Category: Partnership

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

Post author By Julia
Post date October 21, 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.

Tags #ThisIsWorldchefs, Sustainability

Partnership

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

Post author By Julia
Post date October 8, 2025

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

Tags #ThisIsWorldchefs, Partnership

Partnership

How to Read Commercial Refrigerator Energy Labels?

Post author By Julia
Post date September 23, 2025

The EU energy label for commercial refrigeration devices displays all the necessary information catering professionals need to determine the product’s energy efficiency.

In addition to the product reference and manufacturer details, the label includes:

Energy class
Annual energy consumption
Net storage capacity
Climate class

A notable difference between domestic and commercial refrigeration appliances is that domestic energy labels detail noise levels (dB). It’s important to note that a domestic appliance should never be used in a professional environment, as doing so can void the warranty, increase running costs, and elevate the likelihood of product failure.

Energy Classes for Electrical Appliances

The energy class serves as the overarching indicator of an appliance’s energy efficiency. Under the EU energy label, commercial refrigeration units are rated from A+++ to G, based on their Minimum Energy Performance Standards (MEPS). A+++ denotes the most efficient, while G indicates the least.

In 2025, many businesses aim for appliances rated A+ or higher to align with corporate sustainability goals and reduce their carbon footprint.

Annual Energy Consumption (kWh/annum)

The EU energy label clearly states the unit’s expected annual energy consumption. This data helps operators calculate projected running costs by multiplying the kWh by the unit cost.

Modern appliances often feature smart defrost cycles or inverter compressors, further reducing energy consumption.

Storage Capacity

Another critical metric on the EU energy label is the maximum capacity—or net volume (L)—of the appliance. Overloading a commercial refrigerator can hinder airflow around stored produce, potentially causing it to spoil prematurely. Therefore, operators must ensure they invest in commercial refrigeration with sufficient capacity to store contents safely and efficiently.

Electrolux Professional’s ecostore refrigerated cabinets and freezers, for instance, offer an average of 50 liters more capacity than other models with a comparable footprint, thanks to their innovative design and the positioning of the refrigeration unit.

Climate Class

The final key piece of information displayed on the EU energy label for commercial refrigeration is the Climate Class. This determines the product’s capability to preserve food under various working conditions. Given that professional kitchens can often reach high ambient operating temperatures, any commercial refrigeration units purchased should be built to either:

Climate Class 4 (‘light duty’: 30°C / 55% humidity)
Climate Class 5 (‘heavy duty’: 40°C / 40% humidity)

These classifications ensure the appliance maintains optimal performance levels in demanding environments.

Conclusion

The EU energy label remains an essential tool for catering professionals making informed choices when purchasing commercial refrigeration. Given that refrigeration units typically operate 24/7, selecting the right unit can minimize running costs and contribute to a profitable and sustainable catering operation.

By understanding and utilizing the energy label, businesses can enhance their operational efficiency and support environmental sustainability goals.

Tags #ThisIsWorldchefs, Electrolux Professional

Partnership

Worldchefs and the World Food Forum Collaborate on the Young Chefs Programme: Empowering Youth to Lead Sustainable Agrifood Systems Transformation

Post author By Julia
Post date September 22, 2025

Worldchefs and the World Food Forum Collaborate on the Young Chefs Programme: Empowering Youth to Lead Sustainable Agrifood Systems Transformation

Paris, 22 September 2025 – The World Association of Chefs’ Societies (Worldchefs), the largest international body of professional chefs’ associations, is partnering with the World Food Forum (WFF) Youth Initiative—a youth-led platform hosted by the Food and Agricultural Organization of the United Nations (FAO)—on the WFF Young Chefs Programme (YCP). This joint effort aims to engage and empower young culinary professionals to drive positive change in transforming agrifood systems.

Launching in October 2025, the programme invites chefs aged 18 to 35 to develop skills, knowledge and networks needed to lead the transformation of agrifood systems through better culinary practices. From improving nutrition to promoting food security and biodiversity, the YCP aims to inspire young chefs to influence peers and consumers, driving positive change in global agrifood systems.

This collaboration strengthens the long-standing partnership between Worldchefs and WFF, reflecting Worldchefs’ century-long legacy and commitment to excellence, leadership and sustainability in the culinary arts.

Skill-Building for Impact

Through structured trainings, mentorships, peer-to-peer exchange, and ongoing guidance supported by Worldchefs, the selected cohort will grow their capacity to implement local initiatives that drive sustainable change.

Drawing on its international membership of chef associations, culinary education institutions, and industry leaders, Worldchefs will identify and engage chefs with expertise in sustainable agrifood systems, deliver virtual masterclasses on key agrifood system topics and provide mentorship to support young chefs in their projects.

world food forum young chefs programme worldchefs

“At Worldchefs, through Young Chefs Clubs, educational programs are built into everything we do. We have long believed in the importance of nurturing and developing the next generation of culinary professionals worldwide,” says Jasper Jek, Chair of Worldchefs’ Global Development of Young Chefs Committee. “We look forward to continuing our collaboration with the WFF on the Young Chefs Programme, and to seeing the impact of both the program and the young leaders themselves.”

For People and the Planet

Worldchefs’ partnership in the WFF Youth Initiative draws on its global network, industry expertise, and Feed the Planet initiatives, which include projects that empower communities to adopt better cooking and eating habits, support education and training, and inspire sustainable food consumption through resources, webcasts, recipes, and strategic communications.

“As a Canadian chef and chair of the Worldchefs Feed the Planet and Sustainability Committee, I feel truly privileged to see the incredible impact of Feed the Planet projects around the world,” says Shonah Chalmers. “It’s inspiring to witness how chefs are driving change within their communities. I’m especially excited to see the growing support and investment in our young chefs, ensuring they have the tools and guidance to shape a more sustainable future. We are thrilled to be a part of the YCP journey, offering mentorship and celebrating the achievements of this talented new generation.”

Working Hand-in-Hand

The collaboration between Worldchefs and WFF Youth Initiative demonstrates how diverse agrifood systems stakeholders can work Hand in Hand for Better Foods and a Better Future.

Past collaborations between Worldchefs and WFF include initiatives such as Sustainable Gastronomy Week, which mobilized young chefs to champion biodiversity, celebrate local food cultures, and promote sustainable sourcing. These campaigns highlighted the vital role of chefs as agents of change, reinforcing Worldchefs’ leadership in driving sustainability and innovation in the culinary profession.

The launch of the YCP marks the next step in a shared mission for a better food future. It equips the next generation of chefs with the tools, networks, and platform to shape sustainable agrifood systems. Together, Worldchefs and WFF Youth Initiative continue to inspire young leaders to harness the power of gastronomy as a force for positive transformation.

– END –

About WFF

The World Food Forum (WFF) is an open and inclusive global platform established by the Food and Agriculture Organization of the United Nations (FAO) in 2021 to drive the transformation of agrifood systems through the power of youth, science and innovation, and investment. It brings together stakeholders of all ages and sectors to turn ideas into action, scale solutions, and foster meaningful partnerships that accelerate progress toward the Sustainable Development Goals (SDGs). At the core of the WFF is the Global Youth Action Initiative, which harnesses the passion and ingenuity of young people to advance inclusive food governance, drive youth-led innovation and promote sustainable solutions. Through a diverse set of thematic programmes-covering policy engagement, innovation, cultural expression and grassroots action-the initiative empowers youth with the skills, resources and platforms they need to lead transformative change at local, national and global levels.

About Worldchefs

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

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

Visit www.worldchefs.org to learn more.

Media contact:

Olivia Ruszczyk communications@worldchefs.org

Tags #ThisIsWorldchefs, Collaborative Partnership, FAO, Feed the Planet, Sustainability

Partnership

Dilmah: Brewing Futures for Young Chefs through Bocuse d’Or

Post author By Julia
Post date September 12, 2025

For Worldchefs’ partner Dilmah, supporting young chefs has never been a corporate initiative, it is a philosophy rooted in purpose. From the beginning, the Dilmah Founder, Merrill J. Fernando envisioned tea as a business that serves humanity. Today, his legacy continues as Dilmah empowers the next generation of culinary professionals by standing alongside them at the Bocuse d’Or.

“When you craft your gotukola velouté or your cinnamon-infused duck, you carry on those plates the aspirations of 1.65 million Sri Lankan farmers,” said Dilhan C. Fernando, CEO of Dilmah. “What you do as chefs is very important to us.”

By championing Bocuse d’Or Sri Lanka, Dilmah ensures that emerging chefs are given the rare opportunity to refine their craft, meet global mentors and showcase Sri Lanka’s rich culinary heritage. More than medals, it is about confidence, exposure and helping young professionals find their voice in the international culinary dialogue.

This commitment extends beyond the competition. Through the MJF Charitable Foundation’s Empower Culinary and Hospitality School, Dilmah trains aspiring chefs from underprivileged communities providing not just skills, but pathways to sustainable careers in gastronomy.

The 2025 Sri Lanka Challenge was one such milestone. While Cinnamon Life emerged as national champions, what truly resonated was the collective spirit of 26 teams who pushed the limits of creativity, innovation and resilience. As the Sri Lankan Prime Minister Dr Harini Amarasuriya affirmed, “This is not just about food. This is about excellence. This is about legacy. This is about identity.”

For young chefs, the Bocuse d’Or is more than competition, it is a launchpad. And with Dilmah’s support, it becomes a journey of opportunity, where skill meets purpose and where the next generation of culinary leaders can dream and achieve without limits.

To learn more about Dilmah Tea, visit https://www.dilmahtea.com/.

Tags #ThisIsWorldchefs, Dilmah

Partnership

Worldchefs Partners with World Central Kitchen to Mobilize Chefs in Global Disaster Relief

Post author By Julia
Post date September 8, 2025

Worldchefs and World Central Kitchen (WCK) are joining forces to proactively position chefs to play a powerful role in disaster response across the globe. Chefs are among the most trusted and connected people in their communities. Their leadership empowers them to help WCK get cooking as quickly as possible following crises that are occurring with greater frequency and severity.

This new collaboration will enable dedicated culinary professionals affiliated with Worldchefs’ member associations to be appointed to join WCK’s Chef Corps. The Chef Corps global network is made up of prominent culinary leaders on standby to assist with the nonprofit organization’s work. When on the ground with WCK, members contribute to providing hot, nourishing meals to people impacted by natural disasters and humanitarian crises.

The two organizations also identified additional opportunities to cooperate during times of need. Worldchefs’ network of accredited culinary schools, for example, can play a role in disaster response. WCK is also able to offer Worldchefs’ members learning and skill development on disaster preparedness.

About World Central Kitchen

Founded in 2010 by Chef José Andrés, World Central Kitchen is a nonprofit organization that is first to the frontlines providing fresh meals in response to crises. Applying a model of quick action, leveraging local resources, and adapting in real time, WCK has served more than 500 million nourishing meals around the world.

When disaster strikes, WCK’s Relief Team mobilizes with the urgency of now to start cooking and serving meals to people in need. By partnering with organizations on the ground and activating a network of local restaurants, food trucks, and emergency kitchens, WCK serves comforting meals to survivors of disasters quickly and effectively. To support regional economies, WCK prioritizes purchasing local ingredients to cook with or distribute directly to families in need. Learn more at wck.org.

About Worldchefs

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

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

Visit www.worldchefs.org to learn more.

Media contact:

Olivia Ruszczyk communications@worldchefs.org

Tags #ThisIsWorldchefs

Partnership

Worldchefs Renews Longstanding Partnership with Dilmah as Premium Partner

Post author By Julia
Post date August 27, 2025

Worldchefs renews its partnership with Dilmah Ceylon Tea Company, a Sri Lankan family tea company and Worldchefs Premium Partner since 2008.
This collaboration promotes a shared vision for a sustainable and equitable future, empowering communities through education and innovation.
Learn more about Worldchefs partnership opportunities at www.worldchefs.org/partnership.

Paris, 27 August 2025 – Worldchefs is proud to announce the renewal of its partnership with Dilmah Ceylon Tea Company PLC, a Sri Lankan family tea company and longstanding Worldchefs partner since 2008. This valued partnership continues to strengthen the strong bond between the global culinary community and one of the world’s most passionate advocates for quality, authentic and ethically-produced tea.

Founded by Merrill J. Fernando in 1974, Dilmah has remained true to its founding philosophy that “business is a matter of human service.” Guided by this principle, the company directs its profits to the MJF Charitable Foundation and Dilmah Conservation. This supports humanitarian and environmental initiatives across Sri Lanka. These efforts have made a lasting impact on thousands of lives and demonstrate Dilmah’s commitment to responsible business.

Dilmah Tea Founder Merrill J. Fernando earning the Lifetime Achievement Award at Worldchefs Congress 2018

Empowering Communities Through Education

Worldchefs and Dilmah’s collaboration continues to focus on shared values of education, sustainability and community empowerment. These values are demonstrated through Dilmah’s involvement in Worldchefs’ Like a Chef program, an an employment training program that equips underprivileged people with culinary workplace skills.

Through this partnership, Dilmah’s Empower Culinary & Hospitality School, which offers free education and training to young adults from marginalized communities, has been officially recognized Like a Chef Training Center. Graduates receive a Worldchefs Like a Chef Diploma, opening doors to culinary careers and expanding opportunities.

Together, Worldchefs and Dilmah are committed to building stronger, more inclusive communities through education.

Best Use of Dilmah Tea Award presented at the Global Chefs Challenge Finals 2024 in Singapore

A Partnership Rooted in Shared Values

The partnership also extends to the competition arena. As an official sponsor of the Global Chefs Challenge Finals, taking place in Wales in May 2026, Dilmah’s teas will be a featured ingredient, underscoring the versatility of tea and sparking culinary innovation for some of the world’s top chefs.

“Worldchefs is proud to continue our partnership with Dilmah, a company that leads with purpose,” says Worldchefs President, Andy Cuthbert. “We are looking forward to continuing to elevate the future of the industry through this collaboration, while shaping a more equitable world.”

Read more from Dilmah in our latest edition of Worldchefs Magazine.

For more information on Dilmah and their products, visit www.dilmahtea.com.

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

– END –

About Dilmah Tea

Dilmah Founder Merrill J. Fernando had a unique vision. He wanted to offer consumers the finest tea on earth and to do so with ethics and integrity. That pledge is fulfilled in our commitment to garden fresh, unblended tea. We pride ourselves in manufacturing the finest Ceylon tea in the world. Our Founder’s intention to make his tea ethical is honoured in the work of MJF Charitable Foundation and Dilmah Conservation. In making our business a matter of human service, the natural goodness in every cup of Dilmah is extended by the positive humanitarian and environmental impact Dilmah has on comunities and ecosystems.

About Worldchefs

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

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

Visit www.worldchefs.org to learn more.

Media contact:

Olivia Ruszczyk communications@worldchefs.org

Tags #ThisIsWorldchefs, Partnership

Partnership

Health and Safety: the intersection with sustainability in professional smart kitchens

Post author By Julia
Post date June 24, 2025

A look at how SkyLine Combi Ovens and Blast Chillers and Freezers can improve health and safety for staff, boost sustainability in restaurants and improve the customer experience.

Modern commercial kitchens are focused on two key tenets to ensure optimum output.  

The first is health and safety, with a drive to protect the safety and ease of work for kitchen staff, as well as the health and well-being of patrons. The goal? To inspire action to help prevent, detect, and manage foodborne risks. 

The second is ensuring sustainability in restaurants, with the goal of operating kitchens in a streamlined way, reducing food waste, energy use and costs. 

For today’s restaurants, both go hand in hand. With the right appliances, you can address these two important elements of a modern commercial kitchen. You can create a streamlined work environment for staff through ergonomic design while also working to ensure high food quality, all while ensuring you do your best to protect the environment.  

Electrolux Professional Group always designs commercial kitchen equipment with both health and safety and restaurant sustainability in mind. One key example is the SkyLine Cook and Chill, which enables the pre-preparation of large batches without compromising quality. 

How it Works

The SkyLine Cook and Chill concept safely preserves items for later consumption, firstly cooking food in the SkyLine Combi Oven, then chilling it in record-breaking time in the SkyLine Blast Chiller. It’s a process that helps your restaurant align with strict food safety regulations, while also cutting food costs and extending shelf-life of food items, all through the use of eco-friendly refrigerants that offer minimal climate impact, such as R290 propane. 

Increased Food Safety and Quality

Unlike traditional food preservation, the SkyLine Cook and Chill concept maintains the essential characteristics of food, including texture, appearance and nutritional value, all of which are rated at the same level as freshly cooked food.  

Blast chilling works to quickly bring food temperature down to protect against the growth of potentially harmful bacteria. It takes food quickly out of the “danger zone” – that’s the region between +8 °C and +68 °C (46.4 °F and 154.4 °F) where bacterial growth is at its most rapid. And with their speedy chilling function, Electrolux Professional commercial SkyLine Blast Chillers and Freezers all work in compliance with HACCP and food safety regulations. 

Cutting Waste

Electrolux Professional Cook and Chill process has a significant impact on the shelf-life of food and has been shown to help restaurants reduce waste. With attention to detail and by following Electrolux Professional’s best practices and maintenance guidelines, you can significantly improve your cooking workflows and ensure maximum efficiency and safety in the kitchen. It means you can align your restaurant sustainability efforts with a focus on reducing losses across the board – including food, energy and money. 

Be sure to familiarize yourself with the features of this powerful commercial kitchen equipment. That way, you’ll develop a better understanding of the full potential of the brand’s innovative SkyLine Cook and Chill solution, for optimal waste management and cost-cutting. 

Enhancing Sustainability

SkyLine Cook and Chill helps to improve sustainability in restaurants with refrigerants that comply with the most stringent global standards. The refrigerant gas R290, otherwise known as propane, is an eco-friendly refrigerant with a global warming potential (GWP) of 3, offering minimal climate impact. The other refrigerant used is CO2, a completely natural substance that’s fully climate-friendly, with a GWP of 1 – the lowest of all refrigerant gases. 

In addition, Electrolux Professional’s commercial kitchen equipment meets the highest standards for reducing energy consumption, with a range of ovens meeting the ENERGY STAR certification – a trusted symbol for energy efficiency. 

Supporting Kitchen Staff

The best modern kitchen appliances help streamline operations and support workers, ensuring the highest health and safety standards while also supporting sustainability. Electrolux Professional’s SkyLine Cook and Chill are the only commercial kitchen equipment in the world to achieve a four-star rating for ergonomics and ease of use. Improved ergonomics can have a range of benefits for your business, such as: 

Ease of use

Commercial kitchen equipment with user-friendly interfaces and smart designs help support smooth workflows, reducing the time it takes to onboard staff and increasing efficiency. 

Fewer accidents

Ergonomics effectively reduces the risk of restaurant staff developing repetitive strain injuries. As ergonomic design focuses on simplifying the kitchen experience, it also acts to reduce fatigue, leaving staff more focused and less prone to accidents. 

Decreased sick leave

With a reduction in repetitive movements in poorly designed workspaces, ergonomic kitchen equipment helps to maintain a healthy workforce and reduce the number of staff absences. An ergonomic blast chiller reduces sick leave by 75 percent*. 

Improved productivity

Ergonomic design streamlines kitchen workflows, improving performances across the boast while boosting staff morale and mental health. An ergonomic blast chiller means a 25 percent increase in productivity for your kitchen*. 

Streamline Operations

The SkyLine Cook and Chill improves workflow and efficiency in any kitchen. Each chill cycle has been shown to save 47 minutes on average**, enabling you to better manage your time and increase overall performance. You can even monitor the status of your blast chiller from anywhere with SkyLine Cook and Chill’s intuitive touch interface, while the SkyLine Combi Ovens and Blast Chillers are able to communicate seamlessly thanks to their innovative technology. 

Electrolux Professional SkyLine Cook and Chill solution enables you to benefit from the efficiency of large batch preparation, making your restaurant more sustainable and streamlined while enhancing health and safety standards.  

A Culinary Revolution

By investing in next-generation technology like Electrolux Professional SkyLine Cook and Chill solution, you can make your restaurant a benchmark for health and safety, while catering to a new era of sustainability. 

* Ergonomic interventions can reduce musculoskeletal disorders (WMSDs) by 59%, with an average decrease of 75% in sick days and a 25% increase in productivity.” – Dr Francesco Marcolin, CEO of ErgoCert (European Certifed Ergonomist – EUR.ERG.).
** Calculation based on a 10-hour working day with SkyLine ChillS 50/50 kg, data in accordance with Commission Regulation EU 2015/1095.

Tags #ThisIsWorldchefs, Electrolux Professional, Sustainability

Partnership

How to Go Zero Waste: the Tips You Need to Know For Your Professional Kitchen

Post author By Julia
Post date May 27, 2025

Everything you need to know about reducing food waste in restaurants to go from wasteful to wonderful

As a professional commercial kitchen, it’s important to analyze your operations and determine how to do better. There are plenty of simple changes you can make to streamline your operations and make the switch to become a zero-waste facility. Here are the top tips for running a successful zero-waste kitchen.

UN SDGs and why they’re important

The 17 United Nations Sustainable Development Goals (SDGs) are an urgent call for action to governments, businesses and individuals worldwide to end poverty, improve health and education, combat climate change and preserve our oceans and forests, among other important causes.

It’s crucial for all types of businesses to adopt these SDGs. Two of the goals are particularly pertinent for commercial kitchens. Firstly, Goal 9 –– build resilient infrastructure, promote inclusive and sustainable industrialization and foster innovation –– touches on the importance of investing in innovative technologies to create a more sustainable business output.

Another key measure that professional kitchens can adopt is Goal 12 –– ensure sustainable consumption and production patterns. Creating sustainable, energy-saving workflows and reducing food waste in restaurants should be a priority –– not only will these measures help to reduce the impact on the environment, but they will also improve your business’s bottom line.

Reducing food waste in restaurants

According to the National Restaurant Association, four to 10 percent of all food in restaurants fails to even reach the consumer. Restaurants can do better at the back end as well. The first steps should be implementing better kitchen management systems and investing in innovative smart kitchen devices. These devices will not only reduce food waste but also save money, paying for themselves in the long run.

To prepare greater quantities of food without any going to waste, Electrolux Professional SkyLine Blast Chillers ensure that your cooked food remains fresh for five days in a refrigerator or a year in a freezer. This helps to reduce food waste.

You can also combine Combi Ovens with Blast Chillers as a SkyDuo, creating a seamless way to pre-prepare large batches. The Cook and Chill solution can help deliver savings of up to $2,000 a month*.

Single-use items

A key part of reducing waste in restaurants is making the all-important switch from single-use items to reusable tableware. The likes of disposable takeout containers, and plastic cutlery and straws have an astronomical carbon footprint, consuming large amounts of fossil fuel for production and distribution and taking hundreds, if not thousands of years to decompose after a single use.

It’s time to stop using them. Breaking your reliance on single-use plastics creates more work initially when it comes to dishwashing, but investing in state-of-the-art appliances can make the switch to reusable tableware streamlined and simple and save you money in the long run.

Speed up the dishwashing process with a dryer for tableware, making sure your items can be used again swiftly and safely. Electrolux Professional HeroDry is an exceptional free-standing blower for reusable cups and tableware. One of the brand’s sustainable solutions that forms part of its “circular economy” initiative, it’s the perfect solution for eco-friendly drying in a busy gastro environment.

Choosing the right partners

When it comes to going zero-waste, the right appliances can make all the difference. Alongside your recycling and composting efforts, sourcing fresh and local and avoiding the overproduction of food, how you store and cook it is key.

Electrolux Professional refrigerated and freezer cabinets can help extend the shelf-life of ingredients (thanks to Optiflow airflow system, designed to guarantee the best temperature uniformity throughout the cabinet) while technologies such as Cook and Chill mean you can bulk prepare food to avoid any wastage.

These appliances are built to last. Still, as a commercial kitchen with sustainability goals, it’s also important to consider how you will be able to dispose of your machines once they’ve reached the end of their lifespan. For instance, 90% of Electrolux Professional refrigeration equipment components can be recyclable or used for energy recovery, meaning you can be confident that even when your device comes to the end of its life, it’s not going to end up in landfill.

Electrolux Professional is fully committed to the UN’s SDGs. With a pledge to switch to renewable and non-fossil energy sources, we have committed to become a carbon-neutral company in industrial operations by 2030.

Conclusions

Embrace waste reduction by improving sustainable consumption and production in your kitchen and for your customers.

By investing in next-generation technology such as Electrolux Professional’s Cook and Chill solution, you can make your restaurant a benchmark for sustainability, at the forefront of the drive to reduce food waste in restaurants.

*Based on Electrolux Professional Cook&Chill calculator, comparing Cook&Serve versus Cook&Chill method, both performed with Electrolux Professional appliances. Data April 2019.

Learn more about Electrolux Professional’s Zero Waste Program

Tags #ThisIsWorldchefs, Electrolux Professional, Sustainability

Partnership

Norwegian King Prawns AS and Worldchefs Join Forces to Inspire Culinary Excellence Worldwide

Post author By Julia
Post date May 9, 2025

Norwegian King Prawns AS and Worldchefs Join Forces to Inspire Culinary Excellence Worldwide

Norwegian King Prawns AS, a global supplier of premium seafood, has joined Worldchefs as a Global Partner.
Under its flagship brand, White Queen™, the company delivers king prawns renowned for their clean, healthy, and superior quality.
Learn more about Worldchefs’ partnership opportunities at www.worldchefs.org/partnership.

Paris, 7 May 2025 – The World Association of Chefs’ Societies (Worldchefs), the leading global network of culinary professionals, has welcomed Norwegian King Prawns AS as its newest Global Partner.

A global supplier of premium seafood, Norwegian King Prawns AS is renowned for its flagship brand, White Queen™—king prawns celebrated for their clean, healthy, and exceptional quality. Farmed using Norway’s crystal-clear seawater and sustainable hydro power, the White Queen™ line embodies a commitment to innovation, sustainability, and culinary distinction.

Through this new partnership, Norwegian King Prawns AS will support Worldchefs’ mission to empower chefs, promote emerging talent, and drive innovation across the foodservice industry. As a Global Partner, the company will provide product support to the Global Chefs Challenge and engage with a network of top chefs, educators, and industry leaders.

“At Norwegian King Prawns AS, we are thrilled to join Worldchefs as a Global Partner—an organization that shares our passion for superior-quality products,” said Oscar Maaseide, Chief Executive Director at Norwegian King Prawns AS. “This partnership aligns perfectly with our mission to deliver sustainably farmed king prawns, cultivated in Norway’s pure seawater and powered by clean energy. It opens new opportunities to connect with chefs around the world and celebrate gourmet seafood. We hope that our statement, ‘This is not just king prawn—this is White Queen, powered by Norwegian King Prawns AS,’ will be met with the reply, ‘It’s Gourmet Seafood for Special Occasions!’”

“We’re thrilled to welcome Norwegian King Prawns AS as a Global Partner and Worldchefs Trusted Brand,” said Andy Cuthbert, President of Worldchefs. “As an innovative force in aquaculture, their commitment to quality aligns with our mission to elevate culinary standards across the industry and support chefs around the world.”

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

– END –

About Norwegian King Prawns AS – The Company

Norwegian King Prawns AS is a fully integrated aquaculture company with the species king prawn (Litopenaeus vannamei) and is headquartered in Rogaland on the south-western part of Norway.
We have our own hatchery, fry and growth facility, packaging and sales in Rogaland.
We farm our White Queen™ king prawns in tanks on land.
We use the Norwegian clear seawater and heat it with clean Norwegian hydro power.
We use Biofloc® to optimize water quality.
Our employees are the foremost in their fields and contribute greatly to us delivering first-class White Queen™ king prawns to demanding customers all over the world – mainly in the Nordic countries, the UK, the USA and France as well as Metropolises all over the World.

About Norwegian King Prawns AS – The Message

Norwegian King Prawns AS offers premium king prawns under its own brand White Queen™
“White Queen™ King prawn is bred and raised sustainably in Rogaland on the Western part of Norway. The prawn needs tending for four months before it is ready to be served. The White Queen™ brand is your guarantee of clean and healthy premium quality seafood. It means you can rest assured that the prawn you eat has been raised and handled with the utmost care.
“White Queen™is seafood that we in Norwegian King Prawns AS are proud to sell!”
White Queen™ King prawn – ”It’s Gourmet Seafood for Special Occasions”

For more information contact:

Magnus Skretting – +47 90174476 – magnus@norwegiankingprawns.no

About Worldchefs

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

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

Visit www.worldchefs.org to learn more.

Media contact:

Olivia Ruszczyk communications@worldchefs.org

Tags #ThisIsWorldchefs, Partnership

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A look at how SkyLine Combi Ovens and Blast Chillers and Freezers can improve health and safety for staff, boost sustainability in restaurants and improve the customer experience.

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