The Food and Agriculture Organization of the United Nations (FAO) and the World Association of Chefs’ Societies (Worldchefs) have signed an Implementation Agreement to expand the World Food Forum (WFF) Young Chefs Programme (YCP).
The agreement was signed by Kazuki Kitaoka, Director of the FAO Office of Youth and Women and Chef Andy Cuthbert, President of Worldchefs, at the close of the session Custodians of food heritage: Young chefs shaping our food culture, held at FAO headquarters during the WFF flagship event.
The YCP was launched in 2025 by the WFF Youth Initiative in collaboration with Worldchefs. It recognizes chefs as agents of change in agrifood systems. Through their sourcing decisions, menu design and food education, chefs influence what people eat in restaurants, schools, hospitals and homes. The programme equips young chefs aged 18–35, especially young women, with the skills, knowledge and networks to use that influence to promote more sustainable, nutritious and culturally rooted food.
The session opened with remarks from David Laborde, Director of the FAO’s Agrifood Economics and Policy Division. Chefs from the 2026 YCP cohort then presented the community-based projects they have led over the past year. Their projects ranged from reviving traditional ingredients and underutilized crops to reducing food loss and waste and teaching healthier eating habits.
“From school and hospital canteens to street food stalls, restaurant kitchens and family tables, chefs decide what ends up on millions of plates every day. By investing in young chefs and connecting them with the experience of Worldchefs’ global network, we are building the youth infrastructure that agrifood systems need to keep renewing themselves across generations”, said Kazuki Kitaoka.
The agreement marks the next phase of the YCP. Beginning in 2027, the programme will be delivered through National Young Chefs Programmes. Young chefs taking part will learn from experienced chefs through mentoring and masterclasses, follow a curriculum developed by FAO and receive a certificate on completion. They will also connect with chefs’ associations in their countries and with peers worldwide through the YCP Network, which is open to culinary professionals all around the world.
“As leaders in the culinary profession, we owe it to the next generation of chefs to share our knowledge, guide them and create opportunities for them to succeed. Through our partnership with FAO, we can turn that responsibility into action, working with our national associations to empower young chefs to grow and make a difference in their communities”, said Andy Cuthbert.
Through the YCP, participants strengthen their understanding of food heritage and culture, develop professional and leadership skills, expand their networks and apply their learning through locally led initiatives in their communities.
Those interested in establishing a National Young Chefs Programme can write to Culture@World-Food-Forum.org.
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 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 Worldchefs Global Championships;
- 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.
About the Young Chefs Programme
The World Food Forum (WFF)’s Young Chefs Programme (YCP) equips chefs (aged 18-35) with skills, knowledge and networks to take a leading role in transforming agrifood systems through culinary practices. From advancing better nutrition to promoting food security and biodiversity, its ultimate goal is to create leaders that can inspire and guide other chefs to advocate for more sustainable and healthier consumption habits. Each participant is paired with a mentor from the World Association of Chefs’ Societies network.
Media Contacts
Olivia Ruszczyk, Worldchefs Communications Manager: communications@worldchefs.org
