Categories
FeedThePlanet Education News Member News Industry Trends Blog Company / Partner FeedThePlanet - Blog

Young Chefs Are Taking the Industry Back to School

Young Chefs Are Taking the Industry Back to School: In Conversation with Rebecca van Bommel, Worldchefs Young Chefs Ambassador

What do the next generation of industry leaders have to say about key challenges for the future? We hear from Rebecca van Bommel, an up-and-coming culinary voice and one to watch. Her early career already has an impressive résumé: Worldchefs Global Development of Young Chefs Committee member, Culinary Federation Canada’s Young Chef Liaison, Red Seal Certified Young Chef, and competitor with Culinary Team Canada. She shares her insights to help pave the way for young people in hospitality.
How did you wind up in this profession? What was your pathway?

I knew from the start that I wanted to pursue something in the culinary field. I’ve always loved baking, making different desserts for my family and friends, cooking. As soon as I finished high school, I went straight into a two-year culinary school program and that just solidified the passion I had for the industry and how much I loved it. From there, I did some apprenticeships in Ireland and really enjoyed that as well, and just kept cooking. I did a few different avenues—hotels, local pubs, a Michelin star—and then COVID hit and the industry slowed down a bit. Some chefs I had been working with previously on a contract basis at food shows reached out to me and had a food sales position open. And that’s how I transitioned over into that avenue. I’ve been enjoying it.

What do you love about being in the food broker world?

The food broker world I love because you get to see behind-the-scenes. I get to interact and talk with different chefs every single day, talk to them about what products they’re using and why, and get a little insight into their restaurant or their business and how they run things and what they prefer. It’s really cool for me, coming from a chef background, to get a behind-the-scenes look into different chefs’ lives, so that’s been enjoyable for me.

You also cook at a retirement home. What is unique about serving that market?

Working in the retirement community, that opportunity also presented itself during COVID. I got into that world and realized—wow—they make really good food. We serve steak, we serve lamb, we serve lobster tails to our residents.

Depending on the restaurant, you often don’t get to talk to the people who are eating your food. Retirement is completely different because it’s the same people every single day, and you can actually build a relationship with them, find out their likes and dislikes. There’s a lot of creativity allowed in retirement. You’re not making the same dishes every day like you would often in a restaurant. Every day is different. And you can take what the residents are telling you, what they love, what they don’t love, and take that into account and create amazing food for them.

Competition—it’s something you do a lot at a very high level. Any lessons learned from the competition world?

I did my first competition while I was still in culinary school. It was a small, local one. I said, ‘I’ll do this just for fun. See where it goes. Just have fun with it.’ I got 1st place. And then I was kind of like, oh, this is fun.

It’s a good stress. It’s a stress, but it’s a stress that motivates you to want to try better. Segueing from that competition, I was invited to compete at the Culinary Olympics on a regional team. And that was probably the most stressful summer of my life—the practicing and preparing—and I said, ‘I will never do this again. This is not worth it.’ But then we got to IKA. Just to see all the other competitors and how big it is, and how proud you feel. Now I’m on my third Culinary Olympics team, and I don’t think that’s over any time soon.

Let’s jump into the world of sustainability. Where are our young people in this equation?

I think young chefs especially are extremely aware about sustainability in the industry and in their careers. I know it was something we talked about when I was in culinary school and how important it is to prevent food waste. Food waste is a huge part of it, and I think young chefs for the most part are very much aware and try to do their best about that. Another big factor is plastic waste, which again resurfaced with the pandemic because there was a lot of single-use plastics that were necessary at the time.

Young chefs are definitely aware of it and know that in order to have a bright future it’s something that they need to be mindful of on a daily basis. The issue with young chefs is sometimes they don’t have the support in their jobs to be able to do those types of things.

Are they empowered to make that change?

I would say it largely depends on what type of restaurant they’re in. For example, I’ve worked in a small local pub that got a lot of their ingredients from local farmers, and we used everything we could. We’d use carrot tops to make pesto and if we were to get fresh meat in, we’d use every part of the animal.

But then on the other hand, you have things like fine dining and Michelin stars, where they’ll make a square pan of something and cut out circles, and then you have all this waste. Or they’ll only pick the most perfect-looking carrots to put on the plate because of course we eat with their eyes first, and that’s important for that level of dining.

I think it depends on where they’re working. Young chefs in a smaller, independent restaurant would feel more empowered than say, a Michelin-starred restaurant where there’s that level, that standard that they have to keep up. And it’s so much harder to do that sustainably.

How about in competition?

With competitions it’s very hard to keep it sustainable, especially with the number of practice runs you have to go through to get to the competition. But I know even in the rules and the judging criteria, they’re becoming a lot more mindful of that.

In the past, where you might have used plastic tasting spoons, now the standard is to use wood or bamboo, something compostable. Same with sorting waste. They really focus on that. If you have trim from vegetables that you could use in a soup or use in another dish—save that, set it aside, put that to use. It’s a big focus, but it’s hard to do.

Another thing we try to do on our team—one of our competitions is cooking for 110 people. If we’re going to do a practice run, we want to find either 110 people we can feed so that food is not going to waste, or somewhere we can donate the food.

What would your advice be to a young person who wants to do things sustainably at a workplace where that’s not a priority?

I would say to start with a small change, because even the small things make a difference. You’re not going to change the chef’s mindset overnight and suddenly everything’s going to be sustainable. But if there’s one little thing, one little practice in the restaurant where you could suggest a more sustainable alternative, start with that. And that might open the doors for future conversations. That might get the chef thinking as well, ‘What else could I do? That was an easy change that didn’t affect the quality of my food at all. What else could I do to be more sustainable?’

Is sustainability something that is top of mind for young chefs looking for a place to work?

It’s hard to speak on behalf of all young chefs, but I would say sustainability isn’t necessarily top top. It’s definitely cuisine, style, food, and skill. But there is a niche in restaurants that are nose-to-tail or farm-to-table. In that sense, a lot of young chefs look for those types of establishments and want to work there, and those are more sustainable establishments naturally.

I don’t think they go in looking for sustainable businesses, but they might go looking for something that operates in that sense, where they’re very mindful of using local fresh ingredients and using every part of the ingredient.

What do you want to see from employers today?

Young people, we’re kind of driven by low risk, high reward. Going back to the pandemic as well, when a lot of chefs didn’t have work because restaurants were closed, it gave them a chance to breathe and a lot of them realized, ‘Why am I doing this to myself? Why am I working crazy, long hours, no days off? Really tough work environments, stressful work environments, no breaks. Why, when I could have better work-life balance?’ I think the pandemic brought that into focus. The working conditions that are typical of our industry, I’m not saying everywhere is like that but it’s kind of classically how it’s been.

There’s a big lack of workers because young chefs have realized ‘I don’t want this life anymore and if you can’t give me a more balanced schedule, some benefits, health benefits or otherwise, and better pay, I’m going to go to another industry.’

Do you think the foodservice community is doing enough to support young people as they grow into this profession?

A resounding no. What young chefs are looking for, and I hate to say it this way—money is a huge driver because at the end of the day, if you can’t put food on your own plate, why are you going to spend your time putting food on other people’s plates?

There are a lot of supports in place, like from Worldchefs, but when it comes to the actual work side of things, the typical environment, especially in restaurants, in the culinary industry, it’s not supportive of young chefs.

Can you give us one piece of advice for young chefs, and one piece of advice for those of us who have been in the industry for quite a while longer?

The piece of advice I have for young chefs I’m borrowing from one of my instructors in culinary school who told me this and it hit home and enhanced by experience as a young chef.

Take advantage of every opportunity that comes your way. Volunteer for everything. If you’re in school and there’s an event happening and they need two volunteers, put your hand up and join. If they’re having an amazing guest speaker but you have to give up your Saturday afternoon, go to that guest speaker. It’s going to enhance your experience and enhance your education. You can go to culinary school and pass all the courses and get the diploma, but if you haven’t gone above and beyond and done all the extras and joined competitions, you’re not getting the same experience as someone who has.

Go online, go to Worldchefs, take part in these webinars, take part in these free courses, especially the sustainability ones because that’s where the future’s going. And do all these extra things and you will have so much more knowledge and so many more tools to empower you going out into the workforce.

And for the more established generation of chefs?

Listen to the young chefs. While more accomplished chefs, of course they have a world of experience. They’ve been here, they’ve been there, they’ve done this and that in many competitions and cooked in many different places and have tons of knowledge and experience from that.

But still, keep in mind to listen to the younger generation of people who aren’t so established, people just starting out. They also have very valuable ideas and valuable knowledge themselves and can teach you things that you may not have even thought of. Sustainability would be a huge one of those because it’s something we think about a lot more and we grew up with and know more about that we could teach to you.


chefs
young chefs
rebecca van bommel
sustainability

Young Chefs get a discounted rate to Worldchefs Congress & Expo 2024, in Singapore this October! Don’t miss the Bill Gallagher Young Chefs Forum and your chance to connect with industry leaders!

Looking for more ways to get involved with an international community of motivated Young Chefs? Learn more about Worldchefs’ Young Chefs Club here.

Learn more about Worldchefs’ Feed the Planet programs at www.feedtheplanet.worldchefs.org.

chefs
young chefs
rebecca van bommel
sustainability

Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.

Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.

Categories
News Member News Industry Trends Blog Company / Partner FeedThePlanet - Blog FeedThePlanet Education

Sustainability Champions at LPU Laguna

Sustainability education is becoming increasingly important as we face new challenges due to the climate crisis. At Lyceum of the Philippines University (LPU) in Laguna, students are not only learning about sustainable practices—they’re also putting their knowledge into action through their participation in Worldchefs’ Feed the Planet programs.
from principles to practice

As part of the Sustainability Education for Culinary Professionals initiative, LPU Laguna students undergo training in sustainable cooking techniques and work with local farmers to source seasonal, organic ingredients. The program has had a significant impact on the students, who have gained a deeper understanding of the importance of sustainable practices in the food industry. They have also developed new culinary skills and techniques that allow them to create delicious and nutritious meals using locally sourced ingredients.

Beyond the students, the benefits are far-reaching. A positive impact on the environment and the local community is clear, too. By sourcing ingredients locally, the program reduces the carbon footprint of the industry and supports local farmers, who are often small-scale and face challenges in accessing markets.

The success of Feed the Planet programs 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 for careers in the food industry that are increasingly focused on sustainability.

a feed the Planet champion

Chef John Carlo Palacol, a faculty member of LPU, is making waves as a sustainability educator, inspiring students to be responsible stewards of the environment through their love of food. Palacol, a graduate of Culinary Arts and Hotel and Restaurant Management, has been teaching at LPU Laguna since 2015. With his extensive background in the food industry, he has been able to incorporate sustainability principles into his culinary classes, making sure that his and other chef instructors’ students understand the impact of their food choices on the environment.

Chef John Carlo Palacol
Sustainability Education
LPU Laguna
Chef John Carlo Palacol

He’s created a waste management program that teaches aspiring culinarians to sort waste and create nutrient-rich compost, spearheaded LPU Laguna’s Eye for the Green Kitchen program that teaches students how to cook from root-to-stem using locally sourced, seasonal, and organic ingredients and reduces the carbon footprint of the school’s kitchen, and mobilizing the culinary department to develop a sustainable farm, and soon a hyperlocal menus.

Palacol’s efforts in promoting sustainability have not gone unnoticed. This year he was awarded the Worldchefs’ Feed the Planet Champion Level 3 digital badge for his commitment to sustainable culinary practices.

As a sustainability educator, Palacol hopes to inspire his students to become responsible citizens and leaders in their communities. By instilling in them the values of sustainability, he believes that they can make a positive impact on the environment and create a better future for all. Chef John Carlo Palacol is a shining example of how educators can integrate sustainability principles into their teaching, inspiring students to become responsible stewards of the environment. He is a true champion of sustainability and a role model for students and educators alike.


Learn more about Worldchefs’ Feed the Planet programs at www.feedtheplanet.worldchefs.org.

Start your journey towards a more conscious kitchen with Worldchefs’ FREE online Sustainability Education for Culinary Professionals course on Worldchefs Academy! Learn about key topics in food systems at your own pace, and give your career a boost with a valuable digital badge to show you’ve completed the training program.

Feed the Planet is powered by our friends at Electrolux Food Foundation. Visit the Electrolux Food Foundation website here and explore Replate at replate.com.

André Wiringa Start Reverse
Reverse Leadership Strategy
Hospitality Brand Transformation
Customer Experience

Cover image: LPU Laguna CITHM 

Categories
FeedThePlanet

Food Heroes Wins Sustainability Education Award

Food Heroes Wins NORNS Awards Sustainability Education Program 2023

  • Food Heroes, a Feed the Planet initiative driven by Worldchefs, Electrolux Food Foundation, and AIESEC, has won the NORNS Awards Marketing & Creative – Sustainability Education Program 2023.
  • The NORNS Awards celebrate excellence and innovation worldwide by spotlighting professionals and organizations who, through hard work, collaboration, knowledge, and creativity, achieve results worthy of recognition.
  • Food Heroes was developed as part of UNICEF’s World’s Largest Lesson. The interactive workshop has inspired more than 130,000 children all over the world to develop healthier eating habits. Learn more about Feed the Planet programs including Food Heroes at feedtheplanet.worldchefs.org.

Paris, 13 July 2023 – The World Association of Chefs’ Societies (Worldchefs), together with Feed the Planet partners Electrolux Food Foundation, accepted the NORNS Awards Marketing & Creative – Sustainability Education Program 2023 for the Food Heroes program’s remarkable contributions to “transforming the landscape of food sustainability and accessibility”.

“It is with great pleasure and a deep sense of admiration that we present this well-deserved recognition,” said NORNS Awards co-founder, Elisa Mattos. “We want to recognize all these professionals who have demonstrated exceptional dedication, creativity, and passion in their respective fields, contributing significantly to building a more equitable and nourishing world, and remind of our collective responsibility to create a more sustainable and equitable food system. Let their achievements serve as a call to action, inspiring each one of us to become agents of change in our own communities.”

Food Heroes
Sustainability Education Award
Norns Awards
World's Largest Lesson

Developed as part of UNICEF’s World’s Largest Lesson, Food Heroes has inspired more than 130,000 children all over the world to develop healthier eating habits toward the UN Sustainable Development Goals. Delivered in more than 30 countries by Worldchefs’ members and Feed the Planet partners Electrolux Food Foundation and AIESEC, the interactive workshop gives kids the superpowers they need to make better everyday food choices to contribute toward a healthier planet.

The open-source Food Heroes toolkit, available in English, Swedish, Romanian, Portuguese, Polish, Hungarian, Spanish, Italian, Ukrainian, and Traditional Chinese, can be used by anyone—from parents and teachers to professional chefs—to raise awareness of the relationship between food and planetary health.

“We are so proud to receive the NORNS Sustainable Education award and for the chance to celebrate all our Food Heroes around the globe,” says Worldchefs President, Thomas A. Gugler. “Feed the Planet initiatives are making a global impact thanks to the dedication and hard work of the Worldchefs’ community, inspiring action in and out of the kitchen. It is so important that we continue our efforts to help youth and families navigate key issues of our time, and we believe in the ‘The Power of the White Jacket’ for chefs to help build a better future.”

“We did it, together,” said Cosimo Scarano, Head of Electrolux Food Foundation. “To know that the judges recognized Food Heroes in the fight against food insecurity, while promoting sustainable food practices and empowering communities fills me with a sense of purpose and heartfelt gratitude to our colleagues, partners, local communities, and educators, as we work together to build a more equitable and nourishing world. Mostly, it reminds me that even small actions make a big difference and that together, we can do so much.”

Become a Food Hero

Food Heroes provides toolkits, quizzes, and resources, along with fun visual assets developed by EY Doberman, to facilitate workshops that bring a sense of joy to discovering new ways of looking at food with engaging exercises, lots of laughter, and knowledge that lasts a lifetime.

Get all tools to run a Food Heroes workshop, available in English, Swedish, Romanian, Portuguese, Polish, Hungarian, Spanish, Italian, Ukrainian, and Traditional Chinese. Click the button below to download the latest version of the Food Heroes PowerPoint slide deck and the toolkit.

Take action

Food Heroes 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, and sponsors who contribute to all Feed the Planet initiatives.

“Our amazing Food Heroes partnership has reached over 100,000 kids, with so many professional chefs active in countries around the globe,” says Ragnar Fridriksson, Worldchefs Managing Director. “Together we are working to empower and educate the next generation about healthy, nutritious food, which is so important to us.”

To learn more about Feed the Planet, visit feedtheplanet.worldchefs.org.

Read more in the latest issue of Worldchefs Magazine

Head to page 45 in Issue 29 to read more about how Feed the Planet programs are making an impact around the globe.

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. 

Categories
FeedThePlanet

Like a Chef Program Wins ESAE Diversity, Equity & Inclusion Award

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.”

To learn more about Feed the Planet and the Like a Chef program, visit feedtheplanet.worldchefs.org.

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. 

Categories
FeedThePlanet Worldchefs Academy

Sustainability Education for Culinary Professionals Celebrates 10,000 Graduates

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.

Chef John LPU Laguna
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.

Read more about Chef John and LPU Laguna’s sustainability program on page 45 of Worldchefs Magazine Issue 29.

Culinary Foundations

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 AdvisorsTitleCountry
Anne McBrideDeputy Director of the Torribera Mediterranean Center (TMC)Italy
Chris KoetkeChairman of Worldchefs Feed the Planet & Sustainability CommitteeUSA
Clinton MonchukExecutive Director of the Farm & Food Care SaskatchewanCanada
Daniel Schweizer CEC, CCA, WCECExecutive Chef at Goddard Catering Group, Vice President ACF Jamaica Chapter, and Member of Worldchefs Feed the Planet & Sustainability CommitteeJamaica
Jihan SahawnihCulinary Professor at the Royal Academy of Culinary Arts and Member of Worldchefs Feed the Planet & Sustainability CommitteeJordan
Jonathan Deutsch, Ph.D, CHE, CRCProfessor and Director at Drexel UniversityUSA
Kelly DaynardExecutive Director of Farm & Food Care OntarioCanada
Richard YoungDirector of the Frontier Energy Food Service Technology Center Frontier Energy, Inc.USA
Rodrigo Duarte-Casar, MScLecturer at the School of Gastronomía Universidad Técnica de ManabíEcuador
Sheila A. BowmanSeafood Watch Manager of Culinary Initiatives at the Monterey Bay AquariumUSA
Shonah Chalmers CCC, BSc, WCCE Culinary Professor at Humber College and Vice Chairwoman of Worldchefs Feed the Planet & Sustainability CommitteeCanada
Terence Keith JenkinsonHead of Culinary Arts at Silver Spoon Hospitality AcademyNamibia
Vincent DoumeizelVice President of Food Beverage and Sustainability for Lloyd’s Register FoundationFrance

“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.

To learn more about Feed the Planet, visit feedtheplanet.worldchefs.org.

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. 

What are you looking for?

Generic selectors
Exact matches only
Search in title
Search in content
Post Type Selectors