Navigating AI in the Restaurant World
Join Allister Esau, Food Lead at the V&A Waterfront, as we explore how AI is shaping the culinary world. With over 25 years in hospitality, Allister will share how chefs can leverage AI to improve efficiency while maintaining the tradition and skills that define great cooking. Discover how to embrace innovation without losing the essence of culinary craftsmanship.
What’s on the menu?
- How AI is impacting the restaurants at the V&A Waterfront, including its pros, cons, and practical applications in a busy, high-demand environment.
- The importance of embracing AI while maintaining traditional culinary skills, and why these fundamentals still matter.
- How chefs can effectively leverage AI to their advantage, while being mindful of its limitations and potential need for fixes.
- The balance between creativity and expertise—why AI can’t replace the value of a strong foundation in culinary knowledge.
Practical Information:
- Topic: Navigating AI in the Restaurant World
- Where: 14:00 CET on Zoom, Facebook Live, Twitter, and YouTube!
- When: October 22th, 2025
Our Partners
Sustainability Around the World is part of our Feed the Planet initiative, inspiring sustainable food consumption among communities and culinary professionals. Find out how to get involved at www.howtofeedtheplanet.com. Also, watch the previous episode of Sustainability Around the World Webcast here.
Founded by Worldchefs, Feed the Planet is run in partnership with Electrolux Food Foundation and AIESEC. Particularly, this initiative counts on the support of the Electrolux Food Foundation. Learn more about the Foundation here.
#ThisIsWorldchefs #ElectroluxFoodFoundation #ElectroluxProfessional #AIESEC #FeedThePlanet
Looking forward to seeing you at the webinar!
About the Speakers
Allister Esau
Allister Esau is a culinary leader, educator, and curator with over 25 years in the hospitality industry. He serves as Food Lead at the V&A Waterfront and Curator of Makers Landing, while also contributing to the South African and World Chefs Associations. From washing dishes in London to launching award-winning restaurants in Zambia and Cape Town, Allister’s journey reflects a passion for innovation, sustainability, and training. With qualifications in marketing, operations, and food safety, he brings deep expertise across catering, aquaculture, and community development. His work champions African culinary excellence and fosters inclusive growth in the global food landscape.
Seafood Matters
Shonah Chalmers
Feed the Planet Chairwoman and Culinary Professor at Humber College
Shonah Chalmers concentrates focuses much of her culinary skills on Sustainable food practices. As a red seal trade papered chef and CCC accreditation (Certified Chef de Cuisine) in Canada. Shonah utilizes her 30 years of cooking knowledge to help shape the next generation of chefs.
Her culinary career has taken her from fine dining restaurants, catering, golf courses and hotels in Toronto to a ski resort in Gunma-ken Japan to a Chefs Tour Against Hunger in South Africa 2011. Shonah’s passion for sharing her culinary experiences led her to becoming an educator at Humber College 12 years ago and remains relevant in
the world of food as the Toronto branch Canadian Culinary Federation President for the last 10 years.
Also, Chef Chalmers is accredited as a Worldchefs Certified
Continental Judge for both Vegan/Plant Based and Culinary Hot Kitchen and currently holds the role of Vice Chair for the Worldchefs Feed the planet and Sustainability committee, where she develops sustainable education models for food service professionals globally Chef Chalmers assists with many local, National and
International culinary initiatives; facilitating industry networking events, donating time to food banks, demonstrations on food repurposing & foraging. Much of Shonah’s energies continue to be focused on the sharing, mentoring & moving forward of the culinary industry for all cooks and chefs in a positive and inclusive way.
Seafood Matters
1000 Lives Changed
