Feed the Planet Worldchefs Congress & Expo Global Chefs Challenge World Chefs Without Borders Worldchefs Academy
Facebook-f Instagram Linkedin Youtube Twitter Podcast Flickr Tiktok

Category: News

Categories
Blog Career Tips Company / Partner Education Industry Trends News Partnership Press Releases

Future Menus 2024: Unilever Food Solutions Introduces New Global Report – Future Menus to Worldchefs

Worldchefs partner, Unilever Food Solutions, released the Future Menus report, providing a comprehensive look into the future of food service and evidence-based insights to help chefs stay ahead of the curve.

  • Unilever Food Solutions (UFS) Future Menus 2024 report highlights eight pivotal trends including waste reduction, nostalgic comfort foods, and plant-based innovations, designed to future-proof menus and inspire innovation.
  • The UFS Future Menus Trend Report findings are translated into practical, action-driven solutions for foodservice operators globally, including recipe inspiration, preparation techniques and ingredient suggestions to help chefs create menu items that are delicious, nutritious, on-trend, profitable, and efficient.
  • With a Global UFS launch in March 2024, it was specially introduced to Worldchefs’ audience at Congress 2024 in Singapore, where the UFS breakout session on the report’s findings showcased the trends, capturing the imagination of culinary professionals worldwide.

Paris, 13 December 2024 – Worldchefs (the World Association of Chefs’ Societies) is proud to announce the continuation of its strategic partnership with Unilever Food Solutions (UFS), highlighting UFS’s latest innovation: the Future Menus 2024 report. This collaboration underscores both organizations’ dedication to shaping the future of the culinary industry and empowering chefs worldwide with the resources and training on the latest trends, techniques, and sustainable solutions.

A Vision for Tomorrow’s Kitchens

The Future Menus 2024 report by Unilever Food Solutions offers a comprehensive look into the future of food service, providing key insights to help chefs stay ahead of the curve. The report identifies eight influential trends, including Low-Waste Menus, Modernized Comfort Food, and vegetable-forward culinary innovations.

Designed to inspire, it equips food service professionals with actionable strategies to navigate and thrive in a rapidly evolving industry. The report includes UFS’ Global Menu Trends​, 16 recipes developed by UFS chefs around the world, and tips, tools and techniques to help chefs create on-trend, profitable menus​, including professional insights on topics such as Gen Z & Millennial diners, menu streamlining, and AI in restaurants.

Rigorously researched, Future Menus 2024 draws on data from over 21 countries, including social media analytics with 77,000 keywords and feedback from more than 1,600 chef professionals via the UFS Online Operators panel. It also integrates insights from UFS’s 250 professional chefs and third-party industry reports.

Among the standout trends is Flavor Shock, reflecting Gen Z’s appetite for bold, fusion-driven dining experiences, and Plant-Powered Protein, which prioritizes plant-rich ingredients such as beans and legumes to meet the growing demand for sustainable, flexitarian diets. Additional highlights include Local Abundance, emphasizing locally sourced ingredients, and Low Waste Menus, offering strategies to optimize resources while maximizing sustainability and profitability.

download the report
Empowering Chefs Through Information and Education

UFS joined as a Worldchefs’ partner in November 2022, bringing together Worldchefs’ network of chefs in over 105 countries with UFS’s industry-leading creation and discussion of food trends, chef training, and product solutions. The collaboration united UFS’s online chef training portal, UFS Academy, with Worldchefs Approved Courses platform. Through this initiative, hospitality professionals gain unlimited free access to a selection of high-definition training videos, all filmed and created with expert chefs. The suite of training courses includes videos that are under two minutes to help learners achieve actionable skills in an accessible format, covering topics such as menu design, plant-based recipes, and mental health in the kitchen.

“Our partnership with Unilever Food Solutions exemplifies our shared dedication to culinary excellence and building a better future, providing chefs with the tools to innovate and lead in a dynamic industry,” said Ragnar Fridriksson, Worldchefs Managing Director. “Access to key consumer insights, coupled with skills training and education, is key to this process. The Future Menus 2024 report is an incredible resource for chefs aiming to future-proof their offerings and create meaningful impact, and we are proud to continue working with UFS to empower chefs everywhere with new information, resources, and opportunities.”

Shaping the Culinary Landscape

During the Worldchefs Congress 2024 in Singapore, Unilever Food Solutions introduced the Future Menus 2024 report with a breakout session, inviting attendees for an exclusive glimpse into the report’s findings. Garnering significant media attention, the session emphasized the importance of sustainability and innovation. Key themes included minimizing food waste, embracing nostalgia with a modern twist, and leveraging plant-based technologies to meet the growing demand for sustainable dining options.

Worldchefs invites chefs, educators, and culinary innovators to explore the Future Menus 2024 report and engage with key insights set to shape the future of the industry.

About Unilever Food Solutions

Unilever Food Solutions (UFS) is a business of chefs for chefs. Accounting for 20% of Unilever’s Foods Business Group, UFS operates in over 75 countries as a dedicated supplier to the food service industry. Drawing on the expertise of over 250 professional in-house chefs, UFS offers food service professionals high-quality products, industry inspiration and best-in-class services. Our highly regarded portfolio of key products and solutions features power brands like Knorr Professional and Hellmann’s that perform exceptionally well in the professional kitchen.

The UFS Positive Kitchens initiative helps to foster a positive culture in the professional kitchen by addressing the key challenges commonly encountered and providing tools, training and advice to promote well being. Our culinary training programmes provide chefs and food service professionals with best-in-class services and tools.

For details, visit www.ufs.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.

Media contact: 

Olivia Ruszczyk [email protected]

Categories
Education FeedThePlanet

Celebrating 14,000 Graduates and Counting: Discover How Our Sustainability Trainers Are Driving Positive Change

Sustainability Education for Culinary Professionals has now reached 14,000 graduates, marking another milestone for the program.

Worldchefs’ Sustainability Education for Culinary Professionals is a free course designed to help chefs think and act sustainably in their kitchens. Part of Worldchefs’ Feed the Planet initiatives, this course empowers culinary professionals to engage with key sustainability topics and promotes positive industry change.

The course is available in both English and Arabic, and can be accessed online through Worldchefs Academy or completed in-person led by a Worldchefs’ certified sustainability education trainer.

With 157 registered Sustainability Education trainers across the globe, Worldchefs continues to expand its global network of students and trainers, advancing in our mission to upskill chefs on sustainability.

Read below to hear from some of our dedicated sustainability education trainers who are making a significant impact in their communities.

Training Supermarket Chefs with Dr. Wafaa Hassanein in Egypt

Dr. Wafaa Hassanein’s idea to teach sustainability education to supermarket staff came from a simple observation. During one of her visits to a large market, Hyper 1, she noticed that several sections, including prepared meals, bakery, and fresh food counters, were staffed by chefs actively involved in food preparation. Recognizing an opportunity, she proposed offering the sustainability course specifically tailored for these chefs. After sharing the course content and explaining its value to the training manager, the course was soon put in place across various sections of the market.

Dr. Hassanein was well-aware of the significant environmental impact of large supermarkets and hypermarkets, which are often overlooked as venues for sustainability training. By equipping chefs in these areas with practical knowledge, she saw the potential for a widespread positive change, suggesting sustainable practices in their day-to-day operations, not only in professional kitchens but also in sections like bakery, prepared meals, and fresh food counters.

The response from the supermarket staff was overwhelmingly positive. Chefs were eager to learn and expressed gratitude for receiving insightful information, highlighting how the course had opened their eyes to sustainability practices they could immediately implement. The success of this initiative led the supermarket to request an additional course focused specifically on sustainability within kitchen operations.

Hands-On Sustainability Education with Viktorija Baltutyte-Bacheva at HRC Academy in Bulgaria

In Bulgaria, Viktorija Baltutyte-Bacheva has brought sustainability education to life at the HRC Culinary Academy in Sofia. Her inspiration for offering students a hands-on experience in sustainable education stemmed from her deep passion for supporting their growth and her desire to provide students with the bigger picture of sustainability in hospitality and foodservice.

Twice a year, as part of the academy’s curriculum, students engage in sustainable practices such as gardening and responsible recipe creation. The academy collaborates with a local garden to give students a real-world understanding of how food production and sustainability are connected.

By instilling sustainable practices in her students early on, Victorija helps them develop into leaders who will inspire broader change as they advance in their careers. She regularly reminds her students, “Remember that the power to make changes is within you and the white chef jackets you are wearing. Being a bit more responsible can change way more than just the image of what kind of a chef you are.”

The HRC academy students are adopting responsible habits, such as recycling and developing no-waste recipes. For some, the realization of environmental challenges can be overwhelming, yet it motivates them to consider how their individual practices can directly have both positive and negative impacts on the future.

At the HRC Culinary Academy, about 30-50 students participate in sustainability education each year. Viktorija encourages active participation with hands-on training and discussions.

These trainers serve as just two examples of how Worldchefs’ Sustainability Education for Culinary Professionals is making an impact around the world. Whether in a hypermarket in Egypt or a culinary academy in Bulgaria, sustainability education is empowering chefs to make a difference in their kitchens and beyond. We look forward to the continued growth of this training and discovering more sustainability champions across the globe

Thank you to Dr. Wafaa Hassanein and Viktorija Baltutyte-Bacheva for sharing these inspiring stories with us and supporting your students while driving innovative, positive change.

To learn more about becoming a sustainability education trainer, click here.

Take Action

Start the Sustainability Education for Culinary Professionals course for free at www.worldchefsacademy.com, and receive a digital badge to show your achievement.

The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and at www.worldchefsacademy.com.

Sustainability Education for Culinary Professionals is made possible with the support of Feed the Planet partners and the tireless 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 Sustainability is Influencing the Way Restaurants Do Business

Gone are the days when dining out was solely about convenience and flavor. Today’s environmentally conscious consumers are looking for more: they’re interested in knowing where their food comes from, how it’s produced, and the impact their choices have on the planet. This shift in consumer behavior translates to a growing willingness to pay a premium for meals that boast eco-friendly credentials. If a restaurant can demonstrate that its ingredients are sourced responsibly and sustainably, diners are happy to open their wallets a little wider, knowing their meal contributes to a healthier planet. This green wave is transforming the restaurant industry, with eateries across the culinary spectrum embracing sustainable practices to cater to this discerning clientele.

Far from a flash-in-the-pan trend, sustainability is becoming an integral part of restaurant operations. From investing in energy-efficient restaurant cooking equipment to finding innovative ways to reduce food waste, the best restaurants are increasingly looking for ways to bring eco-conscious dining to the fore.

Not only is it the right thing to do from an ethical perspective, but a move to greener operations also has a positive impact on business. So, what can you do to align your business with the shifting landscape of restaurant sustainability?

Quick and easy ways to run a kitchen more sustainably

There are many ways you can create a more sustainable commercial kitchen and steer your restaurant towards a greener future. With increasing advancements in innovation and technology, purchasing energy-efficient kitchen appliances can have a massive impact on your kitchen’s overall environmental footprint.

From energy-smart ovens and stovetops to efficient refrigerators, the right kitchen equipment can help restaurants save money and keep up in a fast-paced industry. Energy-efficient restaurant kitchen equipment can also help boost productivity, with streamlined cooking times and reduced waste.

Many restaurants are choosing to swap plastic for sustainable packaging and takeaway containers, made from biodegradable materials like bamboo, and are also shifting to reusable options, all in order to reduce the amount of waste generated. The prevalence of takeaway culture can pose a severe threat to our environment if we don’t work towards making packaging as sustainable as possible.

Finally, using locally sourced produce and cheaper, more environmentally friendly cuts of meat are simple ways to help run a more sustainable commercial kitchen. This approach can inspire creativity in chefs; it is something you can add to your menus to educate customers and can lead to tastier ingredients, too.

How sustainability can increase profitability for a restaurant

Embracing a more eco-conscious mindset can lead to an uptick in profits. Switching your focus towards plant-based dishes in favor of expensive meat or fish can have an immediate impact on your bottom line. Collaborating with local food distributors and focusing your menus on locally sourced ingredients reduces transportation costs, and integrating cost-effective ingredients into a well-run menu management system can help deliver excellent cuisine at lower price points.

All of which are linked to the customer experience. If your clientele understands that you’re dedicated to using local ingredients, sustainably sourcing meat and fish, and shifting towards eco-friendly materials in the kitchen, they will be more likely to be repeat customers and recommend your restaurant to friends and family.

The importance of reducing food waste

Reducing food waste in restaurants is a huge part of modern sustainability. As consumers, we’ve become more health-conscious and eco-aware than ever before. More and more people are interested in making the most out of ingredients to create delicious, nutritious meals.  

That’s why Electrolux Professional has launched their “zero waste, all taste” initiative to demonstrate how it’s possible to make use of ingredients that are so often thrown away, not only for the sake of being sustainable, but to create delicious gourmet food. 

This full-service concept includes equipment, pre-sale services, maintenance contracts, staff training, recipe development, payback calculation and food cost analysis, designed to demonstrate how simple, inexpensive ingredients can be used to create something special. 

Kitchen management is also key. Restaurants need a better understanding of their pre- and post-consumer waste. From better portion control to implementing leftover donation programs, a modern kitchen needs to be forward-thinking when it comes to tackling food waste. 

Updating the equipment can play a critical role 

Energy-efficient kitchen equipment is central to ensuring kitchens operate in a streamlined way, with reduced food waste, energy use, and costs. And emerging technologies can help kitchens stay ahead of the curve, with appliances that blend smart features with intuitive design for a more efficient, productive back-of-house. 

Food waste, in particular, is impacted by your refrigerator’s performance in terms of humidity and temperature. Therefore, a well-functioning refrigerator is able to strongly prolong the life of the food it contains. 

Electrolux Professional’s range of kitchen solutions is geared towards creating a more sustainable restaurant and can save up to 20% on energy costs. The SkyLine Combi Oven, for instance, utilizes state-of-the-art AI technology with the “Plan-n-Save” function to optimize your cooking and minimize your spending; it features an integrated automatic cleaning system that reduces water and energy costs while guaranteeing your appliance’s long-term efficiency and performance. The SkyLine Blast Chiller grants lower running costs, elimination of food waste, and reduction of time to serve, while maintaining food quality and safety. 

Cleaning up is greener and more streamlined than ever before. Electrolux Professional’s dishwashers use less energy, water, detergent and rinse aid, which can save up to $1,125 per year. 

By replacing an old professional refrigerator in class G with a new one in class A from the Electrolux Professional High Performing and Efficiency line (their best in class for energy consumption and real usable capacity), you can potentially cut your electricity bill by up to 80%*. 

Conclusions 

With emerging technologies and shifting customer expectations, modern commercial kitchens need to ride the green wave and embrace sustainability. When it comes to eco-conscious kitchens, Electrolux Professional is leading the charge. As an industry leader with expertise in helping restaurants operate at high levels of efficiency and excellence, Electrolux Professional can elevate your kitchen and take your performance to the next level.  

To discover how, click here.

*Calculated on a 503lt (net volume) full-door refrigerated cabinet, replacing a class G appliance with a class A one. 

Categories
Partnership

How to Get Creative With Waste with Chef Brandon Collins

Unilever Food Solutions (UFS) is home to some of the world’s best-loved food brands, from Hellmann’s to Knorr Professional. For over 100 years, they’ve been supporting chefs and food service professionals by providing high-quality recipes and superior product solutions.

Their free annual food report, Future Menus, helps chefs stay ahead of the game with the hottest trends, recipes and techniques, while the UFS Training Platform offers best-in-class culinary masterclasses, leadership training and wellbeing resources to drive positive kitchens.

The 2024 Food Menus report explores the major trends dominating the industry, from the rise of Plant-Powered Protein to Local Abundance, or the increased demand for locally sourced produce.

Within the context of soaring ingredient prices and business costs, one trend has emerged as particularly relevant to the changing needs of the industry: Low-Waste Menus. Research tells us increasing profitability is the main reason why chefs embrace this trend, while 54% do so to be more sustainable.

In the report, the rise of Low-Waste Menus is explored through two main avenues – Less Is More: The Benefits Of A Smaller Menu and How To Get Creative With Waste. While the former focuses on crafting more selective and data-driven menu options, the latter is brimming with solutions to help you reimagine your approach and make the most of your ingredients.

As we explain, “waste” has always been a dirty word when it comes to food. Specifically, it conjures up images of rotting vegetable offcuts piled up at the bottom of the bin. In recent years, buzzwords like “upcycled” and “ugly foods” have helped to shift the negative narrative surrounding food waste, and chefs are embracing the idea of getting creative with would-be waste.

With the cost of produce rising year-on-year, it’s never been more important to make use of every last edible part of the ingredients we use. This is something Brandon Collins, Executive Chef for UFS North America, is passionate about. “Anything that you don’t throw into the bin is going to translate to dollars on the plate,” he explains. “Utilizing would-be waste provides excitement for customers and also forces us chefs to be more creative and adventurous.”

“One of the very first ways that I got into utilizing waste was thinking about the things that I knew were edible,” Brandon shares.

“Cores of cauliflower, broccoli stems, mundane things that we often throw out can be turned into soups. Or perhaps take those stems and slice and pickle them.”

Brandon adds, “One of the things that I’ve done with banana peels is dice them really small, mix them with vinegar, sugar and a little bit of jalapeño and then use it over oysters. It became a cool mignonette sauce. Super simple, but it brought that beautiful fruitiness of the banana out.”

Chef Brandon Collins offers five tips on how to start your food upcycling journey.

1 Find the Perfect Pickle Brine

My top tip is to find a pickle brine that you love. Once you have a universal brine, you can pickle anything. You can ferment or pickle garlic, you can pickle cabbage, eggs, whatever you want!

2 Do Your Research

One of my go-to books is Surplus: The Food Waste Guide for Chefs by Vojtech Végh. It’s amazing and full of useful information.

3 Eat Global

There are so many cuisines that are based on fermented food, preserved food or the utilization of waste. So start exploring!

4 Look to the Past

If you look at historic recipes, they utilize everything. Looking back into the past can help propel us into the future and inspire us.

5 Rethink Waste

Look at what you throw in the bin, or what you traditionally remove from an item and ask yourself if you actually have to remove it. Do I have to peel that carrot? Do I have to peel that banana? Are these things necessary for creating the dish or the flavor profile that I’m looking for? Nine times out of ten, leaving it on actually creates a better dish.

Stay prepped for tomorrow by downloading the free report here.

Categories
Partnership

Are you #PreppedForTomorrow?

With rising costs and evolving diner expectations, chefs today are battling with the question of how to serve more with less. But, chefs are under more stress than ever due to the increasingly steep price of ingredients and rising business costs. The answer? Finding new, efficient methods of delivering dishes that excite while showcasing chefs’ creative skills.

This is where the Future Menus 2024 Trend Report by Unilever Food Solutions comes in. It has been compiled from hours of detailed research, including industry reports by leading third-party sources, social media analytics, perspectives from UFS’ 250 professional chefs, and in-depth feedback of more than 1,600 chef professionals.

As well as identifying the biggest menu trends in the food service world, these insights have been translated into practical, action-driven solutions, including recipe ideas, techniques, and ingredient solutions.

Among the trends identified is Flavor Shock: a trend which dives into the rising Gen Z demand for unforgettable dining experiences and which entails a no-holds-barred approach including wild fusion and chaos cooking.

There’s also Plant-Powered Protein: a trend which delves into the rising demand for plant-rich proteins, such as beans, pulses, legumes and vegetables. It prioritizes innovation in this space and opens up opportunities to get creative.

Elsewhere, Local Abundance is an ingredients-focused trend about celebrating local produce and staying close to nature – encouraging chefs to look to their local farm and providing recipe suggestions.

Meanwhile, in today’s high-cost environment, Low Waste Menus involves advice on how to get creative with waste and crafting smaller menus to increase profitability and sustainability.

The Irresistible Vegetables trend provides inspiration for chefs to offer new and interesting dishes which center vegetables and can help to attract new diners and stand out from the competition.

Modernized Comfort Food looks at the continuing demand for classics with a twist and provides insights on how to deliver authentic dishes while providing something new for diners.

Feel-Good Food, on the other hand, encourages chefs to explore new cuisines to satisfy the appetite for nutritious and tasty dining as well as advice for building better eating habits.

Finally, The New Sharing provides insights – including the benefits of AI – on attracting more guests to enjoy bonding over food that’s good for the soul.

For more insight and solutions, click here.

Categories
Company / Partner Congress International Chefs Day News Press Releases World World News

International Chefs Day: Celebrating 20 Years of Advocacy

Celebrating two decades of advocacy and community engagement through International Chefs Day, we reflect on its history, the achievements and memorable moments of this year’s events, and its global impact.

  • International Chefs Day 2024 marked its 20th anniversary, uniting chefs in over 100 countries for a day of advocacy under the theme “Growing Great Chefs”.
  • The celebrations featured impactful activations and events large and small, including workshops, events at the Worldchefs Congress in Singapore, and widespread community engagement.
  • Learn more about International Chefs Day and its legacy here.
Vanessa Marquis, CEC, AAC
Chairman of Worldchefs International Chefs Day Committee
“Preparing Children for a Healthy Life”

Paris, 28 November 2024 – As the World Association of Chefs Societies (Worldchefs) commemorates the 20th anniversary of International Chefs Day, we are thrilled to share the incredible outcomes of this year’s celebrations.

Launched in 2004 by the late Dr Bill Gallagher, International Chefs Day has become a pivotal platform for chefs worldwide to unite in fostering education, sustainability, and the love of cooking among future generations.

A Milestone Anniversary with a Purpose

This year, International Chefs Day adopted the theme “Growing Great Chefs,” reflecting a dedication to inspiring curiosity, creativity, and sustainable practices in the culinary arts. Activities spanned across the globe, uniting chefs and communities to celebrate the art of cooking while promoting the importance of healthy eating and environmental responsibility.

The 20th anniversary was marked with vibrant celebrations and impactful initiatives. Chefs in over 100 countries organized workshops, demonstrations, and interactive events to engage children and communities. These initiatives highlighted the power of culinary arts to shape healthier and more sustainable futures.

Remarkable Results from a Global Effort

This year’s campaign connected with nearly 150 thousand participants globally, a testament to the enduring power of International Chefs Day. From large-scale events in culinary hubs to smaller community gatherings, each activation contributed to a shared mission of building a healthier, more sustainable future through food.

  • 279 events
  • 5,865 chefs and young chefs
  • 149,220 children reached

Vanessa Marquis, Chairperson of the Worldchefs International Chefs Day Committee, shared her thoughts: “For 20 years, International Chefs Day has brought together chefs from every corner of the globe to engage with children for a better future, using their craft to educate and empower. It’s inspiring to see how they’ve prioritized this initiative, finding creative ways to participate, even beyond the official date of October 20th, to make a positive impact on children’s health.”

Worldchefs President Andy Cuthburt added, “International Chefs Day is a celebration of our profession and its potential to influence the world for good. This anniversary reminds us of the incredible unity and creativity within our community and the bright future we are building together.”

Growing Great Chefs at Worldchefs Congress 2024

During the 40th Worldchefs Congress & Expo in Singapore, an International Chefs Day workshop on October 19th and a special speaker session on October 20th celebrated this landmark year. Attendees explored practical approaches to culinary education and sustainability, with engaging discussions captured in our YouTube recap.

Community Highlights from Around the World

A diverse range of activities showcased the creativity and passion of the global culinary community. From hands-on cooking classes for children to educational sessions on urban farming, the reach and impact of this year’s initiatives continue to inspire.

Explore our community gallery here.

DSC_7906

Nestlé Professional: A Dedicated Partner

For over a decade, Nestlé Professional has partnered with Worldchefs to bring International Chefs Day to life. This collaboration began in 2014, with a shared mission to inspire and educate children about healthy eating habits while promoting sustainable food practices. Through their dedicated efforts, Nestlé Professional has helped to expand the reach and impact of International Chefs Day, ensuring that its message resonates across global communities.

Nestlé Professional also provides a toolkit to support chefs in hosting their International Chefs Day events. This resource includes detailed instructions, educational materials, recipes, and social media tips, ensuring that participants have everything needed to create impactful and engaging activities. The complete 2024 toolkit is available for download and can be used as an educational resource long after the 20th of October.

The Legacy of Dr. Billy Gallagher

The late Dr. Billy Gallagher, affectionately known as the “Father of International Chefs Day,” was instrumental in shaping this global celebration. As a former president of the Worldchefs, his vision extended beyond the kitchen, aiming to unite chefs worldwide in a shared mission of education, mentorship, and sustainability. Dr. Gallagher’s passion for the culinary arts was matched by his belief in its power to bring about meaningful change. International Chefs Day stands as a tribute to his legacy, fostering a global movement that champions healthier, more sustainable practices and inspires future generations to carry forward his remarkable vision.

As we close this year’s chapter, we extend our heartfelt gratitude to every chef, partner, and participant who brought International Chefs Day 2024 to life. Together, we are growing great chefs and shaping a brighter future.

Watch our 20th Anniversary Video to see the highlights and celebrate this milestone achievement.

Looking Forward

As we move forward, chefs everywhere can leverage Worldchefs’ resources to continue making a difference for the next 20 years and beyond.

  • Explore educational materials, podcasts, webcasts and more available on Worldchefs website.
  • Take the free sustainability course with the Worldchefs Academy for training and professional development opportunities to strengthen your impact.
  • Stay connected with a free Worldchefs account on Hosco for the latest industry updates and stories from our global chef community.

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.

– END –

Media contact: 

Olivia Ruszczyk [email protected]

Categories
Global Chefs Challenge

Announcing the Winners of the First-Ever ‘Green Spatula’ Award

Nestlé Professional is delighted to announce the three visionary chefs who have been awarded the inaugural ‘Green Spatula’ at the Global Chefs Challenge Finals in Singapore.

Created in collaboration with the World Association of Chefs’ Societies (Worldchefs), this prestigious new award celebrates the fusion of culinary excellence with a deep commitment to sustainability, recognizing chefs who excel in both creating world-class dishes and adopting environmentally responsible practices in their kitchens.

The ‘Green Spatula’ Award was presented to chefs competing across three categories: the Global Chefs Challenge, Global Young Chefs Challenge, and Global Vegan Chefs Challenge. Each winner demonstrated outstanding leadership in waste management, and energy and water optimization, setting a new benchmark for sustainability in the culinary industry.

The 2024 ‘Green Spatula’ Award winners are:

Tom Lamers, Global Chefs Challenge – Hailing from the Netherlands, Tom impressed the judges with his innovative culinary skill as well as his approach to sustainability in the kitchen.

Andreas Enger Fjellheim, Global Young Chefs Challenge – Competing with other chefs who are 25 years or younger, Andreas, from Norway, not only won the Global Young Chefs Challenge he also won the Green Spatula Award.

Dinars Zvidrinš, Global Vegan Chefs Challenge – Competing in the first edition of the Global Vegan Chefs Challenge, Dinars, from Latvia, captured the jury’s attention with his inventive plant-based dishes and sustainable kitchen management.

Cornel Krummenacher, Global Head of Food at Nestlé Professional, highlighted the importance of the award, stating, “The Green Spatula Award is more than just recognition—it’s a symbol of the industry’s shift towards sustainability. These chefs are leading the way, showing us how responsible cooking can inspire future generations.”

Rick Stephen, Chairman of the Worldchefs Culinary Competition Committee, added, “The new Nestlé Professional ‘Green Spatula’ Award is a critical step in recognizing chefs who lead by example in sustainable cooking. Through competitions like the Global Chefs Challenge, we’re encouraging chefs to push the boundaries of sustainability, not only in the dishes they create but in how they approach resource management in their kitchens.”

For more information on the Green Spatula Award and the Global Chefs Challenge Finals, visit www.nestleprofessional.com and www.worldchefs.org.

Related article on the Green Spatula Award: https://www.nestleprofessional.com/news/new-nestle-professional-award-celebrates-top-chefs-sustainability-focus

Categories
Global Chefs Challenge

Global Chefs Challenge 2024: Showcasing the Best in Culinary Excellence

Singapore, 25 October 2024 – The Worldchefs Congress & Expo 2024 in Singapore concluded with the announcement of the Global Chefs Challenge 2024 results, closing four days of top-level competition and showcasing some of the world’s most talented culinary professionals. Chefs from across the globe competed across four categories, each challenging competitors to demonstrate technical expertise, creativity, and precision.

A leading international competition, the Global Chefs Challenge has become a prestigious event for chefs to test their skills and bring their best work to the table, setting a standard for excellence within the industry.

“The Global Chefs Challenge showcases the highest level of skill and commitment, where chefs aren’t just competing against each other but against a rigorous set of global standards. The Congress offers the ideal stage to share these experiences, connect as professionals, and drive the industry forward,” said Rick Stephen, Chairman of the Worldchefs Competition Committee. “It’s about testing skills, focus, and teamwork in an environment that champions excellence. Watching competitors rise to the occasion, showcase the talent and diversity of our global chef community, and build international camaraderie, reinforces why this event is so essential to a bright future for our industry.”

Competitors prepared dishes that demonstrated exceptional craftsmanship, a commitment to quality ingredients, and a passion for sustainable gastronomy.

Global Chefs Challenge
  • Winner: Ale Mordasini, Switzerland
  • 1st Runner Up: Giuseppe De Vincenzo, Italy
  • 2nd Runner Up: Aloysius Tay Yu Wei, Singapore
  • Best Fish: Francis Derick Flores, Canada
  • Best Veal: Ale Mordasini, Switzerland
  • Green Spatula: Tom Lamers, Netherlands
  • Best Use of Dilmah Tea: Phanttanant Thongthong, Thailand
Global Young Chefs Challenge
  • Winner: Andreas Enger Fjellheim, Norway
  • 1st Runner Up: Joe Chong Ming Jie, Singapore
  • 2nd Runner Up: Francesco Locorotondo, Italy
  • Best Fish: Joe Chong Ming Jie, Singapore
  • Best Veal: Andreas Enger Fjellheim, Norway
  • Green Spatula: Andreas Enger Fjellheim, Norway
Global Pastry Chefs Challenge
  • Winner: Luca Bnà, Italy
  • 1st Runner Up: Ng Kia Yi, Singapore
  • 2nd Runner Up: Park Sang Sou, South Korea
  • Best Use of Dilmah Tea: Simon Tsang, Hong Kong
Global Vegan Chefs Challenge
  • Winner: Steve Lentz, Luxembourg
  • 1st Runner Up: Nigel Peh, Singapore
  • 2nd Runner Up: Arvi-Christopher Agra, Philippines
  • Green Spatula: Dinars Zvidrinš, Latvia

“I’m incredibly proud of the skill and dedication shown by each competitor this year,” said Thomas A. Gugler, outgoing President of Worldchefs. “The Global Chefs Challenge competition is a chance for chefs to both challenge themselves and inspire others all around the world. The standard this year was outstanding, with participants embodying the Worldchefs values of unity and passion for our profession. It’s been a privilege to see ‘The Power of the White Jacket’ in the competition arena this week, the Congress event halls, and most importantly taken back to kitchens across the globe.”

The Global Chefs Challenge is a key part of Worldchefs’ mission to promote culinary development, advance international standards, and foster professional growth. The event remains an important international platform for chefs to celebrate their skills and contribute to a collaborative and far-reaching culinary community.

Ragnar Fridriksson, Managing Director of Worldchefs, highlighted the impact of the competition on fostering a connected global culinary network: “The Global Chefs Challenge is more than a competition. It’s about sharing techniques, celebrating cultural diversity, and building lifelong professional networks. It’s inspiring to see chefs uplifting each other while setting new standards for excellence.”

For a complete list of results, competitor profiles, and more, visit www.globalchefschallenge.org.

About Worldchefs Congress & Expo

The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds. 

This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network. 

For more information on Worldchefs Congress, kindly refer here: www.worldchefscongress.org.

Thank you to Nestlé Professional and Electrolux Professional, along with all of our sponsors, for making the Worldchefs Congress & Expo 2024 possible.

Media contact: 

Olivia Ruszczyk [email protected]

– END –

Categories
News

FHA-HoReCa 2024 Wraps Up after Four Days of Business Exchange,Seminars, Cooking Demonstrations, and Competitions

This year’s edition shone the spotlight on hospitality-driven sustainability and saw a total of 32,000 attendees from more than 30 countries and regions!

FHA-HoReCa 2024, Asia’s leading foodservice and hospitality event, concluded with great success following four dynamic days of business exchange, seminars, cooking demonstrations, competitions, and workshops. This year’s edition saw a total of 32,000 attendees from 30+ countries and regions. Spanning across 50,000 square meters, the four-day premier event featured 800+ exhibitors from more than 30 countries and regions, including 11 group pavilions from China, France, Germany, Hong Kong SAR, Indonesia, Italy, Japan, Portugal, Spain, Singapore and Taiwan Region. Ian Roberts, Vice President, Informa Markets (Asia) said: “It’s heartening to see FHA achieves its goal of being the catalyst for advancements and trends that shape the industry’s future once more with this 2024 edition. FHA-HoReCa has long played a pivotal role in driving growth and innovation within the food and hospitality industry; this year, we aimed to play that role with an added commitment to sustainability, moving beyond superficial measures to deeper, more impactful changes—and we have definitely succeeded.”

Janice Lee, Event Director – Food, Hong Kong & Singapore, Informa Markets, said: “We are thrilled to host FHA-HoReCa 2024 again in Singapore, and over the years, we’ve witnessed its growth into the foremost international food trade fair. This year, we have partnered with WorldChefs to bring the Global Chefs Challenge to Singapore, greatly strengthening the event’s global impact. This collaboration not only highlights our shared passion for food but also further cements FHA’s reputation as the world’s best Food and Hospitality event, where culture, innovation and hospitality thrive.”

Thomas Gugler, President, Worldchefs, said: “It has always been our mission to provide a stage for new talents entering the industry and lead them to achieve greatness on a global scale. We are thrilled to have successfully achieved that through this important partnership with FHA and the Singapore Chefs Association, and we will continue to foster camaraderie between industry leaders and future talents.”

In a celebration of rising stars, prestigious competitions scouted and recognized the culinary industry’s most promising talents. From sizzling cook-offs that push boundaries to innovative presentations that redefine the art of food and beverage, these showdowns celebrate innovation, skill, and passion. The winners for the respective categories are:

Worldchefs’ Global Chefs Challenge Finals:

● Global Chefs Challenge: Ale Mordasini, Switzerland
● Global Pastry Chefs Challenge: Luca Bnà, Italy
● Global Vegan Chefs Challenge: Steve Lentz, Luxemburg
● Global Young Chefs Challenge: Andreas Enger Fjellheim, Norway

Asian Gelato Cup

● Team Japan will be headed to Italy for the Gelato World Cup
Asian Pastry Cup
● Team Japan to head to Coupe du Monde de la Pâtisserie aka World Pastry Cup in Lyon

FHA Bakery Challenge:

● Chinese Taipei

FHA Barista Challenge
● Barista Speed Challenge: Ong Li Ping
● Cafe Menu Challenge: Edward Chui Yuen Chien & Evan Chui Yuen Zhen
● Coffee Brewing Challenge: Lukas Tan Yu Wei
● Coffee Mixology Challenge: Tanpong Songpanich

FHA Dessert Challenge
● Timothy Ray A. Faller, Philippines

Hosted Buyer Hots Up with Over 5,000 Business Meetings

Introducing a slew of new innovations to novel buyers, the hosted buyers segment conducted over 5,000 business meetings in the last four days at the fair ground and connected high value buyers with a range of goods and services to great buying success.

Testimonials from our hosted buyers:

“FHA is more than just an exhibition – It is a catalyst for growth and innovation. The event offered a comprehensive overview of the latest trends and advancements in the F&B and Hospitality industry from state-of-the-art kitchen equipment to innovative software solutions,
there is something for everyone. I left the event with a renewed sense of purpose and a roadmap for taking my business to the next level.” – Neil Zachary Alquiro, Corporate Operations Officer, Giligans Holdings Corporation, Philippines.

FHA-Food & Beverage Returns In 8-11 April 2025; Look Forward to FHA 2026

Building on the success of its 2024 edition, FHA eagerly anticipates welcoming both returning and new guests to the 2025 Food & Beverage event, scheduled for April 8–11, 2025. Returning to the spotlight is the FHA Culinary Challenge (FCC), co-organized by Informa Markets and the Singapore Chefs’ Association. This prestigious competition will showcase the talents of global
chefs, with their skills evaluated by internationally renowned judges under a judging system endorsed by the World Association of Chefs Societies (WorldChefs).

Starting in 2026, FHA-HoReCa and FHA-Food & Beverage will merge into one unified event, FHA, utilising the complete capacity of Singapore EXPO with all 10 halls available.

For full press kit, access https://bit.ly/FHAHoReCaPostEvent
For FHA-HoReCa 2024’s opening ceremony press kit, access https://bit.ly/Horeca24OC
For FHA-HoReCa 2024’s pre-opening press kit, access https://bit.ly/Horeca24PreEvent

FHA-HoReCa 2024 at a Glance

Date22 – 25 October 2024 (Tue – Fri)
Time 10.00 am – 6.00 pm
10.00am – 4.00pm (Last Day)
Venue Singapore Expo, 1 Expo Drive, Singapore 486150
Websitehttps://www.fhahoreca.com

About FHA-HoReCa

FHA-HoReCa brings together the most extensive line-up of the world’s leading foodservice and hospitality suppliers through 5 specialised sectors – Bakery, Pastry & Gelato; Foodservice & Hospitality Equipment; Hospitality Style; Hospitality Technology, and Speciality Coffee & Tea. Majority of exhibitors participating in FHA-HoReCa are renowned manufacturers and brands hailing from over 30 countries and regions.

For more information, please visit www.fhahoreca.com.

Socials: Facebook | Twitter | LinkedIn | Instagram |YouTube | FHA Insider – #FHA

Hospitality, Food & Beverage at Informa Markets

Informa Markets’ Hospitality, Food & Beverage portfolio includes a series of global in-person, virtual, and hybrid trade events aimed at fostering business relationships, enabling learning, and enhancing trade opportunities for the industry.

With several established events within the portfolio such as Hotelex Shanghai, Food & HotelAsia, HOFEX, Fispal Food Service, and Abastur, the portfolio together offers an unparalleled audience reach across the world. Staging 28 live and digital events in major cities including Shanghai, Hong Kong, Singapore, Ho Chi Minh City, Seoul, Kuala Lumpur, Mumbai, Bangkok, Sao Paulo, and Mexico City.

Working alongside established industry partners, government bodies, and recognised professionals, the portfolio aims at bringing companies, individuals, and the industry to the forefront of global business innovation by offering solutions and opportunities that meet
today’s business needs.

About Informa Markets

FHA-HoReCa is organised by Informa Markets, a division of Informa plc. Informa Markets creates platforms for industries and specialist markets to trade, innovate and grow. We provide marketplace participants around the globe with opportunities to engage, experience and do business through face-to-face exhibitions, targeted digital services, and actionable data solutions. We connect buyers and sellers across more than a dozen global verticals, including Pharmaceuticals, Food, Medical Technology, and Infrastructure. As the world’s leading market-making company, we bring a diverse range of specialist markets to life, unlocking opportunities and helping them to thrive 365 days a year.

For more information, please visit www.informamarkets.com.

APPLY FOR A WORLDCHEFS ENDORSEMENT

Take your competition to the next level with Worldchefs competition endorsement, a prestigious recognition, achieved by competitions that meet the highest standards of quality. This endorsement provides exceptional opportunities for visibility to an audience of culinary professionals.

Benefits include:

  • Tap into a global community of chefs for greater networking and business opportunities.
  • Unlock new possibilities with optional digital badging and event competition software.
  • Gain free of charge digital badges for competitors and winners with co-branding opportunities.
  • Gain access to downloadable evaluation and scoring sheets on Worldchefs website. 

Learn more and apply to endorse your competition: https://worldchefs.org/Endorsement/

Categories
Global Chefs Challenge

Global Chefs Challenge 2024 Results Are In: Celebrating the World’s Top Culinary Talent

Global Chefs Challenge 2024 Results Are In: Celebrating the World’s Top Culinary Talent

Singapore, 25th October 2024 – After four days of fierce competition at the Worldchefs Congress & Expo in Singapore, the results of the highly anticipated Global Chefs Challenge 2024 are now in! Chefs from around the globe brought their best to the competition arena, representing their countries in categories that showcased the art, skill, and passion of the culinary world. Congratulations to all participants for their dedication, hard work, and incredible talent.

The winners of each category are as follows:

Global Chefs Challenge

  • Winner: Ale Mordasini, Switzerland
  • 1st Runner Up: Giuseppe De Vincenzo, Italy
  • 2nd Runner Up: Aloysius Tay Yu Wei, Singapore
  • Best Fish: Francis Derick Flores, Canada
  • Best Veal: Ale Mordasini, Switzerland
  • Green Spatula: Tom Lamers, Netherlands
  • Best Use of Dilmah Tea: Phanttanant Thongthong, Thailand

See the official rankings of the Global Chefs Challenge below:

Global Young Chefs Challenge

  • Winner: Andreas Enger Fjellheim, Norway
  • 1st Runner Up: Joe Chong Ming Jie, Singapore
  • 2nd Runner Up: Francesco Locorotondo, Italy
  • Best Fish: Joe Chong Ming Jie, Singapore
  • Best Veal: Andreas Enger Fjellheim, Norway
  • Green Spatula: Andreas Enger Fjellheim, Norway

See the official rankings of the Global Young Chefs Challenge below:

Global Pastry Chefs Challenge

  • Winner: Luca Bnà, Italy
  • 1st Runner Up: Ng Kia Yi, Singapore
  • 2nd Runner Up: Park Sang Sou, South Korea
  • Best Use of Dilmah Tea: Simon Tsang, Hong Kong

See the official rankings of the Global Pastry Chefs Challenge below:

Global Vegan Chefs Challenge

  • Winner: Steve Lentz, Luxembourg
  • 1st Runner Up: Nigel Peh, Singapore
  • 2nd Runner Up: Arvi-Christopher Agra, Philippines
  • Green Spatula: Dinars Zvidrinš, Latvia

See the official rankings of the Global Vegan Chefs Challenge below:

Each team displayed remarkable skill and creativity, pushing culinary boundaries to achieve their best. The energy and camaraderie within the competition hall highlighted the unity and spirit of the global culinary community.

For a complete list of results, competitor profiles, and more, visit www.globalchefschallenge.org.

​

About Worldchefs Congress & Expo

The global leading platform that brings together chef delegates and professionals from across the five continents, Worldchefs Congress & Expo delivers a unique program to help industry players network and expand their professional bonds. 

This includes presentations and workshops from leading experts in the industry, impactful educational programs including the Worldchefs Educators’ Forum, specialized events designed to uplift the next generation of chefs such as the Bill Gallagher Young Chefs Forum, the Global Chefs Challenge Finals culinary competition, an international trade exhibition, and diverse activities to enhance both your personal and professional network. 

For more information on Worldchefs Congress, kindly refer here: www.worldchefscongress.org

Thank you to Nestlé Professional and Electrolux Professional, along with all of our sponsors, for making the Worldchefs Congress & Expo 2024 possible.

– END –  

EXPLORE

COMPETITION

Global Chefs Challenge

Competition Seminar Series

Competition Endorsement

Worldchefs Competition

Management App

Worldchefs Competition Seminar

EDUCATION

Global Hospitality Certification

Recognized Schools

Worldchefs Approved Courses

Worldchefs Academy

Art & Science

Educational Webinars

NETWORKING

Worldchefs Online Community

Worldchefs Magazine

Worldchefs Podcast

Worldchefs Webcast

Worldchefs TV

Worldchefs Villages & Tradeshows

Worldchefs Congress & Expo

FEED THE PLANET

Sustainability Education

Like a Chef : Culinary Employment

Food Heroes Challenge

Food Waste Challenge

Worldchefs Without Borders

International Chefs Day

Awards & Recognition​

NEWSLETTER

CONTACT US

15 Rue Tiquetonne, 75002 Paris, France

Email Us

+33 (0) 1 80 06 58 30

worldchefs_skype
Copyright © - Worldchefs Ltd. 2025
A-Z SITE INDEX
|
CONTACT
|
FAQ
|
PRIVACY NOTICE
|
TERMS OF USE

What are you looking for?

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors

ABOUT

Who we are
Latest

EVENTS & COMPETITION

WORLDCHEFS EVENTS
EVENTS

TRAINING & CERTIFICATION

GET RECOGNISED
TRAINING

GET INVOLVED

JOIN
TAKE ACTION

Signup/Login Shop Donate

Facebook Instagram Linkedin Youtube Twitter Podcast Flickr