Worldchefs ANNOUNCES TWO UPCOMING Competition Seminars IN PARIS – JOIN US!
Worldchefs Competition Seminars are designed for ambitious culinarians looking to gain insight into the height of international culinary competition standards. Whether a competitor, trainer, or aspiring judge, these intensive seminars provide key information about current trends, competition rules, and judging criteria, to help chefs keep up to date and at their best.
Two competition seminars will be hosted in-person at our Paris office for aspiring judges and driven competitors:Culinary Arts & Hot Kitchen on October 9th and Pastry Arts on October 13th, 2025.
Register today and get ready to elevate your skills, prepare for your next competition, and network with Worldchefs members in the heart of Paris.
Click below to learn more details about each competition seminar event:
Competitors: Why attend?
Learn indispensable tips to excel in culinary competitions, and understand the service process and presentation details to make sure you know everything from the very beginning to the end.
Be the first to discover current culinary trends, innovations in modern kitchen equipment, and the latest technologies used in competition.
Engage with renowned chef instructors and get inspired alongside a diverse and driven class of competition chefs, aspiring judges, and influencers in the culinary space.
Judges: Why attend?
Keep up to date with culinary trends, and discover all the latest rules necessary to provide fair judgment during competition events.
Engage with renowned chef instructors and network with a diverse and driven class of competition chefs, aspiring judges, and influencers in the culinary space.
Current judges: All Worldchefs Certified Judges are required to attend a Competition Seminar every five years.
Future judges: Take the first step towards becoming a Worldchefs Certified Judge. Participants receive a certificate of participation after attending a Competition Seminar. This certificate of completion is one of the mandatory requirements when submitting a Worldchefs Certified Judge application.
To register, complete the form found in the links below:
Worldchefs partner, Unilever Food Solutions, released the Future Menus report, providing a comprehensive look into the future of food service and evidence-based insights to help chefs stay ahead of the curve.
Unilever Food Solutions (UFS) Future Menus 2024 report highlights eight pivotal trends including waste reduction, nostalgic comfort foods, and plant-based innovations, designed to future-proof menus and inspire innovation.
The UFS Future Menus Trend Report findings are translated into practical, action-driven solutions for foodservice operators globally, including recipe inspiration, preparation techniques and ingredient suggestions to help chefs create menu items that are delicious, nutritious, on-trend, profitable, and efficient.
With a Global UFS launch in March 2024, it was specially introduced to Worldchefs’ audience at Congress 2024 in Singapore, where the UFS breakout session on the report’s findings showcased the trends, capturing the imagination of culinary professionals worldwide.
Paris, 13 December 2024 – Worldchefs (the World Association of Chefs’ Societies) is proud to announce the continuation of its strategic partnership with Unilever Food Solutions (UFS), highlighting UFS’s latest innovation: the Future Menus 2024 report. This collaboration underscores both organizations’ dedication to shaping the future of the culinary industry and empowering chefs worldwide with the resources and training on the latest trends, techniques, and sustainable solutions.
Designed to inspire, it equips food service professionals with actionable strategies to navigate and thrive in a rapidly evolving industry. The report includes UFS’ Global Menu Trends, 16 recipes developed by UFS chefs around the world, and tips, tools and techniques to help chefs create on-trend, profitable menus, including professional insights on topics such as Gen Z & Millennial diners, menu streamlining, and AI in restaurants.
Rigorously researched, Future Menus 2024 draws on data from over 21 countries, including social media analytics with 77,000 keywords and feedback from more than 1,600 chef professionals via the UFS Online Operators panel. It also integrates insights from UFS’s 250 professional chefs and third-party industry reports.
Among the standout trends is Flavor Shock, reflecting Gen Z’s appetite for bold, fusion-driven dining experiences, and Plant-Powered Protein, which prioritizes plant-rich ingredients such as beans and legumes to meet the growing demand for sustainable, flexitarian diets. Additional highlights include Local Abundance, emphasizing locally sourced ingredients, and Low Waste Menus, offering strategies to optimize resources while maximizing sustainability and profitability.
Empowering Chefs Through Information and Education
UFS joined as a Worldchefs’ partner in November 2022, bringing together Worldchefs’ network of chefs in over 105 countries with UFS’s industry-leading creation and discussion of food trends, chef training, and product solutions. The collaboration united UFS’s online chef training portal, UFS Academy, with Worldchefs Approved Courses platform. Through this initiative, hospitality professionals gain unlimited free access to a selection of high-definition training videos, all filmed and created with expert chefs. The suite of training courses includes videos that are under two minutes to help learners achieve actionable skills in an accessible format, covering topics such as menu design, plant-based recipes, and mental health in the kitchen.
“Our partnership with Unilever Food Solutions exemplifies our shared dedication to culinary excellence and building a better future, providing chefs with the tools to innovate and lead in a dynamic industry,” said Ragnar Fridriksson, Worldchefs Managing Director. “Access to key consumer insights, coupled with skills training and education, is key to this process. The Future Menus 2024 report is an incredible resource for chefs aiming to future-proof their offerings and create meaningful impact, and we are proud to continue working with UFS to empower chefs everywhere with new information, resources, and opportunities.”
Shaping the Culinary Landscape
During the Worldchefs Congress 2024 in Singapore, Unilever Food Solutions introduced the Future Menus 2024 report with a breakout session, inviting attendees for an exclusive glimpse into the report’s findings. Garnering significant media attention, the session emphasized the importance of sustainability and innovation. Key themes included minimizing food waste, embracing nostalgia with a modern twist, and leveraging plant-based technologies to meet the growing demand for sustainable dining options.
Worldchefs invites chefs, educators, and culinary innovators to explore the Future Menus 2024 report and engage with key insights set to shape the future of the industry.
About Unilever Food Solutions
Unilever Food Solutions (UFS) is a business of chefs for chefs. Accounting for 20% of Unilever’s Foods Business Group, UFS operates in over 75 countries as a dedicated supplier to the food service industry. Drawing on the expertise of over 250 professional in-house chefs, UFS offers food service professionals high-quality products, industry inspiration and best-in-class services. Our highly regarded portfolio of key products and solutions features power brands like Knorr Professional and Hellmann’s that perform exceptionally well in the professional kitchen.
The UFS Positive Kitchens initiative helps to foster a positive culture in the professional kitchen by addressing the key challenges commonly encountered and providing tools, training and advice to promote well being. Our culinary training programmes provide chefs and food service professionals with best-in-class services and tools.
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 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.
Like a Chef Program Wins ESAE Diversity, Equity & Inclusion Award
The Like a Chef program, a Feed the Planet initiative driven by Worldchefs, Electrolux Food Foundation, and AIESEC, has won the 2023 ESAE Association Diversity, Equity & Inclusion Award.
The European Society of Association Executives (ESAE) is the leading voice of senior-level managers in Europe. The ESAE Association Awards recognize exceptional achievements by Association members.
Like a Chef was launched in 2017 with a goal to educate and train 3000 people worldwide by 2030, and has reached over 1000 individuals with life-changing culinary training and career guidance. Learn more about Feed the Planet programs including Like A Chef at feedtheplanet.worldchefs.org.
Paris, 29 June 2023 – The World Association of Chefs’ Societies (Worldchefs), together with Feed the Planet partners Electrolux Food Foundation, accepted the 2023 ESAE Diversity, Equity & Inclusion (DEI) Award for the remarkable impact of the Like a Chef employment training program.
The European Society of Association Executives (ESAE) is the leading organization for senior-level managers in Europe. Bringing together association leaders, ESAE facilitates the exchange of best practices among professional peers. The ESAE Association Awards were held on 15 June 2023 in Brussels, recognizing exceptional achievements by Association members.
Linh To and Cosimo Scarano accept the DEI Award celebrating the Like a Chef initiative.
“I am proud and happy having chaired the first-ever ESAE association awards. They recognize the achievements of association professionals by their peers, independently from any industrial or commercial interest,” said Mohamed Mezghani, the ESAE Board Member who initiated and led the Awards. “This inaugural edition rewarded projects and initiatives of high quality which will certainly inspire trade associations as well as professional societies. It’s this spirit of innovation and sharing that drives ESAE and its members.”
Jury member Frederic Hoffman presented the Award with Solange Cleutjens, who represented I am Amsterdam, to key representatives from Worldchefs and Electrolux Food Foundation.
“We are honored to receive the 2023 ESAE Diversity, Equity & Inclusion Award for our Like a Chef employment training program. This recognition underscores the global impact and commitment of Worldchefs, Electrolux Food Foundation, and all our dedicated partners, as we celebrate the success of Like a Chef in empowering underprivileged individuals with professional skills and sustainable cooking methods,” says Worldchefs President, Thomas A. Gugler. “We express our deepest appreciation to the Worldchefs community all around the world, whose unwavering efforts fuel our Feed the Planet initiatives and share ‘The Power of the White Jacket’ through professional culinary expertise and conscious cooking practices across the globe.”
Impacting Communities
Like a Chef was launched in late 2017 with a goal to educate and train 3000 people worldwide by 2030. Founded and driven by Worldchefs together with Electrolux Food Foundation, the Like a Chef program is an employment training initiative that provides professional culinary skills to underprivileged individuals. The program emphasizes sustainable cooking methods with a zero-waste approach.
Adapted to each community it serves, the program empowers various groups in need, including refugees, single parents, cancer survivors, and orphaned teenagers, to provide for themselves and their families. With over 1000 graduates, there have been eight training centers around the world in Brazil, Poland, Egypt, Sweden, St. Lucia, Russia, and Ukraine.
“This project is really tailored to the needs of local communities. Together with our partner Worldchefs, Electrolux Food Foundation really wanted to give back to local communities and that’s the purpose and the secret of the success of this initiative,” said Cosimo Scarano, Head of Electrolux Food Foundation. “We are very honored to see the recognition coming for this program and are every day more and more convinced of its potential in changing people’s lives. Thanks to my team and to everyone who contributes daily to Like a Chef implementation and success.”
About the ESAE Awards
2023 marked the inaugural year of the ESAE Association Awards. The ESAE Association Awards identify projects that can be an inspiration for the greater professional community. Highlighting team members who usually stay out of the spotlight, the main goal is to learn from best practices and transferable knowledge. The ‘DEI Award’ celebrates projects built around the principles of Diversity, Equity, and Inclusion.
“Our idea is really to share what we know best—how to cook—with people we need, and then to help them to find a job in a professional kitchen. It is an industry that is always looking for new employees, and then we also have people who are looking for opportunities to change their lives,” says Linh To, Worldchefs’ Event and Project Manager. “It’s been six years and we have managed to reach 1000 people. It’s a big achievement and we are very, very grateful to receive this commendation.”
Take action
The Like a Chef program is made possible with the support of Feed the Planet partners and the tireless contributions of Worldchefs’ members around the globe. Worldchefs extends the utmost gratitude to all program participants, local partners, sponsors, and volunteer chefs who contribute to the life-changing success of Like a Chef and all Feed the Planet initiatives. It is the dedication of Worldchefs’ global community that fosters resilience and solidarity in the industry and beyond.
“It’s an incredible honor to have been able to help change the lives of over 1000 people through the Like a Chef program, and the only way this is possible is through the diverse partnership of Worldchefs, Electrolux Food Foundation, and AIESEC, which together forms the backbone of Feed the Planet,” says Feed the Planet Chairman, Chris Koetke. “We look forward to expanding our program and reaching more lives in the years to come.”
Read more in the latest issue of Worldchefs Magazine
Head to page 47 in Issue 29 to read more about how the Like a Chef program is changing lives.
From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Worldchefs Magazine is your guide to staying at the forefront of the culinary profession.
Sustainability Education for Culinary Professionals Celebrates 10,000 Graduates
Sustainability Education for Culinary Professionals, a Feed the Planet initiative, has reached 10,000 graduates. The free curriculum and online course helps learners deepen their knowledge of sustainable culinary methods and key topics in food systems.
Culinary schools, national chef associations, and training institutions around the globe deliver the program through a network of dedicated Approved Trainers. The e-learning version, launched in 2022, is also available on Worldchefs Academy (www.worldchefsacademy.com). Graduates receive a Worldchefs certificate and digital badge to market their skills.
Learn more about Feed the Planet programs including Sustainability Education for Culinary Professionals at feedtheplanet.worldchefs.org.
Paris, 26 June 2023 – Sustainability Education for Culinary Professionals, a World Association of Chefs’ Societies’ (Worldchefs) Feed the Planet initiative, has reached 10,000 graduates.
The free Sustainability Education for Culinary Professionals course teaches chefs how to think and act sustainably. Available in two formats, the certificate program provides an opportunity for culinary professionals to explore key themes in food systems through a trainer-led course or through self-paced online learning.
The curriculum includes eight lessons to help learners engage with and deepen their knowledge of sustainable culinary theory and methods. Modules include the Big Picture, Agriculture, Animal Husbandry, Seafood, Energy, Water, Waste Management, and Sustainable Nutrition.
Learners can access Sustainability Education for Culinary Professionals through Worldchefs Academy and build skills through the web-based platform or via the mobile app offering an offline study mode.
Culinary schools, national chef associations, and training institutions around the globe deliver the program through a network of dedicated Approved Trainers, with access to detailed lesson plans including presentations, instructor notes, quizzes, activity ideas, localization tips, and assessments. Globally relevant, the trainer-led curriculum is available in English, Spanish, Portuguese, German, and French. The online version is available in English with additional languages to follow.
Upon completion of the course, participants are equipped with the theory required to complete an assessment and receive a Worldchefs certificate and digital credential in the form of a digital badge – an important way to make skills visible when seeking employment in professional kitchens or demonstrating their commitment to the sustainability movement.
“We are so proud of the more than 10,000 Sustainability Education for Culinary Professionals graduates and what this milestone means for the movement,” says Ragnar Fridriksson, Worldchefs Managing Director. “We at Worldchefs set out to help empower culinary professionals to harness ‘the power of the white jacket’ and take on their responsibility to share healthy and sustainable habits with the many people they feed. As the number of graduates continues to grow, we hold tremendous gratitude to our global community and partners whose participation and support make all of this possible.”
A global community of action
Hear directly from Sustainability Education’s Approved Trainers and alumni how the course has helped to inform and activate culinary professionals around the world to build a better food future.
Valeria Hernandez
Corporate Executive Chef at Griffith Foods, Central America and the Caribbean
Environmental sustainability education has always been one of the most important topics for me as a chef since I come from a country in which we are very concerned about the environment. I always thought that we needed a massive effort to generate significant action, but after looking at Feed the Planet’s information, I realized that change can be created in small actions and that the power of a white jacket can change the world.
Soon Pau Voon
Teaching Fellow at Sunway University, Malaysia
Very interesting curriculum! The course provides an opportunity for students to explore a path away from traditional teaching and learning method. They are now more aware of the big word – Sustainability, and hopefully, they will use this knowledge in their future careers.
Mark serice
Vice President of Global Culinary at Griffith Foods
As chefs who fundamentally depend on the earth for inspiration and creativity, we are ethically bound to preserve those gifts through knowledge, understanding, and stewardship. The sustainability course from the Worldchefs is the first step for our global guild in moving forward to make a difference. We now have another opportunity to scale positive impact by working together globally.
Bongani Baloyi
Sous Chef at The Blue Train, South Africa
Today’s session was talking to me as an individual; it relates to me as a professional in my line of work. Really learned so much in terms of energy-saving measures, not only in my career space but also on a personal level, saving and using energy responsibly indeed plays a bigger role in our lives and sustainability. Change attitude and habits is a process I am beginning from this lesson going onwards, starting with changing myself first then automatically in the process of changing my team and colleagues.
Rochelle schaetz
Head of Marketing, Europe & Africa at Griffith Foods
As chefs, we often underestimate “the power of the white jacket” to influence the food choices consumers make. As custodians of the worlds’ food supply, we must lead by example, be responsible in our recommendations, menus, products, and in how we run our kitchens. The program reinforced the urgency of addressing the world’s food security challenges and the role we as chefs have to play.
Terry jenkinson
Head of Culinary Arts at Silver Spoon Hospitality Academy, Namibia
The sustainability course has proven to be very informative, especially as we here at Silver Spoon Hospitality Academy in Namibia have been active in creating an awareness of the importance of biodiversity, conserving natural resources, and making the most of products indigenous to our country. The students who participated in the curriculum have a better understanding of what we have been teaching as well as a newfound respect for ensuring long-term sustainability of our natural resources.
Amro fahed al yassin
Amro Fahed Al Yassin Vice President of the Emirates Culinary Guild and Worldchefs Academy Arabic Advisor
I’ve been watching Feed the Planet and sustainability programs. This is something that we are only in need of, it’s a must for each and every chef to do this. It’s a partnership in education. There is a lot of efforts from Worldchefs and you have the efforts from the restaurants to get people involved. They are caring about the education of their staff.
John carlo palacol
Faculty Member at LPU Laguna
Sustainability education is becoming increasingly important as we face environmental challenges such as climate change, resource depletion, and pollution. At Lyceum of the Philippines University (LPU) in Laguna, students are not only learning about sustainable practices, but they are also putting their knowledge into action through their participation in the Worldchefs Feed the Planet program.
The success of the Worldchefs program at LPU Laguna is a testament to the power of sustainability education. By providing students with the knowledge and skills to create sustainable food practices, they are not only making a positive impact on the environment, but they are also preparing themselves for careers in the food industry that are increasingly focused on sustainability.
The Feed the Planet program at LPU Laguna is an inspiring example of how sustainability education can lead to positive change. As we continue to face environmental challenges, sustainability education will become increasingly important in preparing the next generation to create a more sustainable future.
The e-learning version of Sustainability Education for Culinary Professionals was launched in 2022 on Worldchefs Academy, adding to the line-up of free courses available for chefs around the world and at any stage of their career. The online course was created by Worldchefs Feed the Planet initiative, powered by Electrolux Food Foundation and Custom Culinary, with the support of content advisors of culinary educators and experts around the globe.
Course Advisors
Title
Country
Anne McBride
Deputy Director of the Torribera Mediterranean Center (TMC)
Italy
Chris Koetke
Chairman of Worldchefs Feed the Planet & Sustainability Committee
USA
Clinton Monchuk
Executive Director of the Farm & Food Care Saskatchewan
Canada
Daniel Schweizer CEC, CCA, WCEC
Executive Chef at Goddard Catering Group, Vice President ACF Jamaica Chapter, and Member of Worldchefs Feed the Planet & Sustainability Committee
Jamaica
Jihan Sahawnih
Culinary Professor at the Royal Academy of Culinary Arts and Member of Worldchefs Feed the Planet & Sustainability Committee
Jordan
Jonathan Deutsch, Ph.D, CHE, CRC
Professor and Director at Drexel University
USA
Kelly Daynard
Executive Director of Farm & Food Care Ontario
Canada
Richard Young
Director of the Frontier Energy Food Service Technology Center Frontier Energy, Inc.
USA
Rodrigo Duarte-Casar, MSc
Lecturer at the School of Gastronomía Universidad Técnica de Manabí
Ecuador
Sheila A. Bowman
Seafood Watch Manager of Culinary Initiatives at the Monterey Bay Aquarium
USA
Shonah Chalmers CCC, BSc, WCCE
Culinary Professor at Humber College and Vice Chairwoman of Worldchefs Feed the Planet & Sustainability Committee
Canada
Terence Keith Jenkinson
Head of Culinary Arts at Silver Spoon Hospitality Academy
Namibia
Vincent Doumeizel
Vice President of Food Beverage and Sustainability for Lloyd’s Register Foundation
France
“For us at Worldchefs, it is important to give aspiring chefs the foundation for a proper learning system that is available to all,” says Worldchefs President Thomas Gugler. “On behalf of the Worldchefs Board of Directors, I would like to congratulate all the volunteers and our wondering sponsors who helped to bring this educational opportunity to chefs around the world. We are proud to provide the resources to help prepare our industry for a better future,” says Worldchefs President Thomas Gugler.
Take action
Start the Sustainability Education for Culinary Professionals course for free at www.worldchefsacademy.com, and receive a digital badge to show your achievement.
The Worldchefs Academy mobile app can be downloaded on both the App Store and Google Play, and at www.worldchefsacademy.com.
Sustainability Education for Culinary Professionals is made possible with the support of Feed the Planet partners and the tireless contributions of Worldchefs’ members around the globe. Worldchefs extends the utmost gratitude to all course participants, program trainers, and educational institutions who bring their time, expertise, and vision to all Feed the Planet initiatives.
Read more in the latest issue of Worldchefs Magazine
Head to page 47 in Issue 29 to read more about the impact of Sustainability Education for Culinary Professionals’ free curriculum.
From mastering the art of sustainable cooking to embracing the latest technological advancements in the kitchen, Worldchefs Magazine is your guide to staying at the forefront of the culinary profession.
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