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Category: Partnership

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Partnership

Build Your Personal Brand with FV Profile in Worldchefs’ Community

Your Profile Is You and Your Portfolio. Here’s Why Every Chef Needs a Digital Brand… 

Let’s face it. Being a great chef today is not only about the food you create. It is also about the professional presence you build. 

Whether you’re leading a brigade in a five-star kitchen, running your own cloud kitchen, competing internationally, or just starting your culinary journey, how the industry sees you matters. 

In a world shaped by global standards, visibility, recognition, and credibility have become essential. Talent must be discoverable, skill must be visible, and growth must be measurable. 

In Worldchefs Digital Community, that is where Foodverse Profile, FV Profile, comes in. 

It’s not just a CV or a social media page, but it’s a professional identity built specifically for the culinary world. 

Introducing FV Profile – Build Your Personal Brand with Purpose 

In Worldchefs Digital Community, FV Profile is a tool designed for professional chefs, culinary students, industry professionals, and passionate food enthusiasts who are ready to be seen with substance. 

This is where your persona, knowledge, expertise, certifications, competitions, and milestones live in one structured space. 

Unlike generic platforms, FV Profile is created exclusively for the food community. It understands how chefs grow, how careers evolve, and how credibility is earned. 

Here’s what it enables you to do: 

• Visually present your work through curated photos and videos 
• Document your journey with certifications, competitions, events, and experiences 
• Build visibility within a focused network of chefs, mentors, associations, and F&B brands 
• Connect with purpose, with professionals who influence decisions 

A Global Culinary Ecosystem Behind You

Foodverse, the platform powering Worldchefs Digital Community, does not exist in isolation. It is designed as a structured global ecosystem where chefs, institutions, associations, and brands interact with intent. 

With global culinary communities including Worldchefs engaging within the broader Foodverse ecosystem, your FV Profile becomes part of a recognized international culinary network that values standards, skill progression, and professional credibility. 

Your work will now sit inside a global conversation. 

The Power of Being Discovered 

Restaurants are hiring through structured digital platforms. Competitions and industry bodies are identifying talent through professional profiles. Brands are choosing collaborators based on verified expertise rather than surface metrics. 

This is where FV Profile makes the difference. 

Everything about you lives in one searchable, scrollable, credible space. Your skills, your achievements, and your growth are there. 

For students entering the industry, this is your head start. 
Get started and track your learning journey, document your progress and show employers your seriousness before you even graduate. 

For working professionals, this becomes your evolving professional portfolio. A living resume that reflects your style, discipline, and career progression. 

Showing Up for Your Future 

The culinary industry is evolving. Digital credibility now sits alongside technical excellence. 

If global organizations are strengthening collaboration across borders, your professional identity should reflect the same standard of readiness. 

Once you’ve joined Worldchefs Community on Foodverse, you can get started.

  1. Fill in your FV Profile.
  2. Upload your best work.
  3. Share your journey. 

Let the world know who you are, and more importantly, where you are headed. 

Activate your profile today at www.worldchefs.org/login.  

Welcome to the Worldchefs Community, Powered by Foodverse! 

SIGN UP
About Worldchefs

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

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

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

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

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

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

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

About Foodverse

Foodverse is a holistic digital ecosystem designed to connect and empower the global food community. Through its super-app platform, Foodverse enables chefs, students, educators, employers, and brands to learn, create, collaborate, and discover opportunities within one unified digital experience.

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Partnership

Worldchefs’ Partner F&B@Sea Reveals its 2026 Programme with Enhanced Networking Focus

F&B@Sea, in collaboration with Worldchefs, strengthens global collaboration across the maritime culinary community. From April 15-16, the F&B@Sea 2026 event, held in tandem with Seatrade Cruise Global (April 13-16), will emphasize the connection between cruise lines and suppliers.
As a Worldchefs member, enjoy a 10% discount on all pass types to F&B@Sea 2026. Use code Worldchefs10 here.

The 2026 programme for F&B@Sea launched, highlighting new trends, innovations and industry leaders that will shape cruise dining experiences.

Seatrade Cruise’s specialised food and beverage experience will take place April 15-16 in Miami, Florida at the Mana Wynwood Convention Center. The event is held in tandem with Seatrade Cruise Global, hosted at the Miami Beach Convention Center from April 13-16.

Food and beverage as key differentiator

‘Food and beverage has become one of the most powerful differentiators in cruising, shaping how brands are perceived, remembered and chosen,’ said Chiara Giorgi, global brand director at Seatrade Cruise. 

‘F&B@Sea is where the industry comes together to explore what’s changing, what’s working and what comes next – with programming built to deliver practical insight, spark new ideas and create meaningful connections between cruise lines and the partners who help bring these experiences to life.’

Enhanced networking spaces introduced

The event, designed for cruise line buyers, culinary and beverage teams, suppliers and media, returns with strengthened emphasis on connection. Enhanced spaces have been designed to bring cruise line decision-makers and suppliers together more meaningfully throughout the show.

New additions include the Matchmaking Café, offering a café-style lounge for buyers and suppliers to meet. The Lido Deck, a reimagined version of last year’s Speakeasy, will provide a chic, beach club-inspired retreat on the show floor.

Experiential learning opportunities

The reimagined Taste & Learn Lounge will offer cruise F&B buyers opportunities to witness industry trends and innovations through a curated programme of live culinary masterclasses and mixology showcases.

The Bistro returns as F&B@Sea’s tasting destination, where exhibitor products are transformed into elevated menu items demonstrating how ingredients and beverages translate into cruise environments. This will be supported by curated moments throughout the programme and the Bistro Showcase, highlighting featured brands and ingredients.

Main stage programming announced

The schedule includes trend-driven panels and conversations on the Main Stage, beginning with opening remarks featuring exclusive insights from the 2026 F&B Trends Report by Seatrade Cruise. Sessions include ‘Port to Plate: Delivering Authentic Local Flavours at Sea’ and ‘The Next Pour: The Future Cruise Beverage’.

The programme spotlights the keynote panel ‘Beyond the Horizon: The New Era of Cruise F&B’ at lunchtime on April 15. 

F&B@Sea Awards

The event concludes with the F&B@Sea Awards, celebrating excellence across the cruise industry’s food and beverage sector. 

Award entries remain open until February 22.

Ticket options for F&B@Sea are available here.

Categories
Partnership Press Releases

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

  • +33% growth in exhibitors from 45 countries, showcasing the excellence of Italian foodservice supply chains.
  • Sigep reconfirmed the world’s most comprehensive and qualified showcase of Italian gelato.
  • Almost one in four visitors are from abroad, with Spain, Germany, Romania, France, Greece and Poland leading the way.
  • 500 top buyers from 75 countries and 5,650 business meetings facilitated through the Top Buyer Program. ​India Guest Country 2026: 50 leading buyers and specialised operators.

Rimini, 20 January 2026 — Just over a month after Italian cuisine was recognised as a UNESCO Intangible Cultural Heritage, SIGEP World has become a key meeting point for the international foodservice industry, bringing together markets, consumption patterns and business visions. ​The event, curated by Italian Exhibition Group at Rimini Expo Centre, ran from 16 to 20 January, reaffirming its position as a global platform for the gelato, pastry, chocolate, coffee, bakery, and pizza industries. This was particularly significant, given the value of the out-of-home sector, which is worth €71 billion in Italy alone (source: Circana). ​The presence of the Minister of Agriculture, Food Sovereignty and Forests, Francesco Lollobrigida – preceded by the Minister for Disabilities, Alessandra Locatelli – and the President of the Italian Trade Agency, Matteo Zoppas, highlighted the strategic importance of the industry and the development of human capital for its competitiveness.

GLOBAL FIGURES: INTERNATIONAL SUPPLY AND DEMAND FROM 160 COUNTRIES

The 2026 edition saw a significant increase in international participation, with a 33% rise in foreign exhibitors from 45 countries, alongside a strong and high-quality Italian presence. ​New entries include Canada, Saudi Arabia, Algeria, Ecuador, Estonia, Serbia, Singapore, Nepal, and the Czech Republic. ​This global initiative received a strong response, confirming the success of the previous edition: operators from 160 countries, with almost one in four visitors coming from abroad. ​The top six foreign countries: Spain (8.9%), Germany (6.6%), Romania (4.9%), France (4.1%), Greece (4.0%), and Poland (3.8%). The fastest-growing countries by continent: the United States (+2%), Argentina (+40%), the Philippines (+78%), and Serbia (+29%). Many African countries are attending the fair for the first time, including the Democratic Republic of Congo, Tanzania, Zimbabwe, and Guinea. ​All chose Rimini as a key location to discover emerging trends, technologies, and formats. ​The Top Buyer Program, a strategic collaboration between the Italian Trade Agency and the Ministry of Foreign Affairs, played a crucial role in bringing 500 buyers from 75 countries to Rimini, with notable representation from the United States, India, Canada, China, Brazil, Turkey, the United Arab Emirates, and Singapore. ​The encounter between supply and demand resulted in 5,650 business meetings, confirming SIGEP World as a working platform for international business development.

India was the Guest Country for 2026, with a delegation of 50 top buyers, institutional representatives, and exhibitors specialising in ice cream technology, confirming the dynamism of the Indian market in the foodservice and hospitality sectors. ​The 2026 edition also saw a significant increase in foreign press coverage, with a total of 802 accredited journalists, including many international correspondents from dozens of countries.

ENGAGING WITH INTERNATIONAL MARKETS

Interaction with top drawer global players was also particularly important and evident through the presence of National Pavilions and collectives from Saudi Arabia (debuting after the Guest Country 2025 project), China, and Ukraine. An ecosystem in which ingredients, technologies, and formats converged across geographical boundaries, reflecting an increasingly interconnected and hybrid foodservice landscape.

GELATO: A STRATEGIC LEVER FOR GLOBAL FOODSERVICE

A cornerstone of SIGEP World’s identity, artisan gelato remains not only a symbol of Italian excellence in 2026, but also a strategic asset for the global foodservice industry, capable of generating profit, differentiation, and new opportunities across various markets and formats. ​With Gelato Meets Chains, the event developed a project aimed at international restaurant, hotel, coffee shop and bakery chains, encouraging the inclusion of gelato in global menus. ​To reinforce this vision, the international campaign “What is Gelato?” and the guide “Gelato means Business” provided data, models, and concrete examples to demonstrate how gelato can generate high margins, seasonally adjusted consumption, and a rapid return on investment.

LUXURY FOOD EXPERIENCE: FOOD AS A NEW LANGUAGE OF HOSPITALITY

The Luxury Hotel Food Experience project also received significant attention, fostering a closer relationship between the hotel and foodservice industries. It found one of its fullest expressions at SIGEP World, showcasing breakfast as a true measure of contemporary hospitality. ​At Pastry Arena, breakfast was presented as a complete experience – a ritual that can become an economic lever and a means of differentiation for international hotels and formats.

SUSTAINABILITY DISTRICT: SUPPLY CHAINS, ORIGINS, INNOVATION

Sustainability has become a key focus of supply chain strategies, highlighted by the Sustainability District, which sparked an international dialogue on cocoa, coffee, and the new frontiers of sustainable food. ​The area connected producers, cooperatives, institutions, and companies across the entire value chain, bringing the voices of the countries of origin to the event, alongside technological solutions, energy innovations, and new models of cooperation. ​From Africa (Uganda, Rwanda, Ethiopia, Côte d’Ivoire, Tanzania and Kenya) to Latin America (Costa Rica, Guatemala, Dominican Republic), the district showcased supply chains increasingly focused on transparency, market orientation and responsibility.

CROSS-CUTTING PROJECTS: SUPPLY CHAINS MORE CONNECTED THAN EVER

SIGEP World also highlighted that the foodservice industry is no longer operating in isolated sectors, but through increasingly interconnected supply chains. ​Cross-cutting projects like the Kitchen Equipment Hub, the Frozen Product Hub, and the Digital District demonstrated how equipment, frozen solutions, and digital technologies are now essential factors in format design, operational management, and international business growth.

NEXT-GEN SIGEP: TRAINING IN NUMBERS

A key focus was also on the next generation of professionals, through SIGEP Giovani, SIGEP Academy’s training and competition programme for schools and vocational institutes. ​The initiative involved 53 Italian institutes and universities from 14 regions, with a total of over 2,750 participants. The international presence grew, with delegations from Serbia (5 vocational training institutes from Belgrade and over 360 participants) and Slovenia (115 participants from three-year university courses and vocational training institutes). ​The SIGEP Academy programme also hosted 10 fully sold-out events dedicated to schools, with 270 participants.

INTERNATIONAL CHAMPIONSHIPS: A PROVEN SUCCESS

Completing the picture, the success of major international championships – from the Gelato World Cup (won by Singapore, followed by France and Argentina) to the Juniores Pastry World Cup – has reinforced SIGEP World as a global showcase for talent and expertise, further strengthening the connection between training, excellence, and the industry’s future.

SIGEP WORLD: KEY FOODSERVICE MARKETS

Finally, the show’s global profile is further strengthened by an international development strategy that extends far beyond Rimini. ​Upcoming events include SIGEP USA, scheduled for 24-26 March 2026 in Las Vegas, the SIGEP China roadshow in Shanghai in spring 2026, and SIGEP Asia, taking place 15-17 July 2026 in Singapore, all aimed at addressing some of the most dynamic areas of the global foodservice industry.

IMPROVED AIR CONNECTIONS AND OPTIMISED CITY MOBILITY

The event’s growing international reach was boosted by improved connections and access services for buyers and exhibitors. ​New direct flights to Rimini from Munich and Madrid were launched, alongside a partnership with the Lufthansa Group that offers discounted fares to Bologna Airport from over 310 destinations worldwide.

Regarding road traffic, the expo centre’s opening hours from 10 am to 6 pm, the reorganisation of the road network, and the optimisation of public transport services – thanks to close collaboration with the Municipality of Rimini – all contributed to smoother traffic flow, significantly improving road conditions and reducing peak-hour congestion.

Italian Exhibition Group looks forward to hosting the next edition of SIGEP World at Rimini Expo Centre in January 2027.

ITALIAN EXHIBITION GROUP PRESS CONTACTS:

media@iegexpo.it
head of corporate communication & media relation: Elisabetta Vitali|
press office manager: Marco Forcellini, Pier Francesco Bellini | international press office coordinator: Silvia Giorgi | press office coordinator: Luca Paganin | press office specialist: Nicoletta Evangelisti, Mirko Malgieri

MEDIA AGENCY SIGEP World: Mind The Pop

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

This press release contains forecast elements and estimates that reflect the management´s current opinions (´forward-looking statements´), particularly regarding future management performance, realization of investments, cash flow trends and the evolution of the financial structure. For their very nature, forward-looking statements have a component of risk and uncertainty, as they depend on the occurrence of future events. The effective results may differ (even significantly) from those announced, due to numerous factors, including, only by way of example: food service market and tourist flow trends in Italy, gold and jewellery market trends, green economy market trends; the evolution of raw material prices; general macroeconomic conditions; geopolitical factors and evolutions in the legislative framework. Moreover, the information contained in this release, does not claim to be complete, and has not been verified by independent third parties. Forecasts, estimates and objectives contained herein are based on the information available to the Company as at the date of this release.

Categories
Partnership

FoodChoices4LIFE 🇪🇺

Empowering citizens to accelerate climate action and behavioral change in EU food systems

Food shapes our health, our environment, and our communities. Yet the way we produce and consume it takes a toll on the planet – responsible for over a quarter of global greenhouse gas emissions, a big part of the world’s freshwater use, and growing pressure on land and ecosystems. At the same time, rising overconsumption, diets high in animal-based foods, and large-scale food waste undermine both climate goals and public health. 

Across Europe, people increasingly want to eat in a way that benefits both their well-being and the planet. What often stands in their way is not intention but practical guidance: knowing what to change, how to do it, and where to start.   

FoodChoices4LIFE bridges that gap by launching Europe-wide campaigns that empower people to eat healthier, live sustainably, and waste less at home. From concrete tips to hands-on events, you will find practical, science-backed ideas for everyday use. 

Alongside the campaigns, FoodChoices4LIFE will train over 500 chefs, 60 journalists, and 40 local policymakers, strengthening skills and empowering communities to lead the shift towards healthy and sustainable diets. Citizens will also be able to try a new AI-powered app that helps them choose climate-smart meals and cut food waste, supporting healthier lives and a healthier planet – without compromising taste or tradition.  

What we aim to achieve
  • Organise 100+ in-person events across Europe. 
  • Reach more than 500,000 people through social campaigns. 
  • Engage 500+ chefs to champion climate-friendly meals. 
  • Train over 60 journalists and 40 local administrators to shape awareness and policy. 
  • Help citizens cut dietary CO₂ emissions by 25–30%. 
  • Save households 5–10% on weekly food expenditure. 
Get in touch 

For more information or collaboration opportunities, click here.

Co-funded by the European Union. Views and opinions expressed are however those of the author(s) only and do not necessarily reflect those of the European Union or CINEA. Neither the European Union nor the granting authority can be held responsible for them. 
 

PROGRAM: LIFE 

CALL: LIFE-2024-SAP-CLIMA-GOV 

TYPE OF ACTION: LIFE Project Grants 

FUNDING: 1,905,968.78 € 

EC Co-funding: 60% 

START DATE: 01/10/2025 

END DATE: 30/09/2028 

LENGTH: 36 months 

About

Worldchefs:
Worldchefs is a non-political professional organisation, dedicated to maintaining and improving the culinary standards of global cuisines.
We accomplish these goals through education, training, and professional development of our membership. As an authority and opinion leader on food, Worldchefs represents a global voice on all issues related to the culinary profession.

EUFIC (Coordinator):
The European Food Information Council (EUFIC) is a consumer-oriented non-profit organisation, founded to make the science behind food and health more accessible and easier to understand among the public.
Our mission is to produce science-based content to empower and facilitate healthier and more sustainable diets and lifestyles among European citizens.

University of Tuscia:
University of Tuscia, founded in Viterbo in 1979, rapidly developed into a well-established cultural reference. With over 10,000 students and 200 faculty members, it is recognized for research in forestry, climate change, and innovation in food systems, including food loss and waste reduction. The Department for Innovation in Biological, Agri-food and Forest Systems is now engaged in the FoodChoices4Life project.

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Member News Partnership Press Releases

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

SINGAPORE — The Singapore Chefs’ Association (SCA) and the Singapore Pastry Alliance (SPA) are proud to announce that the Singapore National Pastry Team has emerged victorious, clinching the world championship title at the prestigious Gelato World Cup (Coppa del Mondo della Gelateria) in Rimini, Italy. Held from 16 – 20 Jan, the 11th edition of the competition brought together 12 countries including Argentina, Belgium, China, Ecuador, France, Japan, Indonesia, Italy, Mexico, Peru and Poland.

In a display of technical precision and resilience, the Singapore team outperformed the world’s top culinary nations, marking a historic milestone for the local pastry scene. This victory signals Singapore’s ascent to the top of the global gelato hierarchy, a journey that saw the team rise from a fifth-place finish in 2024 to the gold medal today.

The Pinnacle of Gelato Excellence

The Gelato World Cup is the most prestigious international competition dedicated to the art of gelato. Held biennially in Rimini, it brings together the elite of the pastry world to be judged by an international panel of experts. The competition is designed to push the boundaries of texture, temperature and taste, defining global standards for the craft.

The Champions: Meet the Team

The victory was achieved by a quartet of local talent, each bringing a specialized skill set to the competition floor:

Jason Tan Yirong (Team Manager): Head of the studio division at Euraco Finefood. A Le Cordon Bleu Sydney top graduate and champion of the 2018 Asian Gelato Cup, Tan provided the strategic leadership and veteran experience necessary to guide the team to gold.

Dexter Lee: Executive pastry chef at Bidfood Singapore and Gourmet Partner Singapore. A 2022 Global Pastry Chef Challenge champion, Lee’s expertise in ice carving and chocolate molding was instrumental in the team’s artistic presentation.

Loh Cheng Kit: Pastry chef at Swissotel The Stamford and Fairmont Singapore. A seasoned competitor and champion of the 2022 Asian Gelato Cup, Loh brought elite technical gelato craft honed in Singapore’s leading five-star kitchens.

Chew Wei Lung: Junior sous chef at Mandarin Oriental, Singapore. The youngest member and a rising star, Chew showcased mastery in sugar sculptures, having recently won Best Sugar Showpiece at the 2025 Singapore Pastry Cup Selection.

A Test of Technical Mastery

The competition structure is grueling, requiring each member to execute specialized tasks under intense scrutiny. The team delivered a comprehensive portfolio of work, including:

The Chestnut Gelato Logcake: A new test in this year’s edition where teams have to create a gelato logcake with Chestnuts.

Gelato Sticks: Another new addition to this year’s test to introduce a playful yet elegant way of experiencing gelato reimagined on a stick.

The Gelato Cake: A sophisticated marriage of pastry architecture and frozen textures.

The Mystery Box: A test of intuition, where the team created a flavor using unknown ingredients revealed only at the start.

Gourmet Gelato with 3 savory appetizers: A savory-sweet fusion designed for high-end gastronomy.

Gelato Glass: An elegant expression of creative textures and contrasting temperatures, brought together in a refined form.

Gelato Snacks: transforming gelato into refined bite-sized creations, highlighting texture, temperature, and creativity in every mouthful.

Chocolate Carving: Showcase of traditional artistry, expressed through the precision and discipline of hand carving.

Artistic Showpieces: Complex, artistic sculptures made of chocolate.

The Singaporean Story: Overcoming the Odds

Behind the flawless final presentation lies a story of sacrifice and the “Singapore Spirit.” The team’s journey was nearly derailed by a personal crisis just hours before departure.

Jason Tan Yirong, team manager, shared his reflection on the emotional win:

“This has been a journey filled with many challenges. One of our team members almost had to pull out because of a family emergency that occurred one day before the team was supposed to fly off. Until the last moment we didn’t know if he will able to join us. He eventually arrived one day before the competition. Despite all the setbacks before and during the competition, the team stayed strong and united in spirit, remained calm and forged on. We had a lean budget this year to work with, so this achievement has been amazing. This is the Singaporean story of how we were able to overcome the odds and reach the top.”

Says Gary Lim, President of Singapore Pastry Alliance, “We are proud of the team and this opportunity do Singapore proud. A big thank you to our mentors and sponsors who supported us.”

Singapore National Pastry Team (from left) Chew Wei Lung, Dexter Lee, Loh Cheng Kit, Jason Tan Yirong, crowned champions at Gelato World Cup 2026

Photo credits: Photos courtesy of Gelato World Cup 2026

About Singapore Chefs’ Association

Founded in 1984, the Singapore Chefs’ Association stands strong as the official government-recognised non-profit national chefs association, focused on representing professional cooks in the local food and beverage industry.The SCA umbrella includes two strategic sub alliances – the Singapore Pastry Alliance (SPA) and Singapore Junior Chefs Club (SJCC). These two alliances allow the association to address the needs of the pastry chefs and young chefs in Singapore. SCA is proud to be the only association in Singapore that is a national member in the World Association of Chefs Societies (WORLDCHEFS).

As the official voice representing chefs working in Singapore, SCA also establishes and mentors the National Culinary Team for international competitions locally and overseas, representing Singapore at podium positions in many competitions. The educational and social activities promote interaction and networking among members and helps to train the culinary workforce to improving skills and productivity standards in their respective workplaces. The association is managed by a committee powered by a team of volunteers.

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Partnership

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

One year ago, at the Global Chefs Challenge Finals during the Worldchefs Congress & Expo 2024 in Singapore, Nestlé Professional and Worldchefs introduced a new recognition for chefs leading the way in sustainability: the Nestlé Professional Green Spatula Award.

This distinguished honor celebrates the fusion of culinary excellence with a deep commitment to sustainability, recognizing chefs who excel in creating world-class dishes and adopting environmentally responsible practices in their kitchens. At the Global Chefs Challenge Finals 2024, the award was inaugurated in three of the four competition categories—the Global Chefs, Global Young Chefs and Global Vegan Chefs challenges—with Tom Lamers (Netherlands), Andreas Enger Fjellheim (Norway), and Dinars Zvidrinš (Latvia) named the winners.

Now a year later, we checked in with the three inaugural winners to see how their sustainability journeys have evolved and ask how the Green Spatula spirit lives on in their kitchens across the globe.

Minimizing Impact, Maximizing Innovation

Since its launch, the Nestlé Professional Green Spatula Award has served as a call to action for chefs to rethink how they source foods, cook, and manage their kitchens. As Cornel Krummenacher, Global Head of Food at Nestlé Professional Strategic Business Unit, said, “Our newly created award is an additional recognition for chefs and culinary professionals, which will not only honor and celebrate their greatest culinary experience creations, but also illustrate their additional efforts to apply sustainable practices in their work.”

The first recipients serve as proof of the lasting impact the award has had in driving a more sustainable future:

Andreas Enger Fjellheim – Head Chef at Arakataka (Norway)

For Andreas Enger Fjellheim, winner of both the Global Young Chefs Challenge and the Nestlé Professional Green Spatula Award in this category, sustainability has become infused in his daily work.

“Since winning, sustainability has become even more deeply integrated into every part of my work,” says Andreas. “We’ve strengthened our collaboration with local farmers and producers to ensure our ingredients travel as little as possible. We focus on seasonal produce, reduce food waste by using whole ingredients, and work continuously to optimize energy and water consumption in the kitchen. I also use what I learned from the award experience to inspire my team—encouraging everyone to question routines and constantly look for small but meaningful improvements.”

The award has also had a meaningful impact on his team’s mindset.

“The award brought visibility and validation that our efforts are being noticed, which reinforces our belief that sustainability is not a trend, but rather the direction our industry must move in,” says Andreas. “For the team, it has been a strong motivator and a shared value that we take pride in. It’s encouraged a more open mindset toward experimentation as we try new methods, ingredients, and techniques that might have seemed “risky” before. Overall, it’s created a stronger sense of purpose and unity in the kitchen.”

Moving forward, Andreas has several initiatives in mind to take his sustainable practices even further. He shared the following:

  • Building partnerships with small local producers who focus on regenerative agriculture and animal welfare to ensure our ingredients are not only local but responsibly produced.
  • Exploring technology and sensors that can monitor and reduce energy use, temperature control, and water consumption in real time.
  • Developing our zero waste concept further by finding innovative ways to use offcuts, innards, shells, and other overlooked ingredients, as well as running internal workshops to inspire creative utilization.
  • Strengthening communication with our guests. Helping them understand the sustainability stories behind each dish, our sourcing philosophy, and how menu choices can lower environmental impact (for example, with more plant-based options).
  • Collaborating more with researchers and sustainability projects, including experimental fermentation or plant-based projects that open up new flavor possibilities with low resource use.

Dinars Zvidrinš – Chef at Entresol (Latvia)

For Dinars Zvidrinš, competitor in the Global Vegan Chefs Challenge Finals 2024, sustainability is a continuous process of improvement and innovation.

“Since receiving the award, I have continued to focus on reducing food waste, planning menus around seasonal products, and prioritizing local suppliers,” says Dinars. “We also implement reusable solutions in the kitchen and optimize energy use whenever possible.”

The recognition, he says, has been both motivating and affirming.

“The award has been a great honor and inspiration. It strengthened our confidence that we are on the right path. Within the team, it has encouraged even more curiosity and initiative to find new ways of making our work environmentally friendly.”

Dinars is looking forward to continue innovating to explore further ways to bring sustainability in his kitchen.

“Looking ahead, it is important to explore further ways to reduce waste, improve composting methods, and ensure that it can be passed on to farmers for use in agriculture to grow new products,” he shares.

Tom Lamers – Chef and Co-Owner of Restaurant T Raedthuys (Netherlands)

For Tom Lamers, competitor in the Global Chefs Challenge category, the Green Spatula Award strengthened his commitment to sustainable practices.

“Since winning the Green Spatula Award, I’ve become even more focused on sustainability in the kitchen,” says Tom. “We’re using more local and seasonal products and continue working on reducing food waste.”

Beyond his own approach, Tom highlights the importance of shared responsibility.

“The award has motivated the team to really commit to these goals together,” he explains.

Looking to the future, Tom and his team are exploring ways to monitor waste and build stronger relationships with producers.

Shaping a More Sustainable Future

The Green Spatula Award was created to recognize chefs who lead by example, both in competition and their daily work. One year in, its influence continues to expand. The award was brought to the Global Chefs Challenge 2025 Regional Semi-Finals in Asia, the Americas and Africa & the Middle East, among other competitions. The award is inspiring culinary professionals worldwide to reimagine what responsible cooking looks like.

“It’s an honor to be part of an initiative that not only celebrates excellence but also drives a more responsible and forward-thinking future in foodservice,” says Ana Aragón, Global Head of Sustainability and Nutrition at Nestlé Professional.

At the Global Chefs Challenge Finals 2026 in Wales, competitors are showcase their best sustainable efforts. The Green Spatula Award will once again be awarded to chefs who embody responsible innovation.

“The Green Spatula Award represents the values that define today’s culinary world of creativity, leadership, and respect for our planet,” says Andy Cuthbert, Worldchefs President. “Through this collaboration with Nestlé Professional, we are excited to encourage chefs to be agents of change.”

Hear more from the inaugural winners of the Nestlé Professional Green Spatula Award:

Witness the Green Spatula Award return at the Global Chefs Challenge Finals 2026 in Wales! Secure your spot today.

Register here
Categories
Partnership

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

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

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

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

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

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

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

Key Features in the Worldchefs Community

On the platform, you can:

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

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

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

The Journey Ahead

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

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

Join the Worldchefs Community Today 

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

Welcome to the Worldchefs Community, Powered by Foodverse!

SIGN UP

– END –

About Worldchefs

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

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

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

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

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

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

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

About Foodverse

Foodverse is a holistic digital ecosystem designed to connect and empower the global food community. Through its super-app platform, Foodverse enables chefs, students, educators, employers, and brands to learn, create, collaborate, and discover opportunities within one unified digital experience.

Categories
Partnership

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

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

Categories
GCC - Young Chefs Partnership

Worldchefs Showcases Youth Development and Sustainability Initiatives at the World Food Forum Flagship Event 2025

Rome, Italy, October 2025 – At the World Food Forum (WFF) Flagship Event 2025, held last week at the Food and Agriculture Organization of the United Nations (FAO) headquarters in Rome, Worldchefs showcased its commitment to youth empowerment and sustainable food systems.

Highlighting Worldchefs’ Global Impact

Connie Lau, Worldchefs Director of Operations and Projects, and Ajla Dunga, Project Event Coordinator, joined global leaders and partners to explore how chefs can inspire the next generation and drive a more sustainable future for food.

“We’re honoured to be invited to showcase how Worldchefs is contributing to youth development and sustainability,” said Connie Lau. “Chefs play a key role in shaping how the world thinks about food. Thank you to the FAO and World Food Forum teams for bringing such inspiring minds together.”

From left to right: Ajla Dunga and Connie Lau
Connie Lau speaking with Kazuki Kitaoka and Flora Igoe
Collaborating for a Sustainable Food System

Throughout the event, Worldchefs engaged in meaningful discussions with key partners, including Kazuki Kitaoka, Director, Office of Youth and Women and Flora Igoe, Head of the Youth Culture Programme, at FAO, as well as Paul Newnham and Clare Crowe Pettersson from the Chefs’ Manifesto.

Sessions were held throughout the course of the event, exploring topics such as plant-based diets and indigenous food traditions. There were also interesting discussions on the role of e-learning in making culinary education more accessible worldwide. These fruitful conversations sparked insights that will power the future of Worldchefs’ own Feed the Planet and Worldchefs Academy programs.

“Collaborating with Worldchefs on the upcoming Young Chefs Programme (YCP) has been an inspiring experience. Having Worldchefs exhibit at the Youth Booth in the FAO Atrium during the World Food Forum Flagship Event brought the energy and purpose of their youth-led initiatives directly to our visitors,” said Flora Igoe, Head of the Youth Culture Programme at FAO. “The exhibition effectively demonstrated how culinary skills can drive system-wide change in our agrifood systems. I encourage all young chefs to apply to the YCP and take part in this exciting journey to become leaders in transforming agrifood systems through culinary practices.”

“The World Food Forum Flagship event in Rome was buzzing with energy and purpose,” said Ajla Dunga, Worldchefs Project Event Coordinator. “We had the chance to talk with people from all over the world, meeting students, professionals and experts from different organizations who share the same drive to take responsibility for our future. You could truly feel the shared commitment to change.”

A Shared Mission for a Better Food Future

Worldchefs’ participation at the WFF Flagship Event reflects its ongoing partnership with FAO and its shared mission to create a better food future. The event provided an important opportunity to showcase Worldchefs’ initiatives and connect with organizations and individuals leading like-minded efforts in sustainability, education, and community empowerment.

“It’s through these collaborations that we can amplify our collective impact,” said Lau. “By leveraging our global network of chefs, we can help drive positive change at every level, in kitchens, classrooms, and communities worldwide.”

Worldchefs extends its gratitude to the FAO and World Food Forum teams for bringing together a passionate community dedicated to rethinking our global food systems and shaping a more sustainable tomorrow. Looking ahead, Worldchefs is excited to continue its collaboration with WFF through the recently launched World Food Forum Young Chefs Programme (YCP). This initiative empowers chefs aged 18 to 35 to lead the transformation of agrifood systems through structured trainings, mentorships, peer-to-peer exchange, and ongoing guidance supported by Worldchefs. To learn more about the programme and apply, click here.

Categories
Partnership

Nielsen-Massey Vanillas Joins Worldchefs as Global Partner to Support Chefs Worldwide

  • Worldchefs welcomes Nielsen-Massey Vanillas as a new Global Partner, uniting to empower chefs worldwide through education, sustainability, and innovation.
  • The partnership kicked off with a webinar viewed by more than 69,000 people. This event underscores Nielsen-Massey’s belief in elevating culinary professionals through education, collaboration, and the world’s finest vanilla.
  • Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris, 8 October 2025 – Worldchefs is proud to welcome Nielsen-Massey Vanillas, a family-owned vanilla brand with a longstanding commitment to excellence, as a new Global Partner. Known worldwide for its pure vanilla extracts, pastes, and flavors, Nielsen-Massey will work with Worldchefs to support chefs globally through education, sustainability, and innovation.

This partnership reflects a shared dedication to empowering chefs at every level and celebrating the passion and precision that define our industry.

Guided by Heritage, Driven by Innovation

With over a century of expertise, Nielsen-Massey is on a mission to delight people with nature’s finest vanillas and flavors. They remain dedicated to elevating the craft of chefs worldwide, offering premium vanilla products that inspire culinary creativity. Central to their mission is sustainability, as outlined in their latest Sustainability and Corporate Responsibility Report. The report highlights their long-standing farmer and supplier relationships.

Hand-in-hand to sustainability, Nielsen-Massey is committed to innovation, finding new market solutions such as their convenient Single Serve Vanilla packets and their new Mexican Pure Vanilla Bean Paste – Nielsen-Massey Vanillas. Already embraced by chefs, the paste offers a deep, spiced flavor profile with notes of nutmeg, clove, subtle tobacco, and fruity undertones. As a more cost-effective and practical alternative to whole beans, it provides an ideal choice for those seeking a flavor experience closer to the bean than a traditional extract.

“We’re very excited to join forces with Nielsen-Massey as a Global Partner, bringing vanilla information and innovations to our global community,” said Ragnar Fridriksson, Worldchefs Managing Director. “We’re eager to continue exploring opportunities to inspire, educate, and connect culinary professionals worldwide.”

A Journey to Mexico

To kick off the partnership, Nielsen-Massey hosted an informative webinar with Worldchefs, inviting chefs on a journey to vanilla’s birthplace in Mexico during an online session titled, “Vanilla’s First Love: The Journey of Vanilla and Its Place in Fine Chocolate.”

Acclaimed pastry chef Kriss Harvey hosted the event, exploring the Mesoamerican roots of the iconic vanilla-chocolate pairing, and demonstrating a raspberry and chocolate pâte de fruit coated in Nielsen-Massey Mexican vanilla sugar and ground cacao nibs.

The webinar has already attracted global participation of over 69,000 viewers. This highlights Nielsen-Massey’s belief in elevating culinary professionals through education, collaboration, and the world’s finest vanilla.

Shaping the Future Together

Together, Nielsen-Massey and Worldchefs will continue to create opportunities for professional growth. Through webinars, product innovation, and sustainability initiatives, we ensure chefs have access to the resources and inspiration they need.

Visit https://nielsenmassey.com/ to discover more.

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

– END –

About Nielsen-Massey

With more than a century’s worth of experience, Nielsen-Massey Vanillas has earned a reputation as the world’s leading manufacturer of premium, pure vanilla extracts. The third-generation family-owned and operated company uses a proprietary slow, cold extraction process to deliver the richest tasting vanilla. Nielsen-Massey was the first to introduce an organic and fair trade vanilla from Madagascar and remains committed to supporting the plants, people and communities that supply its beans. All consumer products are all-natural, allergen-free, certified Kosher and Gluten Free, and Non-GMO Project Verified. The company is headquartered in Waukegan, Illinois, with production facilities in Waukegan and Leeuwarden, the Netherlands. To learn more visit nielsenmassey.com.

About Worldchefs

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

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

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

  • Education – Worldchefs offers support for education and professional development through the landmark Worldchefs Academy online training program, a diverse network of Worldchefs Education Partners and curriculum, and the world’s first Global Culinary Certification recognizing on-the-job skills in hospitality;
  • Networking – Worldchefs provides a gateway for industry networking opportunities through events including the biennial Worldchefs Congress & Expo;
  • Competition – Worldchefs sets global standards for competition rules, provides Competition Seminars and assurance of Worldchefs Certified Judges, and operates the prestigious Global Chefs Challenge;
  • Humanitarianism & Sustainability – Worldchefs Feed the Planet and World Chefs Without Borders programs relieve food poverty, deliver crisis support, and promote sustainability across the globe.

Visit www.worldchefs.org to learn more.

Media contact: 

Olivia Ruszczyk communications@worldchefs.org

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