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Category: News

Categories
Partnership

Calling All Young Chefs: Worldchefs Collaborates with World Food Forum Youth-Led Initiative for Sustainable Gastronomy Week 2025

world food forum sustainable gastronomy young chefs
Calling All Young Chefs: Showcase Local Flavors, Champion Sustainability for Sustainable Gastronomy Week
  • Worldchefs, the global voice of culinary professionals, is collaborating with the World Food Forum’s youth-led initiative to encourage young chefs to take the lead on sustainability efforts during Sustainable Gastronomy Week 2025.
  • Building on nearly a century of culinary leadership, this collaboration highlights Worldchefs’ commitment to protecting culinary heritage, local food producers, and promoting excellence in culinary arts, with a focus on this year’s theme: “Local Seeds, Local Eats.”
  • Young chefs participating in the World Food Forum’s Global Youth Action Initiative will gain international recognition, professional development opportunities, and the tools to showcase their skills and leadership on a global platform. Applications close May 15, 2025.

Paris, 29 April 2025 – The World Association of Chefs’ Societies (Worldchefs) is proud to announce its collaboration with the World Food Forum (WFF) Youth Initiative for Sustainable Gastronomy Week 2025. This partnership reflects a shared commitment to empowering young leaders to incite positive action for the culinary industry and agrifood systems as a whole.

Sustainable Gastronomy Week, celebrated June 16–22, 2025, builds on the United Nations-recognized Sustainable Gastronomy Day. The initiative promotes food security, sustainable agriculture, nutrition, and biodiversity through the professional excellence and social influence of chefs worldwide. Following a successful pilot year in 2024, Sustainable Gastronomy Week 2025 invites young culinary talent to develop and showcase menus aligned with the theme “Local Seeds, Local Eats,” with a focus on promoting sustainable sourcing from local farmers and producers, traditional ingredients, and regional culinary heritage.

Worldchefs’ Culture Cuisine and Heritage Food Committee has been integral to shaping this collaboration, ensuring that chefs continue to lead efforts in preserving food traditions, protecting biodiversity, and maintaining the highest standards of practice. “Our committee’s mission is to recognize the heritage status of traditional ingredients and time-honored techniques, and to foster platforms that encourage the sharing and exchange of traditional culinary philosophy,” explains Peter Tischhauser, Chairperson of Worldchefs’ Culture Cuisine and Heritage Food Committee. “Sustainable Gastronomy Week provides a wonderful opportunity for young chefs to honor this legacy while showcasing their leadership and innovation in building a more sustainable world.”

Worldchefs will be recognized among the World Food Forum’s collaborative partners, reinforcing the organization’s global role in shaping the future of gastronomy. “As President, my focus is on practical solutions for our industry, not just in the workplace but for how chefs have a positive impact on people and the planet. Supporting young chefs, strengthening education, and promoting sustainability are essential pillars for the future of our profession,” said Andy Cuthbert, Worldchefs’ President. “With Worldchefs’ strong foundation and global reach, our community is already leading by example and shaping the next chapter of culinary excellence. We’re proud to be a part of the World Food Forum’s efforts and the chance for our young leaders to shine and uplift their local food cultures.”

Worldchefs Calls Young Chefs to Action

Worldchefs invites chefs ages 18 to 39 to lead the way during this year’s Sustainable Gastronomy Week through sustainable sourcing, zero-waste culinary practices, energy-efficient cooking, and climate-friendly ingredients.

Chefs should ensure they are eligible to apply (see eligibility and requirements on the webpage). Apply using the form by 15 May.

Approved participants will:

  • Develop a menu of 2–6 items centered on seasonal ingredients from local producers that practice sustainable agriculture, reflecting the “Local Seeds, Local Eats” theme.
  • Serve the menu in a food establishment (restaurant, bakery, café, etc.) during June 16–22, 2025.
  • Be featured internationally through Worldchefs’ the World Food Forum’s platforms and communications.
  • Access marketing resources and co-branded materials, including menu templates featuring the FAO and WFF logos.

Participants will join a global network of young culinary professionals committed to excellence, innovation, and sustainability.

Applications are open now and close on May 15, 2025.
Apply here: Application Form

Through this collaboration, Worldchefs continues to empower the next generation of culinary leaders, pushing forward global standards and helping to create a sustainable future.

For more information about Sustainable Gastronomy Week, visit:
youth.world-food-forum.org/culture/sustainable-gastronomy-week/

– END –

About World Food Forum’s Global Youth Action Initiative

The World Food Forum (WFF) Global Youth Action Initiative (Youth Initiative) is a youth-led, independent global network. Launched in 2021, the youth initiative is hosted by the Food and Agriculture Organization of the United Nations (FAO), and established to harness the passion and power of youth and incite positive action for agrifood systems through youth empowerment.

The Youth Initiative serves as the premier global youth platform to actively shape agrifood systems for a better food future, accelerating the achievement of the Sustainable Development Goals (SDGs). Through youth action, science and innovation, and investment, the Youth Initiative forges new paths of action and multi-sector partnerships for agrifood impact at the local, regional and global levels to achieve a more sustainable, resilient, inclusive and hunger-free food future for all.

About Sustainable Gastronomy Day and Sustainable Gastronomy Week

Sustainable Gastronomy Day, celebrated every year on 18 June since 2017, was introduced by The Food and Agriculture Organization of the United Nations (FAO) and The United Nations Educational, Scientific and Cultural Organization (UNESCO) with the aim to promote food security, agricultural development, sustainable food production, nutrition and the conservation of biodiversity.

In 2025, the World Food Forum Youth Initiative is launching the second edition of Sustainable Gastronomy Week (SGW), following a successful first pilot year in 2024 which featured more than 20 young chefs across 9 countries.

The 2025 SGW theme is Local Seeds, Local Eats, and challenges young chefs worldwide to rethink what it truly means to eat locally and go further than simply sourcing ingredients from nearby farms.

The week’s objective is to utilize the power of young chefs and their food outlets to inspire behavioral change in consumers to make informed choices about food production and its consumption. It aims to encourage people to support local and sustainable agrifood systems, to contribute to a healthier planet through gastronomy and highlight the leadership role of youth as chefs and entrepreneurs in sustainable gastronomy.

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.

Visit www.worldchefs.org to learn more.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Categories
Partnership

Blast Chillers vs Commercial Freezers: Which is Right for Your Business?

In any commercial or professional kitchen, the daily chilling and storing processes must be both safe and efficient. That is why choosing the right freezers and blast chillers is critical in these environments. While both appliances are designed to chill and store food, there are key differences between the two. A freezer is designed to maintain food at a temperature below freezing, while a blast chiller rapidly cools food by blowing cold air over it and gradually lowering the temperature. This process helps to preserve the quality of the food while it cools. For more information on the distinctions between these two processes, check out this informative article.

What are the functions of a blast chiller? 

Blast chillers offer the best option for rapidly freezing food products for extended storage periods. It is an excellent option for chefs, who can now prepare menu items and quickly freeze them for later use. Blast chilling involves cooling food to a low temperature quickly, allowing it to pass through the so-called “danger zone” more rapidly and preventing harmful bacteria from developing and multiplying. The “danger zone” refers to the temperature range between +8°C (46.4°F) and 68°C (140°F), where bacteria grow at an accelerated rate, doubling in number in as little as 20 minutes.

Existing health guidelines mandate that food be safely blast chilled by reducing its temperature from +70°C (+158°F) to +3°C (+37.4°F) or below within 90 minutes, a feat which the Electrolux Professional range easily achieves. Electrolux Professional adheres to the Hazard Analysis and Critical Control Points (HACCP) process and is respectful of its guidelines. The HACCP International Certification is a unique recognition that validates Electrolux Professional’s commitment to ensuring the highest level of hygiene along the entire food chain.

What are the functions of a commercial freezer? 


A freezer is an equipment that maintains food at very low temperatures, preventing it from spoiling. Although a domestic freezer is typically integrated into a refrigerator, commercial freezers are equipped with robust compressors designed to withstand frequent door opening and closing while maintaining a steady temperature across the entire cooling system.

What is the difference between an industrial blast chiller and a commercial freezer? 


Although blast chillers and freezers are both commonly found in commercial kitchens and catering businesses, they involve distinct processes. Freezers are used to keep food at a temperature below freezing, while blast chillers are preferred for quickly cooling food items, which can be stored for longer periods of time afterwards, by blowing cold air over them and gradually lowering the temperature in the chamber. This rapid cooling process allows restaurateurs to prepare menu items and freeze them for later use, thus optimizing time and resources. Unlike typical refrigeration systems or freezers that are designed for food storage, blast chillers and blast freezers are not intended for this purpose.

There are three primary reasons why blast chillers should be preferred over traditional commercial freezers. First and foremost, they are better at preserving the quality and appearance of food. Secondly, they are more efficient in terms of time and money. Finally, they keep food safer from bacteria.

Depending on the size of the kitchen and the volume of food prepared, a blast freezer may be needed in addition to a traditional freezer. This is especially true if safe freezing solutions and ample storage capacity are necessary.

Electrolux Professional offers a wide selection of blast chillers that comply with all health and safety regulations. Choosing a blast freezer from a reputable brand like Electrolux Professional can provide peace of mind and help maintain the highest standards of food quality and safety.

Categories
Education FeedThePlanet

Like a Chef Launches in Argentina: Cooking Up Opportunity and Inclusion

In 2024, Worldchefs’ Feed the Planet initiative proudly expanded its Like a Chef program to Argentina, marking a significant milestone in the initiative’s development. This global culinary training program, created in collaboration with the Electrolux Food Foundation and AIESEC, is designed to empower underprivileged communities with culinary skills and pathways to employment while promoting sustainable cooking. 

Argentina’s first wave of Like a Chef concluded this February, honoring the achievements of 44 graduates. Among them, four participants took a bold step forward by launching their own food sales cooperative, while another secured a professional cooking position – clear indicators of the program’s transformative potential.

A Safe Space for Learning

Implementing Like a Chef in Argentina marked the first time that the project was aimed at the transvestite, trans, and non-binary (TTNB) community. Together, Carrefour Argentina, Electrolux Group and Mocha Celis, implemented this inclusive training program at Mocha Celis Popular Travesti-Trans High School.

Mocha Celis is an NGO that promotes social inclusion and civic participation among transvestite, transgender, lesbian, gay, bisexual, intersex, queer, and other gender-sex dissident communities through the design, organization, and implementation of various initiatives.

Electrolux and Carrefour partnered with Mocha Celis not only to conduct the classes, but also to provide the physical space—a fully renovated kitchen at the civil association’s headquarters, made possible through a donation from the Electrolux Food Foundation. All appliances were also generously donated by Electrolux Group in Argentina. Through this powerful collaboration, the Like a Chef program provided a place of belonging and possibility.

“This new kitchen is not just a physical space, but a symbol of inclusion and growth,” said Francisco Quiñones Cuartas, Director of the Mocha Celis school. “We thank Electrolux and Carrefour for their support and for believing in our mission.”

Thanks to generous donations, including over 700 kilograms of food from Carrefour, students gained hands-on experience, practicing zero waste techniques. The kitchen itself was purpose-built at the Mocha Celis headquarters, making it a lasting resource for future cohorts.

“Cooking has always been very important to La Mocha,” explained Quiñones. “Our idea is to also begin to develop projects here that can generate a network, a framework from the kitchen to improve the quality of life for the population.”

Real Skills, Real Impact

As part of Worldchefs’ Feed the Planet sustainability initiatives, Worldchefs furthers its mission to shape a brighter and greener future through the Like a Chef program, providing curriculum oversight and certifying the graduates.

Like a Chef offers more than just cooking classes. It’s a life-changing opportunity to build careers. As Evelyn “Tuti” Ojeda, a graduate of Mocha Celis, shared:

“This course is very important because through knowledge, one can work or start their own business, which is essential today.”

The program puts sustainability at its core, as Ikal Luzón, program coordinator of Like a Chef Argentina, explains:

“One of the most effective ways to combat global warming is to fight food waste.”

Hear more from Ikal Luzón on World on a Plate:

What’s Next for 2025?

Building on the success of its debut year, Like a Chef Argentina is poised to expand its impact in 2025. Three waves of training are planned:

  • Wave 1: Begins in May, with a graduation expected in July
  • Wave 2: Scheduled for July
  • Wave 3: Launching in October

As we look ahead, our mission remains clear: to create opportunities, foster inclusion, and advocate for sustainability through the universal language of food. Argentina’s journey is just getting started and with each new cohort, the table grows longer, more inclusive, and more hopeful.

Watch the 2025 graduation ceremony:

Read more at:

Perspectives Argentina

Presente

El Vespertino

To learn more about Feed the Planet, visit feedtheplanet.worldchefs.org.

Categories
Partnership

Ambrose & Paubet and Worldchefs announce Global Partnership

Ambrose & Paubet, known for its legacy of exceptional caviar, and Worldchefs, the global voice of culinary professionals, have joined forces in a collaboration that celebrates excellence and transforms gastronomy into a unique experience.

Madrid, April 2025 – With a clear commitment to honesty and excellence and a shared passion for generating extraordinary experiences around gastronomy, Ambrose & Paubet, the Spanish caviar firm that redefines luxury with a product of exceptional quality, has joined the largest culinary association as a Global Partner and official caviar sponsor of the prestigious Global Chefs Challenge.

Since its founding in 1928, Worldchefs has been one of the leading voices in the culinary industry, representing more than 110 national chef associations around the world. Through its education programs, networking, competitions and focus on sustainability, Worldchefs advances the culinary profession and champions positive change through the influence of the chef’s jacket. In this context, the partnership with Ambrose & Paubet is a natural step in reinforcing Worldchefs’ commitment to gastronomic excellence.

Ambrose & Paubet, renowned for the exceptional quality of its caviar, represents not only quality and luxury, but also dedication to innovation, transparency and sustainability, values that resonate deeply with the objectives of Worldchefs. This collaboration was born from a shared goal: to strengthen the connection between gastronomy and culinary professionals, contribute to the development and recognition of excellence, and elevate the global understanding of quality caviar through education and training.

“We are thrilled to join the Worldchefs family as a Global Partner and the official caviar sponsor of the Global Chefs Challenge. This collaboration not only highlights our dedication to quality and honesty but also underscores our commitment to promoting gastronomy and global food culture,” says David Basilio, partner at Ambrose & Paubet. “It is an honor to accompany the world’s leading chefs in their mission to elevate gastronomy to new heights,” he concludes.

Ambrose & Paubet will be an official sponsor at key Worldchefs events, including culinary competitions held across five continents, as well as international congresses and exhibitions managed by the association. In addition, the Spanish firm will join Worldchefs’ educational mission, contributing its expertise in the development of content and training resources for the next generation of chefs. As part of the agreement and the commitment established, both organizations will share a common vision to promote sustainability in gastronomy.

“The partnership with Ambrose & Paubet marks an important milestone for Worldchefs. Their exceptional product, along with their deep involvement and dedication to the industry, reflects the values we uphold as a global organization,” says Andy Cuthbert, President of Worldchefs.

Adding to this, Ragnar Fridriksson, Worldchefs’ Managing Director, said, “We set out to collaborate with the finest caviar producers to inspire chefs worldwide and foster a culture of excellence in global cuisine.”

With this strategic alliance, both organizations aim to make a lasting impact on the culinary industry by providing professionals with tools, resources, and opportunities to drive innovation, quality, and social responsibility in their practices and ultimately transform cuisine into a unique experience.

– END –

About Ambrose & Paubet

Ambrose & Paubet is a Spanish brand specialized in high quality sustainable caviar. Its story begins on the shores of the Caspian Sea, where legend has it that Ambrose & Paubet were inspired by the centuries-old tradition of sturgeon farming and committed to offer a select caviar that combines tradition and modernity. The caviar comes from pure, non-hybrid sturgeon species, raised in semi-wild environments in the natural glacial waters of the Swiss and Italo-Austrian Alps. This unique environment ensures optimal living conditions for the sturgeons, with meticulous attention to their natural development cycles. Extraction and maturation processes are carefully managed to produce fresh, granulated caviar of incomparable taste.

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.

Visit www.worldchefs.org to learn more.

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Categories
Education Member News

LPU Laguna Triumphs at FHA Singapore 2025, Clinching Top Honors in Prestigious Culinary Battle

Singapore April 22, 2025 – LPU Laguna, a Worldchefs Education Partner, continues to carve its name in the international culinary scene after a stellar performance at the FHA Singapore Culinary Challenge 2025, one of the oldest and most prestigious continental competitions endorsed by Worldchefs.

This year, LPU Laguna achieved a resounding victory by garnering the highest medal in the Themed Cake category, earning an exceptional 98 points — a score that highlights both creativity and technical mastery. This remarkable win further cements LPU Laguna’s consistent legacy in themed cake competitions, having previously earned Gold with Distinction and Best in Themed Cake in past editions of the competition.

In the Pralines and Petit Fours category, the team continued its winning streak by securing the highest gold medal with 92 points, showcasing not just flavor precision but also elevated craftsmanship in confectionery artistry.

Adding to the school’s medal tally, LPU Laguna also took home a silver medal in another category, scoring 82 points — an affirmation of their broad skillset and competitive edge across disciplines.

With this year’s accolades, LPU Laguna reaffirms its status as a powerhouse in culinary excellence, standing out in a field of elite chefs and institutions from across the globe. Their consistent wins in Singapore demonstrate not only technical prowess but also the dedication, innovation, and world-class training that defines LPU Laguna’s culinary program.

FHA Singapore, backed by Worldchefs, is recognized as a premier platform where the best in the culinary world compete and collaborate. For LPU Laguna to dominate on such a stage is a testament to the institution’s unwavering pursuit of excellence and its growing influence in the global culinary community.

See some of the results:

Themed Cake Photos: Highest Gold

Competitor: Chef Hannah Francheska Onrubia

Coach: Chef Abram Emmanuel Peralta

Pralines and Petit Fours: Highest Gold

Competitor: Chef Aljay Alvarez

Coach: Chef John Carlo Palacol

Pralines and Petit Fours: Silver

Competitor: Chef Tricia Lei Maligalig

Coach: Chef Nelson Gamurot

Congratulations to LPU Laguna and its students on their success at FHA Singapore Culinary Challenge 2025!

To learn more about becoming a Worldchefs Education Partner, click the button below.

CLICK HERE
Categories
Partnership

Electrolux Professional Signs Platinum Partnership with Worldchefs: Continuing a Powerful Collaboration to Support Chefs Around the Globe

  • Electrolux Professional renews its partnership with Worldchefs, moving to a Platinum Partnership status.
  • Through the Art & Science Goes Digital program, culinary innovation is made accessible to empower Worldchefs’ community to operate more efficiently, profitably and sustainably in the kitchen.
  • Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris, 14 of April 2025 – Electrolux Professional renews its partnership with Worldchefs, moving to a Platinum Partnership status. As a longstanding partner of Worldchefs, Electrolux Professional has continuously supported chefs with innovative solutions and knowledge.

A key focus of the collaboration is the Art & Science program. Originally titled Art & Science Come Together during its inception in 2014, this initiative merges the culinary creativity of professional chefs with the specialized knowledge and technology of the leading manufacturer’s commercial cooking solutions. Restructured to an online format in 2023, Art & Science Goes Digital offers a series of themed webinars hosted by Electrolux Professional Chef Academy, equipping chefs across the globe with the latest skills, techniques, and insights.

“Worldchefs is proud to continue our collaboration with Electrolux Professional,” said Ragnar Fridrikkson, Managing Director of Worldchefs. “For years, they have played a key role in supporting our global community of chefs, providing cutting-edge technology and valuable educational opportunities. We look forward to expanding our work together, ensuring that chefs worldwide have the tools, knowledge, and inspiration they need to thrive in our evolving industry.”

In 2024, Electrolux Professional joined Worldchefs at the Global Chefs Challenge Finals in Singapore as the official partner, supplying cutting-edge kitchen technology during the event. More recently, Electrolux Professional’s kitchen technology was brought to the kitchens at theWorldchefs Global Chefs Challenge European Regional Semi-Finals in Rimini, Italy. By equipping chefs with efficient, high-performance kitchens, Electrolux Professional ensures culinary professionals can perform at their best under pressure.

“As a Worldchefs Platinum Partner, we look forward to elevating our collaboration even further, continuing to support chefs and provide innovative, sustainable solutions that make kitchen operations worldwide more efficient,” says Cristina Zuliani, Head of Marketing BA Food Europe

With our strengthened alliance, Worldchefs and Electrolux Professional will continue to push the boundaries of culinary innovation, ensuring that chefs worldwide have access to the latest advancements in kitchen technology and professional development.

Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

– END –

About Electrolux Professional – meeting needs beyond tomorrow

Electrolux Professional Group is the sustainability leader in our industry and one of the leading global providers of food service, beverage, and laundry for professional users. Our innovative products and worldwide service network make our customers’ work-life easier, more profitable – and truly sustainable every day. Our solutions and products are sold in over 110 countries. In 2024, the Electrolux Professional Group had global sales of SEK 12.5bn and approximately 4,300 employees. Electrolux Professional’s B-shares are listed at Nasdaq Stockholm. For more information, visit https://www.electroluxprofessionalgroup.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 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.

Visit www.worldchefs.org to learn more.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

Categories
Education FeedThePlanet

Inspiring Change in Africa with Worldchefs’ Sustainability Education for Culinary Professionals

As climate change and resource depletion continue to challenge the world, the role of culinary professionals in driving sustainable change is more crucial than ever. Worldchefs’ Feed the Planet initiatives are making an impact globally, with our Sustainability Education for Culinary Professionals program greatly contributing to this success. Through both online training and in-person workshops, we’re equipping chefs with the tools they need to create lasting impact. To date, over 14,200 culinary professionals have completed the free 8-module curriculum.

Sustainability Education in Africa

Recently, Worldchefs Certified Trainer Chef Aldina (Din) Plaza Jimenez from the Philippines, empowered chefs in Africa as she guided them through the Sustainability Education for Culinary Professionals curriculum. In collaboration with the Chef Mentors Embassy, Chef Din’s sessions were designed to inspire these chefs—specifically from Nigeria, Ghana, Sierra Leone, Uganda, and Botswana—to embrace sustainable culinary practices. The course ran from February 22, 2025, to March 15, 2025, and was attended by 30 passionate culinary professionals eager to make a positive impact.

The training focused on a variety of essential sustainability topics, from responsible sourcing and waste reduction to eco-friendly kitchen operations. Chef Din shared her expertise and enthusiasm across every aspect of the curriculum. The chefs not only gained strategies for implementing sustainability in their kitchens but also experienced a shift in their mindset. The hands-on approach, which included real-world case studies and practical demonstrations, was particularly impactful.

“The sessions have been truly enlightening, equipping us with invaluable knowledge and practical strategies to integrate sustainability into our culinary practices… As we reflect on this transformative learning experience, we are confident that the insights gained will significantly influence our culinary decisions moving forward.”

– Chef Nathan Joseph, Head of Administration at Chef Mentors Embassy

The impact of this training extends beyond just the participants. Through these collaborations, Chef Din observed a growing awareness of sustainability within the African culinary community.

“Chefs and culinary professionals are increasingly embracing sustainable practices, becoming powerful advocates for change. My journey has shown me that sustainability knows no borders. By sharing knowledge, embracing cultural diversity, and working hand-in-hand with communities across Africa, we can cultivate a future where both people and the planet thrive. It’s a collective effort, a shared table where we all have a role to play in nourishing a more sustainable world.”

– Chef Din Plaza Jimenez, Worldchefs Certified Sustainability Education Trainer

A Movement Shaping Our Industry’s Future

Worldchefs’ Sustainability Education for Culinary Professionals is not solely about reducing waste or sourcing locally – it’s about cultivating a deeper understanding of the interconnectedness between food and the environment. It’s about inspiring culinary professionals to lead by example and inspire others in their communities to follow suit. It’s a movement that encourages a shift in how we think about food, cooking, and sustainability.

As Chef Mentors Embassy’s mission emphasizes, mentorship and collaboration are essential to shaping the future of the culinary industry. Through platforms like Feed the Planet, Worldchefs is fostering a global network of culinary professionals dedicated to advancing sustainability.

Thank you to Chef Din Plaza Jimenez and our many dedicated trainers for continuously inspiring our community and driving change.

Take Action

Start Sustainability Education for Culinary Professionals course for free at www.worldchefsacademy.com. Once completed, you’ll receive a digital badge to show your achievement.

Download the Worldchefs Academy Mobile App on both the App Store and Google Play at www.worldchefsacademy.com.

Sustainability Education for Culinary Professionals is made possible with the support of Feed the Planet partners and the contributions of Worldchefs’ members around the globe. Worldchefs extends the utmost gratitude to all course participants, program trainers, and educational institutions who bring their time, expertise, and vision to all Feed the Planet initiatives.

To learn more about Feed the Planet, visit feedtheplanet.worldchefs.org.

take the free course
Categories
Partnership

How to Clean Reusable Cups 

In recent years, reusable cups have become increasingly popular for their positive environmental impact. Opting for a reusable cup over disposable alternatives can effectively diminish the volume of waste generated by single-use items. However, the question arises: can a business adequately clean them to ensure they are thoroughly sanitized for the next customer and to extend their lifespan? This article will delve into this matter. 

Why Choose Reusable Cups? 

Beyond the waste reduction factor, opting for reusable cups made from sustainable materials like glass, stainless steel, or BPA free plastic offers a safer and healthier option for your beverages. Additionally, they excel in maintaining your drinks at the desired temperature for an extended period, making them a practical choice for on-the-go use. Given their eco-friendly advantages and practicality, it’s no surprise that reusable cups have gained popularity among environmentally conscious individuals and business owners. 

What’s the Optimal Method for Cleaning Reusable Cups? 

Ensuring the cleanliness and functionality of your reusable cup is crucial. Following the manufacturer’s guidelines for proper cleaning is essential, as some cup components may be suitable for dishwasher use, while others may require handwashing. 

Numerous cups, particularly those made of glass, stainless steel, or ceramic, are dishwasher safe. It’s imperative to follow the product specifications to prevent potential damage and extend the product’s lifespan. Additionally, being mindful of the recommended detergent is essential to achieve optimal washing results. 

How Often Can I Clean Reusable Cups? 

Reusable cups are engineered to endure numerous uses and washes. Nevertheless, the longevity of a reusable cup is contingent on factors like the material it’s constructed from and the level of care it receives. Glass and stainless-steel cups, known for their durability, can persist for many years, whereas plastic cups may have a shorter lifespan. Regularly examining your cup for indications of wear or damage is crucial. If you observe cracks, leaks, or a deteriorating seal, it’s advisable to replace your cup to guarantee safe and hygienic use. 

How to Dry Reusable Cups 

Effectively drying your reusable cup is essential to prevent the growth of bacteria and mold. Electrolux Professional’s innovative HeroDry, a stand-alone drying solution, enables your business to achieve impeccable drying outcomes through a combination of a blower, a wired rack, a constant drying temperature of 50 °C (or 122 °F), and an optimized airflow system. HeroDry is versatile in terms of space and capacity, allowing you to stack reusable cups in various configurations for proper drying results. 

Its generous 535*400mm opening accommodates standard 500*500mm baskets for reusable dishware. The appliance boasts low operating costs and no downtime, featuring EcoCycle—a energy-saving mechanism that blends fresh air with the hot returning flow—and Rewarming functions.With its multifunctionality and user-friendly operation, Electrolux Professional’s drying solution proves to be an excellent choice in helping your business achieve sustainability goals related to disposable cups and overall waste reduction. 

Categories
FeedThePlanet Partnership

Electrolux Group’s ‘For the Better’ Magazine Highlights Feed the Planet’s Impact

Electrolux Group shared its impressive sustainability results for 2024, publishing their new For the Better magazine:

Click here to view the full edition

Celebrating a year of achievements, the magazine highlights the accomplishments of Electrolux Food Foundation and its collaboration with Worldchefs through Feed the Planet. From educating kids on sustainable food habits to empowering communities through culinary training, the edition underlines how 2024 was a year of strong social impact.

Read some of the year’s highlights from Cosimo Scarano, Head of Electrolux Food Foundation:

💡 Food Heroes workshops—including Cook School partnership’s lessons—inspired over 81,000 children on sustainable eating, a 71% increase vs. last year. Thanks to the dedication of Electrolux Group employees and Worldchefs members, volunteers stepped up to deliver engaging workshops across 180 sessions, dedicating 2,700+ hours to educating kids worldwide.

🌍 Electrolux’s biggest volunteering initiative to date: More than 400 employee volunteers in 30 countries joined forces for World Food Day, educating kids worldwide on sustainable eating.

👨‍🍳 Like a Chef, an initiative co-developed by Electrolux Food Foundation and Worldchefs, expanded to Buenos Aires, Argentina, equipping 300+ people globally with professional culinary skills focused on sustainability—a 31% growth vs. 2023.

📚 Sustainability Education Curriculum trained almost 3,000 professional chefs—a 63% increase vs. last year—with a new Arabic version expanding access via the Worldchefs Academy app and a Spanish version to be finalized soon.

These achievements for 2024 are yet another testament to the power of collaboration. Worldchefs would like to thank our Feed the Planet partners Electrolux Food Foundation and AIESEC for their profound commitment and dedication to empowering people around the world with culinary education and sustainability initiatives.

To learn more about sustainable eating, visit www.replate.com.

Categories
News

Chef Eddy Fernández, president of the Culinary Federation of Cuba, passed away

Screenshot

March 27, 2025 – It is with profound sadness that we say goodbye to one of our longest-serving Presidents, Eddy Fernández, of the Culinary Federation of Cuba. With over 40 years dedicated to Cuban cuisine, Chef Fernández was an iconic figure whose legacy transcends borders.

Chef Eddy’s journey was fueled by his deep passion for the industry, leading to him becoming a respected leader in the Cuban culinary community. He was instrumental in the creation of the Artechef Project, a vital initiative that aimed to preserve and promote Cuban cuisine. His unwavering commitment led to the recognition of Cuban Creole cuisine as a cultural heritage of the nation by the National Heritage Council, marking a gastronomic milestone for the country.

Internationally, Chef Fernández was recognized for his contributions, becoming a member of the French Academy of Culinary Arts and serving as Vice President for the Caribbean of AREGALA. He was a tireless advocate for Cuban gastronomy and his voice resonated with global platforms like through Worldchefs, where he proudly represented Cuba’s place on the culinary map and elevated Cuban culinary traditions worldwide.

Eddy served as a member of Worldchefs Heritage committee for several years, and in 2020, he was awarded Worldchefs’ Life Achievement Award for his outstanding contribution to the culinary industry.

Throughout his career, Eddy was known for his humility and dedication, earning the respect of peers and colleagues. He was a mentor, teacher, and innovator, deeply rooted in Cuban culture and its rich culinary identity. His passing is a tremendous loss, not just to Cuban cuisine but to the global culinary community.

Chef Fernández’s contributions will forever be remembered, and his legacy will continue through the projects he established and the chefs he mentored. Our deepest condolences go out to his family, his wife Ms. Idania Garcia, his colleagues, and all who were touched by his life and work.

True to his modest character, Chef Fernández did not want any tributes or ceremonies. The Culinary Federation of Cuba has thus highlighted his legacy and called to continue his work. The statement issued by the federation emphasizes the need to preserve his projects, such as the Artechef Publishing House, and to continue promoting Cuban Creole cuisine, to which he dedicated his life.

You leave us shattered, but your devotion to the kitchen won’t let us stop.

May your life and your work of a good man always live among us.

Fly high dear Eddy Fernandez Monte.

– Culinary Federation of Cuba

To learn more, visit:

https://cubasi.cu/es/noticia/fallecio-el-chef-eddy-fernandez-presidente-de-la-asociacion-culinaria

https://en.cibercuba.com/noticias/2025-03-27-u1-e197721-s27061-nid299745-fallece-presidente-federacion-culinaria-cuba

https://www.tunota.com/mundo/de-que-murio-eddy-fernandez-monte-esto-sabe-causa-muerte-chef-2025-03-27_seo_jm

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