Are you a culinary enthusiast, an aspiring chef, or a finalist in the Global Chefs Challenge? Join us for an exclusive professional culinary masterclass and workshop presented by Koppert Cress, a proud sponsor of the Global Chef Challenge Finals at the Worldchefs Congress & Expo 2026.
🍽️ Discover, Taste, Create: Immerse yourself in a culinary experience led by our expert chef, Franck Pontais. Gain insights not only into the enchanting world of cresses but also learn how to seamlessly integrate these fresh, aromatic seedlings into your culinary creations.
🥇 Culinary Excellence Unleashed: Are you aiming for gold in the Global Chefs Challenge Finals? This webinar provides an exclusive opportunity to master the use of ingredients available for your competition recipes.
List of plants available for all competitors and required for the Global Chefs Challenge Final:
- Shiso Bicolor
- Melissa Cress
- Motti Cress
- Salad pea
- Yka leaves
- Salty fingers
Learning outcome:
- Build confidence and develop essential cooking techniques with plants.
- Learn how to extract essences, balance flavours and texture.
Practical Information:
- Topic: Mastering Plant Pantry and Culinary Botanica
- Where: 11 AM CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: 10 November 2025
A digital badge and certificate will be awarded to the participants of this webinar.
This webinar is brought to you by Koppert Cress and Worldchefs.
Looking forward to seeing you at the webinar!
About the Speakers
Franck Pontais
Koppert Cress Business Culinary manager for the UK, France, UAE, and Asia.
Currently a culinary business development manager at Koppert Cress, an innovator in the specialty produce industry, he is an expert in plant flavors and aromas. His focus is on the UK, France, Asia and the United Arab Emirates, where he works with large food outlets and food service corporations to implement new recipe concepts using living ingredients and plants such as cresses, microgreens, and specialties in a healthy and functional way. He is also very active in the kitchen, organizing food events to educate chefs and guests on how to cook plants and vegetables and teach them about their health
