals across the globe.

Rodrigo Duarte Casar
and Marlene Rojas Le-Fort

The Spanish edition of Sustainability Education for Culinary Professionals includes eight lessons. Each lesson offers practical tools that chefs can apply immediately in their daily work:

  • Lesson 1 – Big Picture
  • Lesson 2 – Seafood
  • Lesson 3 – Energy
  • Lesson 4 – Water
  • Lesson 5 – Waste Management
  • Lesson 6 – Nutrition
  • Lesson 7 – Agriculture
  • Lesson 8 – Animal Husbandry

This curriculum provides a comprehensive foundation for understanding global sustainability challenges. It allows chefs to directly implement solutions that foster impact in kitchens and communities.

Carolina Pérez
Navigating the Diversity of the Spanish Language

One of the biggest challenges during the translation process was the linguistic diversity of Spanish. Rodrigo and Marlene, Chilean educators living in Ecuador, worked through differences between English, machine-translated Spanish, and regional variations across the Spanish-speaking world.

Yet, as Carolina Pérez shared, this diversity also created a sense of unity:

“Food unites everyone. Even if a word belongs to another variety of Spanish, you understand it. Sustainability is a universal topic.”
— Carolina Pérez

Their goal was to ensure the course would feel relevant, accurate, and practical for any Spanish-speaking learner, no matter where they are from.

A Project Fueled by Purpose

Each translator expressed deep fulfillment in contributing to this milestone.

Carolina, who has taught sustainability at the Universidad de las Américas in Ecuador for nearly five years, emphasized how closely the program aligns with the message she shares with her students:

“Being a chef means having the power and responsibility to help save the planet… When I saw that the program transmits that idea, it was really enjoyable for us…We were glad to see that we share the same objective.”
— Carolina Pérez

Marlene and Rodrigo also highlighted how crucial real-world application is in their work. They focus on empowering students to take sustainable solutions directly into their communities, where positive change can happen quickly. Translating this course, they noted, will help extend this change even further across the Spanish-speaking world.

Why Spanish-Speaking Chefs Should Take the Course

Sustainability Education for Culinary Professionals provides essential knowledge for professional chefs as well as students, food enthusiasts, and community leaders seeking to make meaningful change.

For young chefs, as they are entering a world shaped by environmental crisis, while they are not responsible for the problem, they will play a central role in helping to solve it. Equipping them with the right tools is critical.

Once students realize the influence they have as chefs within the food system, they become deeply motivated to act. The curriculum supports that shift by giving trainers global examples which they can then adapt to their own local realities, making sustainability both actionable and relevant to all.

Watch the webinar “Sustainability Around the World #53: Access for All – Spanish Edition of Sustainability Education” to hear more from the three translators at the heart of this initiative:

“Education remains our most powerful tool for driving change in the food system. By making this program available in Spanish, we will give more chefs the resources they need to build a more sustainable future. On behalf of the entire Worldchefs Board of Directors, we’d like to thank everyone who contributed to this initiative,” said Worldchefs President, Andy Cuthbert.

Get started today by enrolling in Sustainability Education for Culinary Professionals, in Spanish, Arabic or English at https://worldchefsacademy.com/.

– END –

About Worldchefs 

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;

Networking – Worldchefs connects culinary professionals around the world through their online community platform and provides a gateway for industry networking opportunities through endorsed events and the biennial Worldchefs Congress & Expo;

Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge.

Worldchefs lanza la edición en español de «Educación en sostenibilidad para profesionales culinarios»

  • La formación en sostenibilidad para profesionales culinarios, creada por la iniciativa Feed the Planet de Worldchefs, ya está disponible en español en Worldchefs Academy. Este curso ofrece un plan de estudios gratuito de ocho cursos para que los alumnos profundicen sus conocimientos sobre métodos culinarios sostenibles y temas clave en los sistemas alimentarios.
  • Con el español como tercera lengua disponible para este curso, el programa se vuelve aún más accesible y puede llegar a innumerables chefs, educadores y estudiantes de cocina de habla hispana en todo el mundo.
  • Obtenga más información sobre la Educación en sostenibilidad para profesionales culinarios y nuestros otros programas Feed the Planet en https://feedtheplanet.worldchefs.org/sustainability-education/.

París, 9 de diciembre de 2025 – Worldchefs Academy se enorgullece de anunciar el lanzamiento del curso Educación en sostenibilidad para profesionales culinarios en español, lo que supone un gran paso adelante para que la educación en sostenibilidad de alta calidad sea más inclusiva y accesible para los chefs de todo el mundo.

Este hito amplía significativamente el alcance del programa, ofreciendo un nuevo y valioso recurso a la comunidad global de profesionales culinarios de habla hispana.

Empoderar a los chefs para construir un futuro más sostenible

Para satisfacer el creciente interés por la educación en sostenibilidad en las regiones de habla hispana, Worldchefs colaboró con tres expertos educadores y defensores del programa desde hace mucho tiempo:

  • Rodrigo Duarte Casar: Profesor de la Escuela de Ingeniería Alimentaria y la Escuela de Gastronomía, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador.
  • Marlene Rojas Le-Fort: Profesora de la Escuela de Gastronomía, Pontificia Universidad Católica del Ecuador, Portoviejo, Ecuador.
  • Carolina Pérez: Profesora de la Escuela de Gastronomía, Universidad de Las Américas, Quito, Ecuador.

Juntos, aportaron sus perspectivas únicas como instructores culinarios, defensores de la sostenibilidad y líderes profundamente comprometidos con la educación gastronómica en Ecuador y más allá. Los tres llevan años trabajando en la educación sobre sostenibilidad, lo que les ha proporcionado una visión de primera mano sobre cómo los alumnos aplican estos conceptos en cocinas y comunidades reales.

Rodrigo, Marlene y Carolina colaboraron para traducir, perfeccionar y contextualizar el plan de estudios, asegurándose de que resonara en los diversos «españoles» que se hablan en toda América Latina y España.

Rodrigo Duarte Casar, chef y educador con más de 30 años de experiencia, es miembro del Comité Feed the Planet de Worldchefs. Contribuyó a esta colaboración con sus profundos conocimientos en química, gastronomía y ciencia alimentaria, junto con su experiencia como investigador y profesor en la Pontificia Universidad Católica del Ecuador. Junto a Rodrigo, en el mismo cargo, Marlene Rojas Le-Fort es ingeniera en gastronomía y vicepresidenta de la Red Académica Ecuatoriana de Turismo Gastronómico. Aportó su amplia experiencia en la conexión entre la alimentación, la sostenibilidad y la innovación académica. Carolina Pérez, psicóloga industrial y comunicadora gastronómica, aportó su experiencia como profesora universitaria en la Universidad de las Américas y autora de obras sobre patrimonio y gastronomía sostenible.

Queremos expresar nuestro especial agradecimiento a estos tres formadores, así como a Luis Jiménez B, de Colombia, que contribuyó a la revisión del plan de estudios en español.

«Creemos en el poder de la educación. Esta es nuestra pequeña contribución para construir un futuro mejor».

— Rodrigo Duarte Casar y Marlene Rojas Le-Fort

Aprovechando una iniciativa que ya ha tenido un gran impacto

Desde su lanzamiento en 2018, el programa «Educación en sostenibilidad para profesionales de la cocina» ha tenido una gran acogida y ya cuenta con casi 16 000 graduados en todo el mundo. Está disponible en tres idiomas a través de la Worldchefs Academy (español, inglés y árabe), así como en clases presenciales impartidas por más de 160 formadores certificados por Worldchefs. Ya sea en línea o presencial, este plan de estudios comparte lecciones fundamentales sobre sostenibilidad culinaria con estudiantes y profesionales de la cocina de todo el mundo.

Rodrigo Duarte Casar
y Marlene Rojas Le-Fort

La edición en español de Educación en sostenibilidad para profesionales culinarios incluye ocho lecciones que ofrecen herramientas prácticas que los chefs pueden aplicar de inmediato en su trabajo diario:

  • Lección 1 – Panorama general
  • Lección 2 – Productos del mar en la industria de servicios alimentarios
  • Lección 3 – Energía en la industria alimentaria
  • Lección 4 – Agua
  • Lección 5 – Gestión de residuos
  • Lección 6 – Nutrición sostenible
  • Lección 7 – Agricultura
  • Lección 8 – Producción de proteína

Estas lecciones proporcionan una base completa para comprender los retos globales de la sostenibilidad y aplicar soluciones que fomenten el impacto en las cocinas y las comunidades.

Navegando por la diversidad del idioma español

Uno de los mayores retos durante el proceso de traducción fue la diversidad lingüística del español. Rodrigo y Marlene, dos educadores chilenos que viven en Ecuador, trabajaron con las diferencias entre el inglés, el español traducido automáticamente y las variaciones regionales del mundo hispanohablante.

Carolina Pérez

Sin embargo, como compartió Carolina Pérez, esta diversidad también creó un sentido de unidad:

«La comida une a todo el mundo. Aunque una palabra pertenezca a otra variedad del español, la entiendes. La sostenibilidad es un tema universal».

— Carolina Pérez

Su objetivo era garantizar que el curso resultara relevante, preciso y práctico para cualquier estudiante hispanohablante, independientemente de su procedencia.

Un proyecto impulsado por un propósito

Todos los traductores expresaron una profunda satisfacción por haber contribuido a este hito.

Carolina, que ha impartido clases de sostenibilidad en la Universidad de las Américas de Ecuador durante casi cinco años, destacó lo mucho que el programa se ajusta al mensaje que transmite a sus alumnos:

«Ser chef significa tener el poder y la responsabilidad de ayudar a salvar el planeta… Cuando vi que el programa transmite esa idea, nos alegramos mucho… Nos alegró ver que compartimos el mismo objetivo».

— Carolina Pérez

Marlene y Rodrigo también destacaron lo crucial que es la aplicación en el mundo real en su trabajo. Se centran en capacitar a los estudiantes para que lleven soluciones sostenibles directamente a sus comunidades, donde se pueden producir cambios positivos rápidamente. Traducir este curso, señalaron, ayudará a extender este cambio aún más en todo el mundo hispanohablante.

Por qué los chefs hispanohablantes deberían realizar el curso

La formación en sostenibilidad para profesionales culinarios proporciona conocimientos esenciales para chefs profesionales, así como para estudiantes, entusiastas de la gastronomía y líderes comunitarios que buscan lograr un cambio significativo.

Los jóvenes chefs, al entrar en un mundo marcado por la crisis medioambiental, aunque no son responsables del problema, desempeñarán un papel fundamental para ayudar a resolverlo. Es fundamental dotarles de las herramientas adecuadas.

Una vez que los estudiantes se dan cuenta de la influencia que tienen como chefs dentro del sistema alimentario, se sienten profundamente motivados para actuar. El plan de estudios apoya ese cambio proporcionando a los formadores ejemplos globales que pueden adaptar a sus propias realidades locales, haciendo que la sostenibilidad sea viable y relevante para todos.

Vea el seminario web «Sostenibilidad en todo el mundo n.º 53: Acceso para todos: edición española de Educación para la sostenibilidad» para conocer más detalles de la mano de los tres traductores que están al frente de esta iniciativa:

«La educación sigue siendo nuestra herramienta más poderosa para impulsar el cambio en el sistema alimentario. Al ofrecer este programa en español, proporcionaremos a más chefs los conocimientos y recursos que necesitan para construir un futuro más sostenible. En nombre de toda la junta directiva de Worldchefs, queremos dar las gracias a todos los que han contribuido a esta iniciativa», afirmó Andy Cuthbert, presidente de Worldchefs.

Empiece hoy mismo inscribiéndose en el programa de Educación en sostenibilidad para profesionales culinarios, en español, árabe o inglés, en https://worldchefsacademy.com/.

– FIN –

Categories
Partnership

Worldchefs Launches the Worldchefs Community on Foodverse, a New Digital Home for Chefs Around the World

Worldchefs Launches the Worldchefs Community on Foodverse, a New Digital Home for Chefs Around the World
  • The World Association of Chefs’ Societies (Worldchefs) has officially launched its Worldchefs Community on Foodverse, a dedicated online space for chefs, educators, aspiring chefs, and culinary enthusiasts across the world.  
  • Through this platform, the global culinary community can now share knowledge, discover opportunities, and drive the future of food.
  • Join the Worldchefs Digital Community by creating your account at www.worldchefs.org/login.

Paris, 8 December 2025 – The World Association of Chefs’ Societies (Worldchefs) has officially launched its Worldchefs Community on Foodverse, a dedicated online space for chefs, educators, aspiring chefs, and culinary enthusiasts across the world.

Driven by a shared vision to unite and support an international network of chefs, the Worldchefs Community has been specifically designed to help members build a rich professional identity, showcase their skills and achievements, connect with industry professionals and mentors, discover career opportunities, and ultimately build the culinary world they want to see. 

“This marks an important chapter for Worldchefs,” says Andy Cuthbert, President of Worldchefs. “With Foodverse, we are providing our members with a dynamic digital space to build their careers, stay connected, and showcase their work to a global audience. The Worldchefs Community will transform how chefs engage, learn, and participate in the new world.” 

Andy Cuthbert, Worldchefs President
Worldchefs Community, One Platform for All Things Culinary 

The platform includes a centralized content hub featuring podcasts, webinars, webcasts, and learning courses curated to inspire, educate, and advance culinary careers. It also serves as a one-stop destination for Worldchefs news, updates, and insights into programs, from sustainability efforts to global competitions and more. 

Key Features in the Worldchefs Community

On the platform, you can:

  1. Build Your Personal Brand
    Create a rich professional profile, add achievements, and showcase your work via photos, videos, and more. 
  2. Explore Job Opportunities 
    Browse verified career openings from more than 20 global portals tailored for culinary professionals. 
  3. Connect with the Global Culinary World 
    Access a centralized hub of Worldchefs content and engage with a worldwide network of culinary professionals.  
Sunjeh Raja, Founder of Foodverse & Director and CEO of ICCA Dubai
Community, Connection, Engagement 

By activating your profile, you’ll be joining a community that values inclusivity, fosters connection, and champions innovation. The platform already hosts a growing global network of more than 20,000 chefs, students, and instructors with 15,000+ digital profiles. 

“Foodverse was built with one idea: to support the people who support the culinary world. Partnering with Worldchefs brings that mission to a global community, giving the chefs of the world an ecosystem to grow, connect, and evolve,” says Sunjeh Raja, Director and CEO of the International Centre for Culinary Arts, ICCA Dubai, and Founder of Foodverse. 

The Journey Ahead

This launch is just the beginning; in the coming months, Foodverse will roll out enhanced features including one-to-one mentorship with seasoned industry professionals and application-focused learning.

Beyond individual accounts, we’re also preparing to welcome National Associations, Education Partners, and culinary schools to the community, enabling them to engage their networks, share opportunities, and build structured learning pathways. Stay tuned for updates as we continue to expand the Worldchefs Community experience.

Join the Worldchefs Community Today 

Whether you are a seasoned chef, an industry professional, a culinary student, or a food enthusiast, this community is for you. 
Activate your profile at www.worldchefs.org/login. 

Welcome to the Worldchefs Community, Powered by Foodverse!

SIGN UP

– END –

About Worldchefs

The World Association of Chefs’ Societies, known as Worldchefs, is a federation made up of 110 national chef associations. A leading voice in the hospitality industry, Worldchefs carries years of history since its founding in 1928 at the Sorbonne by the venerable Auguste Escoffier.

Representing a mobilized international membership of culinary professionals, Worldchefs is committed to advancing the profession and leveraging the influence of the chef jacket for the betterment of the industry and humanity at large.

Worldchefs is dedicated to raising culinary standards and social awareness through these core focus areas:

Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Education – Worldchefs offers support for education and professional development through the 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.

Categories
Partnership

SIGEP Asia to host the Gelato World Cup – Asia Selection at Marina Bay Sands from 15 to 17 July 2026

Singapore, 19 November 2025 — Excitement is brewing as Asia’s finest gelato artisans gear up to compete in one of the most anticipated events in the world of artisan gelato: the Asia Selection of the Gelato World Cup. Scheduled from 15 to 17 July 2026 at Marina Bay Sands Expo and Convention Centre, the competition will take place alongside SIGEP Asia and Restaurant Asia 2026.

The prestigious contest will crown the next Asian champion, a team that will proudly represent the continent at the renowned Gelato World Cup 2028 in Rimini, Italy, the premier global platform celebrating excellence across the Foodservice industry, including gelato, pastry, coffee, bakery, and pizza.

Participants will face six demanding challenges designed to highlight their technical expertise, creativity, teamwork, and artistry. Using premium ingredients and tools supplied by the world’s leading gelato, chocolate and pastry brands, the competition promises a perfect blend of classic gelato craftsmanship and innovative, cutting edge presentations.

The jury will be composed of team captains from the participating countries, alongside two iconic figures from the international gelato community – Sergio Colalucci, President of the Gelato World Cup, and Sergio Dondoli, Official Commissioner of the competition. Their presence at the competition will underscore the event’s high standards and international prestige.

“The remarkable energy and creativity emerging from the Asian selections highlight just how deeply rooted and rapidly evolving the passion for gelato is across the region. Our mission is to nurture this growth by bridging Italian tradition with the bold, innovative directions shaping gelato in Asia and beyond,” said Ilaria Cicero, CEO of IEG Asia.

The success of the Asia Selections is made possible through a strategic endorsement by the Worldchefs Association (World Association of Chefs’ Societies, a global network of Chefs associations first founded in October 1928). This global authority on culinary excellence, represents over 110 member countries and millions of chefs worldwide. Worldchefs plays a key role in shaping culinary standards worldwide through education, certification, and international collaboration. As highlighted by Ragnar Fridriksson, Managing Director of Worldchefs, “The SIGEP Gelato World Cup Asia Selection represents the very best of innovation, craftsmanship, and passion that define our industry. It brings together exceptional talent from across Asia, celebrating creativity and excellence in gelato making. We are proud to support the event that not only showcases technical mastery but also fosters international collaboration and raises the global standard for artisan gelato”.

Building on this spirit, President Sergio Colalucci highlighted the importance of unity and excellence as the competition continues to grow across Asia and beyond. He remarked, “as President of the Gelato World Cup, I am delighted to take part in SIGEP Asia 2026 on the occasion of the Gelato World Cup –Asia Selection. We are grateful to count on the collaboration of Chef Kenny Kong, our key point of reference for the Asian selections, whose contribution is invaluable to us. The partnership with Worldchefs adds further prestige to the competition, enhancing its profile and ensuring globally recognized standards of excellence. This increasingly demanding competition will proclaim the future Asian teams who, through knowledge, professionalism, and skill will best combine the mastery of artisanal gelato-making with innovation, using top-quality raw materials, ingredients, and technology. They will be ready to take on the finals of the Gelato World Cup at SIGEP World 2028”

As pointed out by President Colalucci, this endorsement is further strengthened by the involvement of Chef Kenny Kong, a leading figure in Asia’s pastry and gelato scene and a respected member of the Worldchefs International Judges Committee as well as the Gelato World Cup Committee of Honour. Chef Kong said, “united by craft, inspired by nature — we elevate regional traditions through the excellence of artisan gelato. This selection celebrates Asia’s rich cultural heritage through its vibrant fruits, unique ingredients, and spices, while fostering the development of professional skills in the taste crafts. It promotes friendship and cooperation among gelato and pastry artisans, as we pre-select three outstanding Asian teams to represent the region at the World Gelato Cup 2028 in Rimini, Italy. The mission is to provide a platform for communication and learning among gelato and pastry chefs across the region, strengthening the bonds of creativity, knowledge, and shared passion.”

Chef Kong’s expertise and strong connections within the regional culinary landscape have been instrumental in establishing the competition in Singapore, ensuring its credibility, relevance, and long-term impact.

For more information and updates, and photos, visit: www.gelatoworldcup.com.

For media enquiries, please contact The Rainmaker Marketing Group Pte Ltd:

Nalini Naidu, Principal Publicist & Founder
Mobile: +65 9633 3198
nalini.naidu@therainmaker.com.sg

Dean Johari, Senior Publicist and Account Director
Mobile: +65 9697 4464
deanjohari@therainmaker.com.sg

Diana Loh, Publicist and Associate Director
Mobile: +65 8228 5941
dianaloh@therainmaker.com.sg

Anusha Chong, Publicist and Senior Account Manager
Mobile: +65 9030 9946
anushachong@therainmaker.com.sg

Released by Official Show Publicist for SIGEP Asia and Restaurant Asia: The Rainmaker Marketing Group Pte Ltd on behalf of IEG Asia.

Categories
News

Resources for Stronger Associations: Lessons from Worldchefs’ Century-Long Learning

Did you know Worldchefs was founded in October 1928? Since then, we’ve learned valuable lessons about building a strong international association and supporting the success of hundreds of national members around the globe.
In this article, we’ll share advice on how associations across industries can create effective strategies for growth and impact.

Have you noticed how much energy things have when they’re just getting started? For associations, the decision to come together over uniting ideals is a powerful motivator. But what about 10 years in? 20? 100?

With 2025 marking 97 years of history, Worldchefs has learned a few things about navigating changing times. The founding members of what was then called the World Association of Cooks’ Societies, now Worldchefs, were inspired by the ideals of the League of Nations and the newly created International Labour Office in the 1920s.

In the wake of the First World War, many cooks found themselves professionally isolated. Closed borders, protectionist labor policies, and the economic depression made their position even more precarious. A shared determination to raise standards, drive cooperation, and foster professional solidarity gained momentum.

It was in this spirit that chefs from 17 countries gathered in the auditorium of the Sorbonne in Paris to create a forum of friendship and mutual support for cooks across borders. Nearly a century later, those goals continue to guide how we think about member engagement, value creation, and long-term sustainability.

We often have to look back to understand today and to plan strategically for tomorrow. The changes and challenges may look different (and some might sound familiar), but the fundamentals endure: community, connection, and shared purpose. Revisiting founding principles can help plot a path forward, ensuring associations remain relevant while staying true to their mission.

association EXCOM 2025

Right: Founding Congress in Paris, 1928. Left: Outside the Paris office, 2025.

Navigating Change with Purpose

Change is inevitable, so it’s how we react that makes all the difference. For associations in every industry, the landscape is changing faster than ever. Member expectations shift, technologies advance, competition for attention increases, and financial pressures grow.

Belinda Moore of Strategic Membership Solutions identifies three interconnected challenges faced by modern associations: delivering compelling value to members, engaging and retaining members, and ensuring financial stability. Financial health relies on retention and growth, which in turn depend on engagement and clear value.

Having served as a global federation of chefs’ associations for nearly 100 years, Worldchefs continues to meet evolving challenges with the same commitment to progress. Through global crises, technological revolutions, and emerging member needs, we’ve learned that sustainable engagement depends on resources, relationships, and responsiveness.

Below, we share six practical ways associations can grow stronger, informed by Worldchefs’ near-century of experience.

1. Cultivate Member-Centric Resources

A strong association provides its members with ongoing on-demand access to resources that educate, inspire, and connect. At Worldchefs, we curate approachable and inclusive channels in formats to suit different learning styles and preferences, such as:

  • Webcasts and webinars: our Sustainability Around the World series explores global issues that matter to our network, and collaborative webinars respond to members’ emerging needs and interests.
  • Podcasts: World on a Plate shares real stories and conversations with industry leaders, young chefs, and changemakers, helping to inspire and share knowledge in an accessible format.
  • Articles and editorial: through our award-winning Worldchefs Magazine, thought pieces and industry news, we share trends, recipes, and practical tools members can use in their daily work.

Consider diversifying the format of your resource offering. Whether it’s a webcast or webinar, podcast or short audio interview, article or how-to guide, various formats increase the chances members will find a way to engage that fits their style.

Tip: Create a centralized resource “hub” that is accessible and evergreen. Offer a balance of insight and action, from thought-leadership articles to practical skills-building content.
Chef with Worldchefs Magazine at the Global Chefs Challenge European Grand Prix, 2025.
2. Use Live Events as Catalysts for Engagement

Events are among the best ways to energize membership and build loyalty. For Worldchefs, gatherings such as the Worldchefs Congress remain anchor points of interaction and pride. In 2024 alone, over seven million of our total communications reach related to Congress content, showing that live experiences attract attention and engage members. Events can be a core part of the value proposition and help sustain financial stability by keeping membership active and appealing to prospective members.

Review key moments on the calendar when you can host or collaborate on events with clear learning goals and community outcomes. Large-scale or local, in-person or virtual, events provide opportunities for professional connection and shared learning that digital content alone can’t replace.

Tip: Extend the value of events by repurposing highlights into podcasts, videos, or follow-up articles.

Left: A sense of belonging. Right: FIC event.

3. Encourage Members to Share Stories to Deepen Ownership

One of the most effective strategies we’ve used at Worldchefs is to invite our member associations and individuals to contribute their stories. Based in Paris with a global membership, we are always asking our members to share and be featured to show #ThisIsWorldchefs.

We broadcast member news across our channels, including our website, podcast, Worldchefs Magazine, social media, and soon through a new online community, Foodverse. Amplifying these stories celebrates success and builds connection. Sharing member-generated content:

  • Elevates the voices of members and makes them ambassadors of the network
  • Provides fresh perspectives and diversifies the content offering
  • Reinforces a sense of community, linking association membership to individual belonging

Use your social media, newsletter, and other channels to encourage contributions and communicate what’s happening with your membership. Highlight a “Member Feature” on your website or social media. By doing so, you can strengthen engagement, visibility, and value.

associations podcast
Kristine Hartviksen, who has served as both President of the Norwegian Chefs Association and the Nordic Chefs Association, spoke about workplace wellbeing on a recent episode of World on a Plate.
4. Design an Onboarding Process That Builds Connection from Day One

First impressions matter. At Worldchefs, we connect with new members and partners right away through a structured onboarding process. They’re introduced to our team, resources, and initiatives from day one, with dedicated time invested in getting them involved in our programs and communities.

Thank you for a very informative and insightful onboarding session! It was great to meet Connie, Sandra and Olivia at the call. Here’s to many more collaborations in the future.

LTB Philippines Chefs Association after their onboarding call

Revisit your onboarding process. How can you help new members understand the opportunities to engage and benefit? The onboarding process shapes long-term engagement, so take the time to do it right, with clear, actionable steps.

Tip: Make it easy! Create a short document that you can share, including:
  • Key resources (list of webcasts, podcasts, articles) and how to access them
  • Ways to get involved (committees, working groups, volunteer opportunities)
  • A calendar preview of upcoming events
  • A short survey or feedback link to understand new members’ priorities
Chefs at the Global Chefs Challenge Americas Regional Semi-Final, 2025.
5. Leverage Collaboration & External Partnerships to Expand Reach

Partnerships broaden both reach and relevance. Worldchefs collaborates with organizations such as the Electrolux Food Foundation, Nestlé Professional, World Food Forum, and World Central Kitchen, giving members meaningful ways to leverage their expertise for global causes and connecting our network with wider conversations on the future of food.

Collaborating with Worldchefs on the upcoming Young Chefs Programme (YCP) has been an inspiring experience. Having Worldchefs exhibit at the Youth Booth in the FAO Atrium during the World Food Forum Flagship Event brought the energy and purpose of their youth-led initiatives directly to our visitors.

Flora Igoe, Head of the Youth Culture Programme at FAO

Collaboration is essential to shaping these conversations and a powerful way to expand value and visibility. Look for collaborators with shared values and complementary strengths. Research other industry bodies, academic institutions, foundations, NGOs, and reach out. Creative partnerships strengthen your leadership role and provide exciting new opportunities for members.

Tip: Start small but strategic. Identify one partner whose mission aligns with yours and propose a joint activity that’s achievable. Keep it practical, measurable, and centered on member benefit. Successful starting points often lead to long-term collaboration.

Ragnar Fridriksson, Managing Director of Worldchefs, with partners.

6. Offer Tools for Feedback & Continual Improvement

Listening is as important as broadcasting, and essential to an association’s growth. Worldchefs recently conducted a SWOT analysis survey across our national chef associations, asking presidents how we can better move forward. Their feedback helps to guide our programs, priorities, and the support we offer members.

Gathering feedback helps associations stay responsive and ahead of the curve. Ask members what they value most, what challenges they face, and identify opportunities based on what’s working and what isn’t. Using surveys, short polls, or calls, schedule regular feedback loops and use that data to inform your strategy and resource planning.

Tip: Close the loop. Share key findings and tell members what actions you’ve taken as a result of their feedback. Demonstrating that you’ve listened turns consultation into trust, and trust into stronger engagement.
Rick Stephen, Vice President of Worldchefs (left) at the Global Chefs Challenge Asia & Pacific Regional Semi-Finals, 2025.
Next Century Strategy

Nearly 100 years of experience has taught Worldchefs that relevance isn’t something achieved once. It’s maintained through continuous listening, learning, and doing. Our history offers perspective, but our progress depends on how we use it.

Associations with endurance are those that treat change not as disruption but as routine. Whether through clear communication, accessible resources, or opportunities for collaboration, success comes from creating consistent value for members, responsive to past, present, and future needs.

The next century’s strategy is taking shape now, by empowering our community to influence what comes next. Worldchefs continues to prove that an association’s greatest strength lies in its people: in shared purpose, evolving ideas, and the willingness to grow together. History offers the insight. Engagement ensures the future. The challenge—and the opportunity—is to keep those two in constant conversation.

For more on Worldchefs’ history, check out the timeline on our About Us page.

Written by Worldchefs’ Editor.

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