Join our inspiring Worldchefs Young Chefs Ambassadors — Timonthy De Villiers (South Africa), Jiwoong Shin (South Korea), and Aditya Nair (India) — together with Rosalyn Ediger, Member of the Young Chefs Development Committee.
In this conversation, they will share their passions, explore diverse food cultures from around the world, and envision the Kitchen of Tomorrow through their unique perspectives and culinary dreams. Learn how these young leaders and mentors are shaping the future of the culinary industry through innovation, education, and cultural exchange.
Don’t miss this opportunity to connect with the next generation of chefs driving culinary excellence and global understanding.
Practical Information:
- Topic: In Conversation With Our Young Chefs Ambassadors
- Where: 2PM CET | 7AM CST | On Zoom, Facebook Live, Twitter, and YouTube!
- When: July 15, 2025
This webinar is brought to you by the Worldchefs Young Chefs Development Committee.
About the Speakers
Rosalyn Ediger
Young Chefs Development Committee Member
Since Rosalyn’s childhood, food and cooking was about much more than just filling one’s stomach. Her entire career as a chef has involved more than simply cooking gourmet meals. Rosalyn was always interested in global cultures. She started her path in Calgary and graduated as valedictorian in Professional Cooking from the Southern Alberta Institute of Technology.
Cooking took her to compete in international competitions in Singapore and Hong Kong, as well as doing professional stages namely in London, Beijing and Copenhagen. She worked as Chef de Cuisine at the Canadian Embassy in China and through that role, traveled around Asia taking part in expos, competitions, and Worldchefs congresses, with whom she has been volunteering as of 2014. She was part of the pre-opening team for the top luxury Canadian hotel chain, Four Seasons Beijing, where she was exposed to high business demands, mentorship of local staff, and media opportunities.
Since 2017, Rosalyn is pleased to be a Culinary Arts Instructor back at her alma mater. Some of her SAIT projects include creating curriculum for Culinary Diplomacy and Anthropology of Food, having received the Cadmus Trades Teaching Chair funding as well as creating www.foodstory.ca. Outside of her full time profession, she is the founder and CEO of The Culinary Diplomacy Foundation of Canada which is ever-inspiring to promote food as a cross-cultural tool to create peace and mentoring young chefs for those niche jobs in the field.
Aditya Nair
Student of Bangalore Culinary Academy and Young Chefs Ambassador in India
My name is Aditya Rajesh Nair. I’m 17 years old and based in Bangalore, India. My culinary journey began early, inspired by my parents who run the Bangalore Culinary Academy. Over the past three years, I trained there during my summer breaks from school, earning a Level 2 Diploma in Culinary Arts from City & Guilds — a six-month course I completed in stages from Grade 8 to Grade 10. Now, I’m preparing for my diploma in Pastry and an advanced diploma while balancing the IB Diploma Programme for Grades 11 and 12.
For me, food is both culture and expression — I believe every good dish tells a story. Outside the kitchen, I enjoy reading, writing, and exploring topics ranging from biology to anthropology. I’m also deeply involved in Model United Nations: I participate in and organize conferences, and I train other students in research, public speaking, basic international law, and diplomacy. My passion for competing extends to culinary competitions as well.
I care about making a meaningful difference, however small, which is reflected in the mental health campaigns I have led.
Timonthy De Villiers
Young Chefs Ambassador in South Africa
Jiwoong Shin
Young Chefs Ambassador in South Korea
